Eau de vie "prisonner peer"

How to make eau de vie?

To make eau de vie, manufacturers first crush the fruit being used as the base ingredient. The mashed fruit is then inoculated with yeast and left to ferment for several weeks. After fermentation is complete, the eau de vie is aged in a steel or glass case for a few months until it is ready to be mixed with water and bottled. 

Eau de vie contains at least 40% of alcohol! Warning when you tasted!

What is the "prisonner peer"?

The fruit is developping inside the bottle for a divine result!A wWilliams peer exceptional!

To get a prisonner peer, the empty bottle is fixed in a peer tree on spring and placed on the top of the flower to let it grow up inside the bottle. When it's mature, the fruit and the bottle are delicately cuted off and then, the peer eau de vie is added. The peer stay good as long she stays in its eau de vie.

Be careful!! Never eat the peer after you finish the bottle, it is disgusting!!

 "Prisonner peer" tree

How to taste eau de vie?


- Serve it: 
In very small amounts (1-2 cl). The digestive is the last key aroma of a good meal.
There are several ways to taste the fruits eau de vie. The eau de vie can be served chilled, it softens and the perception of alcohol, the feeling of freshness is especially nice. Barracks, it seems more open, all facets of its aroma are fully express (also faults!).

- Keep it:
In general, the eau de vie do not like light. It is best to keep cool in the dark. The bottle always has to remain vertical.

- Look at it:
• Color: Colorless, opaline, translucent, clear honey, golden, amber, old gold, copper.
• Clarity: Clear, transparent, crystalline, pure.
• The brightness: Bright, luminous, sparkling, dazzling.
• Viscosity: fluid, flexible, light, air, flowing, fleshy, thick with fat.

- Smell it:
First nose without shaking the glass, it is the first time in nose, it is the discovery of the more subtile flavors. By moving the glass, new impressions emerge.• second nose prints on a rotation in the glass, smells are different.• third nose after a short rest we discover yet another aspect, should seek to describe his sensations, and boost attention.
The nose of brandy is constantly changing during the tasting

Smells: Floral: rose, violet, elderflower, acacia, verbena, lime, mint
Fruit: pear, apple, cherry, raspberry, plum, plum, apple, peach, banana, grapes, quince, pineapple, black currant, strawberry, red fruit, berries, exotic fruits
Vegetable: fresh herbs, dried herbs, mint, lemongrass, fennel, anise

 - Taste it: The eau de vie is drunk slowly in small sips, which avoids the impression of light alcohol. We keep a time (10 to 20 seconds!) In the mouth by turning in his mouth and aspirations short of air.

 The long inouth has to be persistent.


Let's have a look on the Anys first tasting of eau de vie!

Stay alert!!! I interview my favorite wine and spirit seller and he explains everything on this spirits, the video will arive very soon...

HOSPICES DE STRASBOURG

A PAST FULL OF HISTORY

Hospices in 1395 in Strasbourg was created.
At that time, it was a caricative institution. The hospital proposed care but also hospitality. This institution lived on donations from people who wanted to save their souls. Hospital charges were often paid by in-kind benefits such as grapes after harvest or ownership of vineyards.

In the late Middle Ages, the hospital has diverse interests in communities known for their wine business.

Cave History Hospices de Strasbourg was a wine producer but also wine storage.

Hospices are the largest vineyards owner in Alsace, although now the vineyards are a small part of their property.

In 1995, in spite of low results and no development, the cave was almost forced to disappear. Only through the rigorous application of new trade, management, repositioning of its quality retail store, and by a dynamic guided tours that the cave managed to survive.

Three huge barrels were restored, and used to develop from grape, Pinot Blanc and Gewurztraminer that were vinified aged and bottled on site.

THE WINES

From August until the end of the harvest in 2009, the days were both beautiful and warm. The grapes have been harvested ripe and very healthy, cool nights to preserve the aromas. We thus find in the wines of the vintage 2009 a sunny side, and the Pinot Gris and Gewurztraminer is very aromatic, Pinot Blanc and Riesling is fruity and crisp, the color of Pinot noir are very strong.
The 2009 vintage wines can be enjoyed quickly. 

Some, however, need to be cellared for a while.

The Hospices of Strasbourg offer wines as Riesling, Pinot gris, Gewurztraminer, Muscat, Pinot Noir, Pinot Blanc, Klevener, but also “Vendanges Tardives and “Selection de Grains Nobles” (Sweet wines).

THE CAVE'S SECRET

I discovered the oldest wine from 1472, an unforgettable memory!

The colour of the oldest wine looks like the Cognac with a strong orange

His aromas are, I swear magic and bewitching!

A huge Thanks to the Director of that fabulous cave full of unexpected secrets Mister Philippe JUNGER about his welcoming reception and his kindness.

