| Delicate bubbles, primarily from Chardonnay grapes, characterise Demoiselle Brut EO Premium Cuvee. This extremely fine, light, and balanced champagne pairs well with ethnic cuisines, including Italian or Thai dishes. |

Wine Enthusiast 90 points – The aroma is a sweet/sour, tangerine/Mandarin orange perfume that never stops enchanting. At the palate entry the orange zest’s acidity mingles gracefully with the Cognac’s alcohol, making for | ColourBright topaz with gold and amber tintsAromaComplex nose of orange flowers combined with scents of candied zests and toffee.FlavourBitter orange flavours are enhanced by the cognac with nuances of orange marmalade and hazelnuts. The finish is lo

Wine Enthusiast 90 points – The aroma is a sweet/sour, tangerine/Mandarin orange perfume that never stops enchanting. At the palate entry the orange zest’s acidity mingles gracefully with the Cognac’s alcohol, making for | ColourBright topaz with gold and amber tintsAromaComplex nose of orange flowers combined with scents of candied zests and toffee.FlavourBitter orange flavours are enhanced by the cognac with nuances of orange marmalade and hazelnuts. The finish is lo

Crisp, fresh and thirst-quenching, Beaujolais Nouveau Rose has notes of white peach and citrus.

| Vermouth is a fortified, aromatized wine; the ingredients are wine, herbs and plants, grape spirit and sugar. The practice of aromatizing wine dates back to the Ancient Greeks. This was formerly done to mask poor wine, or as later to add extra complexity to something already good. It also proved to be an effective form of early, homeopathic medicine. Right up until the 20th century, doctors regularly prescribed Vermouths and aromatized liqueurs for all manner of illness, and many people continue to take a glass per day for medicinal reasons. The process chez Dolin begins with purchase of base wine, always white, light in alcohol (10% by volume), and as neutral as possible, both on the nose and palate. To this is added a selection of herbs and plants, which are left to macerate several months. The exact recipes are a closely guarded secret, but there are up to 54 different plants used, most notably wormwood, but also hyssop, camomile, genepi, chincona bark and rose petals. The aromatized wine is then lightly sugared, to less than 30 g/l for the Dry and 130 g/l for the Blanc and Rouge. The color of the Rouge does not come from red base wine, which is unsuitable for elegant Vermouth, and instead comes from the particular plants used, and from sweetening with dark, caramelized sugar. Finally, the Vermouths are fortified – up to 16 for the sweeter styles, and 17.5 for the Dry. Chamberyzette is made with the addition of a juice of wild strawberries from the Alps and fortified to 16 alcohol. |

Ultimate Beverage Challenge 89 points – The nose is full of limes and minerals, promising refreshment. The flavors are spot on with bright lemons, lime zest, chamomile and orange blossom. An earthy green leaf flavor contributes to the very dry finish..April/2016 | Vermouth is an aromatized wine made from a neutral dry white basic wine which is then blended with an infusion. The infusion~ which gives each vermouth its unique and distinctive character is created by flavoring the basic wine with a special selection of herbs, flowers, fruit peels, seeds, plants, and other botanicals. The addition of brandy fortifies the vermouth to 18% alcohol by volume. The prized and closely guarded recipe is used to make Boissiere has not changed since 1854. |

Courvoisier VS cognac is a blend of several crus aged between three and seven years, composed principally of Fins Bois with a balancing hand of Petite Champagne. The fusion of younger and older cognacs gives Courvoisier VS a fruity, deli | Courvoisier SidecarPreparationINGREDIENTS2 parts Courvoisier VS Cognac1/2 part Lemon Juice1/5 part Simple SyrupLemon TwistINSTRUCTIONSPlace all ingredients in a cocktail shaker and shake hard for a short time. Strain into a chilled cockta |