Looking for a good wine of Anjou-Coteaux de la Loire of Loire Valley among the top wines in the region? Check out our tops of the best red, white or effervescent wines of Anjou-Coteaux de la Loire. Also find some food and wine pairings that may be appropriate with these exceptional wines. Learn more about the region and the wines of Anjou-Coteaux de la Loire with technical and enological descriptions.
Want to buy a red wine of Anjou-Coteaux de la Loire cheap or sell a red wine of Anjou-Coteaux de la Loire at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
Red wines from the region of Anjou-Coteaux de la Loire go well with generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of shoulder of suckling lamb confit with herbs, stuffed tomatoes or rabbit with leeks.
The wine region of Anjou-Coteaux de la Loire is located in the region of Anjou of Loire Valley of France. Wineries and vineyards like the Chateau de Putille or the Domaine Musset-Roullier produce mainly wines white, red and sweet. The most planted grape varieties in the region of Anjou-Coteaux de la Loire are Chenin blanc et Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Anjou-Coteaux de la Loire often reveals types of flavors of cheese, microbio or tropical and sometimes also flavors of tangerine, orange or honey.
In the mouth of Anjou-Coteaux de la Loire is a with a nice freshness. We currently count 10 estates and châteaux in the of Anjou-Coteaux de la Loire, producing 16 different wines in conventional, organic and biodynamic agriculture. The wines of Anjou-Coteaux de la Loire go well with generally quite well with dishes of shellfish, lean fish or fruity desserts.
Want to buy a white wine of Anjou-Coteaux de la Loire cheap or sell a white wine of Anjou-Coteaux de la Loire at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
White wines from the region of Anjou-Coteaux de la Loire go well with generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of seafood, chorizo and chicken paella from patou, breaded fish (whiting) or yoghurt cake.
On the nose the white wine of the region of Anjou-Coteaux de la Loire. often reveals types of flavors of tropical, tangerine or orange and sometimes also flavors of honey, mango or earth. In the mouth the white wine of the region of Anjou-Coteaux de la Loire. is a with a nice freshness.
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Want to buy a sweet wine of Anjou-Coteaux de la Loire cheap or sell a sweet wine of Anjou-Coteaux de la Loire at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
Sweet wines from the region of Anjou-Coteaux de la Loire go well with generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of traditional tunisian couscous, thai green curry chicken and eggplant or apple cake.
On the nose the sweet wine of the region of Anjou-Coteaux de la Loire. often reveals types of flavors of cheese, microbio.
Term used in certain regions to identify a particular sector within a larger appellation (Beaujolais, Côtes-du-Rhône).
