Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Chalfonte VSOP


tighe

Recommended Posts

This weekend I finished off a bottle of Chalfonte VSOP Cognac (no, I didn't drink the entire thing this weekend :wink: ). Here in Washington, where liquor is taxed mercilessly, it is still only about $20 for a 750 mil bottle. This is definitively the best cognac I've ever had at anything close to that price (in my very humble opinion). It is so much smoother and complex than comparably priced Hennessy or Courvoisier. I think one reason I really loved it is that the flavor is almost closer to Armagnac, with distinct vanilla notes to it.

Are there other relatively inexpensive brands of Cognac or Armagnac I should be sampling?

Edited by tighe (log)

Most women don't seem to know how much flour to use so it gets so thick you have to chop it off the plate with a knife and it tastes like wallpaper paste....Just why cream sauce is bitched up so often is an all-time mytery to me, because it's so easy to make and can be used as the basis for such a variety of really delicious food.

- Victor Bergeron, Trader Vic's Book of Food & Drink, 1946

Link to comment
Share on other sites

I too have been using the Chalfonte as a good general purpose cognac. I arrived at this after experimenting with several of the other brandy/cognac's of that general price range, and the Chalfonte is most definately the best of the bunch (of what we get in Washington). For my premium brand, I've lately been drinking Kelt.

Link to comment
Share on other sites

Pierre Ferrand Ambre, which can be had for only about $10 or $12 more than that, is quite impressive.

Unfortunately it appears that the Pierre Ferrand isn't available in Washington, but I'll keep an eye out.

I too have been using the Chalfonte as a good general purpose cognac. I arrived at this after experimenting with several of the other brandy/cognac's of that general price range, and the Chalfonte is most definately the best of the bunch (of what we get in Washington). For my premium brand, I've lately been drinking Kelt.

Its gratifying to know that someone else shares my opinion on this. For me, Chalfonte is both my budget and premium brand. :smile:

Most women don't seem to know how much flour to use so it gets so thick you have to chop it off the plate with a knife and it tastes like wallpaper paste....Just why cream sauce is bitched up so often is an all-time mytery to me, because it's so easy to make and can be used as the basis for such a variety of really delicious food.

- Victor Bergeron, Trader Vic's Book of Food & Drink, 1946

Link to comment
Share on other sites

I too have been using the Chalfonte as a good general purpose cognac. I arrived at this after experimenting with several of the other brandy/cognac's of that general price range, and the Chalfonte is most definately the best of the bunch (of what we get in Washington). For my premium brand, I've lately been drinking Kelt.

Kelt = Good

The VSOP is really nice at $50/bottle

Ben

Gimme what cha got for a pork chop!

-Freakmaster

I have two words for America... Meat Crust.

-Mario

Link to comment
Share on other sites

Unfortunately it appears that the Pierre Ferrand isn't available in Washington, but I'll keep an eye out.

Geez. Sorry. It's that whole thing about living in a state where the government doesn't have police powers over which brands are sold. :wacko:

The web reveals the minutes of the WA state liquor board meeting rejecting Pierre Ferrand.

Are people actually paid to do this?

Jon Lurie, aka "jhlurie"

Link to comment
Share on other sites

Unfortunately it appears that the Pierre Ferrand isn't available in Washington, but I'll keep an eye out.

Geez. Sorry. It's that whole thing about living in a state where the government doesn't have police powers over which brands are sold. :wacko:

The web reveals the minutes of the WA state liquor board meeting rejecting Pierre Ferrand.

Are people actually paid to do this?

We've had a couple discussions over on the PNW board about the Brownshirts who run the Washington State Liquor Control Board. It's absolutely rediculous. There has been some talk of privatizing the whole shebang, which would be very postitive step.

I have to say that, as consumers, we may be better off not having been subjected to the pineapple grappa that was also on the rejected list. :wink:

Edited by tighe (log)

Most women don't seem to know how much flour to use so it gets so thick you have to chop it off the plate with a knife and it tastes like wallpaper paste....Just why cream sauce is bitched up so often is an all-time mytery to me, because it's so easy to make and can be used as the basis for such a variety of really delicious food.

- Victor Bergeron, Trader Vic's Book of Food & Drink, 1946

Link to comment
Share on other sites

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...