Very easy to drink right now, this Coteaux du Layon
grown in the Loire Valley
should be served at a 4 to 6°C (39 to 43°F) for aperitive and might be served with:
- Confit gizzard and duck magret salad
- Some poultry, white meat, or tender fishes, with its creamy Coteaux du Layon reduction sauce.
- Blue-veined cheeses: Bleu d’Auvergne, Fourme d’Ambert, Roquefort…
- Warm tart Tatin, pear and almond paste tarts, apricot tarts, rhubarb tarts…