This story was originally published on Santé Magazine. In its simplest terms, fortified wine is a wine in which a distilled spirit is added. It can be enjoyed neat, as an aperitif, digestif, or added to cocktails. A wide range of fortified wines is produced around the world. Some of the more well-known are Port, Sherry, Marsala, Madeira, and Moscatel de Setúbal. Vermouth is also a fortified wine that falls into the sub-category of aromatized wines. Aromatized wines are flavored with spices, herbs, or natural flavorings. Fortified wines are available in many styles ranging from dry to sweet. And each style tends to have specific rules and regulations set by the country, region, or appellation it comes from. Specifications might include types of base wine allowed, aging minimums and styles, and what spirits are permissible. I recently received two bottles of Pineau des Charente that drink beautifully on their own or as an added dimension to creative cocktails. Pineau des Charente is exclusively produced in the Charente, Charente-Maritime, and Dordogne départments of France’s Cognac region. According to Comité National du Pineau des Charentes, Pineau is made with fresh grape juice must from the current year’s vintage and Cognac eau-de-vie – Cognac distilled for at least one year. Eau-de-vie translates to “water of life” in French. This blend is then aged in French oak barrels. If the wine is aged for five years, then the Pineau earns the designation of vieux (old), and if aged for ten years, it will receive the title of tres vieux (very old). Pineau is produced in white, rosé, and red styles, with an alcohol content that ranges from 16-22%. White Pineau is usually made from the traditional Cognac grapes, Ugni Blanc, Colombard, and Folle Blanche. It is aged for at least 18 months, including 12 months in French oak barrels. Red and Rosé Pineau are made from Cabernet Sauvignon, Cabernet Franc, and Merlot, and aged for 12 months, eight months in French oak barrels. Vallein Tercinier Pineau des Charentes This family has been producing Cognac for five generations, dating back to 1850. Recipes have been handed down from one generation to the next with “the focus on creating the most pleasurable experience in the glass.” The grape juice must for this wine is 75% Ugni Blanc and 25% Montils, and the blend is aged for three years in French oak barrels. A lovely golden color opens to aromas of citrus, sweet fruit, and dried raisins. This smooth wine fills the palate with soft fruit, citrus, honeysuckle, and a long finish of almonds and candied lemon. Alcohol: 17.5% SRP: $28 Château De Beaulon White Pineau des Charentes Château De Beaulon is a family-owned estate dating back to 1712. As it states on the back of the bottle, “Château De Beaulon Pineau is produced today as it has been for generations. Faithful to the oldest family traditions passed on through the centuries.” The grape juice must is made from Semillion and Sauvignon Blanc. This fortified wine is gently matured in French oak barrels for five years, giving it the classification vieux (old). The color is soft amber with heady aromas of floral notes, apricot, and mandarin. It is fresh and smooth, with vanilla notes, dried fruit, honey, and nuts on the palate. Alcohol: 18% SRP: $20 I love drinking Pineau neat, but I am looking forward to making Pineau des Charentes’ Signature cocktail recipes created by some very talented bartenders. You can find the recipes at https://pineauacademy.com
These fortified wines are intense, elegant, and made with love. They are gently sweet, allowing the palate to enjoy all of its nuances, including acidity and subtle oxidation. They are complex but so easy to drink! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Over the last few years, I have compiled an extensive list of dessert wines, after dinner sips and “cozy up to the fire” drinks. With 2020 taking its final bow, I thought it might be fun to recap a few pours I’ve reviewed in addition to introducing the latest entry on my list, Boulard Calvados VSOP. Simply put, Calvados is a brandy made from distilled fermented apple (or sometimes pear) cider. It is then aged in oak casks for a determined period. Production methods vary and strict rules may apply depending on the appellation and classification. Calvados is exclusively made in Normandy, France where some of Europe’s best apple and pear orchards abound. There are three main production zones, each with its own unique