AOC Anjou

Anjou is an appellation d’origine contrôlée wine produced in the vineyards of the Loire Valley, between Maine-et-Loire, Deux-Sèvres and Vienne. This appellation shares the same production area as the Cabernet-d’Anjou and Rosé-d’Anjou AOCs.

AOC Anjou lies between the Armorican Massif and the Parisian Basin. Geologically, this terroir can be divided into three parts:

L’Anjou noir, west of Angers, on slate schist and carboniferous soils.

Anjou blanche, in the Saumur region to the east of the terroir (extreme south-west of the Paris basin), on tuffeau.

The Loire Valley in the center, with sand and gravel.

The appellation includes 85% red wines, as well as rosés, whites and sparkling wines.

Grape varieties of Anjou

For Anjou red wines, the main grape varieties are Cabernet Franc and Cabernet Sauvignon. Pineau d’Aunis and Grolleau can also be found as accessory grape varieties (limited to a maximum of 30% in blends). Gamay is the only grape variety authorized for Anjou-Gamay.

For white wines, Chenin is the only main grape variety (it accounts for at least 80% of blends), and Chardonnay and Sauvignon are accessory varieties. Sparkling whites also include Cabernet Franc, Cabernet-Sauvignon, Chardonnay, Gamay, Grolleau, Grolleau Gris and Pineau d’Aunis.

For rosés, the authorized grape varieties are Cabernet Franc, Cabernet-Sauvignon, Côt, Gamay, Grolleau, Grolleau Gris and Pineau d’Aunis. Sparkling rosés are made from the same grape varieties, with the exception of Côt. For Cabernet d’Anjou, only Cabernet Franc and Cabernet Sauvignon are authorized.

Food and wine pairing

An Anjou Blanc goes perfectly with scallops, lobster, sole, river fish or roast poularde. To be enjoyed between 8 and 10 degrees

An Anjou Rouge goes well with charcuterie, rabbit, duck breast, veal, grilled red meats or roast poultry. It should be enjoyed between 12 and 13 degrees.

An Anjou Rosé can be enjoyed with charcuterie as an aperitif or mixed brochettes (veal with bell pepper or lemon chicken, for example) on the barbecue.