The town of Cognac is one of three officially demarcated brandy regions in Europe. The others are the French towns of Armagnac and the Spanish town of Jerez.
What is in a name – the guarantee that it has followed the strenuous requirements to be made in the unchanged style followed for over three centuries. The grapes used must be at least 90% Ugni Blanc, Folle Blance or Colombard, although it is Ugni Blanc specifically Saint-Emilion that are used today. Then it must be distilled twice in copper pot stills and aged for a minimum period of two years in French oak barrels. Even if the oak has been acquired from other parts of Europe, it must pass through the town of Limoges and may then be called Limousin oak. Limoges is, incidentally, also famous for its blue and gold delicate porcelain.
Respecting the regional divisions ordinarily done in France for these products, there are acknowledged six zones, including five crus and broadly cover department of Charente-Maritime, Charente, Deux-Sevres and the Dordogne. In fact, these six zones, in decreasing appreciation of the cognacs from them are Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bon Bois and Bois Ordinaire.
Bu hikaye Food & Beverage Business Review dergisinin August - September 2022 sayısından alınmıştır.
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Bu hikaye Food & Beverage Business Review dergisinin August - September 2022 sayısından alınmıştır.
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Healthy Food - An Attempt to Meet Diners' Desire
Sustainable Development Goal 3 (SDG 3), one of the 17 Sustainable Development Goals established by the United Nations in 2015, was about "Good Health and Well-being". This could be said to be an eye-opener and the source of making people aware of maintaining their health, which became more pronounced due to the Covid-19 pandemic. Consuming healthy food, since then, has become a significant - if not imperative - element in lives of almost everyone. And this healthy and nutritious food is also playing a significant role in the success of restaurants. Diners are now becoming more particular about the food they consume, making the F&B outlets offer a diverse and appealing menu of healthy food options. Ashok Malkani tries to evaluate how the restaurants and chefs are meeting this desire for nutritious food by customers and what are some of the healthy food options.
Combating Protein Deficiency
In a concerted effort to address the pressing issue of protein deficiency among the Indian populace, the Poultry Federation of India (PFI) with support from USA Poultry and Eggs Export Council (USAPEEC) recently hosted a session held on 18th May 2024 in New Delhi, which convened leading industry experts to underscore the indispensable role of poultry protein in addressing India's nutritional challenges.
Newest Beer Chugging Spot KLING Brewery
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Caffe Allora Expands Presence
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"No matter how many goals you have achieved, one should also set their sights on a better, higher one"
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Summer Menu Fiesta At Vietnom! - Saket DLF Avenue, New Delhi
Step into VietNom, where every corner is a canvas painted with the essence of Vietnam's charm and allure. It is indeed a sanctuary where every detail whispers tales of Vietnam's rich culture and natural beauty.
For Our Plates and Palates
Nowadays, we keep on hearing about power food or health food, though I doubt whether many who use these smart jargons have a clear idea about what can quantify as power food or health food. Power foods contain some magical nutrients, which have made them the hot new superstars on the health horizon.
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They are colourful, they are fruity, they are sweet, they can be tangy, and overall, they are extremely refreshing, especially in a tiring scorching summer day.
Melon - Versatile to Beat the Heat
Low in calories and fat but high in essential vitamins, minerals and water content, melons are ideal choices to beat the heat. Add this versatile fruit in your diet and stay well nourished as it will keep you hydrated.
Summer Menu Fiesta
Whether you are in a mood to have a bountiful of fresh summer W produce or a fusion of Mexican Indian delights, or a fresh take on summer coolers, there is something for every palate in chefs' well-curated summer menus.
