Paul Marie & Fil 3rd release. A 20 year old.

Tres Vieux Fut, 17.5% abv

I’ve let this one languishing in the “others” cluster for far too long. Good thing I drank more than half that bottle before it got neglected. A wine is still just a wine. The dark fruit and honey that I fondly remembered had diminished, impacted by the passing time after it was first opened. There was that sediment on the bottom which I noticed when I first opened it. Not sure if that’s normal, or the wine was spoiled. This was a 2011 bottling.

That's a shame. I try to finish my cognac bottles within half a year or a year at most, let alone a pineau. Although 17,5% it will deteriorate quite quickly. My sherry's for instance, after two or three months open, they are only good enough for cooking purposes.
The sediment can be normal of course.

Ton schreef: zo 20 sep 2020, 13:14 That's a shame. I try to finish my cognac bottles within half a year or a year at most, let alone a pineau. Although 17,5% it will deteriorate quite quickly. My sherry's for instance, after two or three months open, they are only good enough for cooking purposes.
The sediment can be normal of course.

For sure won’t do that again. I got carried away at one time and opened up a bunch of bottles, but left them unattended for too long. I am now saving the bottles that I liked by transferring a good portion of them into smaller bottles right away, by filling it up to the bottle opening (leaving less room for air). Do you approve of this method Ton?

A lot of work, but it is a good method. Stephan Burnez from the Prunier house had an alternative method: fill the partly emptied bottle with glass marbles. I don't know what method is preferable. Both are a bit of a hassle...

Ton schreef: ma 21 sep 2020, 11:42 A lot of work, but it is a good method. Stephan Burnez from the Prunier house had an alternative method: fill the partly emptied bottle with glass marbles. I don't know what method is preferable. Both are a bit of a hassle...

Totally agreed. I’ve been looking into that recently. There doesn’t seem to be any vendors for this product in the US. I did see some on eBay; however, there isn’t any that make claims for them being ‘good-grade’. The origin of those beads could have come from anyplace.

I typed ‘food-grade’.

Het is alweer een tijdje geleden dat ik nog eens een pineau had ingeschonken. Bij deze dus: Ambre van Claude Thorin. By far de duurste pineau die ik ooit gekocht heb. Ik denk dat het veilig is om te zeggen dat dit mss wel de duurste pineau op de markt is zelfs. Belachelijke veel geld, maar ongelooflijk lekker.

Wat kost die dan, want ik heb pineau's gezien die vele honderden euro's kosten.
François I merk.

https://cognacshop.be/product/claude-th ... eau-ambre/

Maar als je snel bent :

Goedkoper dan dat ga je hem volgens mij niet vinden, als je hem echt wil.