Cep By Cep Anjou Blanc 2024

Cep By Cep Anjou Blanc is a fresh and vibrant white wine from the Loire Valley, France. Made from Chenin Blanc, it offers enticing aromas of green apple, pear, and citrus, with floral notes and a touch of honey. The palate is crisp and lively, with balanced acidity and a mineral-driven finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Refreshing, Mineral-Driven
Grape Varietal: Chenin Blanc
Tastes Like: Comparable to a dry Pinot Grigio, with green apple, pear, and floral notes.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Loire Valley, France
Terroir: Clay and limestone soils
Aging: Stainless steel to retain freshness
Serving Temperature: 8-10°C

Cep By Cep represents the essence of Loire Valley winemaking, highlighting the freshness and minerality of Chenin Blanc through meticulous vineyard practices.

Seafood: Grilled prawns, steamed mussels, or poached white fish.
Poultry: Lemon roast chicken or turkey breast.
Vegetarian: Asparagus risotto or zucchini quiche.
Meat: Light pork tenderloin with citrus glaze.

Goat Cheese: Soft and tangy, enhancing the wine's minerality.
Brie: Mild and creamy, complementing the wine's fresh finish.
Feta: Crumbly and salty, balancing the wine's acidity.
Comté: Nutty and aged, providing a pleasant contrast.

Cozze al Vino Bianco (Steamed Mussels in White Wine)

Ingredients:

• 1kg fresh mussels, cleaned
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 shallot, finely chopped
• 1/2 cup dry white wine
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat and sauté the garlic and shallot until softened.
2. Add the mussels and pour in the white wine, then cover and steam for 5–7 minutes until the mussels open.
3. Discard any mussels that do not open.
4. Sprinkle with parsley, season with salt and pepper and serve warm with crusty bread.

The briny mussels and white wine broth highlight the wine’s freshness and acidity, while the parsley and garlic add a savoury lift without overpowering the pairing.