Biotteau Anjou Rouge Mary Taylor Red Blend olive oil-poached halibut

olive oil-poached halibut

Evesham (and its owner

that embrace modern precision without losing the warm human touch

and he chose the name of this wine to reflect his land - Vetriccie is a type of indigenous withe (a small pliable plant that looks like wicker) and Ile de Beaute is “that of beauty”

garage-door tasting on top of a barrel

Biotteau Anjou Rouge Mary Taylor Red Blend olive oil-poached halibutTheres a rare sort of Anjou Rouge that feels like a secret kept just outside the Loires more trafficked circuits generous in fruit yet lithe in structure, earthy without austerity, and astonishingly priced for what it delivers. The Pascal Biotteau Anjou Rouge is that wine: a red of buoyant energy, supple grip, and uncanny completeness for its value. On the nose it sings of blue and black cherries, wild bramble, and a note of redcurrant leaf that keeps