The Perfect End to Meal

By Simon James

After enjoying a fine night of dining the waiter wheels a trolley landed with an ocean of post dinner spirits arrives; what would be the perfect way to end the meal.

Savoring in a night of French cuisine the obvious choice would be either an Armagnac or Cognac, often thought as being similar yet in reality quite different.

Armagnac from the southwest of France pre-dates Cognac from the Atlantic coast by 150 years. Both are made from young wine, primarily from Ugni Blanc, Folle Blanche, or Colombard grapes, the remainder of the can consists of ten selected grapes; but that is where there similariaty ends. Armagnac is required to be distilled once before the end of February of the year after harvest, while Cognac has to be distilled twice before the end of March.

The best Armagnacs come from the Bas Armagnac area, rich in the sandy soil that Folle Blanche grapes thrive in, producing an aromatic and distinctive flavor. It has never achieved the commercial demand of Cognac, yet independently produced Armagnac’s are in greater demand by connoisseurs in the world’s top restaurants. The night cap of choice for those who don’t need labels to identify quality, they simply rely on their good taste.

Both spirits are aged in wood casks primarily for colour and not flavour as the spirit has a clear colour, although oak does add some cinnamon and vanilla flavors.

If you have been dining in Normandy, a glass of their double distilled apple brandy Calvados might be an appropriate choice. The younger the calvados is, the more it smells and tastes of apples; the aged ones take on the additional aromas and flavors of vanilla and spice from the oak barrel. Due to the richness of the food from Normandy, they drink a shot of it in the middle of a meal to assist in digestion. Known as "trou normand" literally meaning a "Norman hole," it cleanses the palate between the fish and meat courses at multi-course banquets.

Whilst having an Italian meal then grappa would be offered as an after dinner drink. Its strength ranges from 38% and 80% alcohol by volume. Interestingly it was first made to prevent wastage of the grape residue leftover at the end of the wine season, this is re-cycling that discovered a commercial potential. The flavour of grappa, like that of wine, depends on the type and quality of the grape used as well as the specifics of the distillation process. Served in Italy as a "digestivo" or after-dinner drink to aid in the digestion of heavy meals. Grappa may also be added to espresso coffee to create a caffè corretto meaning corrected coffee.

Or for a more theatrical finale a Sambuca with its anise flavour, being long respected as a powerful digestive. A popular way to serve is by setting light to it, allowing it to burn then placing the palm of the hand over the glass to extinguish the flame and drink while still warm.

If the idea of having spirits after a meal with wine is daunting, and you cannot face a spirit and prefer to stick wine, Port a sweet fortified wine from the
Douro Valley Portugal at just 22° of alcohol may be more appealing. Adding a distilled grape spirit aguardente similar to brandy fortifies the wine but halts the fermentation process before sugar is converted to alcohol. It is commonly taken as a dessert wine, often with cheese; usually stilton.

There is a British naval tradition for officers to pass the port clockwise around the table. A steward would place the decanter of port in front of the host who then serves the guest to his right, passing the decanter to the guest on his left progressing around the table all the way back to the host. It was considered bad form not to pass the port having been served. This velvet-rich wine is not for fast drinking, but demands contemplative sips that stimulate great conversation in a company of friends.

An after dinner drink is taken to add digestion before sleeping and not to be confused with “another one for the road” when the choice is more likely to be
a single malt whiskey.

Some are reluctant to take tea or coffee after dinner. But while having dinner with Ernesto Illy, honourary president of his families famous coffee company
he assured me that since they use 100% of the finest Arabica beans I would have no problem sleeping. Since then I haven’t had an occasion to prove him wrong.