Calvet Rose d'Anjou Wine 2018, 75 cl

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Calvet Rose d'Anjou Wine 2018, 75 cl

Calvet Rose d'Anjou Wine 2018, 75 cl

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Price: £9.9
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Quarts-de-Chaume AOC Most of the land in this appellation near the village of Chaume once belonged to the abbey of Ronceray d'Angers who required from tenant vignerons tithes in the form of 1/4 (a quarter or "Quarts") of their yearly production. From this history, the name Quarts-de-Chaume was attached to the Chenin blanc wines of this region harvested and produced in a manner similar to those in Bonnezeaux. [3] Full-bodied fruity rosés - e.g. Syrah, malbec and dabernet rosé from Argentina, Australia and Chile See this rosé pairing for spaghetti with courgettes, basil and smoked almonds. Although the wine is from Bordeaux it's made in a more full-bodied style.

Bonnezeaux AOC A sub-appellation of the Coteaux du Layon AOC comprises three southwest facing slopes within the village of Thouarcé that produce sweet, often botrytized, wines made entirely from Chenin blanc. Harvest in Bonnezeaux is very labor-intensive requiring harvested to go through the vineyards in multiple passes or tries selecting only the ripest individual grapes. In 2003 the Institut National des Appellations d'Origine (INAO) increased the harvest sugar levels from 204grams per liter to 238 and the minimum residual sugar levels of the finished wine from 17grams per liter to 34. Wine expert Tom Stevenson describes the wines of Bonnezeaux as being more full-bodied and richer than those of Quarts-de-Chaume with an aging potential of up to 20 years or more. [3] Within the Anjou wine region are several Appellation d'origine contrôlée (AOC)s responsible for a broad spectrum of wines including still red, white and rosé produced with varying levels of sweetness. The region produce more variety of different wine styles, from different grape varieties than any other Loire Valley wine region. [7] The majority of wine production in the region revolves around sweet white wines produced under their own sub- appellation including the Coteaux du Layon, Bonnezeaux, Quarts de Chaume and Coteaux de l'Aubance AOCs. [1] Around 15% of yearly Angevin wine production goes to dry white wines made predominantly from Chenin blanc with the Savennières AOC being the most noted example and Anjou Blanc AOC being the most commonly found on the worldwide wine market. Among the rosés produced in the region are predominantly Grolleau Rosé d'Anjou AOC and the Cabernet Franc and/or Cabernet Sauvignon based Cabernet d'Anjou with the later being more widely recognized for quality than the former. [5] Grapes from the region also go into third style of rosé known as Rosés de Loire, which can include grapes from across the Middle Loire Valley though the bulk of the production is centered around Anjou. This style of rosé is completely dry and can be made from Pinot noir, Gamay, Grolleau, Cabernet Franc, Cabernet Sauvignon and Pineau d'Aunis. [9] Viticulture and winemaking [ edit ] Cabernet Franc is an important red wine grape variety in the Anjou. Anjou AOC - The boundaries of this AOC extend into nearby Saumur, allowing some of the wine produced in that region to be sold under the Anjou AOC label. The basic Anjou Rouge can be produced from Cabernet Franc, Cabernet Sauvignon and Pineau d'Aunis and tend to be medium to full bodied. Basic Anjou Blanc can range in style from dry to sweet and light bodied to full. [9] They must be composed of a minimum 80% Chenin blanc with Chardonnay and Sauvignon blanc permitted to fill out the remaining 20% of the blend. According to wine expert Tom Stevenson, both the reds and whites wines have the aging potential of only a few years after vintage. [3] a b c d e f g h i j k l m n o p q r s t T. Stevenson The Sotheby's Wine Encyclopedia pg 282-286 Dorling Kindersley 2005 ISBN 0-7566-1324-8Savennières wine from producer Nicolas Joly. The bottle on the left is from the sub-appellation AOC of Savennières Coulée-de-Serrant. The broad spectrum of wine styles produced in Anjou brings with it a wide variety of winemaking techniques. In areas such as the Coteaux du Layon, the wines are fermented in 400 L (106 gallons) "double- barriques" and submitted to partial malolactic fermentation. [5] The basic still wines of Anjou blanc are made similar to still white wine production elsewhere though, as wine expert Jancis Robinson notes, they do have an historical association with being over sulfited. [1] As red wine production continues to find a market, and plantings of Cabernet Sauvignon increase, more producers are experimented with the use of new oak barrels. In riper years Angevin producers can make more fuller bodied reds similar to those found in the Touraine wine reds but still relatively light when compared to the reds of warmer climates such as Bordeaux and the Rhone. [8] See also [ edit ] Wine made from the Chenin blanc grape can be dated to the 9th century in vineyards belonging to the Glanfeuil Abbey located just south of Angers in what is now Le Thoureil. [3] Angevin wines have been held in high esteem since the Middle Ages but were mostly limited to local French markets. Unusual for the time Anjou was known for its unique winemaking technique of blending vin de presse, the wine extracted from pressing the grapes, with the vin de goutte or free run juice that came from the weight of gravity pressing the grape. This vin de presse added extra tannins and color to the wine but could limit the wine's appeal for being consumed young. [6] a b c d e f g J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 24 Oxford University Press 2006 ISBN 0-19-860990-6 The production of dry red wines has been steadily increasing since the late 20th century spurred on, in part, by the creation of the Anjou-Villages AOC in 1987 for premium red wine production. Made predominantly from Cabernet Franc, some of the most ideally situated vineyards located south of Angers in the Coteaux de l'Aunbance AOC was given their own distinct sub-appellation in 1998 known as the Anjou-Villages Brissac AOC. The Gamay grape of Beaujolais still has a presence here and its own appellation of Anjou Gamay AOC. Gamay, as well as a variety of other red wine grape varieties, can also be produced under the catch-all appellation Anjou Rouge AOC. [5] Major appellations [ edit ] Rosé d'Anjou and Cabernet d'Anjou

