Sunday, 27 November 2011

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








Wednesday, 16 November 2011

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.


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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.









Tuesday, 15 November 2011

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.

Saturday, 12 November 2011

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.


Wednesday, 9 November 2011

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.

Tuesday, 8 November 2011

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...