Comments on: Cognac

By: Jim Rees

Jim Rees — Sun, 25 Apr 2010 12:08:15 +0000

I prefer to take the TGV to Angouleme then the local train from there.

By: Bluey Ferrally

Bluey Ferrally — Mon, 22 Feb 2010 08:04:25 +0000

A general question and a ‘bitch’ when talking of G’Vine and that is, how come the french can use every other countries DOC’s and categories as they wish, whether its a flavoured white cognac like G’Vine saying its gin, yet when we make a pretty good ‘champagne’ here on the west coast they jump all over us if we call it such. It looks like champagne, it smells like champagne, it tastes like champagne…(maybe better) so if it weren’t for the French champagne it could be. So for me G’Vine is called ‘gin’ because gin is ‘hot’ at the moment, its commercial no other reason.

By: Mike McSorley

Mike McSorley — Fri, 12 Feb 2010 23:59:57 +0000

I hate you in way that only the truly jealous can….

LUCKY!

By: Rowen

Rowen — Sun, 07 Feb 2010 19:30:59 +0000

The aging cellar thing is cool. I’m totally charmed, though I’d probably be less so with a brandy hangover.

By: John F Hoffman

John F Hoffman — Sat, 06 Feb 2010 21:16:04 +0000

Excellent post. I’ll have to check out the spirit.

Mr. Morgenthaler, do you then think of mixing certain gins as one might think about mixing single malt scotches, as difficult but potentially very rewarding?

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Thu, 04 Feb 2010 00:54:15 +0000

Thanks, Dominik. While it true that a lot of the top-end, delicate and obviously highly-volatile botanical nuances that make G’Vine gin so special when consumed neat can be lost in certain cocktails, I really do believe that when used properly a drink can still maintain those higher floral notes. One drink that I think works really well with G’Vine is my friend Gonçalo de Souza Monteiro’s cocktail, the Compte de Sureau:

Compte de Sureau

35ml gin
20ml St. Germain elderflower liqueur
8ml Campari

Stir with ice and strain into a chilled cocktail coupe. Garnish with orange peel.

Try it sometime with G’Vine, I think it’s absolutely exquisite.

By: Dominik MJ

Dominik MJ — Thu, 04 Feb 2010 00:26:49 +0000

Wow – the poetical timbre of your post reveals, that you captured the essence of the charente region… I also really love this region [well besides of the Champagne - where even the streets smell flowery and remind on champange].

I am actually not so fond of G’vine [at least the Floraison] – while I found it neat as best “neat gin experiences” I’ve ever had, it doesn’t really hold up to be mixed [and how is gin, which cannot be mixed?].
http://tinyurl.com/yzjp8mc

Anyway – great post…

Cheers

Dominik MJ