Join Nicolas Palazzi for a truly magnificent tasting and seminar of Pineau des Charentes, Cognac, and specially selected cheeses to go with these wines on March 29th.
Nicolas will lead us on a tasting firstly of old Pineau des Charentes. He is on a quest to show people how wonderful this complex wine can be. Pineau des Charentes is a combination of Cognac and unfermented grape must. It can be white or red, and is known as an apertif or dessert wine. The old versions, and Nicolas' Paul Marie & Fils artisinal line of Pineaux in particular, can be so characterful and full of nuance and complexity we think you will be astounded. These Pineaux are the real old-school deal, all harvested by hand, some are made with 6-year old cognac (as opposed to younger cognacs), and bottled only when the right proof is achieved naturally. You may also be surprised at how well these wines go with food. To prove the point, we'll be pairing each Pineau with a different cheese, each selected carefully by Nicolas' friend and artisan organic cheese importer, Seymour Pond, from www.pondini.com, whose cheeses are served, among other places, at Daniel and French Laundry.
Nicolas will then lead us through a few Cognacs: again, these are the best of the best you can get. These are imported by Nicolas, and each one is incredibly special. Learn about the intricacies of the distillation process that turns wine into spirits, and creates stylistic variety. Discover how cognacs distilled on their lees differ from those distilled without. You will again have the opportunity to taste these with specially selected cheeses so you can discover first-hand how Cognac pairs with food.
Nicolas was born to a family of winemakers in Bordeaux. He learned the art and science of Cognac under the tutelage of his grandfather's best friend, whose family started distilling around 1702. Pierre, the 9th generation Cognac maker from Segonzac, and Jean, the winemaker from Bordeaux, shared a room during their military service in France. A fast friendship ensued, which resulted, years later and happily for us, in Pierre introducing Nicolas to Cognac and to artisanal cognac distillers. These relationships provided Nicolas with an opportunity to taste their most precious old 'eaux-de-vie' and to bring some of them to the US market - many from private family stocks previously unreleased.
Of Nicolas' Cognacs and Pineaux:
"One of the seven best spirits..." Wine & Spirits Magazine Nov 09
"Harmonious and tightly-knit cognac splendor." Paul Pacult's Spirit Journal Sept 09