Imagine you are creating the ultimate dinner party for friends, family, or just that special someone. As a sophisticated individual, you already know about the importance of matching your cuisine to the wine. Yet what about that special moment when dinner is officially over, and you simply want to linger and talk about the important things in life over a glass of something fortifying and delicious?
Enter Remy Martin 1989, a new single vintage Cognac from this most respected of Cognac houses. Why Cognac? Why this producer and vintage, specifically?
Remy Martin, the world’s top Cognac producer, has just released this single-harvest Cognac from a single vineyard, rendering it arguably one of the most specific Cognacs in terms of time and place available today. Why now? If you are reading this article, you have a sophisticated palate and a passion for the best life has to offer. Cognac, specifically aged Cognac of this quality from a trusted producer, is part of enjoying life to the max.
Remy Martin 1989 Cognac is a gorgeous amber color, fading to a watery white meniscus and legs (the way the liquid moves when swirled) that are rather fast to form and fall. The nose is medium plus in intensity, with a soft aroma of flowers and ripening apple. On the palate, the wine is dry, with medium plus acidity, smooth ripe subtle tannins, medium body, and a remarkably long length with finish of gently spiced apple cider and a hint of clove. Loosely translated from the rather technical jargon above, you would experience a warm smooth light richness with each precious sip, a tantalizing aroma of sultry apple, and very light, refreshing flavors of succulent clove-scented caramelized figs on the palate.
Understanding How Cognac is Made
Cognac begins its life as grapes from the Grand Champagne region of Cognac, France. Ugni Blanc (called Trebianno in Italy) is the main grape (95%) used to produce the eaux-de-vie (base wine) that will ultimately become Cognac. This grape offers high yields, has a good natural acidity, and provides floral, spicy notes — an aroma the French define as patisserie (pastry) to the finished product.
.jpg?t=20120527181101)
Article comments
1 - Ruvy
Marissa,
Since my heart attack, I have drunk a lot more wine, on the recommendation of my doctor. I enjoyed your article immensely - almost as much as I would a glass of good wine.
We have one bottle of fine wine in the house, a bottle of Hennessy's Fine Cognac that my father, may he rest in peace, bought in 1975. I'm saving that bad boy for when either one of our sons gets married, or we buy a house in Israel - or I see a check for $50,000 or more....
Nevertheless, reading your article was very interesting, as much of what applies to the cognac you reviewed will also apply to Hennessy's. And I suspect that the 33 year old Hennessy's will be one hell of an after dinner drink....
L'Haim!!
2 - marisa d'vari
Ruvy, thanks so much for your comment and so glad you are recovering so well. Looking forward to hearing how you enjoy the cognac you have been saving!
3 - Lou Novacheck
Two questions and a comment. Near the end of the article, you say, "Clot's successors continued to check on the aging cognac, and in 2007, currant cellar master Pierette Trichet recognized it was approaching its peak and authorized its release to the market." Is "currant cellar master" a new term to me, since I'm not familiar with it? Or is it simply a misspelled word, "current" rather than "currant," which is a fruit. And isn't Cognac a proper noun, always capitalized?
Don't mean to nitpick - sorry!
Secondly, you've got to try Camus Cognac. Not easy to find, but impossible to forget. The term 'nectar of the gods' had to have been coined after this Cognac.
4 - marisa d'vari
Lou, thank you for your comment and you are 100% right. The current cellar master recognized the Cognac was reaching its peak. Good suggestions about the Camus Cognac - look forward to trying it.