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Written by marielle

apr 25

2019

FOOD-COGNAC PAIRING

In search of good tasting experiences, we are familiar with pairing food and wine, some might even be exploring food and beer, but have you tried pairing spirits with your meal? You might be drinking aquavit to your food in certain seasons so why not try cognac? However, cognac reveals beautiful flavours and goes well with appropriate dishes, offering new taste experiences. 

 

I. THE PRINCIPLES OF THE PAIRING

Contrary to popular belief, cognac is not only used to burn. At the table, it goes perfectly with all dished, from starter to dessert. Cognac bewitches the palates, it sharpens, enhances and slightly surprises. Such a nectar is not only intended to be enjoyed as a digestive; it also has its place at the table.

Cognac needs dished with relief and character to match. For a successful match, texture and flavours must be combined. The degree of temperature plays an important role in the success of the agreements. The cold, even the frost, turns out to be a real ally, making cognac rounder.

If you like to impress your guest for dinner. Break the rules and offer them a new cognac experience beyond the classic situations.

 

II. COGNAC PROFILES

Cognac have a wide specter of aromas to be appreciated and depending on age or the production process the cognac will offer different characteristics.

  • VS «Very Special» whose youngest eau-de-vie had aged for at least 2 years in oak barrels, still has all the aromas of eau-de-vie and is displayed on the fruits as well as floral notes.
  • VSOP «Very Special Old Pale» whose youngest eau-de-vie has aged for at least 4 years in oak barrels, is more woody and spicy than a simple VS. It is more complex thanks to it fruity aromas that evoke stone fruits while the burning of the barrels gives it toasted and roasted notes.
  • XO «Extra Old» whose youngest eau-de-vie has aged for at least 6 years in oak barrels but most between 10 or 20 years, is the most structured and richest cognac with the greatest aromatic complexity.

 

III. METS-COGNACS : PAIRING CONCLUDED

Why not try some new experiences pairing cognac to the meal next time you are inviting friends for dinner. We will give you some examples :

The aperitif: a convivial moment that can be enjoyed with all the originalities. Boads, tapas or verrines, creativity is there and the pairing to work on.
Cognac VSOP Bache-Gabrielsen and roquefort: roquefort dominates the cheese family. This accord plays on the sweet and vanilla notes of cognac and the creaminess of the cheese.

The starter: cognac as an appetizer call for lightness. Seafood products are therefore to be discussed: salmon tartar, scallops or langoustines will make the joy of a VSOP.
Cognac TRE KORS Bache-Gabrielsen and oysters: an association that challenges all the classic codes. The aromas of vanilla as well as those of citrus fruits and spices will perfectly highlight the fat, the salt and iodized taste of oysters.

The main course: cognac with a main course invites to many combinations. Meat, of course, but so is fish. On the meat side, choose meats with classic meat such as lamb or beef that will go perfectly with a VS or VSOP. More aromatic ones such as lacquered duck or pigeon, will seduce an XO. On the fish side, a salmon will charm a VSOP.
Cognac XO Fine Champagne Bache-Gabrielsen and pigeon: cognac goes well with distinguished meats such as game. The pigeon with its delicate and slightly taste is more than conclusive.

Cognac also wakes up the plant. Choose mushrooms or play on the sweet and sour side of pumpkin or carrot. However, avoid vegetables that taste too strong, such as spinach, asparagus, cabbage or fennel, at all costs.

Dessert: cognac invites you to indulge in gourmet delights. It is the ideal companion for dessert. For beautiful emotions, you can serve a black ganache or tarte tatin with an XO. If you choose a lighter dessert, fruit is your ally.
Cognac XO Carafe Bache-Gabrielsen and dark chocolate: the major pairing that caresses all the finesse of the woody, floral and slightly amber flavours of dark chocolate.

 

IV. THE SECRETS OF THE PAIRING

A few tips professionals to play perfectly with food and cognac matches without making any mistakes:

Sugar is naturally combined with cognac. In the mouth, it produces a pleasant effect because it reduces the sensation of alcohol.

The bitterness will also go very well with an aged cognac as it will remind you of oak notes.

Salt and cognac are old friends because both are flavor enhancers.

Fat offers, in moderate doses, a pleasant combination with alcohol.

Umami remains cognac’s universal ally. This fifth flavor allows you to savour all the subtlety of cognac to a sensation of delicacy or tasty tastes.

mar 26

2019

PRIVATE cognac CASK : CREATE YOUR OWN COGNAC

For over a century, our family house, has been resolutely turned to the future, with innovative projects at the heart of our values. We are very pleased to open our doors today to a unique experience, where your are the main actor: the creation of your own cognac.

