After a 2 to 3 hours decantation, in order to magnify its flavor potential and served at a 16 to 17°C temperature (60.8 to 62.6°F), our Anjou Villages
will perfectly match strong flavored cuisine:
- Tasty red meat (beef ribs, “magret de canard” with some cherries, Epaule d’Agneau with rosemary…)
- Game animals (wild boar, roe deer, hare…) or game birds (squab / young pigeon…)
- Soft cheeses (“Farm brie”, “Reblochon”, “Saint Nectaire”…)
Already enjoyable, our Anjou Villages will favorably evolve over several years.