Brandy, or perhaps to be more precise, cognac
, has become the official tipple of Christmas in most of Europe since the early 19th
century. Perhaps it is worth noting that of all the European countries to take it on board, Britain has taken more of the sublime liquid than any other. The Irish too have championed various brandies, Richard Hennessy being the most renowned purveyor.
In past years cognac
has never really reached the same dizzy heights as the malted spirits that now dominate the shelves of the supermarkets. Christmas is usually the only time the bottle of cognac is retrieved from back of the drinks cupboard to pour over the festive pudding and set alight, a practice which only diminishes the role of cognac. We probably have Charles Dickens to blame for that as one of his characters, Mrs Cratchit, came “bowling in with a pud blazing with a half of half a quarter of ignited brandy”. Romantic as it may sound setting fire to good cognac merely diminishes the credibility of The King of all Spirits.
is so much more, it is the most complicated, but most interesting, spirit produced. Even more interestingly, many of the finest have been in barrels for very many decades. Mostly, cognac comes from a single grape variety. There are more than 4000 vine growers in the Charente (the region where it must come from) but even so, every cognac has different characteristics and flavours. It is the history of each and every one, from grape to bottle, that has kept me interested for 50 or more years. I will be drinking a very special cognac
at Christmas, not poured over the pudding but in a small tulip shaped glass. I won’t be hurrying it but enjoying its many complex flavours and depth of rancio.