 

THE STORY OF A DARING FAMILY

Four generations of Bache-Gabrielsen have passed, each leaving their mark on the history of the company. Boldness is in our DNA, and it’s our taste for the exploration of new territories that makes us want to become the first house in Cognac to share some of its secrets with you.

Jean-Philippe Bergier joined the Bache-Gabrielsen production house thirty years ago. His know-how and passion is at the service of your PRIVATE cognac CASK experience. He will be accompanying you in your choice of terroir and thoughout the ageing process. He will match, with paternal attention, over your precious spirit.

 

A UNIQUE EXPERIENCE

Some experiences only make sense if you live them through…

As a bold company, we offer you the opportunity to create and monitor the maturation of your cognac in a 30 litre barrel, until de the final bottling. Become the owner of a unique cognac. 

Our cellar master, Jean-Philippe Bergier, has selected for you the bests eau-de-vie capable of meeting your requirements. Among three AOC Cognac wines, choose the eau-de-vie whose profile seduces you. Follow the ageing until it is bottled on our cellars. An experience to share with friends or family!

 

PRIVATE cognac CASK

 

HOW TO CHOOSE YOUR EAU-DE-VIE

Each terroir in the AOC Cognac gives birth to spirits with unique characters. Drawing on the house’s experience and network of 150 partners wine growers, Bache-Gabrielsen has been selecting newly distilled eaux-de-vie for you. Each of them will reveal their full personality though particular ageing process.

  • The Fins Bois will give a fruity and generous cognac that quickly ripens. Two years of ageing will highlight its roudness and generosity.
  • The Petite Champagne will give a vigorous cognac with very intense floral notes. Its full character will be revealed after four years of ageing.
  • The Grande Champagne eaux-de-vie are distinctive by their suppleness and powerful floral notes. After six years of ageing, they will offer an elegant cognac with a long delicate finish on the palate.

 

Ageing is a crucial phase in the elaboration of a cognac. Traditionally, cognacs are aged in 300 to 400 litres barrels. Bache-Gabrielsen has chosen 30-litres barrels for your PRIVATE cognac CASK, thus multiplying the exchanges between the spirit and the ambient air. Our cellar master has carefully selected barrels which have previously been filled with Bache-Gabrielsen XO cognac.

Over time, your PRIVATE cognac CASK will evolve and acquire new qualities. We invite you to follow their ageing by tasting a sample each year, either straight from our cellars or in samples that we would deliver to your door.

When your PRIVATE cognac CASK reaches its optimum age, Bache-Gabrielsen will organise a unique bottling session to which you will be invited in order to bottle your cognac yourself. Then, you will leave with 50 or 60 bottles depending on the vintage chosen for your precious elixir, whose labels bearing the information of your PRIVATE cognac CASK can be personalized by you.

It is up to you to create the cognac that suits you and will be unique.

For more information and price, please contact marielle@bache-gabrielsen.com

jan 28

2019

BACHE-GABRIELSEN RECONNECTS WITH ITS ROOTS BY LAUNCHING HIS FIRST AQUAVIT

Producing authentic and innovative spirits has always been part of our history, revealing spirits of all origins, bringing our daring touch. After American Oak Whiskey, we unveil the second opus of the range : the first Aquavit made in Cognac, paying tribute to our Scandinavian roots.

Well know in Sweden, Denmark and Norway, Aquavit is the Scandinavian spirit by excellence. In a way, it is a bit like the gin’s cousin by the use of aromatics. Like gin uses a majority of juniper, aquavit requires a majority of caraway. It is a blend of two spirits : the first, boldly rich in caraway and fennel, is distilled in a traditional cognac alembic. The second, with brightly floral notes of angelica, is distilled under vacuum. The Aquavit by Bache-Gabrielsen offers an intensely fresh experience with a lingering length. Both complex and sweet, well balanced, each ingredient brings its own personality into this harmonious blend. Our Aquavit is appreciated in long drink with tonic or in cocktails.

This achievement is the result of a collaboration with the Audemus Spirits micro-distillery, with whom we share the same values of creativity and passion and who’s specialized in the creation of innovative and expressive products. Jean-Philippe Bergier, Bache-Gabrielsen’s master blender for more than 30 years, put his experience to the service of the creation of this new spirit.

 

Distillation by Bache-Gabrielsen / Aquavit – 70 cl – 40 % vol
PVC : 39 euros TTC
Available : December 2018
Distribution : online store