Vignoble du Haut FourneauAnjou-Villages
Red wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Anjou-Villages
Pairings that work perfectly with Anjou-Villages
Original food and wine pairings with Anjou-Villages
The Anjou-Villages of Vignoble du Haut Fourneau matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of beef in white wine, suckling pig leg in the oven or roast pork confit.
Details and technical informations about Vignoble du Haut Fourneau's Anjou-Villages.
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 Anjou-Villages from Vignoble du Haut Fourneau are 0
Informations about the Vignoble du Haut Fourneau
The Vignoble du Haut Fourneau is one of of the world's greatest estates. It offers 12 wines for sale in the of Anjou-Villages to come and discover on site or to buy online.
The wine region of Anjou-Villages
Selection of the best schistous and clay-limestone terroirs of black Anjou exclusively in red: majority Cabernet Franc (finesse, tangy red fruits, ripe bell pepper, blond tobacco) and Cabernet Sauvignon (frame, blackcurrant, blackberry, graphite) — structured reds with deep robe, black fruits and spice aromas, menthol and mineral touches, ample palate with melted tannins at maturity. 5-8 year aging for classics, 10-12+ for parcel selections.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
