Today we had been invited to harvest grapes at La Bergerie , near Angers, in the Anjou , as a part of the Oenology course I am doing at the University of Angers (this is my second year).Anjou is an exquisite region, the light is beautiful, the Loire river splendid, the architecture of lime stone a regal. This is an area of chateaux and mansions, of wine and good food, of traditions and modernity.
The Guegniards have been in the wine business for seven generations! The piece of land that we harvested was planted with cabernet Sauvignon, the grape used to make their red Anjou Evanescence . 
The grapes were perfectly ripe (I know, I ate quite many!). 
The family produces wine in the traditional way. Out of the 72 acres that the family owns, 65 are hand harvested! This allows a careful selection of grapes and the result is stunning !
I saw how wine is made in this winery, so I bought a crate of Savennieres 2005, an appelation made with 100% of chenin grapes. It's a dry white wine with lots of character.We had lots of fun!
Then we had the main course, a rose pork tenderloin, served on a bed of "frise" (culry) cabbage and fork mashed potatoes, bathing in a sauce of "ancienne" style moutarde. A slice of well cooked "andouillette" was served. Those who tasted it, said it was a sharp addition to the dish - but I did not taste it, I really do not like andouillette, a sausage done with the colon and the stomach of the pig. Too much! The pork was served pink, which came as a surprise; traditionally, pork is served well done. It was delicious.
A pinapple carpaccio with a scoop of pineapple sherbert and a passion fruit "coulis" was our desert, which was wrapped in a sweet white Côtes de Duras 2005 made by Nadia Lusseau Cht Ht Lavigne at Monestier.
Red Bell Peppers: cook in the oven whole for 1 hour over low heat, turning now and then. When the skin is compeltely wrinkled, remove and put in a plastic bag, tight well and let cool. When they are cold, remove the skin, it will be very easy! Dry with paper kitchen towels, put in a bowl with olive oil, basil leaves, and fresh garlic cut in slices. Put olive oil.
Zucchinis: Cut them in slices legthside and fry in some olive oil. Put in a bowl with mint leaves.
After the cold appetizer, I served a vasque vegetable gratin in individual ramekins. Vasque vegetables include red and green peppers, onions, tomatoes cooked in olive oil. I seasoned with sea salt and piment d'Espelette, a chili from the Vasque region.
I opted for a melted cheese and bacon sandwich, with a few leaves of baby leaves salad.
