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PINEAU DES CHARENTES WHITE MERLOT DOMAINE DU CHENE 17° 75 CL
JEAN MARIE BAILLIF
MY GRANDFATHER'S VINE
Variety: White Merlot
Creator of spirits for more than 150 years, the Domaine du Chêne is a family house founded in 1865 by Jean Baptiste Doussoux.
The Domaine du Chêne is located in Saint Palais de Phiolin, in the heart of Charente Maritime in the New Aquitaine region.
The story begins in 1865 when Jean-Baptiste Doussoux bought his first still, determined to distil his wines and raise his Cognac brandies in order to control their quality and authenticity.
Distillation, somewhat abandoned during the war, was restarted by Jean Doussoux, heir to the Domaine, in 1946. The first Pineau des Charentes were produced from 1947.
It was in this dynamic that in 1993, Jean Doussoux and Jean-Marie Baillif joined forces and created the brand as we know it today, “Domaine du Chêne”. They also develop the vineyard and diversify the already very rich grape varieties. The vineyard covers just over 90 hectares.
Producer Château DU BREUIL
Born from the harmonious marriage of apple juice and Calvados, Pommeau de Normandie Château du Breuil is as flamboyant as autumn in Pays d'Auge. The sweetness of apple and Calvados aged in oak barrels make it an original aperitif and the accomplice of desserts. Served very fresh, he will know, in his way, to discover and appreciate the tradition of Calvados Château du Breuil. Silver Medal at the Concours Général Agricole - Paris - 2011The pommel is traditionally served as an aperitif (8 10 °).
Producer Château de MONLUC
Pale yellow in color, with attractive pear and mirabelle aromas, its softness and its balance in the mouth will enchant you.
To enjoy fresh as an aperitif or with desserts.
Producer Château de MONLUC
Deep pink, with seductive aromas of cherries and prunes, its softness and balance in the mouth will enchant you.
To enjoy fresh as an aperitif, with desserts or chocolate cakes.
PINEAU DES CHARENTES WHITE DOMAINE DU CHENE 17° 75 CL
JEAN MARIE BAILLIF
Variety: Ugni Blanc / Colombard
Creator of spirits for more than 150 years, the Domaine du Chêne is a family house founded in 1865 by Jean Baptiste Doussoux.
The Domaine du Chêne is located in Saint Palais de Phiolin, in the heart of Charente Maritime in the New Aquitaine region.
The story begins in 1865 when Jean-Baptiste Doussoux bought his first still, determined to distil his wines and raise his Cognac brandies in order to control their quality and authenticity.
Distillation, somewhat abandoned during the war, was restarted by Jean Doussoux, heir to the Domaine, in 1946. The first Pineau des Charentes were produced from 1947.
It was in this dynamic that in 1993, Jean Doussoux and Jean-Marie Baillif joined forces and created the brand as we know it today, “Domaine du Chêne”. They also develop the vineyard and diversify the already very rich grape varieties. The vineyard covers just over 90 hectares.
Producer Distillery and Domains of Provence
The green walnuts of Dauphiné, picked with Saint John, nutmeg and cinnamon, give this appetizer its spicy and fleeing aromas. - Nuts of St. John, it's an explosion of flavors! - The nutty taste is enhanced by more spicy notes of cinnamon, nutmeg and cloves. - Nuts of St. John can also accompany the melon as a starter, or substitute Porto or Banyuls for your chocolate or nut-based desserts. It is an aperitif based on Luberon red wine, alcohol, infusion of crushed green walnuts and dried walnut husks (origin: Dauphine, Mayette and Franquette varieties), spices (cinnamon, cloves, peppers) , nutmeg), sugar and distillates. Walnut: (Juglans Rregia) In the Provencal tradition, walnut is a tree very popular for its different uses. Its fruits, oil and wood are sought after and it provides several remedies to medicine. Among others, the expressed juice of this green bark is excellent for calming the inflammation of the throat and is very effective in calming the hysterical vapors. The infusion of green walnuts is obtained by maceration of fresh walnuts (with nuts) picked according to the Saint John tradition (hence the name of this appetizer). The nuts are crushed in an old