The aromatic features and the perfect balance of our Anjou Blanc "Ecume de Loire"
allow you to create numerous matching. Think about:
- Duck and Goose foie gras, sautéed or half -cooked
- Fishes with their creamy reduction sauce
- White meats (Veal, poultry, rabbit) with creamy sauce, some “ris de veau”, “Boudin blanc truffé”
- Sautéed scallops with its creamy reduction sauce of Coteaux du Layon
- Hard cheese (Comté…)
This wine, very pleasant already, will favorably evolve over 10 years minimum.