Domaine SauveroyL'Entre Potes Anjou
Red wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with L'Entre Potes Anjou
Pairings that work perfectly with L'Entre Potes Anjou
Original food and wine pairings with L'Entre Potes Anjou
The L'Entre Potes Anjou of Domaine Sauveroy matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of pasticcio (greece), quiche without eggs or chicken waterzooi à la gantoise.
Details and technical informations about Domaine Sauveroy's L'Entre Potes 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.
Last vintages of this wine
The best vintages of L'Entre Potes Anjou from Domaine Sauveroy are 2017
Informations about the Domaine Sauveroy
The Domaine Sauveroy is one of of the world's greatest estates. It offers 34 wines for sale in the of Anjou to come and discover on site or to buy online.
The wine region of Anjou
Loire mosaic between schist (black Anjou) and tuffeau (white Anjou): signature Chenin as the white king (≥80%) — dry to sweet with notes of citrus, apple, pear, quince, mirabelle, honey and a mineral touch, racy natural acidity and great ageing on the best. Cabernet Franc in fruity, supple reds (strawberry, cherry, raspberry, violet) and in indulgent off-dry rosés. Grolleau and Pineau d'Aunis as support. AOC of Maine-et-Loire, mild oceanic climate, moderate yields.
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: Solera
A method of maturing practiced in Andalusia for certain sherries, which aims to continuously blend older and younger wines. It consists of stacking several layers of barrels; those located at ground level (solera) contain the oldest wines, the youngest being stored in the barrels on the upper level. The wine to be bottled is taken from the barrels on the lower level, which is replaced by younger wine from the upper level, and so on.