characteristics: Calvados Domfrontais, Calvados and Calvados Pays d’Auge. Pierre-August Boulard founded Maison Boulard in the late1820s and it is still owned by a fifth-generation descendant, Vincent Boulard. They have 150 acres of orchards and 35,000 apple trees in the Pays d’Auge, which is designated as the source for the finest apples in Normandy. Over 120 apple varieties from the 800 varieties grown in the Boulard orchards are selected for the production of Calvados Boulard. AOC Calvados Pays d’Auge maintains the highest quality source for fruit and production methods. Double-distillation is allowed in each region, but only Pays d’Auge is required to double-distill in a Charentais pot still (constructed from copper), the same type of still used for Cognac. Cider must be fermented a minimum of six weeks, and once distilled, aged a minimum of two years in oak casks. Boulard Calvados Pays d’Auge VSOP The cider for Boulard Calvados is double distilled in copper pot stills and then aged in seasoned oak casks for at least four years. Their VSOP is the culmination of blending different Calvados Pays d’Auge from four to ten years old. Once blended, this VSOP stays in casks for enough time to obtain a characteristic smoothness. The color is golden amber with heady aromas of tart apples, vanilla, spiced oak and slight astringency. Notes of cider, baked apples, vanilla, a touch of baking spice, nuts, and a hint of ginger lingers on the finish. This brandy is smooth and has a rich quality to it. Drink neat, over ice, or mix in a cocktail. Alcohol: 40%, 80 proof SRP: 200ml $14.99/750ml $45.99 Capezzana Vin Santo Riserva DOC 2011 This is a blend of 90% Trebbiano and 10% San Colombano. The grapes are dried through natural methods on cane matting from harvest through to the following February and then vinified in traditional small chestnut, maple and cherry casks. The wine is aged for five years and in bottle for a minimum of 3 months. Heady aromas of perfume, almonds and candied fruit spill onto the palate with added notes of fig, spice and orange zest. This is a sweet and decadent wine that pairs well with desserts and aged cheeses. Alcohol: 14.5% SRP: $55 Donnafugata Ben Ryé 2015 Passito de Pantelleria DOC This is a naturally sweet wine made with 100% Zibibbo grapes sourced from vineyards on Pantelleria Island off the coast of Sicily. The color is intense amber with seductive aromas of apricots, figs, raisins, floral and honey. All the aromas segue onto the palate offering a beautifully balanced wine with mineral notes and a hint of herbs. The combination of gentle sweetness and savory is perfection! This wine drinks beautifully as an aperitif or pair with cheese and dessert! Alcohol: 14.5% SRP: $40 for a 375ml bottle Camus Borderies X0 This is a single-estate Extra Old Cognac, aged in oak a minimum of 6.5 years. It is handcrafted from grape to bottle and produced in limited quantities. The grapes are harvested from the most prized vines in the Domaines Camus estate. This Cognac was first introduced in 2000. It is intensely aromatic with notes of violets, sherry and almonds that segue onto the palate. Hints of caramel, dried fruit and vanilla linger on the finish. The XO is rich, silky and truly decadent! When paired with dark chocolate, it is a sexy dance in the mouth! Cellar Master: Patrick Léger Alcohol: 40% SRP: $170 González Byass Nectar Dulce Pedro Ximénez DO Jerez Xérés Pedro Ximénez (PX) is an intensely sweet wine and is the sweetest of the sherry styles. The grapes are dried in the sun allowing the juices to concentrate before pressing. This is a rich wine that oozes raisins, nuts and fig. This sherry is 100% Pedro Ximénez. The wine is fortified to 15% alcohol and then enters the Nectar solera. It is followed by an average of eight years of aging in American oak casks. This dark brown colored sherry emanates intoxicating aromas of raisins, prune, fig and honey. The palate is rich and unctuous, with raisins, baking spice, and toasted notes of caramel, toffee and espresso. A long finish is accompanied by a hint of nuts. Enjoy it chilled as a dessert wine on its own or poured over ice cream or berries. Heavenly! Alcohol: 15% SRP: $25 Warre’s Otima 10 This is a ten-year-old tawny Port. It is a blend of traditional Portuguese grape varieties from the Douro Valley. The wine is matured for ten years in seasoned oak casks. It is between a ruby and amber color with delicate aromas of caramel, dried fruit and