World Selection of Cognac with
Mr. Pierre H. Dubarry, Cognac Moyet
Cognac, named after the town of Cognac in France, is a variety of brandy. It is produced in the winegrowing region surrounding the town from which it takes its name, in the French Departments of
Charente and Charente-Maritime.
For a brandy to bear the name Cognac, an Appellation d'origine contrôlée, its production methods must
meet certain legal requirements. In particular, it must be made from specified grapes of which Ugni blanc,
known locally as Saint-Emilion, is the one most widely used. The brandy must be twice distilled in
copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Cognac
matures in the same way as whiskies and wine when aged in barrels, and most cognacs are aged
considerably longer than the minimum legal requirement.
Cognac Moyet, worshipped by the leading sommeliers and cognac connoisseurs around the world, and
celebrated in the Press around the world, is the winner of many cognac contests. Mr Pierre H. Dubarry,
the General Manager of the famous Cognac Moyet in France, will host a Congace and Chinese food
pairing dinner in Hotel ICON’s Above & Beyond. We are also pleased to have invited Mr Dubarry to
share his Cognac philosophy. Workshop details as follows:
World Selection of Cognac
Date: 13 Apr 2015 (Mon)
Time: 11am – 12:30pm
Venue: Vinoteca Lab, THB218, Basement Level 2, School of Hotel & Tourism Management