Anjou Blanc: French Chenin Blanc from the Loire Valley
Though it lacks the fame of neighboring appellations such as Savennières or Vouvray, Anjou Blanc is compelling white wine from the Loire Valley, produced primarily from Chenin Blanc in the heart of the Anjou district. It embodies the region’s cool climate and complex soils (of limestone, schist, and tuffeau) leading to wines that balance freshness, texture, and mineral depth.
Region and Origin
Location: Situated in the Loire Valley of western France, primarily within the Anjou district near the city of Angers.
Appellation: Falls under the AOC Anjou Blanc, established in 1936.
Climate: Temperate with both maritime and continental influences with cool mornings, warm afternoons, and steady rainfall that favor slow, balanced ripening.
Soils: A mix of schist, limestone, and tuffeau (chalky marlstone), which give minerality and structure to the wines.
Grape Variety
Primary Grape: Chenin Blanc (locally known as Pineau de la Loire).
Secondary Grapes: Small proportions of Chardonnay or Sauvignon Blanc may be permitted, though rare in top-quality examples.
Style Range: From dry and linear to lush and off-dry, depending on vintage conditions and producer intent.
Winemaking Style
Vinification: Typically fermented in stainless steel or neutral oak to preserve purity and freshness.
Aging: Some wines mature on lees for added texture; others age briefly in barrels or demi-muids to develop roundness and gentle oxidative complexity.
Philosophy: Increasingly organic and biodynamic practices reflect a commitment to terroir expression and minimal intervention.
Tasting Profile
Aromas: Green apple, pear, white peach, quince, and acacia blossom.
Palate: Crisp acidity balanced by a supple texture; flavors evolve toward honey, lanolin, and almond with age.
Finish: Clean, mineral, and persistent, often marked by a subtle saline or chalky note.
Food Pairings
Dry Styles: Seafood, poultry, goat cheese, and light vegetable dishes.
Off-Dry Styles: Spicy or slightly sweet preparations, roasted root vegetables, and duck.
Aged Bottles: Aged cheeses, mushroom dishes, or creamy sauces.
Aging Potential
High-quality Anjou Blanc can age well for 5–15 years, developing depth and waxy richness over time.
Character and Appeal
Represents one of the Loire’s most authentic expressions of Chenin Blanc.
Combines vibrant acidity, mineral clarity, and layered fruit, making it both intellectual and approachable.
A wine for those who appreciate subtlety, texture, and terroir-driven nuance over flash or volume.
2023 Domaine de la Bergerie Anjou Blanc “Sous La Tonnelle”
100% Chenin Blanc, Certified Organic, Female Winemaker, $25
Visual: pale daffodil to ochre with goldish flecks
Aroma: verdant, brooding, tomato, red bell pepper, gravel, pineapple
Taste: soft acidity, starts as a nice palate cleanser than fades to a whisper, mineral, sea salt, steamed peas, stonefruit, apricot kernel, deceptively weighty, more savory than sour, nice texture
Pairings: Really good with fresh tomatoes, drizzled with some olive oil and red wine vinegar. Asian food - pairs surprisingly well with soy sauce, shiitake mushroom noodles, a doesn’t mind the spice of kimchi. Not so great with salmon, as it’s too strong a flavored fish.
The tasting note format here really highlights how color descriptions can set expectations for a wine before the first sip. Calling it "pale daffodil to ochre" immediately signals something more nuanced than just "golden"--there's a warmth and earthiness implied. I find it interesting how the savory elements (tomato, bell pepper, steamed peas) dominate over the typical stone fruit notes people expect from Chenin Blanc. That mineral backbone with sea salt sounds like it would pair well with things most whites struggle with, like the soy-based dishes mentioned. The kimchi pairing is surprising too--usualy spicy fermented stuff overwhelms lighter wines, but that texture and weight must carry it through.