MiniCook comes from the Isle of’ Oleron, then the Pineau des Charentes, I thought to know! I had already drank and cooked a lot but you would have asked me what it was, I would say without hesitation that it was a fortified wine. Big mistake, Pineau des Charentes is "fortified wine appellation of origin" (VLAOC) wort obtained by mixing (that is to say, grape juice) and water spirits of cognac. Thanks to the National Committee of Pineau, I had the chance to learn more about this delicious nectar during a weekend in the Cognac region. The vineyard extends in Charente-Maritime, in the Charente and Dordogne in some common and only the grapes from these vineyards can produce Pineau des Charentes. We visited the farm and distillery Jean-Marie Baillif, winemaker at Domaine du Chene in St. Palais de Phiolin which we learned more about the making of Pineau. We had the chance to taste some wonderful Pineaux to accompany delicious recipes with Pineau (see the St-Jacques Pineau Photo) to la Ribaudière, Thierry Boar's restaurant and visit the Musée des Arts du Cognac (I highly recommend if you're in the area). A letter, a wonderful weekend organized by the National Committee of Pineau, Emilie and Olivier (I warmly thank) No company of great bloggers Audrey, Hervé, Hana, Christelle, Stephanie, Joelle, , Clemency, Noémie, Audrey, Nadia, Dorian , Cecilia and Louise. Thank you to Jean-Bernard de Larquier, the Chairman of Pineau des Charentes, Claire Floch, Director of the Committee of Pineau and Jean-Marie Baillif winemaker at Domaine du Chene in St. Palais de Phiolin.

Now the most important, I have chosen for you on the Pineau (I'm not a very good student, I do remember that what interests me, namely, how we drink and how the kitchen):

Legend has it that it is the result of a careless winemaker of Henri IV. He allegedly poured grape must into a barrel inadvertently already containing Cognac, he later forgot the barrel a few years before you need it in a fruitful harvest. He would have been about to throw everything away when his wife decided to try the drink. Pineau des Charentes was born.

Pineau is drunk as an aperitif, it should be served chilled and without ice. From appetizer to dessert, Pineau des Charentes is eaten fresh, from 8 and 10 °, in a tulip glass that will showcase her dress and her bouquet and expresses all the wealth that gives it an exceptional soil. Once bottled, Pineau des Charentes not evolve further; prolonged storage in the cellar does it provide any additional quality therefore, but will not harm him either, provided you keep the bottles standing imperative. Once open, it can be refrigerated, standing and clogged up and enjoyed 1 months after opening (one more thing that I discovered, because I have tended to keep it in my bar at room temperature for months).

And in cooking? Personal, I use it with summer melon soup or to flavor fruit and winter white meat to deglaze. Great as well as a reduction to make a caramel.

Petite Filet Mignon with this demonstration ginger-Pineau, Perfect for Valentine's Day…

Filet mignon with ginger and Pineau des Charentes caramel

Prep: 10mins
Cooking: 25mins

Serves 4 people

- 1 filet mignon for 4
- 1 tablespoon olive oil
- 30cl of red Pineau
- juice of 1 / 2 lime
- 18g frais de gingembre haché
- 1 tbsp sugar

Mix Pineau, the lime juice, and chopped fresh ginger 1 tablespoon sugar in a saucepan and bring to high heat. Reduce until the consistency of syrup (take this little 15-20mn)

Meanwhile, cut the pork into small chunks or thick slices. 10minutes after starting the Pineau-ginger reduction, fry the pieces of filet mignon in a skillet over high heat with a tablespoon of olive oil for 5 minutes, turning halfway through cooking.

When the reduction is the consistency of syrup, reduce heat from the pan and pour off the pieces of filet mignon. Let the meat soak or a 2 mins (nor because the reduction becomes caramel can burn at any moment). Serve the meat and drizzle with ginger-Pineau des Charentes caramel.