Friday, September 18, 2009

Decanting spirits

Remy Martin VSOP

Remy Martin VSOP

I was cooking the other day, and I needed some cognac to intensify a sauce. I was also being asked to demonstrate how I flambé without burning myself or anything else, so of course, I had to oblige.

Reaching for my bottle of Remy-Martin, I twisted the stopper a bit too hard. The cork broke right off, scattering bits everywhere. My corkscrew couldn't get a grip on the remaining piece stuck in the neck, and there were fragments of cork floating in the cognac. Time to decant.

It's the ultimate sign that you're a crusty old man if you have crystal decanters of cognac, whisky, or any other spirit on the table. That's the stereotypical old Englishman's curiosity, isn't it? Well now I'm joining in the fun. Here's my decanter of cognac. For cooking of course. I'd never drink this rubbish.

The decanter of cognac

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