wood. The palate offers a nice balance of fruit and almonds with toffee, honey, toast and spice notes. This Port is smooth, beautifully balanced and full-bodied. Alcohol: 20% SRP: $26 Bottega SpA Gianduia Chocolate Cream Liqueur Gianduia chocolate was created in Piedmont, Italy, in 1806 and is noted for its unique bouquet of cocoa and nuts. This liqueur is made with Bottega’s premium Alexander grappa from the Veneto region and Gianduia Chocolate. Grappa is mixed with milk cream (sourced from Alpine cows that only eat grass) that is homogenized and filtered to remove the fats. It is then mixed with sugar, chocolate and hazelnut paste. Delicious aromas of cocoa and nuts segue onto the palate for a creamy and most inviting experience. Rich hazelnut flavors and cocoa contribute to this decadent liqueur that is best served cold. Drink it neat or poured over ice. It is also divine served over ice cream, with fruit, in a cocktail, or in your coffee. Alcohol: 17% SRP: $24.99 Disaronno Velvet Cream Liqueur Disaronno is a liqueur made in Italy. It has a very distinct aroma and delicious flavors of almonds called Armelline (the seeds of apricot stone), sweet fruit, Madagascar vanilla and pure caramelized sugar. Disaronno Velvet has all the familiar flavors of the classic version, but it is also creamy and smooth with a touch of chocolate and vanilla.
Alcohol: 17% SRP: $29.99 One doesn’t need a holiday or special occasion to enjoy these delicious treats, nor does one have to wait to share them. With countless people “sheltering in place” again, alone time seems to be a given for many. So, indulge in a glass of Chateau D’Yquem (my all-time favorite) or a snifter of brandy. Add a touch of sweetness to the end of your day or in-between! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com With the onset of summer, spending time outdoors is a must for me. In addition to swimming and hiking, I like to make the most of the warm weather preferring to dine outside when possible. The sunsets and cool evenings with wine or cocktail in hand are blissful. Having lived in Miami Beach for many years I literally sweated out the summer months. Being young and unsophisticated when it came to drinking wine and spirits, we would get quite creative with hot weather alcoholic drinks. One of my favorite concoctions back then was making homemade chocolate chip ice cream and then putting it in a blender with vodka, and pouring it into a well-chilled glass. Had I been more cognizant of sparkling wines and their versatility as an ingredient in cocktails, my drinks would have undoubtedly been much lighter, less fattening and lower in alcohol. I was young though and hadn’t begun to really explore the world of wine and spirits. Fortunately, since my Miami Beach days, I’ve moved on from ice cream and vodka to more interesting and tastier options to quench my summer thirst. A very popular and light alcoholic beverage is the Spritz, traditionally made with sparkling wine, an aperitif such as Aperol or Campari and a splash of soda water. The Spritz is refreshing and a great “warm weather” drink. Another creative and delicious Spritz is one made with TrentoDOC and Disaronno. I received these bottles as samples, along with a cocktail recipe. It was easy to make and quite delicious, proving that one doesn’t have to stick to tradition. Think outside the box and have some fun! The Really Italian Spritz 2 oz Disaronno 1 oz Fresh Lemon Juice Top with TrentoDOC Pour ingredients in a chilled flute and gently stir Cantina d’Isera 1907 Brut Trentodoc is 100% Chardonnay with delicate aromas of soft stone fruit and bread dough. Fine bubbles, bright acidity and stone fruit continue onto the palate. Serve as an aperitif or make your favorite spritz with it. Disaronno is a liqueur made in Italy with a very distinct aroma and taste of almonds called Armelline (the seeds of apricot stone), sweet fruit, Madagascar vanilla and pure caramelized sugar. Disaronno takes the lead in any mixed drink. It is refreshing to serve over ice as well. In stories past, I’ve shared unusual and very tasty cocktail recipes that are great to serve year round but are especially nice in warm weather. Just in case you missed the stories, here are a few fun cocktail recipes to make. Dirty French Cognac cocktail (Courtesy of Camus Cognac) Alambre Burbalas (Courtesy of Aldea Restaurant and José Maria da Fonseca) 1.5oz Alambre Moscatel 1 round of orange 2 dashes Angostura bitters .5 bar