Issue link: http://digital.copcomm.com/i/793596
march 2017 / the tasting panel / 67 W orld-renowned spirits brands often assume the honor of being associated with celebrities and star-studded events, partnering with major sports heroes or other au courant high- profile opportunities. But Courvoisier, with its 200-year his- tory, still proves itself timeless: It was the brand selected to toast the opening of the Eiffel Tower in 1889, yet today maintains a Zeitgeist—a defining spirit of the day, so to say—captured in modern urban song lyrics. But between these two testaments of time, Courvoisier deserves the awards, the kudos and the attention it gets from trade and consumers due to its labor-intensive commitment of grape to glass. Meet Patrice Pinet, who for the last 28 years has worked at the House of Courvoisier and is presently only one of six Master Blenders in the brand's line-up for the past two centuries. He is also armed with degrees in viticulture. For Pinet, the focus is on his nose and, then, his palate. From early childhood, he considered himself a gourmet. "I spent as much time as I could in the kitchen with my mother and grandmother," he told The Tasting Panel when we met up recently at a Courvoisier cocktail party in Hollywood, CA. "I love aromas—to taste, to smell; I have never been bored in this arena. Today, I continue to try new foods and new wines to maintain my ongoing curiosity." When it comes to pairing food with Courvoisier, Pinet becomes even more animated. "I discovered the Cognacs' pair- ing abilities on a trip to Asia," he confesses. "The seasoned seafood, served with our chilled VSOP, for instance, was magnetic. The fruit and floral tones highlight the aromas in your mouth. "For meats such as pigeon, chicken or veal, the dried fruit components of our XO—or older expressions—are magical, and the rancio qualities envelop the flavors and evolve with the mellow and round texture of the liquid." Pinet's idea for balance of fruit and oak is witnessed from the youthful Cognacs, with their fresh apple-pear and peach loveliness to the mature barrel-aged spirit. The bar- rels used for Courvoisier are crafted from Courvoisier® Cognac and Liqueur, 18-40% alc./vol. Courvoisier Import Company, Deerfield, IL USA Courvoisier is a trademark of Courvoisier S.A.S. ©2017 Courvoisier S.A.S. Pinet finds seafood to be a natural pair for Courvoisier VSOP. PHOTO: CRAIG LEE "You can give me wha'ever, just pass the Courvoisier." _Busta Rymes sustainably sourced 200-year-old oak trees that Patrice and his team personally select on an individual basis and are handmade to his specifications. "Cognac XO is a balance of elegance and mellowed woodsy qualities, not sweet like a Sauternes—and one of my favorite pairings is with chocolate cake, crème brûlée or candied orange pie."