Loire tuffeau mosaic: Chenin reigns in whites — dry to off-dry with notes of citrus, apple, pear, candied white fruits, white flowers and a chalky mineral touch, taut acidity and a saline finish. Cabernet Franc (Breton) the signature red, airy (violet, raspberry, plum, peppery touch, fine tannins) and a fruity rosé. Renowned traditional-method Saumur Brut. Anjou-Saumur AOC on limestone tuffeau, troglodyte cellars.
Light, spicy reds with a clear ruby robe, fine tannins and fresh acidity, with characteristic aromas of black pepper, red fruit (raspberry, redcurrant), spice and herbal notes. Airy, refreshing palate with a signature peppery finish. Also made as very expressive, taut rosés. Star of Coteaux du Vendômois AOC, present in Anjou, Touraine and Coteaux du Loir AOC. Autochthonous Loire Valley variety, present since the 12th century (favourite wine of Henry Plantagenet).
red wines from the region of Saumur go well with generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of boles de picolat (catalan meatballs), pulled pork (us pulled pork ) or roast deer my grandmother's way.
On the nose in the region of Saumur often reveals types of flavors of earth, red fruit or oak and sometimes also flavors of spices, strawberries or raspberry. In the mouth in the region of Saumur is a powerful with a nice balance between acidity and tannins.
