How to taste Cognac ?


A ready to consume Cognac cannot be sold before going through an oak barrel based ageing process for at least two years, calculated from 1st April the year following the harvest. It retains the age acquired at the time of bottling since alcohol does not evolve when conserved in glass, unlike wine.

In order to savour Cognac after a meal, it is suitable to warm up the ball part of the glass in your hand so as to dispel the aggression of esters. Then you can inhale its fragrance then taste it. It is advised to hold onto the first mouthful in your mouth for a little.

In olden days, Cognac was often served after meals. Nowadays, it is also enjoyed as an apéritif, served chilled with ice or with soda water.


How to taste Pineau des Charentes?

degustation-tulipe-pineauPineau des Charentes is enjoyed chilled, between 8 and 10 degrees, in a tulip shaped glass to accentuate the effect of its robe and aroma. It expresses all the riches of its exceptional soil. A young Pineau can be enjoyed as an apéritif, whereas an aged Pineau will be more adapted to the end of a meal.

  • As a cocktail, Pineau matches fruit juices, tonic and a few mint leaves.
  • At the table, a medium aged white Pineau Blanc is the ideal companion for foie gras, goat’s cheese or containing parsley.
  • An aged rosé Pineau enjoys the company of a chocolate dessert and foie gras.
  • A young rosé or red Pineau enhances the fragrance of strawberries.
  • A young white Pineau is the undisputed melon’s best friend.


How to preserve a Pineau des Charentes?

Once bottled, the Pineau des Charentes will not continue to mature; a prolonged stint in a cellar will neither add to its quality nor affect it provided that the bottles are kept upright. Once uncorked, the Pineau can be kept in the fridge, its bottle sealed with a stopper and stored upright. It is a good idea to leave it to get back to room temperature before serving.


The right harmony between our local wines and your favourite dishes

Matching a wine to a dish is an important reflex to preserve taste and respect our gastronomy. Here are a few happy alliances to take advantage of our Charentais wines.



Sauvignon “l’élégant”

To be savoured with a typical Oleron dish: the« Céteau Meunière »

  • Variety : sauvignon
  • Marries well with : seafood, fish, white meats, cheeses
  • Serve at 9 to 11 degrees in temperature


Colombard “l’authentique”

To be enjoyed with moules marinières

  • Variety: colombard
  • Marries well with : seafood, starters, fish
  • Serve at 8 to 10 degrees in temperature


Rosé douceur « l’excentrique »

To be savoured with a red berries cake

  • Variety: merlot
  • Marries well with: apéritif or desserts, like sorbet – slightly sweet
  • Serve at 8 to 10 degrees in temperature


Rosé « l’enchanteur »

To be consumed with a strawberry salad with lemon and mint

  • Variety: merlot / cabernet franc
  • Marries well with : salads, grilled meats, desserts
  • Serve at 8 to 10 degrees in temperature


Special oysters « l’insolent »

To be savoured with Marennes d’Oléron oysters and other shellfish

  • Variety : slightly acidic Ugni blanc and fruity Colombard
  • Marries well with: seafood with its young and fresh undertones
  • Serve at 8 to 10 degrees in temperature


Rouge fût « l’audacieux »

Rests in barrels for 5 months depending on its maturation

To be enjoyed with duck breast fillets in a port sauce

  • Variety: Cabernet Sauvignon (black fruits, violets, raspberries)
  • Marries well with: meats served with sauce, game, chees
  • Serve at 18 degrees / uncork 15to 20 minutes before consumption


Rosé “L’original”

Basic soft Rosé with added grapefruit natural flavours

  • Variety: Merlot
  • Marries well with : a refreshing apéritif
  • Serve at 8 to 10 degrees in temperature