Domaine du Petit ValCabernet d'Anjou
Pink wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Cabernet d'Anjou
Pairings that work perfectly with Cabernet d'Anjou
Original food and wine pairings with Cabernet d'Anjou
The Cabernet d'Anjou of Domaine du Petit Val matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of baked marrow bones, veal cutlets with savoy tomme or rabbit with onions and mustard.
Details and technical informations about Domaine du Petit Val's Cabernet d'Anjou.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Informations about the Domaine du Petit Val
The Domaine du Petit Val is one of of the world's greatest estates. It offers 21 wines for sale in the of Cabernet d'Anjou to come and discover on site or to buy online.
The wine region of Cabernet d'Anjou
Unique AOP medium-sweet rosé in France on the southern bank of the Angevin Loire: blend of Cabernet Franc and Cabernet Sauvignon vinified medium-dry — fine indulgent rosés with vibrant aromas of strawberry, raspberry and redcurrant, touches of rose, English candy and minty spices on the finish. Crystalline robe from pale to deep pink, round palate balancing freshness, sugar and acidity. Sweet-fruity signature of the Loire Valley, ideal with exotic cuisines and desserts.
The wine region of Loire Valley
Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.
The word of the wine: Mercaptan
Organic compound resulting from the combination of alcohol and sulphide (H2S) producing an unpleasant odour reminiscent of town gas and rotten eggs.
