THINKING OF SELLING YOUR RARE WINES AND SPIRITS?

Auction Hammer

Source: https://www.winemag.com/

BY MELANIE YOUNG

September 18, 2018

Whether you want to downsize a prized collection or can finally procure an elusive bottle, here are expert tips on how to do it.

Global wine auction sales are on the upswing, according to specialists. Jamie Ritchie, head of Sotheby's global wine program, projects $90 million in sales by year's end, which would top the existing record of $88 million in 2010.

Though nothing has topped the Jeroboam of 1945 Château Mouton Rothschild that sold for $310,700 in February 2007 at Sotheby's.

If time is of the essence and you're comfortable with settling on a firm price, a direct sale may be the best choice. However, with an auction, the sky is the limit.

Like any major transaction, it's wise to comparison shop. The reputation and success rate of an auction house is paramount, along with the size and reach of its customer base.

Many houses have minimums based on the value of the wine lot, which can be one item or an entire collection. Also, the lot's size and value can affect the seller's fee, which ranges from zero to 18%.

It's the auction house's responsibility to appraise the wine and set a price. Munro stresses that sellers should submit important documentation well in advance, especially those with large collections.

Most auctions take place between September and May.

Bordeaux and Burgundy are more in demand but scotch and Japanese whiskies are both growing.

One example is the current offerings slated for t e coming 13th Oct. 2018 auction at Sotheby's New York. A bottle of 1926 Macallan Scotch is priced at $700,000 to $1.2 million, a new lot estimate record for Sotheby's.

Join auction house mailing lists, and review past online sales and recent catalogs to compare what's selling.

Another consideration is the buyer's premium to the auction house, which can range from 19.5-24%.

TASTING EVENT OF COMANDON COGNAC IN NEW YORK AT THE ED BENNET MEDIA STUDIO

You are cordially invited to our 2nd Halloween themed event, Masquerade Wine Tasting Ball. Please grab a mask, your fancy duds and join us for an unforgettable night at Ed Bennett Media Studio. (Our first Grands Crus Wine Tasting Venue in May 2013).

Comandon Cognac at the Bennett Media Studio in New York City

Come and savor the delights of Alsace, Bordeaux, and Burgundy with Wine Expert: Benoit Ferre from Born to be Wine.
In addition, for this event, we will include an exclusive tasting of Bourgognes 1er Cru, Alsace Grand Cru, and ComandonCognac XO, winner of world best cognac 2010 and 2014 at the World Spirits Competition in San Francisco.
We look forward to sharing this memorable night with you!
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Venue: 723 Washington Street
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Date: Thursday, 10/30/14 at 8PM
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Super Early Bird: $49
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Attire: Black Tie and Masks are highly encouraged.
There will be complimentary hors d’oeuvres made freshly for you by our private chef.

CBS TELLS US ABOUT 6 BARS IN NEW YORK TO DRINK COGNAC

A few weeks ago, CBS news reported the 6 best bars in NEW YORK serving cognac. This is a recurrent theme these days very much dwarfed by the whisky or scotch categories indeed but remarkably growing. Cognac is the 'comeback spirit' they said, returning to New Yorkers to tantalize their energy and spirits. They recommend sipping or mixing as a way to return to the drink.

Here are the 6 Bars in New York they recommend for experiencing cognac. What I find interesting is the comeback of Brooklyn as the scene for 'nouveaux bars'...

Brasserie Cognac

1740 Broadway

New York, NY 10019

212-757-3600

www.cognacrestaurant.com

Seduction is the name of the game on the cocktail menu at Brasserie Cognac. The “Rouge a Levre” (Lipstick) marries Hennessy Cognac, Domaine de Canton ginger liqueur, blackberry jam, cherry puree, and champagne.

Employees Only

510 Hudson St.

New York, NY 10014

212-242-3021

www.employeesonlynyc.com

Employees Only in the West Village, arguably one of the top spots in NYC to watch bartenders work their magic, knows what Cognac can add to a cocktail. They mix up their signature Mata Hari cocktail. The moustached bar men combine Louis Royer Force 53, chai-infused vermouth, and freshly squeezed pomegranate juice yielding a fruity and spicy wintry libation.

