Prior to this we never knew how amazing a brandy and dinner pairing could be
Last week Germain-Robin, a California Brandy brand, hosted an intimate dinner at The Copper Room within the Wythe Hotel. The night was centered around showcasing the craft, innovation, and exquisite flavors behind Germain-Robin. And to do this, Germain-Robin hosted a beautiful dinner where guests were able to pair each plate with a variety of Germain-Robin brandy. And leading each guest through the pairing was David Warter, the Vice President of Winemaking and Distillation at E&J Gallo. Before the dinner began, Warter walked guests through the history of Germain-Robin. It started with the founder Hubert Germain-Robin, whose family had been making Cognac for many years. At a certain point, Hubert decided to explore the northern California region and experiment with the grapes there to make a new type of brandy. It is worth noting that there are many strict rules on how to make this spirit, which include the types of grapes being used as well as the region that production is done. However, Hubert decided to throw those rules out the window, finding them reductive at best, and carve out a new brandy which led to the inception of the Germain-Robin Brandy brand.