hand-crusher then macerated in a mixture of wine and alcohol during 6 to 12 months, in order to extract all the aromatic fraction of the fruits. A maceration of dry walnut husks is also carried out. A maceration of spices (cinnamon, cloves, peppers, nutmeg) is carried out fifteen days before the elaboration of the finished product. When these macerations come to an end, we draw the infusions: infusion of green nuts, infusion of walnut, infusion of aromatics to add to our appetizer. The fruits or spices, still penetrated with alcohol and aromas are distilled in our still to extract the spirit. Infusions, spirits and aroma are mixed with wine, sugar and alcohol to elaborate The Nut of St. John. It will then wait 5 6 months to enjoy our appetizer. The Appetizer Walnuts St Jean is drunk naturally, fresh, without ice. Accompanying ideas The Nut of St Jean goes very well with melon, fermented cheeses such as Roquefort, Bleus, Stilton, Fourme d'Ambert. St John's Nut is also a good accompaniment to all nut desserts. The dress: The color of the Nut of Saint John at the time of its manufacture is rather red garnet of that of the wine which composes it. In the course of time, her dress is adorned with a tinted almost brown hue. The bouquet: On the nose, the dominant aroma is that typified by the nut supplemented by a more spicy note of gingerbreads, dried fruits. The palate: On the palate, the aromas of this aperitif are marked by walnut and nut husk subtly flattered by a spicy note of cinnamon, nutmeg and cloves. The Nut of St. John is well balanced between acidity and sweetness with a good volume in the mouth. The astringency of the nut gives this aperitif a good length in the mouth. Its tannins are fine and a bit dry in the finish. Preservation: Before opening, as a wine: ideally protected from light in a dry, stable temperature between 10 ° and 20 ° C.
Producer Distillery and Domains of Provence
RinQuinQuin is the aperitif of Provence par excellence! A surprising mixture of peaches from the Durance Valley, peach leaves picked in the autumn, cane sugar and Lubéron white wine, the RinQuinQuin will seduce lovers of flavored aperitifs and flavors of the sun. RinQuinQuin is drunk as an aperitif or as a pleasant fruity drink with desserts, including fresh fruit cups - Extended from 5 / 6ème of Tonic, it turns into a lighter and refreshing drink of the summer afternoon . Our advice: The RinQuinQuin as an aperitif is drunk naturally, fresh, possibly with ice cubes. RinQuinQuin is an 15 ° appetizer based on Lubéron white wine, peaches from the Durance valley, peach leaves picked in the fall, cane sugar and alcohol. The fruits are picked at maturity. We select several varieties of peaches including the following three: The Cardinale peach with red-orange skin and yellow-pale and juicy flesh; Coronet peach, white, sweet, juicy and aromatic; Junegold peach with orange-yellow skin and light yellow, aromatic flesh. The peach leaves are picked up at the end of October just when they are adorned with their beautiful golden color but before being washed away by a Mistral shot. The fruits and leaves are macerated separately in alcohol and wine mixtures to extract all the aromatic power. It takes between 6 and 12 months of "close" contact to obtain in the resulting infusions all the aromatic subtlety of fruits and leaves. After assembling the various components, the Rinquinquin is "aged" in vats for 6 weeks to give it time to round and harmonize. It is then filtered, controlled, tasted and bottled. Color: The color of Rinquinquin is yellow with golden highlights. Her dress is limpid and shiny. Bouquet: Its nose is intense on the peach flesh with a citrus note, citrus. Its freshness, coming from the peach leaves, is provided by a mentholated note that is close to that of liquorice. Palate: In the mouth, its peach aromas give it a sweetness and a very powerful fruity. The palate is intense, pleasant, greedy on peach and english candy. Rinquinquin is a light, fresh and round aperitif. Preservation: Before opening, as a wine: ideally protected from light in a dry, stable temperature between 10 ° and 20 ° C. After opening: it can be kept cool for a few months.
