What’s in Common between a Stradivarius and a Cognac?

Old and Modern Violin

Old violins are always better than new ones. Expensive violins are better than cheap ones. One could say that this is the same for cognac!

Professor Claudia Fritz of the University of Paris VI and Joseph Curtin, a violin-maker have discovered that this opinion is biased. Twenty one professinal violinists were given to compare blindfolded a Stradivarius and a new quality violin. In this comparison, the Stradivarius were estimated at about 3 millions USD each versus the modern violin were about 30 thousand dollars each. Obviously, they could not compare the Stradivarius against cheap violins but against substantial violins made using modern technology.

One simple question was enough to say a lot: “given the chance, which violin would you want to take home?”. The results are quite revealing since the majority of players clearly indicated the modern violins as being better. This study suggests that it is hard for people to be objective when estimating subjective measures as emotional as the feeling given by playing an instrument. This emotion is even more enhanced when one knows the value given to the instrument.

I wonder if this study would be true for cognacs as one may question the alleged superiority of the old cognacs over younger cognacs, and of the superiority of expensive cognacs over affordable cognacs. Now that we have 3D printing technology could it be that the Stradivarius status is jeopardized? Could we ever think of a liquid-D printing technology where we would be able to replicate on demand our favorite cognacs.

I am just day dreaming!

Please Sir! Print me a cognac…

http://brain4biz.wordpress.com/2012/01/09/brand-and-item-excellence-just-about-marketing-and-social-status/

http://www.economist.com/node/18114327

Photo: Source: Didacool, Wikipedia

Four Major Cognac Concepts: Cognac is a House Style, Cognac is a Terroir, Cognac is a Brand, and Cognac is a Vintage/Estate

Cognac Paradis Vineyard in Borderies

When making cognac there are 4 school of thoughts or concepts.

1. Cognac is an Assemblage or Cognac is a ‘House Style’: the concept is that cognac is a drinkable perfume hence the blending is necessary to achieve the best formula. And this formula becomes the House’s style that is consistent year after year. Again it’s like a perfume! The majority of cognac is labelled “Appellation Cognac” or just “Cognac”, that does not mean the cognacs with a specific geographic location within the Cognac region are better. It all about choices, having choices and knowing really what you have for judging it for what it is really supposed to be.

2. Cognac is a Terroir: this philosophy is to represent a stereotype exemplifying a terroir profile – typicity is the keyword. They are 6 terroirs, 5 with an appellation, plus one assemblage which is authorized under a specific appellation, namely Fine Champagne which needs to include at least 50% of Grande Champagne and the remaining in Petite Champagne. This philosophy is very French in nature, wine-related, and driven by  ”marketing” sometimes. Consequently,   Grande Champagne and Petite Champagne do not make automatically better cognacs. These 2 terroirs have characteristics which makes them better in general for very old cognacs – that is true!

I am presenting these terroirs also called crus in alphabetical order because they should be no ranking of terroirs but rather understanding of the differences between these terroirs is what matters. Like saying the wine terroirs are France, Italy, Spain, Argentina, USA, Chile, Australia, … a ranking of France against Chile for instance would make no sense to people who know about wines. Ranking of Cognac terroirs make no sense to people who know about cognacs.

Bois Ordinaires (not an appellation, cognacs made in this terroir have the appellation of Cognac only)
Bons Bois (i.e., appellation)
Borderies (i.e., appellation)
Fins Bois (i.e., appellation)
Grande Champagne (i.e., appellation)
Petite Champagne (i.e., appellation)

+ 1 appellation not related to a terroir/geographical location but a  blend = Fine Champagne

Cognac Paradis Cognac Roffignac XO

3. Cognac is a Brand: often times marketing is 50% or more of the success of a company and this philosophy drives the concept of cognac as a brand, where consumers do not really drink cognac but brand X.

