Romantic
History of Maison Ferrand Cognac
Recapturing
the spirit of the quintessential cocktail days in the
1800s, Maison Ferrand offers Pierre Ferrand Cognac 1840, a revival
of the classic thee-star Cognac. Pierre Ferrand President Alexandre
Gabriel, with help from cocktail historian David Wondrich have
revived the historic Cognac that was launched in New Orleans
in honor of their renowned cocktails during the heyday of the
old Sazerac saloon and earlier to celebrate the Big Easy's Tales
of the Cocktil, where it had it "official" first U.S.
pour.
Jerry
Thomas, author of the first bartender's guide, renowned technician
Harry Johnson, Leo Engel, who brought American bar-tending to
England, and William Schmidt favored Cognac-based Cocktails,
Sours, Punches, Daisies and others. The Mint Julep was primarily
a Cognac drink in the early days. Tasting notes for Pierre Ferrand
1840 describe it as a fresh and floral, with darker tannic notes
to blend well into a cocktail, punch or julep.
The grapes used for Cognac are from the "Golden Triangle"
of the Grand Champagne region, an area that gives greater elegance
and unparalleled mouth feel. Ferrand distills leaving skins,
stems and some fleshy fruit which insuring both fine body and
bouquet. Double distilling in tiny copper pot stills reduce
harshness, and aging is done in Limousin oak, which allows lush
grape character without an oak taste.
The
region authorized to produce cognac is divided into six zones,
including five crus broadly covering the department of Charente-Maritime,
a large part of the department of Charente and a few areas in
Duex-Sevres and the Dordogne. The six zones are: Grand Champagne,
Petite Champagne, Borderlines, Fins Bois, BonBois and Bois Ordinaire.
A blend of Grand and Petite Champagne Cognacs, with at least
half coming from Grand Champagne, is known as Fine Champagne.
Cognac-producing
regions should not be confused with the northeastern region
of Champagne, a wine region that produces sparkling wine by
that name, although they do share a common etymology - both
being derivations of a French term for chalky soil.
Gastronomique
blending is paramount:
Creating
a match is what works. Not unlike tequila the lighter flavored
go with lighter fare, and bolder cognac's work with richer dishes.
Textures are vital in perfect Cognac pairing, and seafood shines
with cold Cognac's. Cold lobster, seafood and caviar come alive
with a glass of Cognac. Try finding a dish that focuses on a
note in the Cognac, such as Sea Scallops and Citrus notes of
the Cognac will highlight the shellfish's delicate freshness.
The butter brings out the hazelnut in the Cognac. Ham, sausage
and duck and pate dishes also blend well with Cognac. Beware
of using spices that are to strong to avoid spoiling the Cognac.
By Bonnie Carroll
About Bonnie Carroll
Bonnie Carroll has been a food/travel/lifestyle writer since
1983. She is the founder & publisher of Bonnie Carroll's
Life Bites News - www.lifebitesnews.com,
does travel and food reporting on KZSB1290 radio, and contributes
to a variety of national and international travel/lifestyle
publications. Her first children's book C.C. Charles was published
in 2002 and she is currently working on a second book. Contact
her at Contact her at writebc@aol.com.