The Wine Pair Podcast

Rosé d'Anjou: Better (and Cheaper) Than Provence Rosé?

• The Wine Pair • Season 1 • Episode 204

Share episode

Use Left/Right to seek, Home/End to jump to start or end. Hold shift to jump forward or backward.

0:00 | 51:44

Forget that boring Provence Rosé everyone else is grabbing for Valentine’s Day. We are exposing a secret from the Loire Valley that offers amazing flavor and higher value for your money, and will impress your significant other. It might help you spice things up a bit, too! If you think all pink wine is created equal, think again... because not all Rosés are born the same. In this episode, we dive into Rosé d’Anjou, a "tender" style of wine that is perfect for those who want a hint of sweetness. You’ll learn how the Grolleau Noir grape creates a unique experience that pairs perfectly with spicy Asian cuisine or even a Galentines cheese board. We also get into the "mad scientist" side of winemaking, discussing how some producers use reverse osmosis to concentrate their juice and to make a top quality wine. We put two affordable bottles to the test to see if this Loire Valley underdog is the ultimate QPR (Quality to Price Ratio) win for your next date night. Wines reviewed in this episode: 2024 LaCheteau Soupçon de Fruit Rosé d'Anjou and 2024 Famille Bougrier Rose d'Anjou.

Send us a Text Message and we'll respond in our next episode!

Contact The Wine Pair Podcast - we’d love to hear from you!

Visit our website, leave a review, and reach out to us:  https://thewinepairpodcast.com/
Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/
Send us an email: joe@thewinepairpodcast.com

Show Notes

Episode #204: Rosé d'Anjou: Better (and Cheaper) Than Provence Rosé?  00:00
__________________________

KEY INSIGHTS & FREQUENTLY ASKED QUESTIONS

Q: What is Rosé d'Anjou and where is it produced? 

A: Rosé d’Anjou is a French wine style produced in the Anjou region of the lower Loire Valley. Traditionally known as a "tender" or slightly sweet Rosé, it is primarily made from the Grolleau Noir grape. This historic region, situated between Brittany and Normandy, has been cultivating vines since at least the first century.

Q: What makes the Grolleau grape unique in Loire Valley winemaking? 

A: Grolleau is a high-yield red grape variety that serves as the backbone for Rosé d’Anjou. It was widely planted in the 19th century following the phylloxera plague as a reliable alternative to Chenin Blanc. Because Grolleau can be naturally tart, winemakers often leave residual sugar in the wine to create a balanced, food-friendly profile.

Q: Why is Rosé d'Anjou considered a great alternative to Provence Rosé? 

A: Rosé d’Anjou often provides better value, frequently appearing at lower price points than the more famous Provence imports like Whispering Angel. While Provence styles are typically bone-dry, the slightly sweeter profile of Anjou wines makes them superior pairings for spicy Asian cuisine. It offers a unique blend of Grolleau, Gamay, and Cabernet Franc.

Q: How do winemakers use reverse osmosis to improve Rosé d'Anjou quality? 

A: Since 2017, Anjou winemakers have been permitted to use reverse osmosis to remove up to 10% of water volume from grape juice. This technique concentrates the juice to prevent the wine from feeling "watered down," a move intended to elevate the region's reputation. It ensures the final product remains flavorful and "serious" despite high grape yields

__________________________

Hello to those of you who are Wine Epicurious! And welcome to The Wine Pair Podcast. I’m Joe, your sommelier of reasonably priced wine, and this is my wife and my wine pairing partner in crime, Carmela. And we are The Wine Pair! 

If you are new to our podcast, here is what you can expect. If you love wine and want to find great wines at affordable prices, and you want to expand your wine horizons, and you want to have some laughs and fun while doing it - then you are in the right place! Each week we explore a different wine varietal, style, brand, or region of the winemaking world, and learn about what makes them worth knowing about. And then we taste 2-3 of those wines that are reasonably priced to let you know if they are worth your hard earned money. If that feels like something that makes you spicy, then welcome to our spicy tribe. And, we are proud to say that Decanter Magazine calls us fun, irreverent, chatty, and entertaining.

