Haut-Poitou Wines

You may, before visiting, not associate this region with good wine. Just because you’re between Bordeaux and Loire don’t think you have to stick to these wine locales.

Now is a great time to visit as the Haut-Poitou vintage is just beginning to re-emerge.
Try it and you’ll be delighted, we hope, with summery reds and rosés made primarily from Gamay with some Cabernet Franc and Sauvignon grapes, and, the crisp dry white wines of the Haut-Poitou.

The wines of Haut-Poitou are good-value, gentle, patio and pre-Barbeque quaffing drinks. Great for long lunches and designed to compliment the simple fresh food of the region

But do not be dismissive! There are award-winners amongst them. Haut-Poitou wines are regular winners at the Concours Général Agricole in Paris.

The appellation Haut-Poitou covers 800 hectares spread over the Vienne and Deux-Sèvres.

Since Georges Deboeuf bought the Cave de Haut-Poitou in 1994 the cellar and production have really improved.

Look out for the VDQS label and if you find something really good at a local restaurant please steam off the label and leave in the file.

For more information click here

Le Pineau

The Pineau des Charentes is to this region what Pastis is to the Provence.

To start off a meal, a glass of chilled Pineau des Charentes is a must. A fortified wine produced in the same area as cognac, it was created by accident in the 16th century when a local grower inadvertently added wine to a barrel that held leftover cognac.

Subsequently enjoyed by his family and friends, because of its subtle blend of grape and cognac, a more controlled blend was eventually developed and Le Pineau was given the protection of an appellations de’origine in 1935.

Today, Le Pineau is still produced using grape juice and aged cognac. There are red, white and rose variations. It is estimated that around 3,000 people are employed in the region producing 100,000 hectolitres a year at with 800 producers feeding 10 co-operatives.

As with most things, however, you pay for what you get. Some of the cheaper Pineaus can be a little fiery, better ones are subtle and easy to drink – possibly too easy.

For more information click here

Cognac

Cognac might have remained simply a wine and salt producing town had it not been for the river Charente.

This river is easy to navigate and gave Cognac easy access to the nearby Atlantic ocean. It’s great climate and vine growing soil did the rest!

Merchants, mostly English and Dutch, began to distill the wines in order to avoid the long boat trips spoiling their quality. The Dutch turned it into 'Brandewijn', or burned wine – the forerunner to Brandy

During the 17th century, the Cognaçais began the process of double distillation, allowing the concentrated alcohol, the 'water of life' known as 'eau-de-vie', to travel in the safest and most economical conditions.

The idea was that this alcohol, stored in oak barrels, should be diluted once it arrived at its destination. It is purely by chance that they realised that these eaux-de-vie improved with time and contact with the oak wood. – Cognac was born.

All Cognacs originate from Cognac and its surroundings. Only spirit made with eaux-de-vie from this protected zone and permitted grapes are entitled to the name Cognac. They must be distilled and aged following specifically authorised techniques, using the double distillation process in a copper alembic, and aged in oak barrels for a minimum period of time.

But that is not to say that all Cognac is the same. The Charente valley covers over 200, 000 acres along the Charente river and is divided into six different viticultural areas, or 'crus'.

Enjoying specific climate and soil, each region produces different and complimentary qualities of eaux-de-vie. The areas form a circular belt surrounding Cognac, and the eaux-de-vie loose sharpness and gain in body as they move further from the centre.
It is the different blending, of these distinct qualities which gives each Cognac its individual, unique, character.

Buying and Drinking Cognac

Cognac stops maturing as soon as it is bottled. It’s quality and age depends on how long it has been left to mature in oak barrels.

The law forbids putting a date on most Cognac, as its label reflects the age of the youngest eau-de-vie in its blend. The words 'Chateau' or 'Domaine' are rare since they can only describe a Cognac the eaux-de-vie of which originate from one specific place
Instead you will find:

V.S. – Very Special, also called Three-Star - which is at least two-and-a-half years old. It’s youngest eau-de-vie will be under four-and-a-half years old.

V.S.O.P – Very Superior Old Pale, also called Reserve – is between four-and-a half and six-and-a-half years old

X.O. – Extra Old , Napoleon or Hors d’âge – is at least six-and-a-half years old
However most Cognac houses will use Cognacs much older than the law provides with some X.O.’s reaching 20 years old.

Fine Champagne – Only Cognacs made from a blend of Grande and Petite Champagne eaux-de-vie and containing at least 50% Grande Champagne can be called Fine Champagne.

How you drink your brandy is up to you, however French connoisseurs reject the traditional restaurant “balloon” glass for a tulip-shaped one which is said to allow the aroma to concentrate and be released more slowly.

Generally Cognac is viewed as an after-dinner drink but it is also good over ice as an aperitif.

Once bought, your bottle of Cognac will last indefinitely unopened. Once opened however, it will be gin to deteriorate. Cognac should be stored upright, the liquid should not be on contact with the cork, and, ideally, consumed within 4-6 weeks.

For more information on Cognac and visits to producers click here

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