Producer Distillery and Domains of Provence
Orange Colombo is an appetizer based on Luberon rosé wine, sweet and bitter orange infusions, cinchona infusion, spirit of curacao, natural aroma of orange, cane sugar and alcohol. - Orange Colombo is a very refreshing aperitif - It will accompany your desserts, especially chocolate, as well as your cuts of citrus fruits and fresh fruits Our advice: This aperitif will satisfy both lovers of bitters and spicy tastes. Orange Colombo is an 15 ° appetizer based on Luberon rosé wine, sweet and bitter orange infusions, cinchona infusion, spirit of curacao, natural orange flavor, cane sugar and alcohol - The infusions of oranges are made from orange peels, "green ribbons", type Côte d'Azur, and soft orange peel macerated in a mixture of water + alcohol. After assembly of the various components, Orange Colombo is "aged" in vats during 6 weeks to give it time to round off. It is then filtered, checked and tasted and bottled. The dress: The color of Colombo Orange depends a lot on that of the rosé wine that composes it. Her dress can go from orangey pink to a light hint of raspberry. Bouquet: On the nose, the first notes are rather on orange peel, with a more fruity note of mandarin. We also find the spicy aromas of mulled wine. The palate: The flavors in the mouth are shared between the fruitiness of the orange and a more vegetal note of zest. The perfect balance between sweetness and acidity makes Orange Colombo a very refreshing aperitif. Its length on the palate on the orange peel is reinforced by the bitterness that raises the final note. Storage Before opening, as a wine: ideally protected from light in a dry, stable temperature between 10 ° and 20 ° C. After opening: it can be kept cool for a few months.
Producer Distillery and Domains of Provence
Gentian de Lure is one of the oldest 2 recipes of Distilleries and Domaines de Provence. It is an aperitif based on Lubéron white wine, liqueur wine, alcohol, sugar, infusions and extracts of gentian roots, infusion of sweet and bitter oranges and infusion cinchona. - The gentian Lure is one of the oldest aperitifs of the distilleries. - Subtly bitter, its aromas and scents of roots make it a truly authentic product - La Gentiane de Lure is for connoisseurs of gentian, and lovers of bitters. Our advice: You will enjoy fresh Lure Gentian on ice, or also cocktail. It is an appetizer with 16 °, based on Lubéron white wine, liqueur wine (white), alcohol, sugar, infusions and extracts of gentian roots, oranges infusion sweet and bitter and cinchona infusion. Gentian: (Gentiana Lutea) is a plant that grows particularly well on the Lure mountain. In the Middle Ages, gentian root is considered a herb of great virtue. In the eighteenth Gentian is one of the best plants that can be used in medicine; it is an aperitif, stomach, detergent and venom. The gentian roots are collected and then dried before being introduced into liqueur wine to extract the aromas. At this base, we incorporate fresh gentian roots, sweet and bitter oranges and cinchona. When the maceration is completed (six months to a year), the gentian roots, citrus peel and cinchona bark are separated from the alcoholic extract called infusion. This infusion will be mixed with liqueur wine and alcohol and white wine to develop our gentian aperitif. After assembling the various components, the Lure Gentian is "aged" in vats for 6 weeks to give it time to round off. It is then filtered, checked and tasted and bottled. The dress: The color of the Gentian Lure is supported rather yellow with golden reflections aged. The bouquet: Its vegetal nose of gentian roots is complexed by a note of citrus but also undergrowth and spice reminiscent of curry. The palate: On the palate, the attack is fresh on citrus fruits, the finish is more bitter on gentian. The intensity in the mouth is powerful with a bitter and tonic flavor. The product is quite long in the mouth. Preservation: Before opening, as a wine: ideally protected from light in a dry, stable temperature between 10 ° and 20 ° C. After opening: it can be kept cool for a few months.
PINEAU DES CHARENTES RED FIELD OF OAK 17° 75 CL
JEAN MARIE BAILLIF
Variety: Black Merlot
Creator of spirits for more than 150 years, the Domaine du Chêne is a family house founded in 1865 by Jean Baptiste Doussoux.
The Domaine du Chêne is located in Saint Palais de Phiolin, in the heart of Charente Maritime in the New Aquitaine region.
The story begins in 1865 when Jean-Baptiste Doussoux bought his first still, determined to distil his wines and raise his Cognac brandies in order to control their quality and authenticity.
Distillation, somewhat abandoned during the war, was restarted by Jean Doussoux, heir to the Domaine, in 1946. The first Pineau des Charentes were produced from 1947.
It was in this dynamic that in 1993, Jean Doussoux and Jean-Marie Baillif joined forces and created the brand as we know it today, “Domaine du Chêne”. They also develop the vineyard and diversify the already very rich grape varieties. The vineyard covers just over 90 hectares.
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