Description
Pineau des Charentes is a French liqueur wine produced in the Charente and Charente-Maritime region, where Cognac originated. It is made by mixing freshly pressed grape must with eau-de-vie de Cognac. The drink is then aged in oak barrels for several years, allowing it to develop its complex taste and aromatic depth.
The Jean-Luc Pasquet estate, nestled in Eraville between the prestigious Grande and Petite Champagne estates, has been writing its history since 1730. On its 14-hectare estate, the vineyard has been cultivated organically since 1998, with particular attention paid to local grape varieties, including some vines of the rare Folle Blanche.
Jean-Luc Pasquet’s Pineau des Charentes Blanc is the result of a careful selection of grape juice and Cognac eau-de-vie from vines grown according to the principles of organic farming. It harmoniously combines Ugni Blanc (50%) and Montils (50%) grown on clay-limestone soil. After maturing for between 24 and 36 months in oak barrels, it reveals all its complexity and characteristic taste, combining aromas of honey, pear and vanilla with a fine acidity.
Pineau des Charentes is often served neat and chilled as an aperitif, but also works excellently in cocktails.
At our catering events we like to serve Mme du Berry with it, a more complex natural alternative to Wild Berry Lillet.
Mme du Berry
15cl mineral water
3cl berry shrub (recipe below)
5cl Pasquet Pineau des Charentes
Serve in a large wine glass over ice cubes.
Shrub is the traditional name for a vinegar-soured fruit syrup or soft drink. Shrub usually consists of the following three ingredients: Fruit, vinegar, sugar. Here we replace Lillet with a traditional Pineau des Charenetes, a liqueur wine aperitif made from Cognac, which brings a completely different complexity and a fine play of acidity.
Berry shrub (approx. 700ml)
approx. 350g berries (here blueberries, raspberries and blackberries),
300g cane sugar,
zest and juice of one lime,
approx. 2cm grated ginger.
Crush the fruit a little, leave to infuse in the fridge for 24 hours and then strain through a sieve.
75ml red wine vinegar or verjuice
25ml balsamic vinegar
Stir in and pour into a hot rinsed bottle. To serve, top up with mineral water in a ratio of 5:1.
Contents 750ml, Alk. 18% Vol.
Not for sale to children and adolescents under the age of 18.
Responsible food business operator:
Cognac Jean-Luc Pasquet
27 Chez Ferchaud
Eraville
16120 Bellevigne, France
Organic control body: FR-BIO-10, French agriculture