The wine tribe name this week came from me, which is why it was so lame, so reach out to us if you have ideas for names for our tribe, and we will not only use them, we will ask you if you want to be on the podcast - no obligation. And talking to you and meeting you is one of the things we have liked doing best. And don’t worry if you think your tribe name is no good, because we think it’s great no matter what! And, I got an email today from Amanda which was super exciting, and we will have her on the pod very very soon! Maybe even next week!

Ok, so Carmela we are kind of doing part 2 of our Valentine’s Day wine extravaganza, and last week we did a dessert wine, but this week we are doing more of what may be an appetizer wine, or a wine that goes well with spicy food. Now, if I were to ask you what is the color of Valentine’s Day, you would say pink, right? And that is why I think, and maybe I shouldn’t be so proud of myself for coming up with this, but anyway, the perfect wine for Valentine’s Day is Rosé, and specifically this week we are digging into a new Rosé for us, one that I don’t believe we have ever had before, and that is Rosé d'Anjou. (Dahn-shoo)

We are going to talk more about what Rosé d'Anjou is, and what makes it so gosh darn special, but maybe let’s opine for a minute or two on why Rosé is a good choice for Valentine’s Day. And, I will note that, for those of you who have listened to us for a while, you know that we were not Rosé fans for a long time, but we have had a major about-face in our opinion of Rosé over the last several years. Now, we think it has an unfairly poor reputation, but that’s another story for another day that we have actually covered in other episodes. But why is Rosé great for Valentine’s Day:

  • First, it looks pretty, so let’s get that out of the way. On a table or in the glass, Rosé just makes things look festive. 
  • Second, although it can be notoriously hard to pair with food, many Rosés can pair quite well with different types of food, and in particular with lighter dishes, appetizers, and fish. But, one of the often forgotten pairings with Rosé is spicy food. 
  • And, let’s remember that Rosé is going to vary a ton based on the grape or grapes that are used. We have said this many times on the podcast, but Rosé is a style of winemaking where red grapes are used and the juice is left on the skins for a short period of time, less than 24 hours, to give it that pink color and some tannin and flavors, but it is quite true that not all Rosés are created equal. Not by a long shot. So, do really pay attention to the grapes used to understand where your particular Rosé will pair best, and when we get into the tasting section of the podcast, we will be specific about what foods we think go with our wine this week which again is Rosé d'Anjou
  • Third, don’t sleep on sparkling Rosé which can be a fantastic and fun wine to have any day of the week, but especially on Valentine’s Day.


Ok, those are just a few reasons why, but before we talk specifically about Rosé d'Anjou, we need to stop what we’re doing and head over to our news desk because we have some breaking news coming in . . .

WIne in the news this week: Winemaker countersues over ‘pretextual’ claims of unsanitary practices 07:02

https://capitalpress.com/2026/01/30/winemaker-countersues-over-pretextual-claims-of-unsanitary-practices/

Our wine in the news this week segment comes to us from our very own great state of Washington in an article published by Capital Press and written by Mateusz Perkowski and the headline is “Winemaker countersues over ‘pretextual’ claims of unsanitary practices.” And as always, we’ve got a link to this article in the show notes.

The short story is this: A Washington winery was accused in court of selling contaminated, bug filled wine, and instead of quietly taking the hit, they turned right around and sued back, calling the whole thing basically nonsense.

For more context because that sentence alone raises a bunch of questions, here is the scoop: The winery at the center of this is Alexandria Nicole Cellars, based in Prosser, Washington. This isn’t a tiny garage operation, it is a fairly visible estate producer known for a broad portfolio of wines grown at its Destiny Ridge Vineyard in the Horse Heaven Hills, including Cabernet Sauvignon, Syrah, Merlot, and a handful of white wines like Viognier, Roussanne, Albariño, and Pinot Gris.

