For this week’s Bit by a Fox Podcast we are continuing on to Part 2 of our Cognac series.
Last month, I had the great honor of visiting the Cognac region in the Southwest of France at the very start of harvest season. It was truly a magical time to be there. That familiar shift from summer to fall was a palpable feeling, the light was especially golden in the vineyards, and the grapes were heavy with juice. One could really sense that this was first and foremost a wine region. And to truly understand Cognac, you need to understand wine. Over the course of the week, I was able to visit a variety of Cognac houses and sit down with cellar masters, family distillers and representatives to discuss what makes their approach just a little different from the next house. The beauty of this visit was the diversity in how each Maison approached their process. I loved how varied each one was from one another. But the common thread with all of those I spoke to and visited was the passion behind the process.
In this week’s episode I sit down with two very different Cognac houses. One house, in the heart of the Grand Champagne region, is rooted in tradition, and the other is a young brand that is shaking up the category with some modern techniques.
My first guest is Patrice Piveteau, deputy general manager and cellar master at Cognac Frapin.
The Frapin family has been in the heart of the Grande Champagne region in the SW France since the middle ages first as wine growers and then distillers of Cognac. They’ve continued this tradition for 20 generations. They are considered a smaller house but have the unusual good fortune of owning all of their vineyards over 200 hectares or Ugni blanc grape vines. After a tour of the vineyards A cellar whose framework was created by Gustave Eiffel of Eiffel Tower fame and a tasting of their incredibly varied line up. It was a privilege to sit down with Patrice, one of the most well regarded cellar masters in the region.
My guest this week is also winemaker, distiller and Bourgoin Cognac family member, Frédéric Bourgoin.
The Bourgoin family has been wine growers servicing the cognac industry since 1930. Frederic’s great-grandfather was a grape-grower, who worked with many of the most highly regarded Cognac houses in the region. But it wasn’t until recently that they’ve decided to produce their own brand. Their approach is especially connected to the family land, producing organic grapes and employing biodynamic techniques. Minimal intervention and zero chemical interference is key their grape to glass philosophy. They’ve already started to gain a cult following with their modern packaging and hyper hand-crafted approach.
This week’s cocktail recipe is the classic French 75 made with Cognac:
1 oz cognac
1/4 oz lemon juice
1/4 oz simple syrup
4-5 oz champagne
Pour cognac, lemon juice, and simple syrup in a shaker filled with ice and shake until well chilled. Strain into a very cold Champagne glass, top with bubbly, and garnish with a lemon twist.
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