Pineau des Charentes (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), crafted from a blend of unfermented grape must and Cognac brandy.
The geographical zone authorised for the production of PDC Appellation d’Origine Contrôlée (AOC) is practically identical to that for Cognac, and many of the artisanal producers of Pineau (numbering several hundred) are also Cognac producers, showcasing the deep connection between these two iconic beverages of the region.
Legend has it that the origins of Pineau date back to 1589, when Henry IV was sitting on the throne of France. During harvest time, a winegrower is alleged to have poured grape must into a barrel that already contained Cognac eaux-de-vie. The barrel was hidden at the back of the Lord’s cellar and only rediscovered years later when it was needed for reuse. The contents were tasted and found to be a marvellous, clear, and refreshing fortified wine, marking the accidental birth of this unique terroir-driven beverage.
In the production of PDC, grapes are pressed and undergo a light fermentation. After pressing, the grape must is blended with Cognac eau-de-vie, which must be at least one year old, in a process known as mutage or “assemblage.” This addition of alcohol halts fermentation, preserving the natural sweetness of the must.
The resulting product must have an alcohol content between 16% and 22% by volume, though most are bottled at 17% for a balanced profile, characteristic of this vin de liqueur.
Grape varieties used for white Pineau include Ugni Blanc, Folle Blanche, Colombard, Sémillon, Sauvignon, and Montils. It must be aged for a minimum of 18 months in oak barrels before release.
A typical white Pineau boasts the colour of old gold, broom, or light amber. Its aromas include figs, vanilla, quince, and crystallised fruits, followed by notes of honey, walnut, almond, plum, and subtle floral notes. The palate is soft and silky, thanks to a balanced acid-sugar-alcohol profile, with additional honey, fruit, and spice flavours, making it a versatile aperitif or dessert wine.
These are produced similarly to white Pineau but aged for a minimum of 5 years in oak barrels for Vieux Pineau and 10 years for Très Vieux Pineau. The tasting profile develops rancio, walnut, and caramel aromas, with pronounced dried fruit notes like prune and a richer, more honeyed character due to extended oak barrel ageing.
See Chateau de Beaulon Blanc 5 Year Old Pineau des Charentes and Chateau de Beaulon Blanc Vieille Reserve d’Or 10 Year Old Pineau des Charentes
Red Pineau and rosé Pineau are made using red grape varieties such as Cabernet Sauvignon, Merlot, and Cabernet Franc. They require a minimum of 14 months in oak barrels.
See: Maxime Trijol Pineau des Charentes Rouge
The colour of red Pineau and rosé Pineau ranges from medium rosé to deep crimson. Typical aromas include quince, blackberries, blackcurrant, tobacco, liquorice, honey, oak, cherry, and spices like cinnamon. The palate is fuller than white Pineau, with robust fruit and spice notes, reflecting the influence of the red grape terroir.
These follow the same production method but are aged for at least 5 years for Vieux Pineau and 10 years for Très Vieux Pineau in oak barrels. With age, the colour shifts to a lighter, mahogany hue with red hints. The flavours deepen, with oak ageing bringing dominant notes of prunes, chocolate, and rancio, overshadowing the fruitier profiles of younger styles.
See: Chateau de Beaulon Rouge 5 Year Old Pineau des Charentes and Chateau de Beaulon Rouge 10 Year Old Pineau des Charentes
Pineau des Charentes is a versatile beverage, enjoyable throughout a meal, from starter to dessert, thanks to its balanced sweetness and acidity.
White Pineau and rosé Pineau are typically served chilled as an aperitif before a meal but pair beautifully with various foods. The delicate floral notes in white Pineau complement poultry and fish dishes. As a dessert wine, it pairs exceptionally with pineapple tarts or is traditionally poured over melon.
An old white Pineau, with its sweet-acidic balance, is an excellent match for foie gras or bold blue cheeses like Roquefort or Bleu d’Auvergne.
The berry flavours of rosé Pineau and red Pineau pair well with lighter game meats and soft goat’s or ewe’s cheese. They also enhance the flavours of melon or a sweet plum tart. The finesse of Vieux Pineau or Très Vieux Pineau (red or rosé) shines with sweeter, nutty, or fruity cheeses like Ossau-Iraty, aged Gouda, or Parmesan, as well as chocolate desserts.
While some consider it unconventional, Pineau des Charentes can be used in cocktails, adding its unique fortified wine character to creative mixes.
Le Trousse-Chemise
Use a shaker to mix fruit juice and lemon. Add white Pineau, peach liqueur, and green apple liqueur. Shake and serve in a tulip-shaped glass, garnished with lemon zest and an “apple fan.”
Le Fort Boyard
Everything you need to know about PDC can be found at the Comité National du Pineau des Charentes (CNPC), the French regulatory body for Pineau des Charentes.
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