Introduction to Armagnac

Armagnac, the oldest French eau-de-vie is celebrating 7 centuries of history in 2010. To celebrate, 3 UK Armagnac Ambassadors have been elected to promote the world's finest grape spirit. Read all about it at

http://www.armagnac.fr/actu-idActu_346-pageActu_1.html

At the beginning of the 14th century, Maitre Vital Dufour, prior of Eauze in Gascony, considered that this eau-de-vie had '40 virtues or uses' to 'conserve one's health and stay on top form'.

Today, Armagnac is an Appellation d'Origine Contrôlée, made essentially from 4 grape varieties : Ugni-Blanc, Folle blanche, Baco and Colombard. It covers 3 areas : Bas-Armagnac, Haut-Armagnac and Armagnac-Ténarèze. The Armagnac eaux-de-vie belong to a 'terroir', that of Gascony in the South West of France, and their notoriety relies on the traditional production methods carefully passed down through generations that makes each one of them original; an 'authors' eau-de-vie.

As an aperitif, pure or with ice, in cocktails, as an accompaniment to certain dishes, or as a digestive, Armagnac will seduce any palate. It is also wonderful for cooking and in dressings, sauces, ice-cream...you name it.

Armagnac, unlike cognac, is made with a wine philosophy: vintages, varietals and retention of fruit. A wonderful drink, aged in local Monlezun or Troncais oak, and usually single distilled in a continious still to retain more fruit at a lower distilled alcoholic strength.



Monday, 19 April 2010

A fantastic sorbet: Armagnac, Chinese green tea and lime!

So, make a standard mug of good quality Chinese green tea.  Pour into a sauepan.  Add about 75g caster sugar, half a lime and the zest.  Boil for a minute.  Leave to cool.  Whisk an egg white until it goes "mountainous".  Add the egg white to the cool liquid and 40cl young fresh Armagnac (5-8 year old).  Any more than this and it may not set.  Whisk it all together and pour into a bowl and stick in the freezer for about 8 hours. I have a machine that mixes while it is in the freezer (cost me a tenner) so you may like to take your mix out from time to time and just give it a gentle mix and make sure it is setting ok.  This is a lovely refreshing second course for entertaining (or just as a delight on a hot summer's day) and is no trouble at all really.  Enjoy!  Serves 4.  Or two if you find it very moreish.  Which you will.
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