4. Cognac is an Estate and/or a Vintage: this concept is closer to the wine world where producers try to keep the uniqueness of the spirit which differs from year to year. The grapes harvested a specific year must be distilled that year production and consequently if not blended are making “vintage-like” cognacs. Vintage cognacs in general are very rare which makes them more expensive. They are not more expensive because they are better but again because they are more rare. Vintage and Estate cognacs are fun and exiting but not really “cognac-like” but oddities. This fourth concept is much more “armagnac-like”. Domaine and/or Estate cognacs are also not assembled from the ‘best’ blends available but from the blends only coming from the specific location and/or owner which makes it much more unique and limited. However, the singularity of cognac is the excellence of the product from the ‘savoir faire’, i.e., ‘know how’ of the master cellar to manipulate thousands of blends to achieve the ‘most’ perfect balance. A ‘most’ perfect balance coming from a single vineyard, or Estate, or Vintage, … is less likely to be achieved.

Perfection I believe is most likely to be achieved by the freedom of the sourcing of the cognac blends and the liberty in composing. Width of sourcing and authenticity is critical in achieving an outstanding cognac.

Mixology and 2012 Cointreau Mixology Series

Cointreau Bottle

Mixology is becoming a big word in the world of spirits and consumers. Cocktails and cocktail making is the old way of thinking. Kind of like talking about cooking  versus cuisine. Mixology is very much about caring about the ingredients. That is the focus is on the selection and sourcing of the ingredients. The creativity of what you are making is also very important. Mixology is artistic while cocktail making is much more technical. And Bartending? Well it is about running a bar!

However, the technique is primary and the recipe is secondary.

Mixology has a great deal in common with making cognac in the sense that cognac makers care very much for the balance and the consistency of the beverage.

This year Cointreau is organizing Cointreau Mixology Series, these are exclusive cocktail-making lessons with some of the top mixologists in the USA, such as New York and Los Angeles. See here for LA for instance.

Each class includes an education on two signature Cointreau cocktails — the original margarita and a classic sour cocktail with a modern twist — plus a postlesson reception to enjoy your cocktails with a spread of appetizers. Guests will leave with gift bags full of Cointreau goodies to practice bartending at home.

• One-hour mixology lesson, including two signature Cointreau cocktails.

• One-hour postlesson reception with cocktails and hors d’oeuvres.

• Cointreau gift bag.

• All the knowledge necessary to mix cocktails at home.

In the United Kingdom Cointreau is even more adventurous by offering private mixology lessons in the comfort of your home. Amazing isn’t it!

“A professional Cointreau mixologist will arrive armed with everything needed for a pop-up cocktail-making master class including sumptuous orange liqueur Cointreau, additional ingredients and cocktail shakers. Leading with a lesson on how to shake the perfect Cointreaupolitan, the in-house mixologist will teach you all about the history of cocktails and how to make the perfect aperitif for a night in. You’ll learn how to make delicious and contemporary cocktails with orange liqueur Cointreau at their heart including the Cointreau St Clements, the Cointreau Cobbler and the Cointreau Margarita. At the end of the masterclass, exclusive limited edition gift bags will be distributed containing all you need to recreate the exquisite cocktails again and again.”   Cointreaurendezvous.co.uk here .

Sources: Photos www.cointreau.com

The Cognac Region is Regularly Offering New Products and Innovations, but Perhaps Less Than Other Spirit Regions

The cognac industry is not known for being very innovative and creating prolific new and updated products as an industry which is remarkable for launching and creating new products but there are new products and/or new packagings, presentations being launched regularly. In cognac, a great focus is on consistency. Consistency and routine make for little variations of the products. True cognacs and authentic production call for extreme patience and repetitious activities. Fast-moving consumer goods, even hi-tech do not resonate well with cognac. Short cuts and short sighted people do not live long in cognac. However, there has been a great deal of wonderful new products being created in Cognac country using quality and patience for the sake of excellence. My short list here is not exhaustive but just illustrative of two iconic examples.

Cognac-Paradis B&B Benedictine

1) Herb liquor and Brandy =  B&B, for Bénédictine and Brandy created by Bénédictine Liquor in the 1950s, using their famous liquor and cognac.

