Brief data point 96 Baumard Savennieres

originally posted by SFJoe:
originally posted by Jeff Connell:
originally posted by slaton:
originally posted by Don Rice:
he would like to change the law to have the right to add Sauvignon Blanc or Chardonnay to his Chenin
Ugh. Why? Earlier drinkability, again?
No, that's so his Savennires can compete head-to-head with Fiefs-Vendens.

I understand that in Anjou Blanc (as well as Saumur Blanc) there is the right to add up to 20% Chardonnay and/or Sauvignon. But I would be surprised to learn that any of these wines that I have ever drunk were not 100% Chenin. (Well, apart from the obligatory 2% Verdelho, that is).
Doesn't Ogereau toss in a little Chard to some of their Anjou? I am away from my notes, but that's my vague recollection.
I drink Ogereau on Sunday evenings in February in Angers, when the only places open have, guess what? Anjou-Brissac and high-sulfur industrial Muscadet on their list.
 
... not flat or tired, and tasted quite appealing with food as you continued to drink it. By the end of the bottle, you wanted more.

Isn't this the way we want all our lovers to be?
 
originally posted by Jeff Connell:
I drink Ogereau on Sunday evenings in February in Angers, when the only places open have, guess what? Anjou-Brissac and high-sulfur industrial Muscadet on their list.
Not anymore--the Brasserie du Theatre has a bunch of great stuff on the list.
 
originally posted by SFJoe:
originally posted by Jeff Connell:
I drink Ogereau on Sunday evenings in February in Angers, when the only places open have, guess what? Anjou-Brissac and high-sulfur industrial Muscadet on their list.
Not anymore--the Brasserie du Theatre has a bunch of great stuff on the list.
Actually, with the opening of Autour dun Cep, as well as a couple of others, Sunday dining and wining in Angers is remarkably better now. Which doesn't mean I will be drinking a lot of Ogereau. (Not to pick on them, their wines are perfectly respectable.)
 
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