The origin of the trouspinette or troussepinette is still an ongoing debate. Wine lovers have different opinions on whether this black spices wine, rediscovered by Delices and Gourmandises originates from Vendée or Poitou.
People have been adding spice based aromas to their wines since antiquity. The reason is probably to try to lessen the taste of picrate that makes the wine not so much enjoyable. During the middle ages, middle class people and nobles were able to add cinnamon, cloves, and rose flower aromas to their wines.
Lower class people and consumers of low quality wines did not have that opportunity. They used cheap local aromas on their wines instead. That was how, according to Delices and Gourmandises, they created the black spices wine called Trouspinette after various trials using different other ingredients.
Contrariwise, the origin of the name is still a complete mystery. Some people think the name is a marketing trick. When you think about it, Trousse-pinette sounds quite appalling to the human imagination due to its naughty property. Other people believe the name comes from a custom found in Vendée which consists of inviting your guest to your cellar to enjoy a cup of wine. That was when the host had to pull out the pinette which is a small dowel from a small hole in the barrel in order to retrieve the wine from it.
The trouspinette is a vermouth which is a type of wine fortified by sugar and eau de vie or distilled spirits. The recipe is quite simple. First, you have to crush young black spices buds, harvested during the spring season inside 4 liters of spicy red wine, 1 liter of distilled spirits, and 500 grams of sugar. After 2 to 3 weeks, filter and pour the decanted fluid in bottles for another month. Make sure the container you use is well plugged and far from ambient light.
If you are an aromatic wine lover, you can easily find inside Delices and Gourmandises’ catalog a wide varieties of delicious wines paired with some figs and nuts, apple and chestnuts, or peach and apricot.2016-05-19
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