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Cognac and Calvados – A Food Pairing Event
March 6 @ 6:00 pm - 8:00 pm
Cognac and Calvados are staples of the French countryside, and no one produces higher-quality spirits than Bache-Gabrielsen and Domaine du Coquerel. Join us at Black Dog Cafe in Lowertown, St. Paul as we feature 2 Calvados from Domaine du Coquerel and 4 Cognacs from Bache-Gabrielsen, two of the finest producers in France. We are excited to have the cognacs presented by the owner of Domaine du Coquerel, Pierre Martin Neuhaus. These will be expertly paired with some exquisite hors-d’oeuvres that have been perfected by the Black Dog Cafe chefs and designed specifically to enhance the flavors of each of the spirits.
Cognac and Calvados Details
Wednesday, March 6th from 6:00-8:00 pm
Hosted at Black Dog Cafe – 308 E Prince St, St Paul, MN 55101
- $40 for Rewards Members
- Rewards members must sign up in store
- $50 for non-Rewards Members
- Become a Rewards Member for free at any Top Ten Liquors location
More details about the producers:
The cognac house of Bache-Gabrielsen was founded by Thomas Bache-Gabrielsen from Holmestrand in 1905. Several generations later the business is still owned and run by the Bache-Gabrielsen family. It is now being run by Thomas Bache-Gabrielsen’s great-grandson Hervé Bache-Gabrielsen, who recently took over the day-to-day management from his father, Christian Bache-Gabrielsen.
Domaine du Coquerel:
Maison Coquerel is still producing its Calvados in respect of the Normand tradition, yet using today’s technology. The apples are washed and gravitationally floated to an elevator which takes them to a grating machine where they are turned into pulp. The pulp is conveyed to a press, spread out between two perforated sheets of metal and driven through two high-pressure rollers. The apple-juice thus produced is called the must. The apple juice is left to ferment naturally over several months as the sugar gradually turns into alcohol. It becomes cider. It is only after this fermentation process that this cider can be distilled to produce “eau de vie de cidre” (apple brandy).