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Calvet Rose d'Anjou Wine 2018, 75 cl

£9.9£99Clearance
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Full-bodied fruity rosés - e.g. Syrah, malbec and dabernet rosé from Argentina, Australia and Chile Chaume AOC controversy [ edit ] An example of passerillage where the grapes are raisined on the vine rather than infected by Botrytis cinera. Similar to botrytized wines, the raisining has the effect of reducing water in the grape and causing the sugars to be more concentrated. The table below contains all postcodes on a two day service. Please note all deliveries to Northern Ireland are also on a 3-5 days service. Savennières wine from producer Nicolas Joly. The bottle on the left is from the sub-appellation AOC of Savennières Coulée-de-Serrant. Fuller-bodied dry rosés e.g. Southern French (Rhône and Languedoc) and Spanish rosés from Rioja and Navarra

When in doubt, Bond always chose the station hotels. They were adequate, there was plenty of room to park the car and it was better than even chances that the Buffet de la Gare would be excellent. And at the station one could hear the heart-beat of the town. The night-sounds of the trains were full of its tragedy and romance. Many of the sweet wines of the Anjou are botrytized, meaning that the noble rot of Botrytis cinerea has infected the grapes causing the grapes to shrivel and concentrate the sugars inside.a b H. Johnson Vintage: The Story of Wine pg 124-125,144 & 188 Simon and Schuster 1989 ISBN 0-671-68702-6

Crisp dry rosés - e.g. Most Provençal rosés fall into this category as does Italian Bardolino Chiaretto Within the Anjou wine region are several Appellation d'origine contrôlée (AOC)s responsible for a broad spectrum of wines including still red, white and rosé produced with varying levels of sweetness. The region produce more variety of different wine styles, from different grape varieties than any other Loire Valley wine region. [7] The majority of wine production in the region revolves around sweet white wines produced under their own sub- appellation including the Coteaux du Layon, Bonnezeaux, Quarts de Chaume and Coteaux de l'Aubance AOCs. [1] Around 15% of yearly Angevin wine production goes to dry white wines made predominantly from Chenin blanc with the Savennières AOC being the most noted example and Anjou Blanc AOC being the most commonly found on the worldwide wine market. Among the rosés produced in the region are predominantly Grolleau Rosé d'Anjou AOC and the Cabernet Franc and/or Cabernet Sauvignon based Cabernet d'Anjou with the later being more widely recognized for quality than the former. [5] Grapes from the region also go into third style of rosé known as Rosés de Loire, which can include grapes from across the Middle Loire Valley though the bulk of the production is centered around Anjou. This style of rosé is completely dry and can be made from Pinot noir, Gamay, Grolleau, Cabernet Franc, Cabernet Sauvignon and Pineau d'Aunis. [9] Wine expert Tom Stevenson describes the wines of the area as being a " microcosm of the Loire Valley", featuring wines made from every grape variety and in almost every style produced in the entire Loire wine region. [3] Among the wines of Anjou, Savennières is noted for its dry Chenin blanc wines and the Coteaux du Layon for its sweet dessert wines that includes the botrytized wines of Bonnezeaux and Quarts de Chaume. Various rosé wines are produced in the region under different AOC designation include Rosé d'Anjou, the most basic level made predominantly from Grolleau, and Cabernet d'Anjou which is usually made from Cabernet Franc or Cabernet Sauvignon. [4] For most of its history, dry red wines have represented a small percentage of Anjou winemaking but in recent years the numbers have been steadily increasing—aided, in part, by the 1987 establishment of the Anjou-Villages AOC designation for red wines which can be made from only Cabernet Sauvignon and Cabernet Franc. The Gamay grape of the Beaujolais wine region has had a long history in the Anjou with its own Anjou-Gamay AOC. Grapes from around the region can go into basic Anjou blanc and Anjou Rouge AOC wines. [5] History [ edit ] Angevin winemakers in the Middle Ages were one of the few Medieval producers to blend both the vin de goutte (free run juice) with the vin de presse (pressed wine) which added tannins and color to the wine. Savennières AOC In the early 20th century, Savennières was known mostly for sweet wine production. As the focus turned towards dry Chenin blanc based wines, the region started to garner attention for mineral intensity and aging potential of the wines. Located along four southeast facing slopes on the right bank of the river Loire, vineyards in Savennières are composed primarily of schist and volcanic soils. [3] Yields are highly restricted to just 20 hectoliters per hectare which tends to produce more concentrated fruit. [8] In recent years, the wines of Savennières have received much praise and recognition for their quality by various wine experts such as Jacqueline Friedrich who describes the intense flavors and layers of minerality as "the most cerebral wine in the world" and Karen MacNeil who describes the wines as " ..possibly the great dry Chenin blanc in the world." [9]The nearest equivalent to this style of rosé are crisp dry white wines such as Pinot Grigio and they go with similar food. Food pairings for most Provencal rosé and similar dry rosés include light salads, light pasta and rice dishes, raw or lightly cooked shellfish like oysters, grilled fish and goats’ cheeses. See also The Best Food Pairings for Provence Rose The category that used to be called blush. Again, if this is the style you like you’ll want to drink it with all the foods mentioned in 1) above. But those who prefer this style of rosé may also find it useful with spicy food and as a dessert wine (it’s spot on with unsweetened strawberries and not oversweet strawberry tarts) Dutch traders in the 16th and 17th century introduced sweet wine production to the region that would feed the growing and prosperous market for such wines in Rotterdam. Anjou wines experienced some brief popularity with the English market being in demand due to their reputation for tasting "ripe and sweet". [6] The high point of the Angevin wine industry was the early 19th century when the market demands of Paris overtook those of the Dutch and plantings flourished throughout the area. But soon the phylloxera epidemic would ravage the region's vineyards and bring this golden era to a close. In response to the devastation, growers in Anjou replanted with a wide range of grape varieties of varying qualities, including hybrid grapes. Even with this massive replanting, vineyards in the Anjou still number less than half of the acreage planted during the peak years of production. [5] Climate and geography [ edit ]

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