So this was a real wine seller making recognizable bottles that turn up in tasting rooms and retail, especially in the Pacific Northwest, that had a reputation to protect.

On the other side of the dispute is Carboy Winery, a Colorado-based producer that has been building a reputation over the past decade. They are known regionally for a diverse lineup that includes Albariño, Cabernet Franc, and wines like Teroldego, and their tasting experience has even been ranked among the best in the nation by USA Today’s 10Best readers’ choice awards for Colorado wine. Carboy is a winery that operates more like a negociant, buying grapes from various sources and then making them into wine. 

The dispute started when Carboy filed a lawsuit claiming that bulk wine and grapes they purchased from Alexandria Nicole Cellars were contaminated and unfit for bottling. The court filings included language suggesting polluted wine and unsanitary conditions, and even referenced bugs, which is pretty incendiary if you are talking about a product people are supposed to drink.

Instead of letting that stand, Alexandria Nicole Cellars turned right back around and filed a countersuit, arguing that the contamination claims were “pretextual,” meaning the accusations were not really about wine quality or sanitation at all. According to their filing, this was really about an economic dispute, and that Carboy was trying to back out of a contract because it no longer made financial sense.

What makes this situation especially striking is that neither side appears to have been embroiled in anything like this before. Alexandria Nicole Cellars had not previously been publicly accused of contamination or unsanitary practices, and Carboy Winery’s history in the public sphere has been more about award winning wines, tasting rooms, and helping to elevate Colorado wine.

And that’s what makes this feel so uncomfortably public. Bulk wine contracts and disputes between wineries are not unheard of, but they usually stay quiet. When accusations about dirty wine and bugs make it into court filings and public reporting, it starts sounding like something that even casual wine drinkers might raise an eyebrow at.

So, Carmela, here’s my question for you: when wineries start accusing each other of contaminated wine in public lawsuits, do you think most drinkers shrug it off as inside baseball or does that kind of language actually make people rethink what’s in their glass?

But we are not here to talk about bug filled wine or lawsuits and counter lawsuits. Nope. We are here to talk about the wine Rosé d'Anjou, and we have two Rosé d'Anjou wines to taste and review to see if they should be on your list of wines to try, especially for Valentine’s Day which is right around the corner as we record this episode  . . . 

But first . . . we have to do our shameless plug.

Thank you for listening to us and for supporting our show, and remember, we buy all of our own wine so that we can give you real and honest reviews, and we do all of the writing and recording and editing to bring you a show every week because we love to do it, and all we ask you for in return is that you please follow or subscribe to our podcast and also please leave us a nice rating and review to help us grow our listeners - and a huge thank you to all of you who have done so already! 

You can also follow us on Instagram at thewinepairpodcast, and on Bluesky. You can contact us on our website thewinepairpodcast.com, and you can sign up for our email newsletter there and you can also visit our “Shop Wine” section where you can find links to buy the wines that we rate as buys in each episode.  

And we want to make content you care about and you like, so send us a note or DM us and give us some feedback or let us know if there are wines you want us to try or wine making areas of the world you are curious about - and we’ll take care of it! joe@thewinepairpodcast.com
Some shoutouts this week:

  • Got some fun feedback on our Sherry episode from folks like Adrienne
  • Lindsay: Gave our Sherry episode a 10 out of 10 (and not just because we gave him credit for the idea)
  • Patricia: who said she loves our banter, which is nice
  • Shekar: who really liked out last newsletter, said it was the best one yet
  • Woogirl Cellars: who said they have a rose Charbono that we she try so we may have them on the show
  • Denise - reached out a couple of weeks ago, but I have not shouted you out yet, Denise. My bad!!! Denise in interested in another virtual tasting, so we’ll have to get that on the list
  • Vintertainment podcast - we talk about our love for the movie game night


And, as we do every week, we’ll tell you someone we think you should recommend The Wine Pair Podcast to - because the best way for us to grow listeners is when you tell your family and friends about us - and this week, we want you to recommend us to anyone who is looking for a wine to spice things up for Valentine’s Day, especially if they are going to serve spicy food, and especially if you or they have someone in their life who loves Rosé

RESEARCH ARTICLES AND LINKS FOR THIS EPISODE



Topic: WTF is Rosé d'Anjou? 15:26

Ok, Carmela, it’s time to discuss just what the eff Rosé d'Anjou is, ok?