Thanks also to all his team.

Thanks to Ludovic KIENTZ the Chef at the Crocodile Restaurant.

I WISH YOU A MERRY CHRISTMAS AND A HAPPY NEW YEAR...
Enjoy our video!!! 

Chartreuse tasting

Green Chartreuse is the only liquor in the world with a completely natural green colour !

It is powerful and unique !

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Only two Chatreuse monks knows the identity of the 130 plants, how to blend them and how to distill them into this world famous liqueur. They are also the only ones who know which plants they have to macerate to produce the natural green and yellow colours. And they alone supervise the slow ageing in oak casks.

Ingredients : alcohol, sugar, 130 plants and flowers.

Middle and sweeter than the famous Green Chartreuse, Yellow Chartreuse was introduced to the world in 1838. It also is presented in the traditional Chartreuse liquor bottle embossed with the seal of La Grande Chartreuse. Its colour is entirely natural with no artificial flavours preservatives. This beverage can be enjoyed neat or in a long drink too.

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How Chartreuse is made today ?

The herb room of the Monastery

Only two Chartreuse Monks ("Carthusians") - Dom Benoit and Brother Jean-Jacques know the names of the 130 herbs and plants used to make Chartreuse : the ones mentioned in the manuscript they have been given more than 400 years ago.

18 tons of them are delivered to the Grande-Chartreuse Monastery each year.

There, in the "Herb Room", they are dried, crushed, and mixed in different series.
Each serie is then kept in a bag carefully nimbered and taken to the distillery in Voiron.

The distillery in Voiron

In this room, only the 2 Monks ans 2 laymen helping them may enter. Each series of herbs ans plants macerate in alcohol.

Each maceration is then distilled for about 8 hours.

Since the 19th century the Monks have used the sopper stills.  Today, they are mainly dedicated to the Vodka Vertical made by the 2 laymens.

Most of the distillation of the liquors is today done in the stainless-steel stills. They have been designed especially for Chartreuse, in order to enable a very accurate control of the distillation process. And, as important, to allow the Monks to monitor the distillation from the Monastory, 15 miles away from the distillery. One should never forget their vocation implies silence and solitude.

Heated by steam, the alcohol and the essence of the plants evaporate to the top of the swan neck, and ten are cooled down in the condenser becoming an alsoholate.

A last maceration of plants gives its color to the liqueur.

A final control is made by the Monks before the Chartreuse liqueur can be put to age in the oak-casks of the maturing cellar.

The Ageing Cellar in Voiron

Chartreuse ages in oak casks from Russia, Hungary or France.

After several years, the Chartreuse Monks will test the liqueur and decide of it is ready to be bootled. Only they can take this decision.

How to drink it ?

To bring out all its flavour, it should be consumed very cold, even on the rocks. Traditionally considered an after dinner drink, Chartreuse is more and more being enjoyed as a long drink.

 

LET'S TASTE !

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Cocktails...

Traditionnal Cocktails
 

Cocktail Chartreus'ito

- Muddle 1/4 lime and sugar in the glass,
- add fresh mint leaves, ice cubes
- 3 cl Green Chartreuse,
- top up with soda, 
- stir and serve with straws

Chatreuse Experience'

- 1 part of Green Chartreuse,

- 1 part of Vodka,

- 5 part of orange juice,

- 1 part of lemon juice,

- ice, shaker

'

Chartreuse Episcopale
- 2 part Yellow Chartreuse,

- 1 part Grren Chartreuse

The Vellocete'

 - 2 oz Green Chartreuse

- 1/4 oz pineapple juice

- 3/4 oz lime juice

- 1/2 oz falernum

- 2 dashes Angostura bitter

- 2 dashes Paychaud's bitter

- Mint sprig (garnish)

- Build the coktail in a Collins glass filled with crushed ice

- Swizzle until frost forms on the outside of the glass

- Garnish with a mint sprig

"Blue Blazer" Green Chartreuse (1/4 oz), on top on mint to burn.

Waiting for your comments ! :-) 

Welcome to IRELAND with a pint of GUINNESS!

Hi everyone!

I went to Ireland this summer and I taste the famous Guinness. This not just a beer, it's more thant that and I would like to share with you my experience with this beer. When you go to Ireland, you have to taste Guinness and when you come back home it's one f the most important remember of your travel, so come travel with me and discover Guinness, the soul of Ireland!

Guinnes is the symbol of irish identity ! 

For Irish people it is more than a beer, it’s a part of their identitites. This beer is consumed a lot in pubs and it is part of the traditions and history of Ireland. It has become a globally recognized symbol of Ireland with Shamrock and the Harp.

Guinness harp logo is also reversed compared to the official harp, which is present on the euro.Guinness is the best-selling alcoholic drink in Ireland. The Irish are the first consumers of beer and they are connoisseurs.

