The production of wine in Anjou relies almost entirely on Chenin Blanc

april 07 2011

Anjou is currently one of the most vibrant wine areas in France. No longer regarded as a region of cheap rosé and over-sulfured whites. The demise of the love affair with rosé caused a revaluation of the area’s wine -producing abilities and a new generation of winemakers have rediscovered the habit of making great white wines while the relatively new red appellations are now making superb progress with many award winning wines being produced, ranging from elegant, ‘taffeta’ wines to great, new-world type blockbusters. The rosé is still here of course but the rosé in the region has always been much better than the great tidal wave of cheaply produced plonk which flooded the markets of Northern Europe and America in the sixties and seventies.

“La Perriére” is located in the sub-region known as the Coteaux du Layon which is also the name of a appellation for superb sweet wine, which, in my own and in the opinion of many wine writers, is amongst the great sweet wines of the world. And for a price a Sauterne producer would laugh at.

THE FUTURE

Anjou is one of the few wine regions in France where exports of wine are increasing and whilst not without its problems, it is clear that the vast potential of its vineyards will ensure its future, at a time when the wine industry in general is becoming more and more competetive. Perhaps it is indicitive that when the famous movie star, Gerard

Depardieu was looking for somewhere to produce wine he chose Anjou, in a village not far from La Perriéré, Tigné. He explained that he thought the potential in Anjou was the greatest in France.

THE GRAPES

The production of wine in Anjou relies almost entirely on Chenin plus some Chardonnay for white wine and Cabernet Franc plus some Cabernet Sauvignon and Grollou for the reds and rosés.

The great white’s are almost all 100% Chenin. Not an easy grape to handle, Chenin nevertheless is capable of producing, in the experienced hands of the vigerons of Anjou, some of the greatest dry and sweet wines in the world. Whites have been made in Anjou for centuries and therefore it is not surprising that the habit of making superb wine was easily rediscovered after Anjou’s almost obsessive flirtation with rosés was over The reds are, surprisingly, relatively new, and are still in a settling down process with the effect that the aficionado of Anjou reds can find a whole range of tastes and styles to satisfy their palettes.

Source: http://www.la-perriere.com/Anjou%20wines.htm

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How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

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Yats Restaurant & Wine Bar

Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,

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7 4 月, 2011 in Learn About Wine