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SUMMARY:Cognac and Armagnac - a scientific brandy tasting - Bruce Perry (E
 aux de Vie Ltd\, London)
DTSTART:20101209T190000Z
DTEND:20101209T213000Z
UID:TALK28323@talks.cam.ac.uk
CONTACT:Jane Snaith
DESCRIPTION:Talk organised by the SCI.\nArmagnac\, like its famous big bro
 ther Cognac\, is a high quality\, complex French brandy made by distilling
  wine. Most people don’t realise that Armagnac actually came first. It w
 as being traded as early as the 15th century\, about 200 years before Cogn
 ac. At first\, the spirit was used primarily for medicinal purposes\, but 
 it wasn't long before people began to drink it for pleasure.  \nArmagnac i
 s a rich\, powerful spirit\, with a wide range of flavours including vanil
 la\, pine\, coffee\, liquorice\, prunes and other dark fruits. It takes lo
 nger to mature and is often much earthier than Cognac. The unique style of
  Armagnac is the result of several factors\, e.g. it is much warmer than C
 ognac so the base wine is higher in alcohol and lower in acidity\, and a d
 ifferent type of still is used in its production.\nCome along and enjoy a 
 tutored tasting led by Bruce Perry (Eaux De Vie Ltd\, London)\, and learn 
 the difference between VS\, VSOP and XO.\nAll brandies supplied by Cambrid
 ge Wine Merchants (King’s Parade\, Cambridge\, www.cambridgewine.com).\n
 There will be light food to accompany the tasting.\n \nDelegate Fees: Tick
 ets £15.\nTo reserve a ticket or for more information please contact: Joh
 n O'Toole T: 01223 894174 E: john.otoole9@btopenworld.com\n \nFor updated 
 details see: http://www.soci.org/Members/OLS/Display-Event?EventCode=CGE09
 1210
LOCATION:Todd-Hamied Room\, Department of Chemistry
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