Cognac-Paradis Hpnotiq

2) Blend Exotic Fruit Juices, Premium Vodka and Cognac = Hpnotiq created by Distillerie Merlet & fils in the early 2000s.

There are more than 500 brands of cognac. These cognacs come in many different presentations. There are a great deal of artistic influences needed for creating a new and different packaging.

Cognac-Paradis Cognac Bowen Napoleon

3) Cognac Bowen elegant and “old world” presentation.

Originally, this cognac was created from the love and inspiration for a woman named Mrs Bowen.

Cognac-Paradis Remy Martin Coeur de Cognac

4) Remy Martin has come up with a great deal of updates and new ideas in the past 5 years. My favorite Remy Martin’ s new idea is the Coeur de Cognac concept, particularly with this presentation. I find it very elegant and refreshing, not ostentatious, young and pepy, probably very women-friendly.

Hennessy Cognac is by far the most creative and innovative cognac brand with so many new ideas and a constant attention for innovation and artistic inputs. We have covered many of these new products in Cognac Paradis.

Today, the Distillerie Tessendier & Fils launched their new Cognac Du Buisson XO. The distillery owns a vineyard in the local area of Du Buisson in Borderies. Traditionally, Cognac Du Buisson uses “cognacaise” bottles but this nice decanter and classy box is very enticing. Cognac Du Buisson particularity is to offer a cognac range mostly composed of Borderies’ Cognacs aged from 12 years to 70 years.

Cognac-Paradis Cognac Du Buisson XO

Ralph Colemann Author of the Thriller Novel “L’indice di Raffaello” is Personally Commenting on the Use of Cognac Grand Breuil in his Novels

Cognac Paradis was contacted by Ralph Colemann, the author of the thriller novel “L’indice di Raffaello”, soon after we posted the fact that his novel was mentioning about Cognac Grand Breuil.  Ralph personally commented on his statement of Cognac Grand Breuil:

Cognac Paradis Ralph Colemann Indice Raffaello

“A fan of mine informed me about you mentioning my thriller novel “*L’indice di Raffaello*” on the nice web-page of Cognac Paradis [

http://www.cognacparadis.com].

To say the truth in my book I don’t textually assert that “*Cognac Grand Breuil is the best cognac to give to someone special on special occasions*”.
Really, there are not words like these at page *171* (not 117) of chapter 31.

Nevertheless *I leave the readers guess it,* thanks to the particular situation *in which the marvelous Cognac Grand Breuil is suggested as a
special drink.*

In fact I describe a situation in which two main characters of the story meet to speak about a very important matter.

The passage of that chapter takes place in a beautiful old villa in Fiesole (Florence). The landlord is a rich and noble university professor,
an aristocratic gentleman of very refined tastes, and the guest is a very popular police commissioner. The two characters are both of high social
level… Therefore, the atmosphere is quite amazing. *In short, there’s going on a classic circumstance in which the Grand Breuil Cognac cannot miss! *

Cognac Paradis Ralph Colemann Indice Raffaello

* The Cognac Grand Breuil is mentioned and suggested as the first drink*, but finally even though accustomed to enjoy good cognac the guest (the

police superintendent) prefers to taste Sake, just because he never tasted it before… You know, he wants to make a new experience…

At any rate, *I like very much Cognac Grand Breuil myself*. In fact I’ve again mentioned it in another novel waiting to print. And much more! I’ll
do the same in the one I’m presently writing, that is the sequel of “*L’indice di Raffaello*”.

I don’t know whether you can read Italian quite well.

I hope to do rightly by sending you a digitalized excerpt of the page in question but in the Italian version, because the Italian form of the book
is presently the only one available in my hands. You know, the book has been only published by an Italian Publisher.

[Herald Editore - Rome - http://www.heraldeditore.it]

However, I do care to send you the translation of the excerpt that I promptly made especially for you.