spoon honey 2oz dry sparkling wine Combine Alambre, honey, orange and bitters in mixing vessel, muddle lightly to express the orange into the combination Add ice and stir to chill and combine flavors Strain into wine glass Add dry sparkling wine Garnish with Orange rind Tequila Sunrise Supposedly, this cocktail was created by Gene Sulit in the 1930s or 1940s and was first served at the Arizona Biltmore Hotel. The original recipe contained tequila, crème de cassis, lime juice and soda water. In the 1970s Bobby Lazoff and Billy Rice of Sausalito, CA created a more modern version with tequila, orange juice and grenadine. It seems that Mick Jagger tried a Tequila Sunrise in 1972 during his American tour and liked it so much that he started ordering them all over America. Here is the recipe: 2.5 oz tequila 5 oz orange juice 1 tsp of grenadine Ice cubes Vodka Sunset This is my version of Tequila Sunrise because I enjoy drinking cocktails at sunset! The recipe is simple; mix vodka with fresh orange juice and pure pomegranate juice.
Serve over ice. The next time you’re craving a refreshing, and light cocktail, grab a bottle of sparkling wine and add a liqueur to it. Be adventurous, creative and enjoy! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Recently, I attended a Camus Cognac Luncheon in New York City that opened my eyes and palate to a whole new way of thinking when it comes to drinking Cognac. Most people think of Cognac as an after-dinner drink. And what might come to mind is an image of an older gentleman sitting in a leather chair by the fireside, cigar in one hand and a snifter of Cognac in the other. Well, move over, sir! “The times they are a changing”. Cognac sales are on the rise and it isn’t just the old timers that are buying. In addition to women, the millennials and gen xers are indulging themselves in Cognac. Not only are they drinking Cognac in traditional brandy snifters, but this versatile spirit is also being enjoyed in a tumbler glass with a cube or two of ice, in cocktails and with an assortment of food! In fact, I had the opportunity to taste an amazing Cognac cocktail at the luncheon. The Paper Plane cocktail, normally made with bourbon, was replaced with Camus VSOP Borderies. It was rich and elegant. And, it has inspired me to create and serve Cognac cocktails at my next gathering. The guest of honor at our luncheon was Camus XO Borderies Family Reserve, Single-Estate. Frédéric Dezauzier, Camus Global Ambassador who is also an International Spirits Expert and Master Blender, led us through the tasting and imparted fascinating information about Camus and Cognac. The Camus XO Borderies Family Reserve, Single-Estate is created exclusively using 100% organic grapes grown from one single Camus privately owned Borderies vineyard. Frédéric said, “The natural acidity preserves the wine and the fate of Cognac depends on the wine”. The Cognac is handcrafted from start to finish, including the bottling. The wines are distilled on the lees to extract the best flavor. Camus is the only Cognac house to work with small copper pot stills throughout the distillation process that helps to produce very aromatic Cognac. Frédéric poured the Cognac into special glasses that were carefully measured out for a total of three pours. The objective was to demonstrate the subtleties of aromas while increasing the levels in the glass. We were allowed to taste the Cognac on the third pour. The first pour showed aromas of spice, oak, cardamom and hints of orange. The second pour increased the level of cognac in the glass and added sweeter aromas and soft fruit. The third pour reached the shoulder of the glass (the widest part). Aromas intensified and we were finally allowed to taste the Cognac. My final assessment is that this Cognac is intensely aromatic with a range of spice, oak and fruit that segues onto the palate with a smooth and balanced blend of dried fruit, vanilla and floral notes. Truly magnificent! This is an artistically blended Cognac that is rich and decadent! The Cognac paired well with a variety of food that was served at the luncheon such as roasted beet salad, grilled oysters, duck confit, sautéed mushrooms and a lemon and almond tart. The packaging for Camus XO Borderies Family Reserve is beautiful. The bottle is reminiscent of a perfume bottle with a 100% copper label that pays tribute to the copper stills. The wood in the stopper pays tribute to the oak casks that the eaux-de-vie matures