As you may have guessed, Rosé d'Anjou is a Rosé wine made in the Anjou region of France which is in western part of France in the lower Loire Valley. So, and this is going to sound obvious to some and not obvious to others, again Rosé d'Anjou is Rosé wine made in Anjou. Anjou is not a grape. We’ll talk about the grape in a minute.

Now, they have been making wine in the Anjou region of France for a real long time, like since at least the first century AD. Or do you say CE? (They are the same, one is just secular meaning common era). If you are not familiar with the Anjou region of France, it lies between the regions of Brittany and Normandy, west and a bit south of Paris, and, for history nerds, is the birthplace of the Plantagenet royal family that ruled England for about 300 years, which included famous kings that Shakespeare wrote about like Henry the V and Richard the III. So put that in your brainbox and take it out when you need to crush someone with knowledge.

Back to the wine, though. Rosé d'Anjou is a relatively young wine in this old wine making area. After the phylloxera plague in the 19th century which wiped out a lot of grape vines, winemakers in the area started to look for alternatives to Chenin Blanc which had been severely impacted by the plague. One of the grapes that they turned to was Grolleau (Gwow-loo) Noir, which is the core grape in Rosé d'Anjou because it was a very reliable grape that had high yield, or in other words, made a lot of grapes. And, yes, Grolleau Noir is a red grape because, again, red grapes are where Rosé wines come from.

High-yield doesn’t often equate to high quality, and the grapes that were grown often made pretty tart wines, so to counteract that, they started making more and more Rosé wines rather than red wines with the grape where the acidity could be balanced with sweetness. So, yes, Rosé d'Anjou is a Rosé that lives on the sweet side, sometimes called a “tender” Rosé, which some people love and some people do not.

Grolleau is a relatively new grape, and was first recognized in the 1800s, and the AOC for Rosé d'Anjou was officially recognized in 1957, so it is also a relatively new AOC in France, and the wines that have that designation have to be still Rosé wines. Despite the fact that you may not have heard about the wine, Rosé d'Anjou is popular and very important in Anjou and France. By the late 1980s, 55% of the wine made in Anjou was Rosé d'Anjou, but that has trailed off a bit as there has also be a shift in focus to a more “serious” wine from the region called Cabernet d'Anjou which is made from Cabernet Franc and Cabernet Sauvignon.

In 2009, following some flagging sales and a less than stellar reputation where Rosé d'Anjou was starting to become uncool - reminiscent of White Zinfandel in the US - there was a move to improve the quality of the wine.

Now, this is interesting. What they did was introduce a technique to reduce the level of water in the juice coming from the grapes, because there was a concern that the wine was just getting too watered down by its own grape juice. Using reverse osmosis, they are able to remove some of the water from the grape juice, and therefore leave behind a more concentrated juice. In order to get this approved, they had to prove to the French government that this technique would not ruin the wine or make it into a different wine. They were able to get it approved, and so now, since 2017, winemakers can use this technique for Rosé d'Anjou, but the restriction is that they can only remove a maximum of 10% of the water volume.

For those of you who are aspiring wine nerds, you may be curious about how they typically make their Rosé in the region because there are several types of ways Rosé can be made. In general, their wine is made using a short maceration, which sounds dirty but is not. This basically means that the juice is squeezed from the grapes, and then the juice is left on the skins for between 12 to 24 hours to give it color and flavor, and this is done because the grape skins in Grolleau tend to be a light pigment. However, there may be Rosé d'Anjou you find that use either the direct press method or the Saignée method, but those are going to be less frequently seen.

