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THE PEACHY APERITIF FROM PROVENCE!


Sweet and light, fruity and subtly feminine, Rinquinquin is the aperitif par excellence. An unexpected blend of peaches from the Durance valley, peach leaves gathered in autumn, cane sugar and Lubéron white wine, made following a traditional recipe. Rinquinquin is a classic aperitif that is as Provençal as a sunshiny day. In fact, the name Rinquinquin, meaning a refreshing drink, comes from a word in the local dialect—requinquilhar, ‘to cheer up’. A name commonly given to refer to one’s favourite tipple.

SO APERITIF, SO GOOD…

Natural, fresh and made exclusively from Provençal fruit, Rinquinquin promises the intense flavour of sun-blushed peach!
Serve on the rocks or in a cocktail.

Cocktails with Rinquinquin

Recipes with Rinquinquin

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BUY RINQUINQUIN

  • Rinquinquin, peach wine

    Rinquinquin, peach wine

    15° - 75 cl

    RinQuinQuin is a white wine-based apéritif from the Lubéron, with the peaches of the valley of Durance, with leaves of peach trees picked in autumn, with sugar of cane and with alcohol.

    15.00 € TTC
    See the product
  • Rinquinquin in the peach - 10 cl

    Rinquinquin in the peach - 10 cl

    15° - 10 cl 

    RinQuinQuin is a white wine-based apéritif from the Lubéron, with the peaches of the valley of Durance, with leaves of peach trees picked in autumn, with sugar of cane and with alcohol.

    See the product

Now there's a name that sings the praises of Provence! An unusual blend of Vallée de la Durance peaches, peach tree leaves gathered in autumn, cane sugar and Lubéron white wine, RinQuinQuin is the Provençal aperitif par excellence!

-    If you love flavored aperitifs and are looking for a taste of Provençal sunshine, then you'll love RinQuinQuin.

-    RinQuinQuin can also be drunk with foie gras and is a pleasantly fruity partner to your desserts. It goes particularly well with fresh fruit salad.

-    Add tonic (1 part RinQuinQuin to 5 parts tonic) for a long refreshing summer afternoon drink.

Our tip: As an aperitif, RinQuinQuin is drunk neat and chilled, adding ice cubes if desired

PRESENTATION

Although the word "aperitif" now evokes pleasure and conviviality, for centuries it has referred to a product only used as a medicine, such as herbal tea or a concoction to stimulate the appetite, to treat stomach ailments and to promote digestion. Maceration and distillation are merely techniques used to extract beneficial substances from plants and to preserve them. Taken on an empty stomach, before meals, in very small amounts, it already gave pleasure: the pleasure of feeling good, having a good appetite and digesting food without experiencing pain.

Each period has its forbidden fruit, after the apple came the pear. From Arnaud de Villeneuve (13th century) to Gabriel (18th century), the peach has engendered some distrust. Since that time, and for the greatest pleasure of our taste, we can eat the soft skin of this fruit with multiple benefits.
The peach comes to us from distant lands: traces of its presence in China are found approximately 500 years before the common era. And from Persia (the origin of its name "Prunus Persica"), it reached the West, over the course of centuries.

In Provence in the past, the peach tree often was seen as therapeutic, an aspect that has now been completely forgotten. In medicine, its leaves, flower and seeds, as well as the sap of the peach tree were used. The leaves and flowers were used for their laxative, diuretic, calming and deworming properties. The peach itself was soaked in wine and used for its aperitif properties... the aperitif as a potion became the aperitif for pleasure.

The name RinQuinQuin in Provençal means an invigorating drink (from the verb requincilhar: strengthening). This was frequently the way that one's aperitif or digestive were named. This aperitif, as surprising as it is delicate, comes from a family recipe refined by Distilleries et Domaines de Provence to give it the colors and flavors of Provence.

History

The fruits are picked when ripe. We select previous varieties of peaches including the three following varieties:
The Cardinale peach with orange red skin and pale yellow juicy flesh;
The Coronet peach, white, sweet, juicy and aromatic;
The Junegold peach, with orange yellow skin and light yellow aromatic flesh.

Peach tree leaves are picked at the end of October right at the time when they take on their golden color, but before being carried away by the Mistral wind. The fruit and leaves are placed to macerate separately in mixtures of alcohol and wine, in order to extract all of the aromatic strength. It takes between 6 and 12 months of "close" contact to obtain all of the aromatic subtlety of the fruit and leaves in resulting infusions.
After assembly of the various components, Rinquinquin is "aged" in barrels for 6 months to give it time to round off and to be harmonized. Then, it is filtered, inspected, tasted and bottled.

 

PRODUCTION METHOD

How do you drink RINQUINQUIN ?

The RinQuinQuin aperitif is drunk neat, cold, possibly with ice cubes.
Rinquinquin cocktail:             Cocktail ideas
Rinquinquin at the table:             Gourmet break

Organoleptic Profile

Appearance: The color of Rinquinquin is yellow with golden highlights. Its appearance is clear and brilliant.

Bouquet: Its nose is intense on the peach flesh with a lemony, citrus note. It freshness, from peach leaves, is given by a vegetal note.

Palate: On the tongue, its peach aromas give it a very powerful sweet, fruity flavor. The taste is intense, pleasant, and rich on the peach and English candy. Rinquinquin is a light, fresh aperitif, with a round taste.

Storage:
Before opening, like a wine: ideally away from light in a dry place with a stable temperature, between 10 and 20°C.
After opening: it can be kept cold for several months. The product may show some signs of aging or oxidation, which does not necessarily change the quality of this aperitif.

Tasting