LEARN EVERYTHING ABOUT PINEAU D'AUNIS: THE NEW SAVORY SALAD WINE FOR SPRING OF 2023
There’s a new grape in town whose star is on the rise. And though its initial fans were mustachioed hipsters, Sommeliers, and wine geeks alike, Pineau d’Aunis is a wine that everyone should try. If you like the peppery spiciness of Cabernet Franc, and the lighter juicier body of Beaujolais, you will probably find that you really like Pineau d’Aunis.
This grape is like a little black dress. It’s a team player that goes with pretty much everything you pair it with, but most importantly it goes with quite possibly the most difficult category of food to pair a wine with — SALAD. Yeah that’s right, if you’re one of those weirdos like me who loves having wine with salad because you’re on some pseudo health kick — Pineau d’Aunis is definitely a wine you should try.
If Pineau d’Aunis were music, it would be really chilled out electronica. You pay attention to it and you’re going to hear something great, but it also fades gracefully in the background and lets other bolder flavors be the star of the show. As far as grapes go, Pineau d’Aunis should definitely be on your radar as we skate into the warm Summer months. Essentially, it’s the ultimate veggie wine.
WHERE DOES IT GROW
Pineau d’Aunis typically grows within the Touraine and Anjou regions of the Loire Valley. But because of the grape’s meteoric rise, you can find it in places like California and New York. Its other name is “Chenin Noir,” and it was a favorite of the English ruler, Henry III in the 13th Century.
This grape was nearly forgotten for a variety of reasons. There was that whole pesky Phylloxera epidemic at the end of the 19th Century that nearly wiped out most of its plantings. It also didn’t help much because Pineau d’Aunis was typically used for blending purposes and played second fiddle to other “more popular,” grapes. And in terms of personality? It turns out Pineau d’Aunis can be a bit of a diva in the vineyard, so vignerons decided to replace it with more agreeable varieties.
In 1973, holdings of the grape had almost disappeared to a measly 16-hectares within the Coteaux du Loir. However, Pineau d’Aunis had its diehard fans, and local growers did whatever they could to keep the varietal alive. If you’re looking for some Pineau d’Aunis, check out wines and rosés from the Touraine’s Coteaux du Loire AOC and the Coteaux du Vendômois. That’s where you’ll most likely find it.
WHAT DOES PINEAU D’AUNIS TASTE LIKE AND WHAT DO I PAIR IT WITH
Because this Pineau d’Aunis is a finicky little grape, there’s a lot of variation. The main quality across the board is a certain savory freshness to the wines produced. You’re definitely going to get loads of white pepper aromas, and plenty of minerality which is all the rage these days. Folks who love to chill their reds down and want something that’s easy drinking – but not sweet – should seriously consider hitting up a bottle.
You can really have a lot of fun pairing Pineau d’Aunis with spicy, veggie-centric foods. This wine slays with Summer Rolls and a good old fashioned Banh Mi. Also consider pairing it with fresh salads with loads of crisp and crunchy veggies. Pineau d’Aunis is a crunchy wine - in a fresh berry sort of way, not a 1970s sort of way. So consider pairing crunch with crunch.
PICK OF THE WEEK: DEBOUTBERTIN “L’AUNIS ÉTOILÉ” PINEAU D’AUNIS $37.99 @ LINCOLN FINE WINES
Bold, spicy, and minerally, the L’Aunis Étoilé is friggin’ awesome with a bit of a chill. This wine is definitely a savory wine, so if you like the idea of your reds chilled but can’t stand Beaujolais’ cherry Jello characteristics (WHO ARE YOU?), you should definitely consider dipping into a bottle of Deboutbertin’s Aunis Étoilé.
The Deboutbertins are a self made winemaking family, who left behind a hectic life in Paris for a slower pace in France’s Loire Valley. They don’t use additives in the winemaking process, and use a horse to plow their vines instead of a tractor. Cuz they be old school like that.
Anyway, you should definitely consider hitting up this savory, lighter bodied and acidic wine as the weather warms. It. would absolutely slay with a Caprese Salad with fresh tomatoes, basil, and creamy burrata.