From: Anjou, Loire Valley, France
Varietal: Cabernet Franc, Grolleau Noir, Cabernet Sauvignon, Gamay
Taste: On the nose, it presents a floral and spicy bouquet, primarily due to the Grolleau grape, which imparts delicate floral aromas and subtle spice notes. There is a distinctive peppery nuance, adding complexity to the aromatic profile. Gamay enhances these elements with additional floral and spicy undertones, while the Cabernet varieties introduce a fine, infused texture accompanied by crisp red fruit aromas. On the palate, L'Enjouée Rouge follows the nose bouquet.
Pairing: For a classic match, consider duck confit with herbs—the richness of the duck will harmonize with the wine’s freshness and spice, while the herbs accentuate its floral undertones. Charcuterie boards featuring cured meats and tangy cheeses are another traditional pairing, with the wine's acidity cutting through the meats' fattiness and balancing the cheese's sharpness.
Pasta With Portobello Mushrooms
By Mark Bittman
About: Domaine Ogereau, the producer of the "L'Enjouée" wine series, is a family-owned winery that has been running since 1890. Located in the heart of the Loire Valley's Anjou region, specifically in Saint Lambert du Lattay, the estate has been passed down through five generations. Each generation has contributed to its growth and reputation, with a deep understanding of the region’s terroir and grape varieties, allowing them to produce wines truly reflective of Anjou's unique characteristics. Vincent and Emmanuel Ogereau oversee the estate, combining their respect for tradition with a commitment to quality and innovation.
Vincent and Emmanuel Ogereau are passionate winemakers and musicians who play the tuba. This musical influence is whimsically reflected in the "L'Enjouée" wine labels, which feature brass instruments as a nod to the Ogereau family's interests beyond winemaking.
