Pineapple Reinette – Magnum

Kohl Grand Cru Ananasrenette, a rarity in a magnum

The Kohl Grand Cru Ananasrenette is a single-variety, direct-pressed juice made from an almost forgotten apple variety, naturally cloudy and unfiltered in a magnum bottle. Juicy, spicy, with notes of pineapple, citrus, and cassis – an apple juice for special moments.

Ananasrenette is one of two Grand Crus that Thomas Kohl presses from old apple varieties – and a true rarity. As Thomas knows, the old variety alone does not define the juice: the conditions under which the apple grows and is later pressed are also decisive for quality – soil, altitude, air, and the right moment of harvest.

The juice is juicy and spicy in the glass, reminiscent of pineapple, with notes of citrus and blackcurrant. The variety is aptly named: in warm conditions, the fruits develop an intense pineapple fragrance that hardly anyone would suspect from an apple.

The "Everybody's Darling" of the 19th Century

The roots of the Ananasrenette lead to the Benelux countries; it has been cultivated in the Rhineland since 1820.

From there, it began its journey: in the penultimate century, there were countless orchards and almost as many apple varieties. Amidst this stiff competition, the Ananasrenette prevailed with its aroma and became "everybody's darling." Its meteoric rise also took place in South Tyrol – and only broke off after a hundred years when large-scale apple production began.

On the sunny Renon, in good air, on the right soil, and above all accompanied by Thomas Kohl's extensive experience, the Ananasrenette is growing again – at a good 900 to almost 1,000 meters, where fruit growing usually ends elsewhere. For a single-variety mountain apple juice, this historical variety is perfectly suited: here it can play to its strengths rather than being measured by yield.

Why the magnum bottle

Thomas Kohl deliberately bottles his two Grand Crus in magnums – 1.5 liters, as is otherwise known from wine.

The large bottle demonstrates the quality of this juice, and it suits the occasion: a Grand Cru is opened when guests are at the table and the evening is set to be something special.

Thomas has selected two varieties for this, this one and the Wintercalville – both old, both almost forgotten, both his favorites. There are no more Grand Crus from him, and that is intentional. The juice is pressed as direct juice, left naturally cloudy, gently pasteurized in the bottle, and not filtered – it is hard to get more artisanal and less industrial.

Aperitif, asparagus, and roasted meat

The Grand Cru Ananasrenette has its place as an aperitif, with asparagus dishes, risotto, and cooked or roasted meat.

In addition to white asparagus, the citrus note meets the fine bitterness of the stalks, and the cassis note provides a counterpoint. It also holds its own with risotto with Parmesan, and next to a roasted loin of veal, it effortlessly stands up to a festive table. You can find more single-variety and everyday-suitable options in the Kohl Gourmet Collection, where the smaller bottles are kept.

There is something left over from the magnum for the next day

At 8 to 12 degrees in a stemmed glass, the pineapple and citrus notes emerge. Once opened, the magnum should be kept chilled and remains good for a few days – experience shows that with 1.5 liters, there is always something left over that will still be a pleasure the next day. You can find the second Grand Cru under Wintercalville; both are together at Kohl Grand Cru.