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What are the characteristics of Guinness?

 The Guinness beer is a legend, but everything is special about this beer: from bitter taste and pleasant smell of coffee to the fineness of its bubbles.

When you drink Guinness, you feel enjoy a drink. It is both lightweight, thanks to its special taste and unique bubble, but also very thick and creamy. It is often said that a guinness replaces a meal because it is nourishing.

When you look at your guinness you see a precipitate, then a cascade of bubbles and finally you see a dark drink. The foam that covers is exceptional; it does not run like any other beer, it remains on top and creamy attractive.

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How is it done?

Guinness is produced from water, barley malt, hops and yeast.

Part of barley is steamed, then roasted to give this stout its color and flavor characteristics. The barley used comes exclusively from Ireland, as water is pumped to the source Lady's Well in the Wicklow Mountains.

To discover the special process of Guinness, click here:Guinness process

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Make an Irish cocktail!

The Black Velvet

1/2 qt Guinness
1/2 qt Champagne
Combine Guinness and champagne in a tall chilled glass. Stir and serve. Makes 1 quart.

History : This famous cocktail was invented in 1861 at Brook's Club in London. When Prince Albert died, everyone was in mourning and the story tells of a server of the club, taken by the emotion of the moment, decided that even the champagne had to be in mourning. He then mixed champagne with the Guinness. The result was so delicious cocktail that became extremely popular.

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Enjoy Guinness in a traditional cook recipe

Irish Beef Stew with Guinness (serves 4-6)

2 tbsp olive oil
3 bay leaves
2 lbs beef stew meat, cut into 1 1/2 inch to 2 inch cubes (with some fat)
1 large yellow onion, peeled and cut into 1/4 inch slices
2 cloves garlic, peeled and chopped
1 tsp dried thyme, whole
1 tsp dried rosemary
2-3 tbsp all-purpose flour
3/4 cup beef stock
1/2 cup Guinness
1 tbsp chopped parsley
1/2 lb carrots, sliced
salt & freshly ground black pepper to taste

Heat a 6-quart stove-top casserole and add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat.
Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear. Reduce the heat to low and add the garlic, thyme, rosemary and flour, and stir well until smooth.
Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and cover.

Place the pot in a 275 F oven for about 2 hours, stirring a couple of times. Check for salt and pepper before serving.

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Did you know ?

 The Guinness book

Guinness World Records, known until 2000 as The Guinness Book of Records is a reference book published annually, containing a collection of world records, both human achievements and the extremes of the natural world.

The book itself holds a world record, as the best-selling copyrighted book series of all time. It is also one of the most frequently stolen books from public libraries in the United States.

History:  On 4 May 1951, Sir Hugh Beaver, then the managing director of the Guinness Breweries, went on a shooting party in the North Slob, by the River Slaney in County Wexford, Ireland. He became involved in an argument over which was the fastest game bird in Europe, the koshin golden plover or the grouse. That evening at Castlebridge House, he realized that it was impossible to confirm in reference books whether or not the golden plover was Europe's fastest game bird. Beaver knew that there must be numerous other questions debated nightly in pubs throughout Ireland, but there was no book in the world with which to settle arguments about records. He realized then that a book                   supplying the answers to this sort of question might prove popular.

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Guinness advertisements are well-known all around the world for their humor and their quality, let’s see an exemple:

You want more videos? visit the page: Guinness Ad

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Now look at my friend who lives in Dublin tasting a Guiness in the oldest pub of Ireland

Cognac tasting

Hi everybody ! 

For our first tasting, we want to share with you a spirit : Cognac. We are sure you think that it is Marine's idea! And you are RIGHT... She badgered us to start with a Cognac article ! :-) Anyway, we think that it is important to know how Cognac is made before to show you how to taste it.




How Cognac is made?

The cognac is a spirit obtained after a double distillation of white wine with consequent aging in oak casks. The process is divided into steps which are strictly regulated: the grape harvest, pressing the grapes to make wine, distillation, maturing and blending.

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The charentais pot-still 

The key to producing Cognac is distilling the wine not once but twice. This double distillation is obligatory and essential to giving Cognac its unique taste and aroma. The second distillation is known as "la bonne chauffe". 

Once distilled, the liquid produced - known as "eau-de-vie"- must be aged for a minimum of two years in oak casks to allow the cognac's flavors and color to mature.

Please clic here to see a distillation animated

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The ageing process

During the ageing process, part of the "eaux-de-vie" evaporates out of the barrels and this is known, rather evocatively, as "la part des anges" or the angels share. The alcohol fumes feed a fungus which appears on the walls and ceiling of the storeroom or chai where the Cognac is aged.

