Pineau and Cognac from Ile de Ré | Destination Île de Ré

Le Pineau Et Le Cognac De L'Ile De Re Deutsch

Pineau de l’île de Ré

A traditional Île de Ré aperitif, pineau is made exclusively in Charente Maritime and Charente.

The legend of Pineau de Charentes

Pineau first appeared in 1589.

Legend has it that a clumsy winemaker accidentally poured grape must into a barrel of cognac brandy. The spoiled barrel was left abandoned in a corner of his cellar, and the years went by. When the winemaker had to empty the barrel to store his new harvest, he discovered the transformation of the beverage that had taken place.

Pineau was born! A limpid, colorful, sweet and fruity liquid.

For four centuries, the same know-how has been involved in the production of this marvellous nectar, now a great aperitif and dessert wine.

Pineau production

The fruit of the hard work of Ré winegrowers and the island’s exceptional terroir, the island produces 330,000 bottles a year, divided between pineau blanc (ugni blanc grape variety) and pineau rouge/rosé (cabernet franc and merlot grape varieties), aged for 18 months.

Pineau matures in large oak barrels and casks at the Cave Coopérative des Vignerons in Bois-Plage, where it acquires its aromatic complexity. This liqueur wine is the subject of an appellation contrôlée (AOC), imposing strict manufacturing rules. Made from must to which cognac brandy is added, it benefits from the distinctive taste of the island’s marine cognacs, which gives it its identity.

Pineau rosé or blanc is made by blending fresh grape must and Cognac in a single batch. Serve chilled (7 or 8°C), without ice, as a summer aperitif. Pineau rosé won a silver medal at the Concours Général Agricole in Paris. The white Pineau is aged under wood for three to four years, the rosé from eighteen months to two years.

Pineau consumption

Long a family affair, pineau is now synonymous with conviviality and vacations. White or rosé, Pineau des Charentes can be enjoyed as an aperitif or in cocktails, and is a perfect accompaniment to summer recipes.

From aperitif to dessert, Pineau des Charentes is best enjoyed chilled, between 8 and 10 degrees, in a tulip-shaped glass to bring out its color and bouquet, and express all the richness of its exceptional terroir. A young Pineau is best enjoyed as an aperitif, while a very old Pineau is the perfect accompaniment to a fine meal or foie gras.

The exceptional richness of white Pineau makes it a delicious accompaniment to foie gras and goat’s cheese when mature, or to fruit salads and chocolate cake for dessert. A Vieux Pineau blanc is the ideal companion for foie gras, goat’s cheese or blue-veined cheese. A Vieux or Très Vieux Pineau rosé goes well with chocolate desserts and foie gras. Red and rosé Pineaux go well with melon and hard cheeses. In cocktails, Pineau goes well with fruit juices, tonic soda and a few mint leaves.

Cognac from the Ile de Ré

Discover the double distillation from which Cognac brandy is produced, and discover the mysteries of ageing this exceptional product from the soil of the Charente and Ré regions.

A little history of Cognac

Cognac is an eau-de-vie obtained from the distillation of white wine. This white wine comes from vines grown in a region bounded by the two Charentes rivers.

The Charente, a land of vineyards since the IIIᵉ century, has always maintained commercial relations with northern countries. The latter came in search of salt, an essential product for preserving food. Once the trade was completed, North Sea sailors (English and Dutch) used to load their holds with white wine produced by the vineyards of the Charentes to pass the time on their return.

However, this white Charentes wine, acidic and not very rich in alcohol, tended to go sour rather quickly, which annoyed the sailors! The vagaries of trade often led to delays, so they found it clever to distill it and add water to it, and discovered that this eau-de-vie improved in oak barrels over time: cognac was born. The first distillation dates back to around the XVIIᵉ century. The first stills installed in Charentes by the English were gradually modified, and the French mastered and improved the technique.

Cognac AOC

The Cognac production zone is divided into six crus and extends concentrically around the town of Cognac. Only eaux-de-vie produced in this zone may bear the Cognac appellation d’origine contrôlée. The delimitation of the six zones depends on the soil, climate and sunshine that give each Cognac its specific taste. The light, chalky soils of the sun-drenched Ile de Ré, swept by the sea breeze, are included in the Cognac production area, in the Bois Ordinaires category.

With its fresh, marine notes, Cognac de l’île de Ré perfectly expresses the qualities and authentic style of Cognac. The grapes naturally contain much more iodine than those harvested on the mainland. What’s more, the island’s mild climate contributes to the specific character of the eaux-de-vies produced here.

The characteristics of Cognac from the Ile de Ré are linked to its marine character, tempered by fruity notes and incredible roundness.

The Cave Coopérative des vignerons produces three cognacs. All bear the stamp of their terroir, developing increasingly intense aromas as they age in the shelter of the cellars. The VS is aged under oak for a minimum of two years, the VSOP for four years and the XO for ten years.

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