The two major grape varieties of the Anjou are Chenin blanc, known locally as Pineau de la Loire, which is used for dry, sweet, still and sparkling wine and Cabernet Franc which is used mostly for rosé and still red wines. [12] The sweet wine production of Anjou is highly dependent on favorable climate conditions and experiences marked vintage variation from year to year. The character of the vintage and climate will ultimately determine what type of wine will be produced. Many of the vineyards in the Coteaux du Layon, Bonnezeaux, Quarts de Chaume and Coteaux de l'Aubance AOCs are located on sheltered slopes along tributaries of the Loire. In favorable vintages, the late summer and early fall months will bring climate conditions that encourage moisture and mist in the morning and enough sunshine in the afternoon to promote the development of favorable Botrytis cinerea rot instead of less desirable forms of grape rot. [9] In exceptional years where there is enough warmth and dry weather during the harvest months, the grapes will be left on the vine to raisin in a process known as passerille. This method desiccates the wine, removing moisture and concentrating sugars, without adding the nuance of flavor that Botrytis does. [4] The table below contains all postcodes on a two day service. Please note all deliveries to Northern Ireland are also on a 3-5 days service. Savennières AOC In the early 20th century, Savennières was known mostly for sweet wine production. As the focus turned towards dry Chenin blanc based wines, the region started to garner attention for mineral intensity and aging potential of the wines. Located along four southeast facing slopes on the right bank of the river Loire, vineyards in Savennières are composed primarily of schist and volcanic soils. [3] Yields are highly restricted to just 20 hectoliters per hectare which tends to produce more concentrated fruit. [8] In recent years, the wines of Savennières have received much praise and recognition for their quality by various wine experts such as Jacqueline Friedrich who describes the intense flavors and layers of minerality as "the most cerebral wine in the world" and Karen MacNeil who describes the wines as " ..possibly the great dry Chenin blanc in the world." [9] Most of the wine regions in Anjou are located south of the river Loire, with the one notable exception of Savennières which is located on the right bank of the river just south of Angers. The tributaries of the Loire, particularly the Layon and Aubance, play significant roles in the area's wine production with vineyard planted on their right banks and sheltered from wind by nearby hill sides. The Aubance and Layon flow parallel to each other going northwest towards the Loire and when the climate is favorable can help promote the development of noble rot that is at the heart of the region's sweet wine production. [8] Appellations [ edit ] Chenin blanc is the primary grape of the dry and sweet wines of the Anjou wine region.Reading Goldfinger today, the realisation that James Bond chooses to drink a pitcher of ice-cold Rosé d’Anjou over a glass of gently chilled Dom Pérignon ( “…if that’s the ’69, you were expecting me…”) or indeed an entire bottle of an infantile vintage of Château Angélus seems surprising. It is a reminder to us that the Bond of Fleming’s novels was less subject to product placement and cliché than the Bond of the silver screen. It is also a reminder that Rosé d’Anjou, along with the likes of Sancerre and Saumur-Champigny, was one of the classic bistro wines of the last century. Anjou wine is produced in the Loire Valley wine region of France near the city of Angers. The wines of region are often grouped together with the wines of nearby Saumur as "Anjou-Saumur". Along with the wines produced further east in Touraine, Anjou-Saumur make what is collectively known as the "Middle Loire" (as opposed to the "Upper Loire" which includes the wine regions of Sancerre and Pouilly-Fumé. [1] Within the Anjou wine region are several Appellation d'origine contrôlées (AOCs) responsible for a broad spectrum of wines including still red, white and rosé produced with varying levels of sweetness. Extending across the Deux-Sèvres, Maine-et-Loire and Vienne départements, the generic Anjou AOC appellation and its various sub-appellations encompasses vineyards across more than 151 communes. [2] Rosé was once considered a summer wine but increasingly more people are drinking it year round with almost every type of food and on any and every occasion. Many of the sweet wines of the Anjou are botrytized, meaning that the noble rot of Botrytis cinerea has infected the grapes causing the grapes to shrivel and concentrate the sugars inside.

