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Cognac and Port Tasting
Pierre Ferrand Cognacs
Hosted by Vic Zelinsky - Vic Zelinksy Associates
Burmester Ports
Hosted by Paul Doble - Grape Moments
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Pierre Ferrand Cognacs
If you're familiar with the wines we stock, you probably know that most of them cannot be found in the average wine shop. We seek out wines made by smaller producers that have distinct personalities and offer exceptional quality for the price. When a wine (or many other products) develops into a well-recognized brand, usually driven by a big marketing budget, the price steadily increases, while the quality remains the same. That's why we look for the lesser known brands that don't spend a lot on advertising.
In the world of Cognac, Pierre Ferrand is exactly what we look for. Most people know Hennessey, Remy Martin, and Courvoisier because they are heavily advertised. But Pierre Ferrand has been called "almost a polar opposite in terms of style from most of the mass marketed brands" by Chris Carlsson in Spirits Review. They barrel-age their Cognacs far longer than the minimum required for the traditional VS, VSOP, or XO grades that putting those designations on the label would be meaningless.
The vines that give Pierre Ferrand its distinctive style are planted on the  Angeac terroir in the heart of Grande Champagne, considered the Premier Cru of Cognac. Angeac-Champagne is part of what is known as the "Golden Triangle ", a micro-terroir comprising the best parcels of Grande Champagne. The extremely chalky soil of the rolling landscape gives the grapes the flavor characteristics and the necessary acidity to make high quality wines that will produce very fine cognacs.
Pierre Ferrand cognacs are distilled slowly, in small pot stills with a  distinctive onion shaped head, which helps concentrate the aromas and flavors from the wine distilled on fine lees (expired yeast cells). Particularly rich in fruit aromas, the unfiltered lees help to give the raw spirit body and flavor elements that will mature and come into their own during the aging process.
After distillation the fresh "Eau de Vie" (raw spirit) is aged in small oak barrels kept in seven different aging cellars - some dry, some humid. The thick limestone walls, specific location of the cellars, and type of floor (earthen floor in the humid cellars; cement in the dry cellars) all help to ensure the necessary temperature and moisture needed to maintain constant humidity for perfect aging.
During the aging process, Pierre Ferrand cognacs spend time in casks of different ages and "toasted" to different levels in order to avoid excessive bitterness caused by exaggerated tannins or oak. The properties of each cask contribute to the important exchange that occurs during aging between the cognac, the air, and the wood.
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Pierre Ferrrand 1840 Original Formula - $39.99
 The 1840 is made in the style of the 19th century when Cognac was used to make cocktails, rather than the bourbon and rye of today. Since 1840 is only aged for 3-4 years, it's a lot more intense and assertive than those that spend a longer time in casks. This quality makes it especially well-suited for cocktails, where it adds brightness, a zing of warm fruit notes, and lots of honey and spice.
Here 's more information and cocktail recipes.
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Pierre Ferrand Ambre (10 yr) - $44.99
 The Ambre is pure, warm comfort. It's mellow, rounded, richly aromatic and redolent of prunes, apricots, and peaches. There's surprisingly little wood evident, just a touch of cinnamon and vanilla. It shows a distinct floral note of roses as well, along with fruity plum and apricot aromas and notes of sweet apple and pear pastries.
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Pierre Ferrand Reserve (20 yr) - $69.99
 The Reserve has depth and density. The fresh roses have transitioned into dry roses, and the bright citrus has softened into something richer and more diffuse. A distinct note of honey pervades the nose, and the texture is dense, soft, and silky. Compared to the Ambre, the vanilla and spice is more pronounced, with more of the baked pastry coming out with apple pie and cinnamon dominating.
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Pierre Ferrand Esprit des Dieux Cigare Blend (25 yr) - $59.99
 The beautiful brown color is accented by brilliant glints of mahogany. The bouquet is dominated by aromas of liquorice, spice, and black tea. The palate is round with notes of leather and wood along with tobacco and vanilla to create a deep and complex Cognac with a distinctive personality.
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Pierre Ferrand Selection des Anges (30 yr) - $129.99
 The Selection des Anges (Angel's Share) enters into a completely different territory. The name refers to the fact that a portion of the Cognac evaporates through the pores of the cask during the long maturation process. Here the basic aromas and flavors have been transformed by age, maturation, and the blender's art. The fresh citrus that characterized Ambre is now crystallized fruit. The dried roses of the Reserve have compacted and intensified into jasmine and violet. The soft cinnamon has become spicy ginger laced with nutmeg. The density of the Reserve has become an ethereal and beguiling brew, as if the liquid is on the verge of returning to the gaseous state when it was distilled.
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Pierre Ferrand 1914 Vintage - $1400.00
 Yes, 1914 is really the year this Cognac was distilled! It was kept in cask until the late 1980's. We included it here because Vic is down to his last sample bottle and and there are not many bottles left to buy.
This is a once in a lifetime opportunity to taste a truly magnificent Cognac!
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Pierre Ferrand Dry Curacao - $29.99
 Based on recipes dating back to the 1800's, Pierre Ferrand Dry Curacao Ancienne Methode is a recreation of the dry, complex orange liqueur used by bartending pioneers of the 19th century. Developed by Pierre Ferrand proprietor Alexandre Gabriel and cocktail historian David Wondrich, this liqueur is created by macerating bitter Curacao orange peels, vanilla, prunes, lemon peels and sweet oranges, along with over a dozen other ingredients, in unaged brandy. This is then re-distilled and blended with aged brandy and Pierre Ferrand Cognac, before finally being matured in oak casks. The result is a complex, bittersweet liqueur brimming with natural orange flavor, perfectly balanced by hints of vanilla, spice, herbs and a subtle floral note.
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Burmester Ports
On Friday we'll be tasting the Burmester range of ports. Like most port producers, Burmester has its roots in England, where in 1730, Burmester and John Nash founded Burmester & Nash in London. They moved to Vila Nova de Gaia in Portugal and in 1750 began shipping port wine to the British Isles and the rest of Europe. The firm was dissolved at the end of the 18th century, when Henry Burmester Jr. and his two sons, Fredrick and Edward, set up a new port wine company, H. Burmester & Sons.
We're not sure which ports Paul will bring, but rest assured they will cover the full range of styles and quality.
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