Over the years I’ve built a small global library of distilled spirits and fortified wines, and the World Cup Knockout Round feels like the perfect excuse to dig back into it - researching the producers, revisiting the bottles, and tasting my way through the bracket. Starting with the June 29th matches, I’ll be recommending one or two spirits for each game, whether they’re already on my shelf or simply deserve a place in the lineup. Click here to view the other World Cup matches. Today's match for July 11th:
France vs Spain
Courvoisier VS Cognac (France)I would guess that most people have or have access to Courvoisier VS -- an intentionally mass‑market, fruit‑forward Cognac designed for accessibility and mixability rather than depth or long aging. As a refresher, Cognac is divided into VS, VSOP, and XO categories, each defined by minimum aging requirements, with VS representing the youngest and most straightforward style.
For the VS, Maison Courvoisier sources heavily from the contrasting Fins Bois and Borderies crus. Fins Bois, the largest of the crus, is located in the outer ring surrounding the central Cognac region and is known for producing round, aromatic eaux‑de‑vie with fresh orchard‑fruit character. Borderies, the smallest cru just north of the Charente River, has a reputation for floral, slightly honeyed distillates that mature quickly. Together they create a profile centered on apple, pear, soft florals, and light vanilla rather than the heavier oak or spice often associated with competitors like Hennessy or Rémy Martin.
The production approach reinforces this fruit‑first identity. Fins Bois distillates contribute immediacy and gentle sweetness, while Borderies adds violets and a smooth, rounded texture. Courvoisier VS is aged briefly to preserve freshness rather than build oak weight. The influence of wood remains light: subtle vanilla, mild spice, and a clean structure that keeps the spirit approachable. On the palate, Courvoisier VS shows orchard fruit, vanilla, and soft floral notes with minimal tannin or oak density. The finish is short and clean, making it well suited for cocktails where Cognac provides warmth without dominating the other ingredients.
French Twist Cocktail
Ingredients
- 1 ¾ parts Courvoisier VS
- ½ part Lyon Orange Curaçao
- ½ part fresh lemon juice
- 3 parts Fever-Tree® club soda
To prepare, build all ingredients except soda water into the shaker and add ice. Shake and strain over fresh cobbled or crushed ice into a Double Old Fashioned glass. Top with soda water then garnish with a lemon twist
I first met the folks at Familia Torres at a Spain's Great Match tasting that was hosted by Foods and Wine from Spain. At the end of the event, I remember sitting on a patio sipping a chilled glass of their Casals Vermouth. And this World Cup semifinal match provides a chance to revisit this vibrant and approachable red vermouth.
The Torres family has produced wine in Penedès (Catalonia) since the 19th century, and Casals reflects their broader philosophy of pairing regional grape varieties with Mediterranean botanicals. According to the winery, "the name Casals pays tribute to the family’s second surname, symbolizing the continuation of the legacy of those who first created vermouth. In Catalan, 'Casals' also refers to a place where family and friends gather, or a home that has welcomed many generations."
What are ancestral varieties? Over 40 years ago, Familia Torres launched a remarkable and exciting project to research and recover ancestral grape varieties, namely, varieties that were thought to have gone extinct following the phylloxera plague in the late 19th century. Since the project began, more than 50 varieties have been rediscovered, six of which have a great winemaking potential. The blend for Casals Vermouth includes one of these, called Selma.
The botanical blend centers on twenty botanicals -- which include orange and mandarin peels, olive leaves, cinnamon, cardamom, clove, thyme, rosemary, lily root and wormwood -- creating a profile that is aromatic without becoming heavy. Casals uses a maceration approach that preserves clarity in the base wine, allowing the botanicals to support rather than dominate. The result is a vermouth with red‑fruit tones, orange peel, light herbal bitterness, and a clean mid‑palate. Its structure is intentionally moderate: enough sweetness to round the edges, enough bitterness to keep the finish focused, and enough aromatics to make the wine expressive without leaning into intensity.
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