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HOW TO USE PINEAU DES CHARENTES IN COCKTAILS By Lesley Jacobs Solmonson
Pineau des Charentes is the product of a happy, viniferous accident. In the 16th-century, a wine grower tossed some grape must into what he thought was an empty barrel. That barrel still contained a bit of Cognac eau-de-vie. After fermenting for a few years, the resulting liquid was a sublime, aged, fortified wine. Not only is PdC lovely as a substitute in standard wine pairings, it can also be mixed with sparkling wine or a premium tonic. As a certified instructor for PdC, ms. franky marshall touts the possibilities of Pineau as a cocktail ingredient. It can work as a base, and in place of sherry, vermouth, or liqueur. While the perception of the style is sweet, marshall notes, “Instead of using the ‘s’ word, i.e.: sweet, I prefer unctuous, fruit-forward, viscous. In all the best PdCs there will be some level of acidity! They are not cloying.” Whether in white, red, or rosé form, Pineau des Charentes offers intriguing creative possibilities.
STEP 1
White PdC tasting notes vary. Young white PdC taste of tropical fruits, beeswax, and ripe stone fruits, while old white PdC taste of burnt honey, baking spices, orange marmalade, and ripe apricots. Very old white PdC tastes of cinnamon buns, butterscotch, roasted nuts, dried stone fruits. The rosé PdC has notes of wild strawberries, raspberries, and cherries.
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STEP 2
While difficult to find, red pineau “adds structure to stirred drinks, body to shaken drinks, and won’t get lost in cocktails with multiple ingredients and juices.” In red PdC, the young red has notes of pomegranate, blackberry, licorice, cinnamon, and vanilla notes, and the old red PdC is woody with prunes, cacao, and pomegranate notes. Very old red PdC tastes of stewed red/ black fruits and baking spices.
STEP 3
Start with a simple cocktail. Combine 1 1/2 oz. Pineau des Charentes and 3/4 oz. tonic over ice. Garnish with a grapefruit twist and a thyme sprig to complement the wine. Don’t hide PdC in the “dessert wine” category on the menu. Let it shine on its own as an aperitif, a digestif, or accompanying a meal.
