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Anjou wine
Anjou wine is produced in the Loire Valley wine region of France near the city of Angers. The wines of region are often grouped together with the wines of nearby Saumur as "Anjou-Saumur". Along with the wines produce further east in Touraine, Anjou-Saumur make what is collectively known as the "Middle Loire" (as opposed to the "Upper Loire" which includes the wine regions of Sancerre and Pouilly-Fumé.〔J. Robinson ''Jancis Robinson's Wine Course'' Third Edition pg 180-184 Abbeville Press 2003 ISBN 0-7892-0883-0〕 Within the Anjou wine region are several ''Appellation d'origine contrôlée'' (AOC)s responsible for a broad spectrum of wines including still red, white and rosé produced with varying levels of sweetness. Extending across the Deux-Sèvres, Maine-et-Loire and Vienne ''départements'', the generic Anjou AOC appellation and its various sub-appellations encompasses vineyards across more than 151 communes.〔Wine Doctor ''"(Anjou and Saumur Part 2 )"'' Accessed: August 26, 2009〕
Wine expert Tom Stevenson describes the wines of the area as being a "microcosm of the Loire Valley", featuring wines made from every grape variety and in almost every style produced in the entire Loire wine region.〔T. Stevenson ''The Sotheby's Wine Encyclopedia'' pg 282-286 Dorling Kindersley 2005 ISBN 0-7566-1324-8〕 Among the wines of Anjou, Savennières is noted for its dry Chenin blanc wines and the Coteaux du Layon for its sweet dessert wines that includes the botrytized wines of Bonnezeaux and Quarts de Chaume. Various rosé wines are produced in the region under different AOC designation include ''Rosé d'Anjou'', the most basic level made predominantly from Grolleau, and ''Cabernet d'Anjou'' which is usually made from Cabernet Franc or Cabernet Sauvignon.〔A. Domine (ed) ''Wine'' pg 224-226 Ullmann Publishing 2008 ISBN 978-3-8331-4611-4〕 For most of its history, dry red wines have represented a small percentage of Anjou winemaking but in recent years the numbers have been steadily increasing—aided, in part, by the 1987 establishment of the ''Anjou-Villages'' AOC designation for red wines which can be made from only Cabernet Sauvignon and Cabernet Franc. The Gamay grape of the Beaujolais wine region has had a long history in the Anjou with its own ''Anjou-Gamay'' AOC. Grapes from around the region can go into basic ''Anjou blanc'' and ''Anjou Rouge'' AOC wines.〔J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 24 Oxford University Press 2006 ISBN 0-19-860990-6〕
==History==
Wine made from the Chenin blanc grape can be dated to the 9th century in vineyards belonging to the Glanfeuil Abbey located just south of Angers in what is now Le Thoureil.〔 Angevin wines have been held in high esteem since the Middle Ages but where mostly limited to local French markets. Unusual for the time Anjou was known for its unique winemaking technique of blending ''vin de presse'', the wine extracted from pressing the grapes, with the ''vin de goutte'' or free run juice that came from the weight of gravity pressing the grape. This ''vin de presse'' added extra tannins and color to the wine but could limit the wine's appeal for being consumed young.〔H. Johnson ''Vintage: The Story of Wine'' pg 124-125,144 & 188 Simon and Schuster 1989 ISBN 0-671-68702-6〕
Dutch traders in the 16th and 17th century introduced sweet wine production to the region that would feed the growing and prosperous market for such wines in Rotterdam. Anjou wines experienced some brief popularity with the English market being in demand due to their reputation for tasting "ripe and sweet".〔 The high point of the Angevin wine industry was the early 19th century when the market demands of Paris overtook those of the Dutch and plantings flourished throughout the area. But soon the phylloxera epidemic would ravage the region's vineyards and bring this golden era to a close. In response to the devastation, growers in Anjou replanted with a wide range of grape varieties of varying qualities, including hybrid grapes. Even with this massive replanting, vineyards in the Anjou still number less than half of the acreage planted during the peak years of production.〔
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