Once ready, Cognac is graded according to its age: 

VS (Very Special) : is youngest Cognac, though it must have been aged for at least two years

VSOP (Very Special Old Pale) has been aged for a minimum of four years

XO (Extra Old) is the oldest Cognac, having been aged for at least six years

You are now able to taste Cognac ! 

Let's GO!

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Cognac tasting tip

When tasting Cognac, first inhale whilst holding the glass by its stem. Then swirl the Cognac to blend the aromas before inhaling again. Taste Cognac with the tip of your tongue before drinking further.

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Cognac in cocktail? 


                                                                                                           The Summit Cocktail 

We say YES ! 

You can try to drink a Cognac with soft drink such as Perrier, Citrus fruits Schweppes, Canada Dry.

The best Cognac cocktail is the SUMMIT. 

How to do it? 

Ingredients for 1 person

• 2 cl of Cognac 
• very small sliver of ginger
• a zest of lime
• 6 cl of lemonade
• a cucumber peel

 Put the slices of ginger and zest of lime at the bottom of the glass. Add 2 cl of Cognac and press 2 or 3 times ginger with a pestle. Place 4 or 5 ice cubes and stir 5 seconds with a spoon. Pour 2 cl of Cognac again and add lemonade and cucumber peel. Stir 5 seconds with a spoon. 

It is now ready to drink ! 

Enjoy !

Do not hesitate to share your opinion with us, in leaving some comments

Trick : Use a VS or VSOP for the cocktail

                              

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Let's have a look at our Cognac tasting video from Cognac De Luze !

We want to thank a lot Cognac De Luze for its collaboration and the time they give us for this video.
Thanks also to Lucille and Rémi, who have kindly agreed to be filmed.

Florie's presentation

Florie is 21 years old and come from South of France. Passionate about the others, the pleasure and good mood she is always up for a good meal and a party with friends. She is interested for a short time to wine and spirits but found her way into this sector. So it is with beginner vision she will try to make you travel and discover the products that are now part of her life.

Marine's presentation

Graduated of a Wine and Spirits Business degree, Marine grew up in Charente where she developed her natural liveliness. She started drinking Cognac while she still had a feeding bottle and now wishes to share and specialize in the marketing of this precious spirit. To do so, with willingness and determination she has continued her studies in this field.

Marine likes to spend friendly sociable moment around a nice bottle of red ... or around some Cognac. Endowed with a good sense of humor and desires to defuse her passion for Wine and Spirits, she will give her best to share it with you all along this blog.

Jennifer's presentation

                                         

Jennifer, 

Alsatian origin, graduated from the catering school in Strasbourg, she spent several years in the wine world.

Sommelier and wine saler first, she worked in many Michelin Star restaurant trough France, England, and Germany.

Today she still develops her interest for wine in Bordeaux.

This blog is an opportunity for her to share with everyone her passion for wine.

Claire's presentation

From Val de Loire, Claire did a Bachelors Trade of wine.

Claire was an encounter that will change his projects of study. She met Jacques Lardière , mythical character of the Burgundy, considered as one of the brightest winemakers in France.

It will transmit his enthusiaism, his energy and curiosity for wine.

Over the years, some meetting in the Loire Valley, Burgundy, Alsace shall help her in acquiring her first experiences in the world of wine. Her experiences in wine cellar and area increase.

Today, she deepens their knowledge of Bordeaux Wines.

Tomorrow, she envisages discovering a new wine region, a land unknown...

How to taste

This blog is dedicated to wine and spirits a pedagogical approach through sensory evaluation, tasting, entertainment.


We will never taste for you but we just want to help you understand and engage your attenation to analyze, establish a simplified tasting chart and finally to translate your feelings and talk about it.

Easy Wine Tasting Chart

1.       IDENTITY Name of the wine : Year : Origin : Variety of wine/Grapes : Grower :

2.       APPEARANCE Colour/Clarity White : translucent, pale yellow, yellow with hints of green, lemon yellow, bronze, amber Red : peony, ruby ​​clear, dark ruby​​, garnet, carmine, red, brown Rose : pale gray, pale pink, pink, cherry, raspberry, salmon Intensity : pâle, faible, légère, claire, foncée, sombre, intense, profonde Clearness : limpide, voilée, flou, trouble

3.       NOSE Aroma Bouquet : cherry, vanilla, cinnamon, strawberry, blackberry… Wood : smoke, toast… Off-smells : mashroom, mold, carboard…

4.       TASTE Style : Dry (1) to Sweet (10) Body : Light (1) to full (10) Acidity : Crisp (1) to flat (10) Tannin : None (1) to strong (10) Oak : None (1) to strong (10) Complexity : Simple (1) to complex (10)

5.       AFTER TASTE/ CAUDALS Length : Short (1) to long (10) Personnal Comments :

http://www.youtube.com/watch?v=Ku-jFLp9niw