Maison Premiere

298 Bedford Ave

Brooklyn, NY 11211

347-335-0446

www.maisonpremiere.com

Maison Premiere Bar Brooklyn

For a take on the classic French 75 cocktail, and a supportive nod to Arnaud’s restaurant in New Orleans, head on over to Maison Premiere in Williamsburg, Brooklyn. On the menu is “Arnaud’s French 75″ (Bach Cognac, fresh lemon juice, sugar and champagne). As you sip and savor this cocktail, you’ll think yourself in the sun and exuberant streets of NOLA’s French Quarter. Pass the oysters, please.

Bar Pleiades

The Surrey Hotel

20 East 76th St.

New York, NY 10021

212-772-2600

www.danielnyc.com/BarPleiades.html

Maison Surrenne, a small-batch family-owned cognac brand, shines through in one of Bar Pleiades’ takes on a classic Brandy Crusta. The Daniel Boulud-run cocktail lounge inside the Upper East Side’ Surry Hotel mixes the cognac with fresh lemon juice, maraschino liqueur, and orange curacao. An elegant blend, indeed, and perfect with the charcuterie platter.

Bar Tabac

128 Smith St

Brooklyn, NY 11201

718-923-0918

www.bartabacny.com

Bar Tabac Brooklyn

At Bar Tabac in Cobble Hill, Brooklyn, you can enjoy a dram of Pierre Ferrand Reserve cognac as an aperitif before plunging into their “Bistro Bites.” Take a close peek at the barrels sitting in the middle of the room, and settle into their comfy red bistro chairs to take a load off.

40/40 Club

6 W. 25th St.

New York, NY 10010

212-832-4040

www.the4040club.com

If VIP rooms dedicated to cognac are more your style, check out the 40/40 Club when they reopen on Jan. 19th after an extensive technological renovation. With names like “Remy Lounge” and “Cognac Room”, you’ll quickly realize what Jay Z’s spirit of choice is. Lounge on the over-sized beds and wrap-around leather couches while you whet your whistle with bottles of Remy Martin cognac. Voila!

Source:

http://newyork.cbslocal.com/top-lists/nycs-6-best-bars-for-cognac-lovers/

Photos: www.maisonpremiere.com and www.bartabacny.com

5 SECRETS EVERY COGNAC DRINKER SHOULD KNOW FROM LIQUOR.COM

With more than 150 bottlings to choose from, including a variety of vintage spirits dating back to the early 20th century, the Brandy Library is the best place to enjoy cognac in New York and possibly the whole country says Liquor.com. The owner,  Flavien Desoblin, opened in 2004, and he is now recognized for his contribution in the cognac market.

Liquor.com

Liquor.com interviewed Flavien about 'how to' cognac. I agree with much of these perspectives perhaps some day I will comment on where I disagree but nothing too big although details in cognac are often the most important things.

If It’s Young, Mix It:
For cocktails, Desoblin advises that you pour a younger spirit like Courvoisier VS, Frapin VS or Leopold Gourmel Premieres Saveurs. Citrus, nutty and floral flavors play well with cognac, so try fixing classics such as the Sidecar and French Connection. Also, “a young cognac with ginger ale on ice works wonders when it’s hot,” Desoblin says. We recommend his Jarnac Ginger, a brandy-based spin on the Dark 'n Stormy.

If It’s Old, Drink It Straight:
“As soon as there is any depth or complexity with a cognac,” Desoblin says, “it should not be used in cocktails.” Save those pricey XO and hors d’age spirits for sipping. Aged brandies have very delicate and subtle notes, and he suggests having them without mixers, food or even cigars. Desoblin prefers his cognac “after dinner with little distraction. Prerequisites: no stress, anger or loud people around!”

No Water, No Ice:
“Water tends to make cognac too bland, unless you deal with a cask-strength bottling, which is rare,” Desoblin says, “and ice just kills it.” In general, serve the spirit neat, at room temperature or slightly cooler. The traditional snifter, with its wide, balloon-shaped bottom and narrow top, is the ideal vessel, Desoblin says: “It allows for swirling and therefore the liberation of aromatic compounds.”

Source: Liquor.com