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Pineau des Charentes (French pronunciation: [pino de ʃaʁɑ̃t] ⓘ; Pineau Charentais, or simply Pineau) is a regional aperitif of western France, made in the départements of Charente, Charente-Maritime, and (to a lesser extent) Dordogne. While popular within its region of production, it is less well known in other regions of France and ...
A wine rating is a score assigned by one or more wine critics to a wine tasted as a summary of that critic's evaluation of that wine. A wine rating is therefore a subjective quality score, typically of a numerical nature, given to a specific bottle of wine. In most cases, wine ratings are set by a single wine critic, but in some cases a rating ...
The Jura wine region produces a vin de liqueur called Macvin du Jura. Most regions that have characteristic brandies also produce related fortified wines: the Pineau des Charentes is fortified with cognac, and the Floc de Gascogne with armagnac.
The Guide Hachette uses blind tasting panels to evaluate wines by appellation. [1] Each year 40,000 wines are tasted blind and rated by experts. [1] [7] No fee is required to submit samples. [9] Only the most recently bottled vintage is allowed to be submitted for blind tasting. [1] Wine tastings are organized locally in each region between ...
Pineau d'Aunis (French pronunciation: [pino donis]; also known as Chenin noir [1] [ʃənɛ̃ nwaʁ]) is a red French wine grape variety that is grown primarily in the Loire Valley around Anjou and Touraine. [2] A favorite of Henry Plantagenet, [3] the English king had Pineau d'Aunis wine first brought to England in 1246. [4]
Wine Enthusiast publishes a magazine and other media to promote the appreciation of both wines and spirits. It is headquartered in New York and founded in 1979. Currently, spirits reviews are provided by F. Paul Pacult, who does tastings in a controlled environment. Results are given a point score. [citation needed] 80–84: Average
Cocks & Féret or simply Féret, is the colloquial name of a Bordeaux wine directory originally created by Charles Cocks and Michel-Édouard Féret in 1846, which was published under the name Bordeaux, its Wines and the Claret Country and translated into French and published as the first edition of Bordeaux et ses vins in 1850. [1]
Mistelle (Italian: mistella; French: mistelle; Spanish, Portuguese, Galician and Catalan: mistela, from Latin mixtella / mixtvm "mix") is sometimes used as an ingredient in fortified wines, particularly Vermouth, Marsala and Sherry, though it is used mainly as a base for apéritifs such as the French Pineau des Charentes. [9]
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