The third most extensive winegrowing region of France, Anjou has nearly 20,000 hectares of vines, with 32 appellations, including Saumur Champigny, Cabernet d'Anjou and Savennières. Grown around Layon, Aubance and the Loire, the varieties from this area provide dry and sweetwhite wines, reds, rosés and also lightly-sparkling wines. Anjou and Saumur wines are so varied because of the diversity of local soils, where schist alternates with tuffeau and limestone.
White wine from Anjou goes particularly well with freshwater fish and seafood such as scallops, and the red goes perfectly with pork products, rabbit or duck breast, while the rosé is marvellous with grills and salad dishes.
There are two main brotherhoods which promote these wines: the Sacavin Knights Brotherhood (Confrérie des Chevaliers du Sacavin) at Angers, and the Anjou Fins Gousiers Brotherhood (Confrérie des Fins Gousiersd'Anjou) at Saint-Lambert-du-Lattay.
Also there are several festivals organised, such as Festivini, a winegrowing festival, in Saumur and the local area in the first fortnight of September, the GrandesTabléesdu Saumur Champignyin Saumur in August, and the festival of Anjou wines in February inChalonnes-sur-Loire.
The House of Loire Wines (Maison des Vins de Loire) at Saumur and the Anjou Vine and Wine Museum (Musée de la Vigne et du Vin d'Anjou) at Saint-Lambert-du-Lattay give people the opportunity to taste the wine and learn the secrets of its production.