Digestive - " Trou Provencal" or with desserts
Presentation
Presentation
The Duclaux Family is one of the oldest in Châteauneuf-du-Pape. This family built up its domaine through the centuries and was one of the first founder members of the appellation association in 1904. The Quiot and Duclaux families built up bonds and family connections over the years. Domaine Duclaux, as a historical domain of the appellation, produces in addition to its traditional Châteauneuf-du-Pape, Eaux-de-Vie de Marc. This traditional practice is relatively underdeveloped. This is the distillation of our grape Marcs used in the vinification of our Châteauneuf-du-Pape, after pressing.
Winemaking
These alcohols are obtained by distillation of the grapes marcs from the Domaine Duclaux harvest. The distillation is carried out using a traditional three-vessel still at around 63-67°C. The brandy thus obtained is then reduced to 55° then 42° before bottling. Evaporation and topping gradually contributes to lowering the alcohol content. Bottling is carried out when the alcoholic degree reaches 42°C.
Ageing
Aging in 228L barrels. Over the months and years, the wood releases its tannins and a lovely colour. Matured in oak for 24 to 36 months.
Advice
Serving
At room temperature.
Ageing potential
Enjoy all year long, 2 to 3 years, 5 years, 5 to 10 years, 10 to 15 years, Over 15 years
Tasting
A warm amber color. Nose of toast and gingerbread and caramel.
Food pairings
As a digestive or with a dessert (oven-baked figs, chocolate, coffee) "en provencal" coffee or in a grog.
Recipes
CARAMEL FLAN
We suggest you caramel flan recipe which will perfectly pair with our Châteauneuf-du-Pape brown brandy from Domaine Duclaux.
For a 6 persons caramel flan, you will need 7 eggs, 1 L of milk, 1 vanilla pod, 100 g of sugar and to make the caramel, 150 g of sugar and 48 g of water.
First, preheat the oven at 180°C, make the caramel and pour it in a cake mold. In a pan, boil the milk with the vanilla seeds extracted from the cut pod. Meanwhile, beat the eggs with the sugar. Add the milk and pour the mix on the caramel. Bake it in a double boiler in the oven for 1 hour, the top needs to be very dark. Enjoy your meal ! Learn more ›
