Many vintners were summed up in this appellation. They are considerable differences in quality. Light table wines made for rapid consummation are made.
Seen commercially, the sparkling wines and the rosé wines are the most successful. A large portion of the wines are sold "en vrac" (by the tank).
The Anjou Blanc is a dry, still white wine with high acidity and light, fruity struture. It usually only reaches a table wine level. The Rosé d´Anjou is pressed from Gamay grapes. It is light, has a mineral touch to it, and pink-orange color. It should be drunk young. It has a charming lightness, that reminds of Beaujolais wines. Cabernet Sauvignon gives it it´s backbone.
The soil conditions in this large appellation are understandibly variable. THe appellation is called "généric", which means that the winestyles are spread over a large area.
Chenin Blanc, Sauvignon Blanc, Romorantin, Pinot Blanc, and Chardonnay are used for white wines. Red wines are made from Cabernet Sauvignon, Gamay, and Groslot.
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