Some call Rosé d'Anjou an underdog wine, because it is fighting against the Provence craze surrounding Rosé wines - if you didn’t know, most of the big Rosés on the market are made in the Provence style and often imported from Provence. These are the Rosés that many people just think are what Rosé is, which is a little frustrating for me because, again, what matters in a Rosé the most is the grapes. So, these are wines like Whispering Angel, Miraval (Brad Pitt and Angelina Jolie’s wine), M de Minuty, Gerard Bertrand - the one with the glass bottle with a rose shaped base - and Costco’s Kirkland Rosé.

And, Rosé d'Anjou is also fighting against the “dry movement” in wine, which we are very much proponents of, which is the movement toward drier and less sugary wines.

Despite this underdog status, it is still a relatively big player in French wine and in the Loire. They make about 15 million bottles of the stuff each year, and in France, it is very popular. It is becoming more popular internationally, so keep your eyes out for it.

So why are we reviewing Rosé d'Anjou if we tend to not like the sweeter style? First, it’s just good to learn more about different wines, so there’s that. Second, it’s made from some unique grapes for a Rosé. As we mentioned, the key grape is Grolleau, and there are actually two Grolleau grapes that can be used - Grolleau Noir and Grolleau Gris. Typically, Grolleau Noir is the dominant grape, but there are actually no specific rules on what the blend must be which is kind of unique. Other grapes that can be used are Cabernet France, Cabernet Sauvignon, Gamay, Cot - which is known by its other name Malbec outside of France - and Pineau d'Aunis. So, that fact alone, the blend of grapes that are allowed, makes it a great wine to know more about.

A third reason to know about this wine is that it is a French Rosé that often clocks in at a price point lower than Provence Rosés, meaning you often get more bang for your buck, which matters to us. And finally, the fact that it is slightly sweet means that it can actually be a good wine to pair with spicy foods, particularly hotter Asian spicy foods because the sweetness cuts the heat, and the acidity in the wine also cuts through richer flavors that can come from fat and frying.

And, of course, we think that, while it may be a cliche, a Rosé wine is a fun wine to have on Valentines day, and so Rosé d'Anjou can be a fun way to wow your sweetheart with something different, especially if things get steamy with your food. Or whatever.

But that’s enough information. I think it’s time to learn a little more about the specific wines we are drinking today. Whaddya say?


Rosé d'Anjou Wines We Chose for This Episode 26:11

As usual, the wines we have chosen for this episode are under $25, and both of them should be relatively easy to find because I bought them at Total Wine - thank you again to Hasini for that  - and these were in the special Rosé section that the Total Wine near us has which I find disturbing. I think they should be in a regional or varietal section, but whatever, I’m a dork. You should be able to find Rosé d'Anjou at any wine shop that has a strong Rosé section, or that specializes in French wines. And, of course, just ask your local wine merchant if they can help you and they will be more than happy to. 

The first wine we are going to drink today is the 2024 LaCheteau Soupçon de Fruit Rosé d'Anjou, and this one comes in kind of a festive cut glass bottle. This wine is interesting because the website for the producer of this wine lists it as a dry wine, not an off-dry wine, and it is 12% alcohol which is higher in alcohol than I would expect for an off-dry wine, so we’ll see what we think about its sweetness. In general, I usually expect off-dry to be under 12%, and while that is not a hard and fast rule, lower alcohol wines tend to be on the sweeter side because not all of the sugar has turned to alcohol. But, wines like Meiomi teach us that even high alcohol wines can be full of sugar. Anyway.

This wine is made of a blend of Grolleau rouge 60%, Gamay 10%, Cabernet Franc 30%, and one website I found noted that the wine is fermented, or vinified, in stainless steel. 

There honestly was not a ton of information I could find out about this wine, but the producer is Lacheteau which is a family business started by André Lacheteau in 1987 and, as you would expect, based in Anjou. He runs the winery with his wife and son. 