By the way, I’m looking for a publisher willing to publish my book even in the United States of America. (Maybe one who loves Cognac Grand
Breuil…). If you know one or hear about the matter, please inform me or directly contact my Publisher. Thank you a lot.

Hoping to hear from you soon, I send my best wishes for Happy 2012.
Ralph Colemann [ralph.colemann@gmail.com]

Monday, January 16, 2012

The Thriller Novel “L’indice di Raffaello” (“The Raffaello Index”) by Ralph Colemann and Cognac Grand Breuil

Cognac Paradis Cognac Grand Breuil XO

Alberto from Italy, has just made us aware that a new thriller novel came out which is mentioning his favorite cognac: Cognac Grand Breuil.

“I am Alberto, a great appreciator of the Cognac Grand Breuil and  a passionate of thriller novel too.

I just want to inform you that Cognac Grand Breuil is mentioned as  as the best cognac to give to someone special on special occasions,  (chapter 31 page 117) in a newly released novel thriller titled:  “L’indice di Raffaello” (“The Raffaello Index”) published in Italy by Herald Editore, author Ralph Colemann.

You can view the book by visiting the following site of the Italian Publisher: http://www.heraldeditore.it

Moreover, in my opinion, in addition to be an interesting novel like the others of the same literary genres, “L’indice di Raffaello” (“The Raffaello Index”) hides incredible and worrying revelations between its lines.”

Ralph Colemann “The Raffaello Index”

SYNOPSIS ON THE BACK COVER www.heraldeditore.it

Cognac Paradis Raffaello Index Ralph Coleman

In the mysterious plot of a thriller that straddles the centuries lies the most daring, incredible and shocking unmasking of History.

Just a painting… Two murders in a department of the Policlinico Gemelli in Rome. The victims are an American citizen, poisoned, and an Italian doctor rushed from the fourth floor of the hospital.

Right away, the police commissioner of the homicide squad, Sandro Varcàro, realizes that will face a knotty and hot matter.

Fredrik Hildenberg, professor of archaeological methodology of the University of Melbourne, headed for a major conference in Vienna, makes a stop in Rome and stays at the same hotel of the American victim.

Just a painting… A small picture buried in time and by now passed into legend.

Werner Valerio Venante, Director of the Institute of Medieval Art History at the University of Florence, instructs the researcher Helena Moroni to go to Austria to recover it. It shows a detail of the “School of Athens” fresco by Raphael in the Vatican, which depicts Plato pointing his right index finger toward the sky.

What the chilling truth? Heaven or hell? Perhaps there is no difference.

Just a painting… The Raffaello Index … To discover who really are the great men of the past… To enter the dark folds of the future.

January, 2011

Ralph Colemann

Tonight Comandon Cognac on National TV in The USA

Maison Comandon

Watch a story on the search of Maison Comandon tonight on “Home and Garden TV”.

The episode name is “Historic Homes in France’s Cognac Country”.

HGTV, House Hunter International, more details at:   http://tinyurl.com/3ppe84x 

On TV: Tuesday 10th January 2012.

. Pacific and Eastern = 11:30pm and later at night at 2.30am

. Central = 10.30pm and 1.30am

. Mountain = 9.30pm and 12.30am

“As Seen on HGTV, House Hunters International” TV show.

2011 Most Read Post from “Cognac Paradis” = B. Leon Croizet: Cognac Region Was Ravaged By Phylloxera In Late 19th Century And Croizet Developed Techniques That Replanted Cognac (Video)

We are pleased to report that this post on Cognac Croizet’s contribution to fight against Phylloxera in the 1880s was the most viewed post in “Cognac Paradis.com” in 2011. We were surprised and we are pleased that this post received such a great deal of attention. For this reason, we are taking this opportunity to re-post here today to celebrate the beginning of the new year 2012.

Happy New Year!

Bonne Année!

¡Feliz año nuevo!

Kull Aam Wa-’antum Bikhayr!

Gutes neues jahr!

Xin Nian Kuai Le!

