Thursday, January 12, 2012

Famille Bougrier Rosé D'Anjou (2010)

When it comes to rosé wines, it is all a matter of time.  The pinkish hue of these wines depends upon a certain number of days.  After the grapes have been picked and sorted, winemakers crush the grapes, separating the juice from the skin.  However, to make a rosé wine, winemakers let the skin remain in contact with the juice.  Allow the skin to remain in contact with the juice for two or three days, a winemaker is on his or her way to making rosé wine.  Allow the contact to continue, the winemaker is on his or her way to making a red wine.

One of the principal wine regions that produces rosé wines is Provence, France; however, it is not the only region.  Vineyards and winemakers in the Loire Valley also produce this style of wine.  They have their own AOC, known as Rosé d'Anjou.  In this appellation, vineyards grow Grolleau grapes, which serve as the principal grape used to produce the wine.  Winemakers use the Grolleau grapes, along with small percentages of Cabernet Franc, Cabernet Sauvignon, Gamay, Malbec, and Pineau d'Aunis.

Both Clare and I first encountered Rosé d'Anjou at a local wine store.  We sampled a wine was produced by Famille Bougrier.  The family started producing wines in 1885 and, for more than 100 years and five generations, they continue to produce a wide range of wines, including the rosé.  They produce the rosé wine using Grolleau, Cabernet Franc and Gamay grapes.  After trying a sample of the wine, we decided to buy a bottle.

The Rosé d'Anjou pours a light hue of farmed Atlantic Salmon.  As for the aromatic elements, the Rosé d'Anjou has some floral scents in the aroma, but the principal elements suggest fresh strawberries and raspberries.  These fruit also predominate in the taste of the wine.  The body of the rosé is light and crisp, with a little sweetness that hangs on the edges of the tongue through the finish. 

As for pairing this wine, it could be paired with a range of dishes.  The Rosé d'Anjou could be paired with small plates or appetizers.  It could also be paired with lighter seafood and chicken dishes.  And, perhaps most suprisingly, it can be paired with somewhat spicy dishes.  I paired this wine with my Gumbo aux Poissons, Huitres et Chevrettes and the pairing worked very well.  The light, fruity nature of this wine served as a good contrast to the darker, somewhat spicy flavors fo the gumbo.

We found this wine at Corridor Wine & Spirits in Laurel, Maryland.  It sells for about $9 to $10 a bottle.


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