The name Soupçon de Fruit means “hint” or “touch” of fruit in French, and is sometimes used in describing wines that are lightly or subtly fruity. 

So, let’s move on to our second wine which is the 2024 Famille Bougrier Rose d'Anjou. Again, I couldn’t find out a ton about this wine, but one thing that stood out to me is that it is only 10.5% alcohol, so my expectation is that this is definitely on off-dry or semi-sweet wine. However, I will just note that several sites I looked at listed its residual sugar at only 1.7 grams, which is quite low. However, something else I read said that the wine is required to have 7 grams per liter of residual sugar, so just color me confused.  It is made of a blend of 50% Grolleau and 50% Gamay, and I know that because it is on the bottle. 

Funny thing, I was able to find the website for the winemaker, Famille Bougrier, but on their website they did not list this wine, so I don’t know what to make of that. Bougrier is also a family owned winery, and has been making wine in the Loire Valley since 1885, and their current winemaker is Noël Bougrier who took on those responsibilities in 1988 and is a 5th generation Bourgrier. 

It is also a screw cap, so we like that, and one website said the wine is vegan, so that is good to know if that is something important to you. I also found on one website that they make the wine via gentle pressing and a short maceration period. Some people just don’t have to macerate very long.

Overall, and this is a bit of a PSA, but a Rosé d'Anjou should be served chilled. Following the 20/20 rule, pull it out of the fridge about 20 minutes before you serve it.

But that’s about all I got, so - let’s get to drinking! We’ll take a quick break and be right back. And, if you have these wines or similar wines, drink along with us to get some participation points, which you can trade-in for free stickers. You just need to send me an email with your mailing address, and I will get those “I drink with The Wine Pair Podcast” stickers over to you!


LINKS TO SOURCES FOR THESE SPECIFIC WINES

 
2024 LaCheteau Soupçon de Fruit Rosé d'Anjou, 2024 Famille Bougrier Rose d'Anjou Wine Tasting, Pairing, and Review 31:46

Wine: LaCheteau Soupçon de Fruit Rosé d'Anjou
Region: France, Loire
Year: 2024
Price: $15.99
Retailer: Total Wine
Alcohol: 12%
Grapes: Grolleau rouge 60%, Gamay 10%, Cabernet Franc 30%
Professional Rating: Vivino 4.0

What we tasted and smelled in this LaCheteau Soupçon de Fruit Rosé d'Anjou: 

  • Color: Coral, pink rose petal
  • On the nose: Very light, strawberry, watermelon Jolly Rancher candy, honeydew melon, creamy, strawberry cheesecake, strawberry milkshake, rose 
  • In the mouth: Sweet, rose, tannin, strawberry candy, candy sugar, Cream Savers candy, Fun Dip candy, strawberries and cream, apple or pear, orange cream - a slight citrus, clementine, Orange Julius  


Food to pair with this LaCheteau Soupçon de Fruit Rosé d'Anjou: Good for Galentine’s as well, can cocktail this wine, spicy food, fried food, cheese board, spring salad with fruit and goat cheese, beet salad with goat cheese and citrus, cucumber sandwich, put an ice cube in this wine
 
As a reminder on our rating scale, we rate on a scale of 1-10, with no half points, where 7 and above means that we would buy it, and 4 and below means that we are likely to pour it down the sink, and a 5 or 6 means we are likely to drink it and finish it, but we are probably not going to buy it. 

