WINES MADE FOR SHARING
A “terroir” between land and sea
Charentais wines are the perfect image of their region: wines for pleasure, ideal for family time, with friends and to recall your favourite memories.
145 privately-owned cellars, 5 cooperatives and 15 vintners. The majority also produce cognac and Pineau des Charentes.
A WIDE ARRAY OF NUANCES
No less than 26 varieties of grape* are grown here including the famous Merlot, Cabernet, Sauvignon and Chardonnay. Less well known are Pinot, Gamay, Chauché Gris and Colombard. A wide array of nuances that gives our wines their remarkable diversity.
REDS AND ROSÉS
Ideal for single-varietal wines but works in harmony with Cabernet Sauvignon or Cabernet Franc. It grows best on the deep clay-limestone soils of the Charentais vineyards – just like the climate. It produces fine, elegant, round wines with an incomparable fruitiness and a wide aromatic palette of red and black fruit.
Cabernet Franc likes the temperate climate of the Charentais vineyards and it produces supple wines with fine tannins that keep well. Cabernet Sauvignon Noir brings freshness and acidity as well as an aromatic richness.
Pinot Noir & Gamay
More anecdotic, they are finding increasing favour amongst winemakers. Pinot Noir adds strength, finesse and aromatic complexity and keeps well. Gamay-based wines are predominantly fruity.
*Reds and rosés: Alicante H, Bouschet Noir, Arinarnoa Noir, Cabernet Franc, Cabernet Sauvignon Noir, Cot Noir, Egiodola Noir, Gamay Noir, Jurançon Noir, Merlot Noir, Mourvèdre Noir, Négrette Noir, Pinot Noir, Tannat Noir.
This variety produces fine white wines with a range of bouquets and with notes of citrus, dried fruit or even brioche.
Ce cépage donne de grands vins blancs aux arômes variés et aux notes d’agrumes, de fruits secs ou encore de brioche.
Colombard et Chauché Gris
These two native varieties are amongst the oldest in the Charentes. Colombard adds finesse, corpulence, freshness and edginess to the wine. The principal bouquets are citrus, box, lime, white flowers, exotic fruit, rhubarb and peach.
Chauché Gris, also known as Trousseau Gris, grown here between the 12th and 17th centuries had virtually died out but was reintroduced in 2014. It has an unusual aromatic richness that keeps its promises and produces wines of elegance and finesse.
*Whites: Arriloba Blanc, Chardonnay Blanc, Chasan Blanc, Chenin Blanc, Colombard Blanc, Folle Blanche, Montils Blanc, Muscadelle Blanche, Sauvignon Blanc, Sauvignon Gris, Sémillon Blanc, Trousseau gris, Ugni Blanc
EASY-GOING WINES FOR ALL SEASONS
Charentais wines are as good with the blue horizons of the coasts as with the green expanses of the inland areas, with a seafood platter than with a meat on the fire. They are not the prerogative of a moment, but of every moment. They punctuate the lives of those who know how to take the time.
perfect food pairings
ROYAL SEA BREAM TARTARE
The sharpness of Charentais white wines matches perfectly with the iodized freshness of the oyster. The smoothness of cream of petit-pois prolongs the aromatic generosity of the wines. The floral notes are marvellously expressed through the goat’s cheese when the citrus nuances of the wine reveal the bream tartare and the crunchiness of spring vegetables.
Temperature: between 8° and 10°.
Dish: Royal sea bream tartare and oysters accompanied with a silky cream of petit-pois, crunchy spring vegetables and a hint of soft goat’s cheese.
SAUTÉ OF LANGOUSTINES AND SQUID
Charentais rosé wine’s strong personality allows a delicate marriage between the softness of the langoustine and the density of the squid. A pretty, sunny dish that liberates the fruity notes of strawberries and redcurrants. This summer combination with vegetables is emphasized by the spiciness of the chorizo. The concentration of this wine coats the smoothness of the basil oil. Its fresh and tart finish titillates the bouquet of black olives.
Temperature: between 7° and 9°
Dish. Sauté of langoustines and squid, piperade of summer vegetables with olives.
PAN-ROASTED FARM PORK CHOP
Red Charentais wines suitable for autumn are light but expressive in the mouth. They go perfectly with a juicy, tasty meat like farm-reared pork. The wine reacts more to sweetness and complexity encouraging a gentle marriage between root vegetables and carrots. In the finish, the wine demonstrates its liveliness and a perfect balance with the full-flavoured juices of the dish.
Temperature: 12° to 15°
Keeps for up to 2 years.
Dish: Pan-roasted farm pork chop served with mixed fried root vegetables and chanterelle mushrooms, mousseline of carrots, gnocchi made from île de Ré potatoes and reduced gravy.
The winter typicity of Charentais wines uncovers an impression of smoothness that pigeon matches perfectly. The vanilla and spicy aromas of toasted black fruit marry the subtlety of quince juice and the warm flavours of gingerbread. Notes of hazelnut and artichoke sugar awaken the silky texture of red wines for dinking now or for keeping.
Temperature: between 14° and 16°
Keeps for up to 4 years.
Dish. Roasted supreme of pigeon accompanied by a cylinder of browned carrots, a fricassee of artichokes, quince coulis with gingerbread.