Pierre Vallet Vsop

Pierre Vallet VSOP sits in the second tier of the cognac age scale. VSOP means every eau-de-vie in the blend has spent at least four years in oak, and that is what sets it apart from a VS. The listing gives no cru, house history or ABV, so those aren't stated here. Cognac is bottled at a minimum of 40% ABV, so expect that or a little above it. VSOP cognacs of this kind usually combine fresh fruit with some oak-derived depth. Expect dried apricot, pear and orange peel on the nose, with vanilla, light toasted wood and a touch of baking spice underneath. The palate is typically smooth and medium-bodied, with a finish that is warm rather than long. Pierre Vallet is not described in more detail than that, so treat these as the expected profile for the category and not as measured notes for this bottle. For sipping, pour about 30 to 40 ml into a tulip-shaped glass or a small snifter. Serve it at cool room temperature, around 18 to 20°C. Cupping a warmer glass with your hands will push the spirit into overdrive, and the alcohol will drown out the fruit. A few drops of room-temperature water can open the aroma if it seems tight. Ice dulls the delicate top notes, so save it for a long drink if you want one. VSOP is also where cognac starts to earn its place behind the bar. It has enough fruit and body to carry a Sidecar: roughly 50 ml cognac, 20 ml lemon juice and 20 ml orange liqueur, shaken hard and strained into a chilled coupe. It also suits a Brandy Alexander, where the oak and vanilla meet crème de cacao and cream in equal parts. In a Sazerac, cognac was the original base spirit before rye took over, so a VSOP stirred with a sugar cube, Peychaud's bitters and an absinthe rinse is historically faithful and easy to drink. For food, try it with aged hard cheeses, roasted almonds or dark chocolate.