LaCheteau Soupçon de Fruit Rosé d'Anjou Wine Rating: 

  • Joe: 7/10
  • Carmela: 7/10


Wine: Famille Bougrier Rose d'Anjou
Region: France, Loire
Year: 2024
Price: $13.99
Retailer: Total Wine
Alcohol: 10.5%
Grapes: 50% Grolleau, 50% Gamay
Professional Rating: Vivino 3.9 

What we tasted and smelled in this Famille Bougrier Rose d'Anjou: 

  • Color: Very light, taffy pink,  
  • On the nose: Strawberry, watermelon, pear, taffy, citrus, pink lemonade, saline or seawater, sea shell 
  • In the mouth: Pink lemonade, juicy, easy drinking, sugary sweet, kiwi, Fun Dip, Pixie stick, Capri Sun bag juice, fruit juice, we would get tired of this wine

Food to pair with this Famille Bougrier Rose d'Anjou: Harder to pair with food, kind of a sipping wine, potato chips, something starchy, veggie and blue cheese dip, something with a creamy dressing, Wedge Salad, croissant sandwich

Famille Bougrier Rose d'Anjou Wine Rating: 

  • Joe: 5/10
  • Carmela: 5/10

Which one of these are you finishing tonight?
Carmela: LaCheteau Soupçon de Fruit Rosé d'Anjou
Joe: LaCheteau Soupçon de Fruit Rosé d'Anjou


Taste profiles expected from Rosé d'Anjou 47:45

  • General 
    • On the nose: strawberry, raspberry, redcurrant, cherry, warm strawberry rhubarb preserves, watermelon, rose petals, white pepper, mint
    • Medium body with some viscosity, strawberry, raspberry, red cherry, citrus, pink grapefruit, tangerine, kiwi, apricot. Sometimes red candy or English sweets. Fruit forward, smooth, a food wine.
  • LaCheteau Soupçon de Fruit Rosé d'Anjou
    • Winery: On the nose and then on the palate, it offers a whole bouquet of ripe fruits (blackcurrant, cherry, redcurrant, strawberry...) and a floral finish. Light and thirst-quenching, it is a dry and fresh wine, both supple and flowing.
    • Svinando: Quite powerful and elegant with notes of red fruits, floral, reminiscent of grenadine (pomegranate liqueur). Palate: flexible, fresh attack, good balance in the mouth, we find floral and fruity notes. Harmonious finish.
  • Famille Bougrier Rose d'Anjou
    • Winery: This crisp, refreshing blush hails from France's best terroir for fresh wines, the Loire Valley. Filled with fresh strawberry and raspberry notes, this is ideal for warm days on the patio. A wine that you can pair with almost everything or enjoy as an aperitif.
    • City Drinks: This elegant wine offers a delightful medley of red berry flavors—strawberries, raspberries, and a touch of watermelon—with a subtle hint of citrus zest that makes it both refreshing and easy to drink.


What is the verdict on Rosé d'Anjou? 48:31
Great for Valentine’s Day, good with spicy foods, but not an everyday wine. For a special occasion or for those who prefer a sweeter wine


Wines coming up in future episodes in case you want to drink along with us 50:10


Outro and how to find The Wine Pair Podcast 50:30

Ok, so, Carmela, it’s time for us to go, but before we do, we want to thank you very much for listening to us - and if you haven’t done so yet, now would be the perfect time to follow or subscribe to our podcast and also a fantastic time to leave us a nice rating and review on our website or Apple podcasts or wherever you get your podcasts - and it is an awesome and free way to support us and help us grow listeners.

We would also love to hear from you about a wine you would like us to taste and review. You can leave a message for us on our website thewinepairpodcast.com and you can join our email newsletter there - and if you missed our latest newsletter, email me and I will send it to you. You can do that by reaching out at joe@thewinepairpodcast.com. And tell us some things you want to hear us do, or not hear us do!

Alright, with that, we are going to sign off, so thanks again, and we will see you next time. And, as we say, life is short, so stop drinking shitty wine.

Support The Wine Pair Podcast by heading to our website and shopping for the wines we give our highest ratings to in our Shop Wines section. Just click on this link - you pay the same price, and we may get a small amount of compensation.

You can also support us by clicking on this affiliate link to wine.com and find great wines under $20! 

And, if you are looking for a great website builder for your podcast, click on this link to use the service we use and love: Beamly, formerly known as Podcastpage.io.