The Tasting Panel magazine

October 2016

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Page 88 of 108

88  /  the tasting panel  /  october 2016 WOMEN IN WHISKEY C ourvoisier National Brand Ambassador Zahra Bates welcomed a vibrant group of women gathered to experience one of the Women in Whiskey events in a series being held in Los Angeles and the San Francisco Bay Areas. Given that Cognac begins life as wine, specifically low-alcohol wine that is often described as highly acidic, this evening of Cognac began with a tasting of three wines. According to Bates, the base wines used in the production of Courvoisier have more to offer: "Our Master Blender selects wines that have been made from grapes that are physiologically mature." As the Courvoisier Cognacs selected for the eve- ning—VS, VSOP, XO and Napoleon—are made from a blend of crus, their base wines included a blend of grape varieties with 90% Ugni Blanc—approxi- mately 98% of Cognac is made from this variety— Colombard, Folle Blanche and a few lesser allowed varieties and up to 10% Folignan (a cross between Folle Blanche and Ugni blanc) or Sélect. From the Goddess of the Spirit World BARTENDERS AND SOMMS LEARN ABOUT COURVOISIER'S JOURNEY IN SAN FRANCISCO by Deborah Parker Wong / photos by Stephanie Secrest Uniting the grape in the glass, Courvoisier National Brand Ambassador Zahra Bates and The Tasting Panel Northern California Editor Deborah Parker Wong led a group of female bartenders, som- meliers and chefs through a wine and Cognac tasting in San Francisco.

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