"The Raymond Ragnaud Pineau des Charentes is made in the traditional manner, by combining 2/3 unfermented grape must (containing no alcohol) with 1/3 young cognac at about 60% alcohol. The strength of the alcohol prevents the yeasts and sugar from fermenting, stabilizing the wine between at 17% alcohol. This mixture then goes into foudre to age for four years, over which time the pineau picks up aromas that include notes of figs, pears, and nuts. The sugar from the grape must makes this sweet, while the acidity and alcohol never permits it from becoming cloying.
Usually served with an ice cube in a tulip-shaped glass, this is a classic French aperitif, very popular back in the fifties and sixties and enjoying a bit of a comeback, particularly when incorporated into creative cocktails. Other uses for Pineau include basting roasted meats or thickening sauces.
Of all the subcategories of the Vins de Liqueur category (sweet, fortified wines made with unfermented grape must fortified with the brandy of the given region), the Pineau des Charentes subcategory is certainly the most known around the world. Legend has it that Pineau was discovered by accident when, during a harvest in 1589, a farmer dumped grape must into a barrel he thought was empty but actually contained eau de vie du vin. Several years later he found the barrel behind some others and found the blend to be thoroughly delicious. Its reputation spread and Pineau des Charentes came to be made by many locals." Charles Neal
Ugni Blanc, Folle Blanche, Colombard.
Bottle Size: All bottles are 750ML unless otherwise noted.
21 and Over: Adult Signature Required
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