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 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. 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. Like other fortified wines such as Sherry, Pineau des Charentes does not benefit from aging. However, storing unopened bottles away from sources of light will do no harm to the wine, although bottles should be stored upright to reduce the exposed surface area. Once opened, Pineau des Charentes will keep for some time in the refrigerator. Finer varieties are aged for over 5 years in barrel, and often for several decades. After 5 years, it is called vieux pineau, and if barrel aged for more than 10 years, très vieux pineau. Très vieux pineau is more of a rarity, given its more stringent quality and maturation standards. Normandin-Mercier is a Cognac house known for producing a fine, long-lived example of très vieux pineau. Before these age designations can be used on the label, an examining commission must certify both the duration of aging and the finished product. [2] Red/rosé pineau [ edit ] A red Pineau des Charentes.

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.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.

There are five steps to the production of Pineau des Charentes. First, grapes are harvested for a little over a month starting in late September. The grapes are then pressed; white ones directly after harvest, and red ones following several hours of maceration, to extract color from the grapes. 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. Though Cognac is far more recognizable than Pineau des Charentes, Pineau has a long history and tradition among the region’s locals. Legend has it that in the late 1500s, a producer accidentally put unfermented grape must into a barrel that, unbeknownst to him, already contained Cognac eau-de-vie. Upon opening the barrel several years later, the accidental concoction was tasted, approved, and dubbed Pineau des Charentes. 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. 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.In practice, it is often the case that the same producer grows the grapes, makes the wine and distills it into brandy. They then press the fresh grape juice and blends and matures the result. 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. 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

Legend has it, that Pineau was discovered by accident. During the harvest of 1589, a farmer poured grape must into what he believed was an empty barrel, however it actually still contained some eaux-de-vie. A few years later he came across the barrel and was pleasantly surprised with the enjoyable combination of grape juice and Cognac. From this day on the Charentais people had a new drink: Pineau! The red and rosé varieties, very popular locally, are made from the grapes Cabernet Franc, Cabernet Sauvignon, and Merlot, and are aged for at least 14 months, including a minimum of 8 months in oak barrels. The finished drink is again between 16% and 22% ABV (usually 17%) and varies between a deep mahogany brown colour and a very dark pink. [1] Production [ edit ]This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. The production of Pommeau begins with the separate making of the apple juice and Calvados. Calvados is usually made by pressing apples to become juice and then allowing the juice to ferment for a few weeks. The resulting cider is then distilled and aged in oak casks for at least one year before it is deemed to be Calvados. The Calvados is then blended with the freshly-pressed and non-fermented apple juice and again allowed to age for a minimum of 18 months before being bottled as Pommeau. The combination is approximately two-thirds of apple juice to one-third of Calvados and has an ABV of between 16 and 18%. White or rosé pineau is most usually consumed as an aperitif, served chilled at between 8°C and 10°C. 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 ]