AOC Anjou Wine

History of the AOC Anjou

Located in the Loire Valley, the Anjou vineyard traces its history back to the Roman era and flourished during the Middle Ages with the rise of commercial exchanges. Over the centuries, the Anjou vineyard has continued to perfect its craft, leading to the creation of the AOC Anjou in 1936. This appellation encompasses several terroirs and grape varieties, offering a rich diversity of white, red, and sparkling wines (both white and rosé).

Climate and Terroir of the AOC Anjou

Climate: Anjou benefits from a temperate climate with oceanic influences, ensuring regular rainfall and mild temperatures ideal for the Loire Valley.

Soils: The AOC Anjou stretches over predominantly clay-schist and sometimes silico-clay soils, promoting the production of wines that are both fresh and fruity.

Key Grape Varieties of the AOC Anjou

AOC Anjou is characterized by a wide variety of wines, thanks mainly to the diversity of its grape varieties. For red and rosé wines, Cabernet Franc and Cabernet Sauvignon dominate, while Chenin Blanc, a white grape native to the Loire, is the king of white wines. Chardonnay, Sauvignon Blanc, Gamay, Grolleau, and Pineau d'Aunis are also among the authorized grape varieties in the AOC Anjou.

Style of AOC Anjou Wines

Anjou Blanc: These white wines exhibit a pale yellow color and express aromas of white fruits (apple, pear, peach) and citrus, supported by a freshness and beautiful minerality on the palate.

Anjou Effervescent: The rare sparkling wines of AOC Anjou, whether white or rosé, offer aromas of fresh fruits, white flowers, and sometimes toasted bread. On the palate, they are balanced, fresh, and possess fine bubbles.

Anjou Rouge: These red wines feature a bright ruby red color. The nose highlights red fruits, flowers, and spices, carried by a fresh and elegant palate, typical of Loire red wines.

Best Food Pairings with AOC Anjou Wines

Here are some dish ideas to accompany a bottle of white, red, or sparkling wine from an AOC Anjou estate or château:

• Blanc: Asparagus, goat cheese, pike with beurre blanc sauce.
• Effervescent: Appetizers, fruit tart.
• Rouge: Stuffed capon, hare stew, beef fillet.