Cognac Francois Peyrot VSOP eng

Distillery: Maison François Peyrot.
Wine used: Wine obtained from grapes grown in the family vineyard “Les Bergeronnette” in the municipality of Jarnac, in the “Grande Champagne 1er Cru de Cognac”.
Production area: Gondeville, Francia.
Distillation Technique: Distillation takes place by means of discontinuous stills.
Maturation: At least 12 years in small oak barrels.
Temperature of service: 18-20 °C.
Alcohol By Volume: 40% vol.

The Distillery

The Maison François Peyrot was born in 1893 from an idea by Jean Baptiste, but only in 1956 the grandparents of the current owners have the intention of dedicating themselves to the distillation and production of Cognac. In 1971 the first bottle was sold under the name of Cognac François Peyrot and from that moment a series of successes will continue that continue today. The 25 hectares of vineyards, where the grapes from which the Cognac are obtained are harvested, are located in the municipality of Jarnac, in the “Grande Champagne 1er Cru de Cognac”, and are cultivated with the utmost respect for the environment, nature and the ecosystem , preferring quality over quantity. The Maison François Peyrot also produces fruit-flavored liqueurs, Pineau de Charentes, Punchy and Cocktail, and then wines and fruit in spirit with Cognac.

The Cognac

Cognac François Peyrot VSOP years shows up clear, with an amber color. The nose aromas are frank, intense and rather complex. The bouquet is manifested with hints of nuts, vanilla and chocolate. The entry into the mouth is intense, the tasting is soft, fresh and rather savory. This Cognac is full-bodied, balanced, with a medium-long taste-olfactory persistence.

Food in pairing: Structured second courses based on fish. Dry pastries.

Cigars in pairing: PDR A. Flores Gran Reserva Desflorado, Partagas D5, Nostrano del Brenta Il Fondatore

Conclusions

The Cognac François Peyrot VSOP is the historical product of the Maison François Peyrot. Perfect both as a meditation spirit and in combination with structured fish dishes, desserts and medium structured cigars.

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Mirko Pastorelli

Sommelier professionista (ASPI Associazione Sommellerie Professionale Italiana) in sedia a rotelle pubblicato a livello internazionale con svariate esperienze nella ristorazione e nella organizzazione di eventi. Scrive di abbinamenti sigari - bevande su Gusto Tabacco.

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