Unicognac Pineau des Charentes Blanc Pineau des Charentes NV 75 cl

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This process is also known as mutage and involves the essential addition of Cognac to the grape must or juice, this process is performed by the Maitre de Chai. The Cognac used must have aged for at least one year and be at least 60% ABV. The addition of the Cognac prevents the grape must from fermenting and adds to the sweetness of the beverage. Cellar Masters must also carefully consider the choice of eau-de-vie used at this stage, as a younger Cognac will not give the same flavor as a more mature one. 4. Aging As a fortified wine, it is stronger than conventional wine with White Pineau ranging from 16 to 22% ABV and the red around 17%. It is usually enjoyed, particularly in France, as an aperitif and served chilled at 8 to 10 °C in a tulip-shaped glass which encourages the aromas to develop. While the first sip of Pineau is lively and reviving, the second gives a sweetness and aromas like nuts, vanilla and honey that fully envelops the palate. The longer the aging period the longer this taste lingers. 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. The most common form of Pineau des Charentes is white, made from white grapes such as Ugni Blanc and Folle Blanche. White pineau is aged in oak barrels for a minimum of 18 months. 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. Grapes ripening in the Charentes sun

The annual production of pineau is around 14,000,000 litres. Around 80% of this is made in the Charente-Maritime département. Naturally over time this process has matured and perfected resulting in the Pineau des Charentes that enthusiasts know and enjoy today. Cellar masters have fine-tuned the production process until the process of creation could be trusted at the highest level. In 1945 Pineau des Charentes received Appelation d’Origine Contrôlée status guaranteeing the quality, technique, and origin of the beverage. Since its conception, Pineau des Charentes , the French aperitif made from grape juice and Cognac, has been widely recognized as a wine and not much more. But as the low-ABV movement has gained traction, bartenders are becoming increasingly familiar with the fortified wine and are bringing it behind the bar. “When understood, it can be a chameleon that can elevate a beverage, a dish or an experience,” says Michael Aredes , bartender at Superbueno in Manhattan. “It is a completely new category to so many people, where it has existed as an outlier for so long.” The act of mixing the eau de vie with the fresh grape juice is referred to as "assemblage", assembly or blending. It stops the fermentation of the grape must through a process called " mutage".

Haut-Pays: the area north and north-west of Toulouse including Gaillac, Cahors and the Côtes-du-Frontonnais. An increasing number of vineyards in the area now produce and sell pineau in which both the grape juice and the brandy come from organically-grown grapes. Their products have certification. 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 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 ]

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. In fact, it was the discovery of Pineau des Charentes while holidaying in Cognac that inspired Sheila and Neil Hornsby to set up drinksoffrance.co.uk, selling French specialities that are hard to find beyond their native regions. The end result is a naturally sweet wine that is rich and unctuous with a deep amber color and aromas and flavors of orange zest, quince, prunes and other dried fruits. Floc de Gascogne We very rarely find anyone who doesn’t like it,’ says Sheila; though I would add that a sweet tooth helps. What is Pineau des Charentes? 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.

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. 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. In the production of PDC, the grapes are pressed and then undergo a light fermentation. After pressing and fermentation the grape must juice is mixed with Cognac eau de vie which must be a minimum of 1 year old. This is known as “assemblage” or blending. The addition of alcohol stops the must fermentation. The resultant product must have be between 16% and 22% alcohol by volume but, normally, most is sold at 17% by volume. Types of Pineau des Charentes 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.

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. 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. Arguably the finest, matured for 5 or 10 years, comes from the Chateau de Beaulon, which also makes a legendary cognac – one of the most popular French liqueurs. Where to buy Pineau des Charentes 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. PDC is a regional French aperitif, made in the départements of Charente and Charente-Maritime in western France. It is a fortified wine (a mistelle or vin de liqueur), made from a blend of unfermented grape must and Cognac brandy. The geographical zone authorized for the production of PDC AOC is practically identical with that for Cognac, and in fact many of the artisanal producers of Pineau (numbering several hundred) also are also Cognac producers.The resulting drink is between 16% and 22% ABV (but in commercial practice nearly always 17%) and is traditionally a deep gold in color, but colors and qualities vary from vineyard to vineyard, depending on the lie of the land, the soil composition and the grape used. The taste is predominantly sweet, but is balanced by both acidity and the increased level of alcohol. Legend has it that pineau des Charentes was created by chance in 1589 when a winemaker accidentally dropped some grapes into a barrel containing brandy. The resulting taste after a period of ageing was found to be so good that it became regular practice – and a new drink was born. Pineau is also found as a home-made product in the neighbouring Deux-Sèvres and Vendée départements. There is also a similar drink called "Troussepinette" that is made in the Vendée, which is often flavoured with pine or fruits such as pear. Elsewhere in France analogous drinks are made ( Macvin in Jura, Floc de Gascogne in the Armagnac area; there is also Pommeau, similarly made by blending apple juice and apple brandy), but these products are much less well known nationally and internationally than Pineau.