Le Lillet, l’apéritif Bordelais | Audrey Cuisine (2024)

Nouvelle Aquitaine, Oenotourisme/par Audrey Bourdin

Vous connaissez le Lillet ?C’est un apéritif Bordelais élaboré à partirde vin de Bordeaux (des Graves plus précisément), auquel on rajoute un peu de Quinquina pour l’amertume et de liqueurs de fruits pour les aromes. Il existe aussi bien en version blanc, rouge ou rosé et peut se déguster pur sur glaçons, mais également en co*cktail.

Le Lillet, l’apéritif Bordelais | Audrey Cuisine (2)

Le Lillet, l’apéritif Bordelais | Audrey Cuisine (3)

Lors de mon week-end sur la Route des Vins de Bordeaux en Graves et Sauternes, j’ai visité à Podensac le musée du Lillet qui est situé dans l’ancienne distillerie familiale et dans lequel j’ai appris comment cet apéritif a été élaboré et son histoire au fil du temps.

Le Lillet, l’apéritif Bordelais | Audrey Cuisine (4)

En effet la maison Lillet existe depuis 1872. A cet époque ils avaient une activité de Liquoriste et de Négociant en vins et fabriquaient également des confitures, des limonades et des sirops. Ils ont souhaité proposer une nouvelle boisson à base de vin, un peu comme le Byrrh ou le Dubonnet et c’est comme ça qu’est né le Lillet.

Le Lillet, l’apéritif Bordelais | Audrey Cuisine (5)

Le Lillet, l’apéritif Bordelais | Audrey Cuisine (6)

La société est restée longtemps familialeet à été vendue en 2008 au groupe Ricard, qui s’occupe de la distribution, mais Lillet s’occupe toujours de la production. Cette production se fait en continue, sur l’année, et elle est toujours artisanale : le Lillet est élaboré à partir de vins, ila donc parfois de légères modifications du goût en fonction des années.

Le Lillet, l’apéritif Bordelais | Audrey Cuisine (7)

Ce sont des vins des Bordeaux qui entrent dans sa composition : les variétés Sémillon, Muscadelle et Sauvignon pour le blanc, Merlot et Cabernet Sauvignon pour le rouge. Le Lillet Rosé est en fait un Lillet Blanc auquel on a rajouté un peu de Lillet Rouge pour le colorer et lui apporter des saveurs encore plus gourmandes.

Le Lillet, l’apéritif Bordelais | Audrey Cuisine (8)

Le Lillet, l’apéritif Bordelais | Audrey Cuisine (9)

Le Lillet a une très belle image à l’international, 80 % des bouteilles sont vendues à l’étranger dont 60 % en Allemagne. Pour la France vu que c’est Ricard qui s’occupe de le commercialiser vous pouvez en trouver très facilement en Grandes Surfaces, mais également chez les cavistes.

Le Lillet, l’apéritif Bordelais | Audrey Cuisine (10)

Le Lillet, l’apéritif Bordelais | Audrey Cuisine (11)Le Lillet, l’apéritif Bordelais | Audrey Cuisine (12)

Je connaissais déjà le Lillet avant de découvrir le Musée, j’en achète régulièrement, et je le propose en apéritif sur des glaçons. J’ai pu lors de la visite découvrir qu’on pouvait l’utiliser en co*cktails et c’est vraiment délicieux, avec du Tonic mais également sous forme de Mojito ou de Sangria. Je vous proposerai très vite de délicieuses recettes, je vais les tester d’abord :-)

Vous souhaitez faire la même visite ? Rendez-vous sur le site de la Route des Vins de Bordeaux en Graves & Sauternes pour y retrouver les horaires d’ouvertures et toutes les infos utiles.

L’abus d’alcool est dangereux pour la santé, consommez avec modération

https://www.audreycuisine.fr/wp-content/uploads/2017/05/34741806485_a309594987_z-1.jpg22503000Audrey Bourdinhttps://www.audreycuisine.fr/wp-content/uploads/2024/02/logo_audrey_cuisine.pngAudrey Bourdin2017-05-31 06:30:112017-05-31 06:30:11Le Lillet, l’apéritif Bordelais
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3 réponses

  1. Le Lillet, l’apéritif Bordelais | Audrey Cuisine (19)

    Johanna dit :

    1 juin 2017 à 14h59

    Merci pour le bon plan :)

    @ de rien

    Répondre

  2. Le Lillet, l’apéritif Bordelais | Audrey Cuisine (20)

    NADINE dit :

    2 juin 2017 à 9h30

    Bonjour Audrey, ça donne envie d’aller y faire une visite!!!
    Bonne journée

    @ j’ai adoré c’était très bien

    Répondre

  3. Le Lillet, l’apéritif Bordelais | Audrey Cuisine (21)

    Anne Maugendre dit :

    5 mai 2019 à 13h06

    Désolé mais le millet rosé n est pas le mélange du blanc et du rouge.
    Je vis juste à côté.
    Mo. Mari prend du blanc plus sucré et moi le rouge.
    Le rosé n a rien à voir.
    Il a un goût supplémentaire plus costaud.

    Répondre

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