Winery Nicolas RéauAnge Anjou Rouge
Red wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Ange Anjou Rouge of Winery Nicolas Réau in the region of Loire Valley often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices.
Food and wine pairings with Ange Anjou Rouge
Pairings that work perfectly with Ange Anjou Rouge
Original food and wine pairings with Ange Anjou Rouge
The Ange Anjou Rouge of Winery Nicolas Réau matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of barbecued prime rib with coarse salt, croziflette or pheasant with mushrooms and tomatoes.
Details and technical informations about Winery Nicolas Réau's Ange Anjou Rouge.
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 Ange Anjou Rouge from Winery Nicolas Réau are 2019, 0
Informations about the Winery Nicolas Réau
The Winery Nicolas Réau is one of of the world's greatest estates. It offers 19 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
