All Loire Valley wines share certain characteristics, such as a contemporary taste, gentle acidity and moderate alcohol levels. They make for excellent food wines. The Anjou White has an appearance that ranges from pale yellow to dull gold, a nose comprising soft stone fruits such as apricots with honey and white flowers, and a dry and refreshing flavour from the fruit and minerals. White Anjou works very well with spicy tarts or grilled fish. The Red Anjou has fine tannins, a nose of red berries and violets, and a sparkling ruby red color. This wine is perfect for stuffed mushrooms or smoked meats. Anjou – Villages from the range of Loire Valley wines is a dark red wine with meaty notes combined with iris and violet notes. This wine, like the Anjou-Villages Brissac with its nose of dark berries and liquorice, is a great accompaniment for roasted vegetables or braised beef or veal. The Bourgueil, another distinctive wine from this region, has a nose of intense strawberry, cherry and violets which evolves into leather and roasted meats. Lighter versions pair well with fish and white meat such as pork, while the bolder varieties are great for barbecued meat or steak.