Lastly, due to its AOC status, Pineau des Charentes is exclusively bottled within its home region. Pineau in the Mixologists’ Arsenal To gain the AOC guarantee of authenticity and quality, both the wine and the Cognac must come from the same estate and vineyard. The year that is indicated on the bottle is in reference to the year of the Cognac and not the grapes, as these are pressed the same day. Pineau must also be bottled in the region of Charente, much the same as Cognac can only be produced within the region. Its production is controlled under the Appellation d'Origine Contrôlée 'vin de liqueur' classification, though it is not a wine in the ordinary sense. In principle the same producer grows the grapes, makes the wine and distills it into brandy, presses the fresh grape juice and then blends and matures the result. The geographical zone authorized for the production of Pineau des Charentes AOC is practically identical with that for Cognac, and in fact many of the artisanal producers of pineau (numbering several hundred) also sell their own Cognac. Pineau can be found in local supermarkets in Poitou-Charentes as well as in local cellars and wine shops. However, one of the most enjoyable ways of buying pineau is to visit one of the many small producers of the drink in the Charente and Charente-Maritime.

The geographical zone authorised for the production of Pineau des Charentes AOC is virtually identical with that for cognac, and many of the artisanal producers of pineau also sell their own cognac. White Pineau is made from the traditional Cognac grapes, Ugni Blanc, Colombard and Folle Blanche, with the occasional inclusion of Bordeaux’s white grapes, Semillon and Sauvignon Blanc. It is aged for at least 18 months, including 12 in oak barrels. White Pineau:The most popular designated grapes for White Pineau are Ugni Blanc, Colombard, and Folle Blanche. However, sometimes Semillon, Cabernet Sauvignon, Merlot Blanc, Jurancon, Montils and Meslier St Francois grapes are also used. White or rosé pineau is most usually consumed as an aperitif, served chilled at between 8°C and 10°C.These days, Pineau is made using a ratio of three parts must to one part Cognac, which has been distilled and aged for at least one year prior to the must’s introduction. White Pineau, which derives from a variety of grapes including ugni blanc, merlots blanc and noir, colombard and sauvignon, ages at least 18 months; red Pineau, made from cabernet franc, malbec and merlot noir, ages at least 12 months. In both cases, the Cognac must be at least 60 percent alcohol to mute fermentation and promote sweetness. Hailing from a famed region of France that is well known for grape production and distilled grape spirits, Pineau des Charentes is made from a combination of fresh grape juice and eau-de-vie from Cognac. Legend stipulates that its creation was more of a happy accident than a genius innovation. In the late 16th century, a wine-grower somewhat carelessly threw grape must into a barrel containing eau-de-vie. Years later, the barrel was discovered, and a unique drink was fortuitously born – a limped wine with golden hints that would come to be known as Pineau des Charentes.

Swirl a glass of Pineau and you’ll notice how the viscous liquid runs in rivulets down the inside of the glass; these ‘legs’, as they are known, indicate a fairly high alcohol content, which in Pineau’s case is usually about 17%, similar to that of vermouth. Pineau des Charentes should be served chilled (8–10°C) in a tulip-shaped glass such as a sherry glass. The taper of this type of glass better enhances the aroma of the wine. [3] See also [ edit ] The tasting profile of these will be similar to white Pineau but the rancio, walnut and caramel aromas and flavours develop with age. There are also more dried fruit notes such as prune. It also becomes more honeyed. These are made in the same way as white Pineau but must be aged for a minimum of 5 years oak barrels for old PDC and 10 years minimum for very old PDC.As the strong, sweet nectar danced across my tongue I heard, not a choir of heavenly angels, but a chorus of frogs that would gather at the end of the garden every evening of our holiday. They seemed to be singing, ‘You have drunk of the golden elixir, now spread the word of Pineau, for thou art blessed!’ As I said, it had been a long, gruelling drive. Other regional vins de liqueurs include Floc de Gascogne, which is Armagnac’s answer to Cognac’s Pineau, and ratafia, which is made in Champagne and Burgundy by adding young grape spirit to barely fermenting grape juice. Pommeau, a northern French speciality, is a sinful blend of apple juice and Calvados. How to serve Pineau des Charentes The influence of the Atlantic Ocean is surprisingly strong even this deep inland and it merges with continental and alpine elements across such a large area to provide moist spring weather and wet winters counterbalanced by hot summers and long, sunny autumns just as the grapes are ripening. Naturally, the area is great enough in size for the soils to be incredibly varied across it. Alluvial and marine soils, often gravel and limestone respectively, are common factors in many areas, the former often on rising terraces above rivers or ancient watercourses. Pineau des Charente has not spread its wings across the global market quite like its big brother Cognac. However, it has become France’s most popular vin de liqueur and each year 90,000 to 110,000 hectolitres are produced and 11 million are sold, 75% of which are sold within France.

The most common form of pineau des Charentes is white and is made from white grapes such as Ugni Blanc and Folle Blanche. White pineau is aged in oak barrels for a minimum of 18 months. Embracing its roots mystique and reverence, the creation of this one-of-a-kind drink relies on close adherence to traditional production methods. The grape juice and eau-de-vie from Cognac must come from the same estate. White pineau is most usually drunk as an aperitif, served chilled at between 8°C and 10°C. But it can also be served with food too, and goes very well with poultry, fish and seafood, and blue cheese. In particular the white version of the drink is an excellent accompaniment to foie gras.

Other vin de liqueurs

However the red or rosé form is also very popular within the region itself. This is made with red grapes, typically Cabernet Sauvignon and Merlot. Red pineau is aged for a minimum of 14 months. An old white Pineau, due to its sweetness balanced with acidity, can be paired very well with foie gras or blue cheeses such as Roquefort or Bleu d’Auvergne. Next, Pineau des Charentes must age in oak barrels. It’s at this stage that it acquires its final aromas. Whites are aged for at least 18 months with 12 months spent in barrel, while Reds are aged for at least 12 months with 8 months spent in barrel and often, longer. Another similar beverage would be Macvin du Jura, an AOC certified vin de liqueur produced in the Jura region of Eastern France. To produce this liqueur wine, the juice and must of Savagnin grapes are reduced in half by boiling and the resulting liquid is then fortified with brandy. When the wine reaches 16% alcohol in volume it is allowed to age in oak casks for six years and there is no fermentation process. Pineau is often overshadowed by its ‘big brother’ in the region, cognac but those who have tried this distinctive and delicious aperitif will testify to its qualities. Pineau des Charentes to give the aperitif its full name is made from adding unfermented grape juice to cognac. This blend is then aged to produce the familiar taste of pineau – some vintage pineau will be aged for five years or more to ensure an even richer flavour.