Recession? What recession? Make ours a double

How about a $3,000 shot of cognac for your recession wallet?

In a darkly comedic twist on the current State of the Cocktail Hour, the PR folks at Rémy Martin seem to have confused the word “recession” with “reduction.” Or maybe the French cognac producer simply hired a bad English translator.

Normally a 750-milliliter bottle of its Louis XIII cognac retails for $1,800 and a 1.75-L. bottle of its Louis XIII Black Pearl Magnum is a cool $32,000. (For the record: An earlier version of this post said that a 1.75-milliliter bottle of Louis XIII Black Pearl Magnum cost $32,000. That is incorrect, and would also be insanely expensive. In fact, it is the 1.75-liter bottle that carries that price tag.)

But wait! Now you can taste them both for an amazing low price. According to a news release seemingly sent without a shred of irony, Rémy Martin is launching a “Perfect Pour” program that offers the cognac in smaller portions, “allowing more guests to enjoy this legendary elixir.”

Translation: Now you can saddle up to your participating swanky restaurant bar and order a 2-ounce pour of the Black Pearl Magnum for the one-time-only price of just $3,000! If that’s still a little out of your price range, don't worry. You can taste a half-ounce sip for the low, low price of $750. (Does a half-ounce even count as a sip?)

If you’re still waiting to see whether your rent check clears, you can always stick to the standard Louis XIII. He’s a mere $50 for the half-ounce dribble. Note that these are suggested retail sipping prices and actual retail prices vary. A half-ounce will set you back $70 at the London Hotel’s Gordon Ramsay restaurant in West Hollywood and $75 at the Esquire Bar and Lounge in Pasadena. The $3,000 shot of Black Pearl? Like Ramsay, nowhere to be found in Los Angeles.

-- Jenn Garbee

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Photo credit: Rémy Martin

Riesling study hall: a class you wouldn't dream of skipping

I admit I’m smitten with Riesling in all its guises.

Though it’s easily one of the most food-friendly wines on Earth, I’m finding that few food lovers know much about this ancient white grape. For those (and you know who you are), there’s a free booklet called “Riesling Rules” from Pacific Rim winery in Washington state. You can peruse it online here. Or, if you prefer one to carry around with you, you can order a complimentary copy by e-mailing info@rieslingrules.com.

What’s to learn? Oh, things like how to spell Riesling (i before e), how to sound like a Riesling geek, and who are the world’s most ardent Riesling lovers. (Hint: Some of them are wine producers.)

On a more serious note: which glass shape best suits which Rieslings, temperatures for serving various Rieslings from dry to sweet and the history of the grape, which made its entrance in the 15th century in the Rheingau area of Germany. And most important, classic (and more adventurous pairings) of food with Riesling.

Definitely worth a look.

— S. Irene Virbila

Photo: S. Irene Virbila / Los Angeles Times

The joy of cooking -- what a concept! -- on PBS

 

Set the Ti-Vo!

“A Moveable Feast with America’s Favorite Chefs” premieres Saturday at 11 a.m. on KCET as part of a pledge drive. I know what you're thinking. Oh joy.

But consider giving it a shot.

Not only will you see some of public television's biggest names in food all sharing the same stage –- Ming Tsai of “Simply Ming,” Ruth Reichl of “Gourmet’s Diary of a Foodie,” Lidia Bastianich of “Lidia’s Italy,” Rick Bayless of “Mexico: One Plate at a Time,” Jose Andres of “Made In Spain” and Christopher Kimball of “America’s Test Kitchen.”

But you’ll also find yourself falling in love all over again with the cooking show.

In a television universe that seems convinced that we need Drama! Competition! Humiliation! Eliminations! served up with our food TV, “A Moveable Feast with America’s Favorite Chefs” reminds us how delicious it is to simply train a camera on an expert in a kitchen setting -- and let passion run its course.

A Champagne (or sparkling wine) for every occasion

Let's agree to set aside the grim recessionary landscape for the moment: The time has come for bubbles.

There is simply nothing like a glass of sparkling wine to set this season apart. Welcoming, smile-inducing, instantly festive, bubbles give every holiday occasion a lift.

Of course, not every occasion is the same: The wine for the office party, the New Year's party and the family toast aren't necessarily going to come from the same bottle. Nor should they.

So here's Patrick Comiskey's guide to breaking out the bubbly this holiday season, along with a where-to-buy guide.

Credit: Mariko Jesse / For The Times

Festive holiday cocktails

Need to get into the holiday spirit? Take a spin through this photo gallery of gorgeous-to-look-at holiday cocktails being served up throughout L.A.

Citrus’ master mixologist, Jesse Caetano, for one, has created a trio of culinary cocktails that don't break the bank. There’s the Egg Nog cocktail made with Vanilla Stoli, brandy, Buttershots, cream, vanilla bean simple syrup, nutmeg and garnished with graham cracker crumble; Apple Cider made with Vanilla Stoli, Goldschläger, simple syrup, apple liqueur, cream and garnished with an apple slice; and the Candy Cane made with Vanilla Stoli, crème de menthe, simple syrup, cream, a dash of cherry liqueur and garnished with a mini candy cane.

Best of all, the flight costs only $12.

See the rest of the photo gallery here.

Photo credit: Citrus

Choosing wine for the holidays shouldn't be a chore

Wine enhances the flavor of food, makes the table look nice and can liven up a meal. But many people find it confusing. There are too many choices, it requires a special tool to open, and there's the whole culture around wine supposedly dictating what goes with which food and what's cool to drink.

Times staff writer Jerry Hirsch -- he covers food and wine for the Business section -- offers this quick primer on how to incorporate vino into your holidays without hassles and embarrassment, and what basic items you need to present your drink perfectly.

Photo: Ringo H.W. Chiu/For The Times

Punt e Mes

Punt e Mes, one of the classic vermouths from Italy, is a restaurant critic’s -- and the intrepid foodie’s -- best friend. I’d forgotten that until one night recently when I was confronted with an Italian feast and a queasy stomach. Someone handed me a glass of Punt e Mes on the rocks with a twist of orange as an aperitif. I sipped. I immediately began to feel better. And by the time I finished the drink, I was actually feeling hungry -- something that had seemed impossible when I left the house -- ready to tackle what turned out to be a wonderful Italian meal that had been all day in the making. I think it’s the dose of bitters and all the secret herbs in the recipe (which dates from 1870) that does the trick. And it’s nothing like medicine: It’s quite delicious, sweet and bitter at the same time. It also makes a terrific Negroni cocktail.

Finding Carpano Punt e Mes around here, though, is sometimes tough. When I ran out last month, I think I had to try at least 10 wine shops and liquor stores before I turned up two bottles at Wally’s in West L.A. I bought both. Let’s hope they’ve re-ordered by now. Or if not, give them a nudge.

Punt e Mes, $21.95. Wally’s Wine & Spirits, 2107 Westwood Blvd., Los Angeles; (310) 475-0606.

-- S. Irene Virbila

Photo by S. Irene Virbila