POITOU CHARENTES
Poitou-Charentes is an emblematic region both for the history of France and for its local products.
In this tempting gastronomical race, it’s a dead heat between Cognac, Pineau des Charentes, Marennes-Oléron oysters, Poitou-Charentes AOC butter, and Chabichou.
The Nectar of the Gods according to Victor Hugo, cognac is the most prestigious ambassador of the Poitou-Charentes table.
Blended from several eaux-de-vie, it is the result of double distillation, concentrating the most delicate flavors and aromas.
Along the Charente River, “Cognac stopovers” offer three itineraries for discovering the secrets to making Cognac and the traditional know-how still used to this day.
Pineau des Charentes according to legend is the fruit of an accidental union of must poured into a barrel of cognac. Since 1589, Pineau des Charentes has been enjoyed as an aperitif and throughout the meal.
For more information please visit http://www.poitou-charentes-vacances.com
Regional Specialties:
The best-known specialties here are eel matelote, broyé poitevin, caillebottes, Montmorillon macaroons, and éclade.
Regional Cheeses:
Cheeses to enjoy here are Chabichou du Poitou, Chabis, chèvre du Poitou, Chavroux, faisselle, brebis d'Oléron, and bûche du Poitou.
Wines and Spirits
Regional alcohols are Cognac and pineau des Charentes.
The vins de pays wines here are:
- Charentais
- Deux-Sèvres
- and Vienne.
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Varietals used
For vins de pays wines:
- Black varietals: Cabernet Franc, Cabernet Sauvignon, Merlot Noir, Gamay, Tanat (only on Île de Ré), and Pinot Noir
- White varietals: Arriloba, Chardonnay, Chenin, Colombard, Folle Blanche, Muscadelle, Sauvignon, Sémillon, Ugni Blanc
Helpful links:
List of AOC wines in Poitou-Charentes
The domaines of western France
Poitou-Charentes wines
Vineyard tourism
Festive France
Caillebottes
Preparation Time: 15 minutes
Let rest: 12 hours
Ingredients:
- 4 cups (1 L) whole milk
- 1 teaspoon rennet
- liquid extract, your choice of flavor
- ¼ cup (50 g) sugar
Preparation:
In a saucepan, heat 4 cups of raw milk from the farm to 95°F (35°C) for about 5 minutes over low heat.
Add the liquid extract and sugar, mix.
Pour the milk into a bowl.
Add the rennet and mix.
Let it cool to room temperature, then place in refrigerator for 12 hours.
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