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Armagnac: The Definitive Guide to France's Premier Brandy
This detailed study takes us to Gascony and shows the hidden factors that go into the production of a great Armagnac. Insights into the blending and permitted additives are provided. Profiles of the most influential negociants, objective tasting notes and even information on matching Armagnacs with cigars. . Armagnacs from a single year have subtle notes of prune, apricot, vanilla, spice and nuts converging into heavenly bouquets. Biographies and reviews of 140 producers and negociants, the precise differences between Cognac and Armagnac and tasting notes of over 750 vintages are provided.
- GenresBooze
Hardcover
First published October 1, 1998
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Displaying 1 of 1 review
September 29, 2008
While sitting next to Mr. Neal at a bar, I had the temerity to ask what he thought of some of the (admittedly rather commercial brands) of Cognac and Armagnac I have had a chance to try.
The ensuing lively discussion was one of the more enlightening spirits related discussions I've had in recent memory.
As I was heading out to go home, the barkeep handed me Mr. Neal's book to read. Perhaps, so I would be better prepared the next time I ran into Mr. Neal.
The book really cleared up some rather technical questions I had about the differences between the production of Cognac and Armagnac.
More along the lines of a text book, than a narrative, Mr. Neal clearly illustrates the methods and materials used to produce Brandy in the Armagnac producing regions of France.
In addition, it is sort of an elegy for traditionally produced Armagnac.
It seems, at least at the time of writing, that there were very few young Armagnac producers. Of those there left, many were adopting Cognac-like methods to make their product more appealing at a younger age.
After reading the book, I admit I am craving spending more money than I really should to sample some of these brandies.
The ensuing lively discussion was one of the more enlightening spirits related discussions I've had in recent memory.
As I was heading out to go home, the barkeep handed me Mr. Neal's book to read. Perhaps, so I would be better prepared the next time I ran into Mr. Neal.
The book really cleared up some rather technical questions I had about the differences between the production of Cognac and Armagnac.
More along the lines of a text book, than a narrative, Mr. Neal clearly illustrates the methods and materials used to produce Brandy in the Armagnac producing regions of France.
In addition, it is sort of an elegy for traditionally produced Armagnac.
It seems, at least at the time of writing, that there were very few young Armagnac producers. Of those there left, many were adopting Cognac-like methods to make their product more appealing at a younger age.
After reading the book, I admit I am craving spending more money than I really should to sample some of these brandies.
Displaying 1 of 1 review