Akemashite omedetou!

Saehae Bok Manhi Baduseyo!

At the end of the 19th Century, the vast majority of the Cognac vineyard was ravaged by the disease Phylloxera. B. Léon Croizet refused to let his estate die away.

Instead, he planted experimental vines from America. In order to protect them, he built stone walls around certain small vineyards.

His techniques were adopted by many vineyards owners and this helped to replant the vineyards of Cognac. In recognition of his work, B. Léon Croizet was awarded in 1883 the Légion d’Honneur by the President.

The successive generations have maintained the Croizet cognacs’ irreproachable quality and developed the brand around the world.

During the marriage of Léonie Croizet in 1892, a collection of priceless cognacs entered into the company’s heritage.

Due to this enviable position, Cognac Croizet was amongst a select group of only 3 Cognac Houses allowed to continue selling Vintage cognacs in 1963.

For more:   http://www.cognac-croizet.fr/historique-en,xxe-siecle,4.html

Cognac and Chocolate Have Many Things in Common

Chocolate Assortment

An epicurean is someone who seek pleasure from the consumption of goods, in particular food and beverages.  If you are an epicurean of Cognac, you are most likely an epicurean of other things such as cheese, wine, coffee, perhaps mushrooms or else, one has only to imagine what it could be.

Personally, and perhaps because it is holiday seasons I cannot help to think of chocolate. If you are interested in cognac you must like chocolate too – I assume.

A great number of people are turning to premium bakers as well to get these amazing desserts they can only get from top-end restaurants. With this economy, they may not be able to afford going out to expensive but rather purchase and indulge affordable desserts directly from the bakery which maybe producing for highly rated restaurants. Or  chefs from deluxe restaurants may starts their own small business focusing on exquisite bakery or precisely “patisserie” to supply refined consumers.

In America, the bakery world is changing and more refined artisan breads and baked goods are being sought after by consumers. This trend is also happening with artisan chocolate makers, called “chocolatier” who are producing chocolates confection closer to jewelry making. Belgium and Switzerland are evident drivers of this phenomenon with famous brands such as Godiva or Leonidas. But here again, like in Cognac, the interest of the epicurean is directed towards the “boutique” chocolate producers such as Pierre Marcolini, Gilles Desplanches, Wittamer, etc… using cocoa from Madagascar, Venezuela and even Cuba.

Cognac Paradis Gilles Desplanches

More Info: see for instance, http://tinyurl.com/8a4fck3

If you are a chocolate epicurean you are looking for uniqueness and small-batch production. I often like cognacs which have chocolate nuances. I also like my cognac with dark chocolates and chocolate ice creams. I like nuts such as pecans, and other standards like almonds. Perhaps, my favorite are candied chestnuts but these are hard to find.

In a future posting I will go over the cognac tastings and different tastings wheels available. What is interesting is to look at and compare other tasting wheels such as the one provided to chocolate or coffee lovers. You will see there are many similarities with cognac.

Martell Cognac Event for 2012: Cordon Bleu 100th Anniversary

Martell, the second largest cognac producer and the oldest Cognac House among the top 4 largest house is about to celebrate a very important anniversary. 100th! In 1912, the company launched a new cognac which quickly became an iconic product and which is still today considered by many people as the archetype of premium cognacs. It is revered in Asia and it is very unique in its assemblage/formula and flavor profile. One of its secret is the use of cognacs originated from the Borderies region of production in Cognac. This is very much of a house characteristic for Martell as much as the assemblage of Grande and Petite Champagne is a trait of Remy Martin, the Borderies assemblage belong to Martell.
When you analyze the Martell Cordon Bleu product with today’s “marketing eyes” one would imagine that it would be a project that would be quickly abandoned. Most of the new products being made are concentrating on the production of modern cognacs supported by trendy packagings. Cordon Bleu like Remy Martin 1738 are offering “old school” looks which are often perceived as evidence of “authenticity” by consumers. Hence, authenticity is an important characteristic for cognacs.