The blend is at the heart of cognac and its formulation is the industry’s highest art form
After distillation, the new spirit is casked and moved to a warehouse where, depending on its intended use, it may age for a period of a few years to several decades. Generally speaking, cognac is aged in barrels made from oak from either the Tronçais or Limousine forests. The eau de vie is aged in…
The environment, including the chalky soil, is everything when it comes to producing the right grapes
Cognac begins as wine. Like any wine, it’s shaped in part by the environment in which it grows. Soil, aspect and climate, among other things, combine to create a unique environment, what the French call terroir. A wine, in turn, is a distinct expression of that terroir. In the Cognac region, terroir is, for the…
Fungi have great names – turkey tail, pigskin poison, honey mushroom – and come in all shapes and sizes
My local nature club recently hosted a mushroom walk. No, that’s not where you take your pet mushroom for a walk. We visited some trails in central Ontario looking for different types of mushrooms, poisonous and edible. We weren’t foraging so we left the woods as we found them, although many others go to local…
Our columnist's picks for Thanksgiving dinner wines
“Our life is frittered away by detail,” proclaimed Henry David Thoreau. “Simplify, simplify, simplify!” On Thanksgiving, many of us heed Thoreau’s advice and remind ourselves and our loved ones to stop fretting over little things and give thanks for the big things we too often take for granted. Yet, one area that seems to defy…
The traditional cognac houses have had to overcome grape plagues, the rising popularity of Scotch whisky, counterfeiting and war
Augier, the first modern cognac house, was organized in 1643. Today the brand is owned by French spirits giant Pernod Ricard. It recently relaunched the brand with a line of cognacs said to reflect the early style of the product. Over the two centuries following 1643, many of the leading cognac houses, including the big…
What is the difference between cognac and other types of brandy?
Cognac is a type of brandy produced in the Charente region of France, centred around the towns of Cognac and Jarnac, and stretching from the Île de Ré to the Gironde Estuary on the Atlantic coast, to Angoulême and the foothills of the Mastiff Central. The Cognac Delimited Region, the exclusive area where cognac can…
The ONE in the name refers to the speed of a reading – one second – with accuracy within 0.3°C (0.5°F)
Even after years of preparing steak, fish and chicken, do you still cut into your protein to make sure it’s cooked just right? I’ve used a typical thermometer, but I keep cutting meat on the grill due to a combination of concern about inaccuracy and my cooking ineptness. A good solution is Thermapen ONE by…
No more standing over your stove or grill; you can monitor what’s cooking from your phone
Whether you’re tracking the time or simply gauging by touch, some people just have the knack for knowing when their meat has been cooked to perfection. For others – like me – it’s always been about constantly hovering over the hot stove or grill, poking your chicken, steak or fish with a thermometer or cutting…
Recognizes that manufacturing - including farmers - are the anchor to the entire food supply chain
A new coalition led by the Retail Council of Canada (RCC) has presented a roadmap to peace within the food industry. It’s a positive step forward for the food production industry and consumers. For years, grocers have unilaterally imposed fees on their suppliers, with questionable excuses. While grocers maintained a hard line to protect margins,…
Suggesting humanity got it wrong by eating meat is unsupported by scientific evidence
Protein wars have taken a back seat to the COVID-19 pandemic since March 2020. Most of the attention was obviously given to the virus, variants, vaccines and how to keep safe. That makes sense. But since we’re seeing the light at the end of the tunnel, proteins appear to be back in the spotlight. Just…