Brian Freedman sits down at Brasserie Cognac in New York to discuss the great versatility of Cognac. Alessandra Rotondi, special guest and Sommelier for Brasserie Cognac, guides Brian through the pairing theory utilized by the restaurant. Rotondi also describes the surprisingly large amount of Cognac available, and when they can be best enjoyed. Join Brian and Alessandra as they chat about pairings, Europe, and all things wine!To find your favorite bottle of wine please visit us at www.ClassicWines.com
While food and wine pairings attempt to match flavor sets, cooking with wine instills the flavors of food and wine together. Cognac in particular is an extremely versatile wine that has developed a reputation for being great in the kitchen. In this episode of Classic Wines TV, host Brian Freedman meets with Roberto Manfe and Florian Hugo of Brasserie Cognac to cook up some fantastic Lobster Flambe and demonstrate all the uses of Cognac. The wine in this episode is the Remy Martin Cognac V.S.O.P., to find more wines please visit us at www.ClassicWines.com.
Ever wanted to peek into the wine cellar of a high end restaurant? Here is your chance Join Brian Freedman and Jason Miller, General Manager and Wine Director of Picholine, as they chat about Burgundy and food and wine pairings. The wines discussed today are Domaine Coste Caumartin 2005 Monthelie, and Domaine Michel Lafarge 2004 Volnay Clos Du Chateau Des Ducs.
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