Indeed, Rosé d’Anjou was a style essentially born out of 20th century French café culture. To understand its genesis and purpose, we need to delve a little into the history of Anjou once again, shifting this time from the Chenin Blanc on which I concentrated in my guide to the Anjou appellation, to the broad mix of red varieties which has also long been planted here. Rosé Champagne (or brut rosé) - Again there’s a variation in style between lighter and more full-bodied champagnes or sparkling wines. The best food pairings for lighter styles of rosé champagne include canapés and the type of foods mentioned in (1) above. More substantial vintage brut rosé Champagne can take on grilled lobster and grilled or roast rare lamb or game like pigeon, pheasant or grouse. Coteaux du Layon Villages AOC A sub-appellation of the Coteaux du Layon AOC, this wine region covers six communes along the river Layon that have historically produced wines of high quality. The six communes are Beaulieu-sur-Layon, Faye-d'Anjou, Rablay-sur-Layon, Rochefort-sur-Loire, Saint-Aubin-de-Luigné and Saint-Lambert-du-Lattay. According to wine expert Tom Stevenson, there are noticeable differences among the wines produced by each commune (all made from Chenin blanc) with the wines of Beaulieu-sur-Layon being characterized by their light aromas; Faye-d'Anjou wines having a distinctive brushwood aroma; Rablay-sur-Layon wines tend to be the most bold and round; the wines of Rochefort-sur-Loire tend to be full bodied and have the most aging potential; Saint-Aubin-de-Luigné wines are characterized by their delicate aromas that develop over time and the wines of Saint-Lambert-du-Lattay often have very round mouthfeel and robust flavors. [3] Coteaux de l'Aubance AOC Located along the river Aubance, this AOC covers sweet wines made entirely from Chenin blanc planted in the schist vineyard soils of the region. To qualify for the Coteaux de l'Aubance AOC designation producers must harvest the grapes in tries. In 2003 a special designation of Coteaux de l'Aubance Sélection de Grains Nobles was set aside for the grapes harvested at sugar levels of 230grams liter (as opposed to 204 g/L) with residual sugar levels of the finished wine reaching a minimum of 34grams per liter (as opposed to the previous standard of 17 g/L). Due to the high cost of labor and low production, many producers in this area are converting their vineyards to the red Cabernet varieties to produce the rosé wine Cabernet d'Anjou. [3]Rosé d'Anjou AOC Also known as Anjou Rosé AOC, these medium-sweet rosés saw a period of immense popularity in the mid to late 20th century where in the late 1980s they composed nearly 55% of all wine produced in the Anjou district. Since that high point, production has been steadily declining. Made predominantly from Grolleau with small percentages of Cabernet Franc, Cabernet Sauvignon, Gamay, Malbec and Pineau d'Aunis permitted, these wines can be sold nouveau with wine experts recommending that they be consumed early soon after release. [3] These rosés are also a good wine pairing for brie, camembert and other white-rinded cheeses so long as you don't let them get too ripe and runny. Fresh figs make a good accompaniment. Wine expert Tom Stevenson describes the wines of the area as being a " microcosm of the Loire Valley", featuring wines made from every grape variety and in almost every style produced in the entire Loire wine region. [3] Among the wines of Anjou, Savennières is noted for its dry Chenin blanc wines and the Coteaux du Layon for its sweet dessert wines that includes the botrytized wines of Bonnezeaux and Quarts de Chaume. Various rosé wines are produced in the region under different AOC designation include Rosé d'Anjou, the most basic level made predominantly from Grolleau, and Cabernet d'Anjou which is usually made from Cabernet Franc or Cabernet Sauvignon. [4] For most of its history, dry red wines have represented a small percentage of Anjou winemaking but in recent years the numbers have been steadily increasing—aided, in part, by the 1987 establishment of the Anjou-Villages AOC designation for red wines which can be made from only Cabernet Sauvignon and Cabernet Franc. The Gamay grape of the Beaujolais wine region has had a long history in the Anjou with its own Anjou-Gamay AOC. Grapes from around the region can go into basic Anjou blanc and Anjou Rouge AOC wines. [5] History [ edit ] Angevin winemakers in the Middle Ages were one of the few Medieval producers to blend both the vin de goutte (free run juice) with the vin de presse (pressed wine) which added tannins and color to the wine.



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