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.originally posted by SFJoe:
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.originally posted by Jeff Connell:
No, that's so his Savennires can compete head-to-head with Fiefs-Vendens.originally posted by slaton:Ugh. Why? Earlier drinkability, again?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
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).
... 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.
Not anymore--the Brasserie du Theatre has a bunch of great stuff on the list.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.
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.)originally posted by SFJoe:Not anymore--the Brasserie du Theatre has a bunch of great stuff on the list.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.