Issue link: http://digital.copcomm.com/i/701904
76 / the tasting panel / july 2016 Editor, Jessie Birschbach, to learn more about the connection between Cognac and wine. When someone begins a presentation with "And first there was light," you might think you're in for a very long evening. But Zahra Bates used the statement as a way to explore terroir, and how the formations of the earth over time have influenced the wine and spirits we drink today. We sampled four Courvoisier expressions: the modern VS, the traditional VSOP, the classic Napoleon and the extra-aged XO. Then Jessie Birschbach took over, explaining the similarities between Cognac and wine: "Just as Champagne must come from the Champagne region, Cognac has to come from Cognac, France, and meet the specific standards of the Cognac AOC. It's a brandy, of course, so like wine, it's made from grapes—usually from Ugni Blanc and/or Folle Blanche, Colombard, Montils and even Sémillon. Like many wines, it ages in wood. But what's not so obvious are the six different Crus of Cognac, each offering different terroir. Courvoisier sources their grapes from the beloved Grande Champagne and Petite Champagne, in addition to Fins Bois and Borderies." With delicious food, excellent Cognac and knowledgeable teachers, it's clear that the Women in Whiskey series is destined for success! If you are a female chef, sommelier, wine buyer, bartender or beverage director in San Francisco or Los Angeles and would like to attend future events, please email womeninwhiskeysf@tastingpanelmag.com or womeninwhiskeyla@tastingpanelmag.com. WOMEN IN WHISKEY Danielle Françoise Fournier, owner of Danielle Françoise Fournier Wine, and Leighann Ashlock, Bartender at Melrose Umbrella Co. in Los Angeles. Naureen Zaim, Sommelier at The Eveleigh in West Hollywood, CA.