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  • 2 years ago

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00:00 We love our rosés d'Anjou. Emmanuel, I'm glad you can welcome me.
00:03 I mentioned it with Sophie earlier on "Wine de Loire".
00:07 We have a characteristic, we have a specificity, it's our rosés d'Anjou, isn't it?
00:19 Exactly, our rosés d'Anjou. Rosés that are very crisp on the fruit, pleasant to drink.
00:25 You, Emmanuel, you come from a family that has been around for four generations now.
00:28 Yes, I'm the fourth generation. My grandfather created the business in 1931.
00:33 And now I'm with my sister.
00:35 Very good, it's going well.
00:36 It's great.
00:37 Do you live from your job today?
00:38 Yes, we live from our job. After that, we really have to move.
00:42 When I say "our job", it's true that we have to make it unique, we have to be commercial.
00:46 And yes, because we are at Wine Paris.
00:47 That's it.
00:48 We have to be a vineyard, because we have to be on the ground for four seasons.
00:51 We have to be in our vineyards, we have to be in our cellar, we have to be on the field to sell.
00:55 We have to be in our office to do our paperwork.
00:57 But we see it in your eyes, it's a lot of appetite and pleasure.
01:00 It's a passion.
01:01 You have to be proud.
01:02 The rosé d'Anjou, I'm going to put it on wines that are half dry, with generally amelic profiles.
01:08 With English candy, quince, on the nose.
01:11 After that, in the mouth, we're really going to have wines on the fruit, easy to drink,
01:15 with small acidulous notes at the end of the mouth that will really give some peps and very crisp wines.
01:21 Do we also think of rosé d'Anjou as an aperitif?
01:24 It can be very good for an aperitif, but it can also be eaten, drunk on white meat.
01:29 So I was going to come, we're going to decline, of course, because the aperitif is the beginning.
01:32 It works very well with some salads too, I think.
01:35 Exactly, it can go with salads, it can also go with Mediterranean dishes.
01:40 It's really a wine that can get married a little bit with any dish, in the end.
01:43 Well, our aunts, our aunts, they also liked the rosé for dessert.
01:47 It's true, it's true, with cakes, usually a strawberry pie.
01:52 The grape variety that is king on rosé d'Anjou?
01:55 So here we are on black grolots, gamay, grey grolots too.
02:00 Very good, yes.
02:01 We're really going to find these varieties.
02:03 Is it an assembly at your place every time?
02:05 I usually do assemblies.
02:07 Here I am an assembly of black grolots and gamay at 50/50.
02:10 What is art? The black grolot will bring you…
02:13 So the black grolot will really bring fruit.
02:16 It's a black raisin with white juice.
02:18 Yes, that's it. And the gamay will bring a little bit of color, it's pink.
02:23 It will also bring a lot of fruit and finesse.
02:25 Very good, yes.
02:26 And aromatics.
02:27 And 50/50, is it the perfect balance?
02:29 For my part, at home, yes.
02:31 After that, it also depends on the year.
02:34 This rosé d'Anjou, can we consume it?
02:36 Do you sell it?
02:37 There are restaurants, restaurants.
02:39 That's it.
02:40 In France, it is sold a little bit in every sector and then also for export.
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