NOSE - Wide spectrum of aromas of late summer fruit, combined with rich floral notes of white flowers such as jasmine.
TASTE - The perfect expression of Fine Champagne opulence on the palate with mature flavors of juicy plums and candied oranges, with a hint of hazelnuts and cinnamon
BODY - Velvety, rich, and lingering.
Rémy Martin, a young winegrower in Cognac, begins selling cognac under his own name.
King Louis XV of France grants Rémy Martin the rare right to plant new vines in recognition of the excellence of his cognacs.
Paul-Emile Rémy Martin took the house and its cognacs beyond Europe into the United States, Asia, and the Pacific.
To accompany the house’s development abroad, he chooses the Centaur as the emblem of the house, creating a logo for the first time. An avid astronomer, it was also his star sign, Sagittarius.
Goes into partnership with Paul-Émile Rémy Martin II and starts to develop the house’s full potential.
In 1924 André Renaud becomes the first Cellar Master of the house, and later its chairman.
Launches Rémy Martin Fine Champagne Cognac VSOP by blending Petite Champagne and Grande Champagne crus. It’s an immediate success based on its differentiating point: superior quality.
André Renaud decides the house will exclusively produce cognac made from Petite Champagne and Grande Champagne crus.
Trained by André Renaud himself, André Giraud accelerates the use of modern technology in the cellars, creates the development center and the first cooperage at Merpins – all three very much at the heart of Rémy Martin today.
As son-in-law to André Renaud, André Hériard Dubreuil takes the reins as president and launches a visionary partnership with winegrowers, today known as the Alliance Fine Champagne, to guarantee the highest quality.
The now iconic black frosted VSOP bottle is devised.
Due to unprecedented demand, Rémy Martin XO, the epitome of opulence and sophistication, is created.
Georges Clot introduces modern digital techniques for managing the cellar stocks.
1738 Accord Royal is created, in tribute to the royal privilege once bestowed upon Rémy Martin by Louis XV of France.
The first woman to be appointed Cellar Master to a major cognac house. She creates Centaure and Centaure de Diamant, and imparts the secrets of the Rémy Martin legacy on Baptiste Loiseau, just as Georges Clot has passed them on to her.
The actions carried out by Rémy Martin Domaines in favor of a sustainable agricultural approach are recognized by the Ministry of Agriculture.
The Rémy Martin Domaines are the first winegrowing estates in the Charente region (sixth in France) to obtain the “High Environmental Value” (HVE) certification, recognized by the Ministry of Agriculture.
Born and bred in Cognac and a lover of the terroir but also of travelling to new lands, Baptiste Loiseau is the cellar master for the next generation, ready to take Rémy Martin into a bright future.
The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.
We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.
Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines.
Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.
Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.
If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.
Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins.
Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.
Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.
Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir.
Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood.
This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.
These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir.
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