in. SRP: $199 If you didn’t have a chance to read my story on Camus Cognac written a few months ago, here is a quick catch-up. Jean-Baptiste Camus founded Camus in 1863 and it is the largest Cognac house that is still entirely family-owned. Today, Cyril Camus, fifth generation, heads the company. The family home is situated in the heart of Borderies cru which is the smallest of the AOC growth areas and is also the most coveted. Camus Cognac is the largest landowner in the Cognac Borderies cru. The Borderies cru is comprised of 4,000 hectares located on a plateau north of the Charente River. It is exposed to a maritime climate with a terroir of chalky soil containing clay and flint stones. The Cognacs produced from Borderies have distinct characteristics of a violet bouquet and a hint of nuts on the palate. If you would like to learn more about the Cognac region, its classification system and more reviews of Camus Cognac, please click on the link below to read my story. http://thewineknitter.com/1/post/2018/07/day-657-camus-cognac.html It’s time to start thinking outside the box when it comes to Cognac. Be adventurous and explore the flavorful options that Cognac can provide on your next pour! Happy autumn! Until next time…
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com I have a friend who when blindfolded and presented with many snifters of Cognac, can taste and name not only the brand but the classification as well. His ability to discern the differences has always impressed me. To start, Cognac is a type of brandy. Brandy is produced all over the world, but only brandy made in Cognac, France can be called Cognac. There are strict guidelines to adhere to when producing Cognac. 1) Only six white grapes are permitted and they must be grown in the AOC Cognac. The grapes are Ugni Blanc, Colombard, Folle blanche, Montils, Sémillon and Folignan. The growing areas allowed are Grande Champagne, Petite Champagne, Borderies, Fine Bois, Bons Bois and Bois à Terroir 2) The wine must go through two distillations in copper pot stills at which point the liquid is called eau de vie (water of life). 3) It is then blended and aged for at least two years in Limousin or Tron French oak barrels that impart color and flavor. 4) The Cognac must be a minimum of 40% alcohol. The labels on the Cognac bottles indicate how long the Cognac has been aged for. VS – A Cognac that has aged for at least two years. VSOP – A Cognac that has aged for at least four years. XO – A Cognac that has aged for at least ten years. Some Cognac houses use this classification for Cognac that has been aged 20 or more years. Jean-Baptiste Camus founded Camus in 1863 and it is the largest Cognac house that is still entirely family-owned. Today, Cyril Camus, fifth generation, heads the company. The family home is situated in the heart of Borderies cru and they are the largest landowners in the Cognac Borderies cru. The Borderies cru is the smallest of the AOC growth areas and is also the most coveted. Borderies is comprised of 4,000 hectares located on a plateau north of the Charente River. It is exposed to a maritime climate with a terroir of chalky soil containing clay and flint stones. The Cognacs produced from Borderies have distinct characteristics of a violet bouquet and a hint of nuts on the palate. Having tried Camus VSOP Elegance a few years ago, I was quite excited to receive samples of Camus VSOP Borderies and Camus Borderies XO. 2014 Camus Borderies VSOP Limited Edition is made of 100% single-growth Borderies grapes. The color is vibrant amber with flecks of orange. The nose is steeped in aromas of floral, spice, apricot, orange rind and hints of vanilla. The palate sings with layers of honey, spice, orange, sweet apple and vanilla. This is a rich and smooth cognac that plays to a long finish. Beautiful! Cellar Master: Patrick Léger Alcohol: 40% SRP: $54.99 Camus Borderies X0 is a single-estate Extra Old Cognac, aged in oak a minimum of 6.5 years. It is handcrafted from grape to bottle and produced in limited quantities. The grapes are harvested from the most prized vines in the Domaines Camus estate. This Cognac was first introduced in 2000. It is intensely aromatic with notes of violets, sherry and almonds that segue onto the palate. Hints of caramel, dried fruit and vanilla linger on the finish. The XO is rich, silky and truly decadent! When paired with dark chocolate, it is a sexy dance in the mouth! Cellar Master: Patrick Léger Alcohol: 40% SRP: $170 For additional information about Camus and their Cognacs, go to https://www.camus.fr
