"Sans doute une influence océanique : les producteurs de pineau, tous également élaborateurs de cognac, naviguaient là où le vent les portait. Une brise favorable au cognac et la production de pineau diminuait, puis si la brillante eau-de-vie se retrouvait encalminée sur quelque marché asiatique, on augmentait le pineau. Pourquoi ? Parce que, sans cognac, pas de pineau. Celui-ci résulte d'un assemblage de jus de raisin auquel on ajoute du cognac vieux d'au moins deux ans. L'ensemble doit, selon le décret, se stabiliser entre 16 et 22° d'alcool. C'est ce qu'on appelle un vin de liqueur, comme le ratafia produit en Champagne et en Bourgogne. Là, noblesse oblige, l'alcool utilisé relève du grand luxe."
Source : Le Point par Oliver Bompas
1 pineau rouge et 1 vieux blanc sélectionnés après dégustation à l'aveugle
Note après dégustation : 14,5/15
Assez complexe, riche, abricot rôti, frais, vanille, épices douces, équilibré, sucre discret, légère amertume. 19,90 euros.
Note après dégustation : 14,5
Cerise, cassis, très crème de cassis en bouche, note de douceur maîtrisée, que du fruit, gourmand. 9,90 euros.
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