Wine and recipes


 
 

Chardonnay IGP Val de Loire
will go well with sea food, fish with buttery sauce, poultry and certain cheeses served at 10 to 12°.

Flines Valley Blanc IGP Val de Loire
will go well with sea food, fish with buttery sauce, poultry and certain cheeses served at 10 to 12°.

 

Chardonnay matured in new oak barrels IGP Val de Loire
Just try calf sweetbread, white pudding with apples, calf or poultry ragout , chicken and coconut curry, escalope at 12/13°C …The meeting wine/meat will be rich and deep.

Rosé de Loire AOC
serve young and chilled at 8 –10° C with starters, cold meat, poultry and white meat, shellfish or spicy food.

Rosé d’Anjou AOC
To drink it young and cool is the best way to appreciate its qualities. You will appreciate this medium dry and fruited Rosé wine at 8° to 10°C, as an aperitif, between meals or with a dessert.

Cabernet d’Anjou AOC
serve chilled between 8 –10° C with starters, quiches, creamy and spicy dishes.

Grolleau IGP Val de Loire
served at 10 /11°, it will accompany such charcuterie dishes as “rillons” but also stewed beef and cheeses.

Anjou AOC Rouge
is generally enjoyed young and slightly chilled at 12°C with grilled meat, cold meat and mild cheeses.

Anjou AOC Rouge matured in wooden barrels
is generally enjoyed at 14°/15°C with cheeses, game, red meat in sauce, venations.

Anjou AOC Blanc
Serve chilled between 8 -10°C. Good with ham, charcuteries or as aperitif.

Côteaux du Layon AOC
Serve at 10°C as an aperitif, with Foie gras, fish in creamy sauce, blue cheeses and some desserts.

Flines Valley VMQ
Serve chilled in an ice-bucket. Serve as an aperitif or at the end of a meal with the dessert course.

Flines Valley Rosé VMQ
Serve chilled in an ice-bucket. Serve as an aperitif or at the end of a meal with the dessert course.

Crémant de Loire AOC
Serve chilled in an ice-bucket. Serve as an aperitif or at the end of a meal with fine desserts.