Although I may not be able to label Cognacs when blindfolded, I’m quite certain I could pick out Camus Borderies VSOP and XO in a lineup. They definitely stand out! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Walking into a florist shop right before Easter the other day was like walking into a chocolate candy shop for me. Pure heaven! The scents of hyacinth, lilies, hydrangea and magnolias transported me to a place of contentment. What is more amazing is the fact that I didn’t buy all the flowers! I can’t wait for the warm weather so that I can plant my garden. Friends and cooking with work squeezed in between, occupied my weekend. So, I was looking forward to a peaceful and quiet Easter Sunday. However, as usual, my plans took another direction. A phone call, an impromptu “end of the day” get together invite and I was flying out the door. An array of wine and spirits to choose from along with a few Easter baskets filled to the brim with treats were waiting when I arrived at my destination. I opted for Hennessy VSOP, one of my favorite cognacs. I love the complexity, smoothness and definitive flavors. A hint of floral, spice and honey on the nose led to a rich variety of fruits and spice on the palate. Always good! www.hennessy.com I have a busy week ahead, but I’m already looking forward to next weekend!
Happy Monday Cheers! Penina The weekend was filled with fun activity. Between cooking, attending an October Festival and meeting up with old and dear friends, I’m ready for a quiet Sunday. However, that’s not going to happen. I’m off and running soon! After a very long day, I was ready to curl up and watch the Mets vs. Cubs game last night. A phone call and a visitor changed all that. The game went on “mute” and the cognac came out. We had lots to chat about as we sipped on Camus VSOP. I have reviewed this cognac a few times. You can find the review in archives. My wine commentary for the day will have to wait until tomorrow. I’m grabbing one of my artwear shawls and heading out into this brisk day.
Happy Sunday! Cheers! Penina When one thinks of watching baseball at a ballpark, it might evoke images of hotdogs, popcorn, crackerjacks and beer. However, if sitting in the comfort of one’s living room and watching the game on TV…well…anything goes! Last night, with the temps still hanging in the 90’s, grilling was out of the question. In the spirit of the game, my friend suggested picking up a pizza and beer to watch the Mets vs Nationals game. I told him to bring pizza dough and I would make the pie. I topped the pizza with caramelized onions, sautéed mushrooms, goat cheese and fresh basil. After it was done, I drizzled truffle oil on it. Yum! Towards the end of the game, we poured some Prunier VSOP Cognac to sip on. I have reviewed this cognac a few times. You can find my reviews in the archives, under cognac. As far as the game went…the Mets lost. It is another hot and humid day, but I have lots to do.
Enjoy your Tuesday! Cheers, Penina Wednesday turned out to be quite busy. However, I made sure to put aside some time in the late afternoon for a leisurely swim. After putting together a quick dinner in the early evening, we settled down to watch the Stanley Cup. I decided to open Martell Cordon Bleu Cognac to sip on throughout the game. This amber liquid was rich and silky with scents of nuts, pears and flowers. There was a mixture of raisin, prune, a touch of vanilla and caramel on the palate. It had a very satisfying and warm finish. http://www.martell.com The game was good with Blackhawks winning and tying the series. And I was ready for bed! Have a productive Thursday!
Cheers! Penina How did it get to be Wednesday? What happened to Tuesday? The days are racing by and I’m juggling clients, writing, and setting up my deck for summer fun and pool time. In between it all, friends have been popping over for some fun distraction. I had a little down time with a friend yesterday afternoon and then as I was about to settle in for a quiet evening, another friend stopped by for a little Stanley Cup viewing, conversation and cognac. I pulled out the Camus VSOP and we each had a tiny snifter. We sipped, watched the game and the incredible “lightning” show going on outside. And now, onto another busy day!
Happy Wednesday! Cheers! Penina |
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