Nice bronze color, yellow rim, good legs. Sweet, nougat and caramel, touch of citrus, butterscotch, dried grass. Smooth and sweet, grapes, rancio, good acidity, burnt sugar and some red fruit, very good finish. Excellent aged Pineau, not as complex as some but still very enjoyable.
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Pale tawny colour. Pronounced nose with caramel, raisins, dried apricot, vanilla, honey, sea salt, orange peel, marzipan and walnuts. Pronounced taste of caramel, orange, orange peel, dried apricot, raisins, marzipan, honey and cinnamon. Long and sweet finish. Medium acidity. Full body. A very good Pineau. Will not develop further. Goes well with caramel or nut based desserts.
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Got an idea from the homeside of Bache-Gabrielsen. To make Sabayonnesouse of Pineau. I change the recipt an use 30 % of Pinealt and the rest with Cava. Was afraid it would be to sweet. And hold back some of the sugar too. Served it together with Appelroses with buttertart. And also of cause with Pineau in a small glass besides. This was a grate sucess. The sabayone showed its freshness and the Pineau gave depness av Cognactones. Great stuff.
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12/4/2023 - pdadams66 Likes this wine: 90 Points
Nice bronze color, yellow rim, good legs.
Sweet, nougat and caramel, touch of citrus, butterscotch, dried grass.
Smooth and sweet, grapes, rancio, good acidity, burnt sugar and some red fruit, very good finish.
Excellent aged Pineau, not as complex as some but still very enjoyable.
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12/20/2020 - SuperSomm wrote:
Pale tawny colour. Pronounced nose with caramel, raisins, dried apricot, vanilla, honey, sea salt, orange peel, marzipan and walnuts. Pronounced taste of caramel, orange, orange peel, dried apricot, raisins, marzipan, honey and cinnamon. Long and sweet finish. Medium acidity. Full body. A very good Pineau. Will not develop further. Goes well with caramel or nut based desserts.
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9/11/2018 - Krassens Likes this wine: 89 Points
Like a lighter cognac, similar to PX (raisins, thick), quite good qpr.
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4/11/2015 - jonr wrote: 90 Points
Got an idea from the homeside of Bache-Gabrielsen. To make Sabayonnesouse of Pineau. I change the recipt an use 30 % of Pinealt and the rest with Cava. Was afraid it would be to sweet. And hold back some of the sugar too.
Served it together with Appelroses with buttertart. And also of cause with Pineau in a small glass besides.
This was a grate sucess. The sabayone showed its freshness and the Pineau gave depness av Cognactones.
Great stuff.
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10/19/2013 - notudden Likes this wine: 90 Points
Have enjoyed this wine now and then over the summer as an aperiftif.
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