Pineau des Charentes is a real gem of Charente wine heritage. This liqueur wine is the result of a clever blend of grape must and Cognac brandy. It seduces with its sweetness and aromatic richness.
What is the AOC Pineau des Charentes?
Pineau des Charentes, just like Cognac, has benefited since 1945 from theControlled Designation of Origin (AOC). This label is much stricter than the Protected Geographical Indication awarded to charentais wines. It delimits a very specific production area and defines the particular know-how and local customs linked to the terroir. For a Pineau to benefit from the AOC, grape musts and Cognac must necessarily come from the same vineyard.
Furthermore, the respective AOC zones of Cognac and Pineau correspond with perfect accuracy. From a very large western half of the Charente department, they encompass the whole of Charente-Maritime passing through the Royan Atlantic Vineyards and finally overflow to the north onto the southern fringe of Deux-Sèvres, and to the south onto a very small sector located on the edge of the Dordogne.

What grape varieties are used for Pineau des Charentes?
For the white Pineaux:
- the colombard
- the white ugni
- the crazy white woman
For the red Pineaux:
- merlot
- Cabernet Sauvignon
- cabernet franc
How is Pineau des Charentes made?
1. The grape harvest

Pineau des Charentes is being produced only at harvest time (September-October) because it requires fresh grape must. The precise timing of the harvest is crucial. The winemaker selects grapes according to their maturity, measured by their sugar and acidity levels.
Le sucre allows to give a roundness to Pineau and theacidity a certain freshness, the right balance to obtain a liqueur wine that is neither too heavy nor too sweet. The sugar and acidity depend on the grape varieties used but also on the time chosen to harvest. The later the harvest, the higher the sugar concentration. Conversely, the earlier the harvest, the more acidity there is.
2. Pressing or pressing
After separating the grape berries from their stalks (stems that hold the grapes), they are sent to a cylindrical pneumatic press. Then, a balloon is gradually inflated inside to gently press them against the wall.
The extraction of grape must or pressing is done immediately at the end of the harvest to produce a white Pineau and after several hours of maceration of the grapes with their skin to obtain a red Pineau. Indeed, it is the contact of the grape skins with the juice which colors the wine. So, to obtain a Pineau rosé, we will simply let the grains macerate for less time with their skin in order to have a less colored must.
3. Mutation and mixing
The fresh juice is immediately mixed in a vat with young Cognac brandy. This mixture stops the natural fermentation of the grapes, thus preserving the natural sugars of the must. The dosage is generally 3 parts grape must to 1 part brandyThe mixture obtained is then homogenized and aged.
4. Aging and bottling

The aging of Pineau is necessarily done in oak barrelThe producer defines the aging period according to the grape variety used and the character he wishes to give it:
- 8 months for red or rosé Pineau
- 12 months minimum for white Pineau
- 5 years minimum for an old Pineau
- 12 years minimum for an extra old Pineau
Finally, to benefit from the AOC, bottling must be done in the production region. The alcohol content of Pineau then varies between 16 and 22 ° °.
Pineau, the traditional aperitif of Charente-Maritime
Character and taste of Pineau
Since its appearance in the 16th century, Pineau des Charentes has established itself as one of the flagship specialties of Charentes. However, there are differences in taste depending on the length of aging. young Pineaux have more acidity and freshness. Their aromas are fruity but quite simple. The old Pineaux will, for their part, develop more complex aromas. We find a certain roundness with notes of dried fruits and spices. They also last longer in the mouth.

How do you drink Pineau des Charentes?
- White, rosé or red, Pineau des Charentes is best enjoyed chilled, just as much as an aperitif or as an accompaniment to desserts, offering fruity, delicately woody flavors.
- With its nutty taste and vanilla flavors, old Pineau also goes well with foie gras, or even cheeses, in particular blue cheeses.
- An old or very old Pineau can be served at room temperature, just chilled, as a digestive after dinner.
- Finally, Pineau des Charentes is now available cocktail. Indeed, consumer habits are changing and this new fashion allows it to be brought up to date and its image to be dusted off.
History of Pineau des Charentes
Legend has it that a Charente winemaker inadvertently invented Pineau in 1589. He poured grape juice into a barrel, unaware that it already contained a bit of Cognac brandy. A few years later, he discovered this delicious nectar.
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