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Jean Luc Scapolan, Proprietor, House of Dolin French Alpine Spirits, Chambéry, France, is a member of the original founding family in 1815. Éric Seed and Ellen Ogelsby hail from the House of Alpenz US importer of Dolin. Ogelsby translates for Scapolan, a vermoutier who preserves the method of producing the first and only surviving Vermout de Chambéry Appellation d’Origine. We learn of the history, Alpine geography, production méthodes, gathering of Alpine plants and herbs, and use of Dolin Vermouths so very popular with artisanal mixologists.
02 Dolin Vermouth de Chambéry—Made to the Same Base of Recipes Since 1821 – Jean Luc Scapolan, Éric Seed, Ellen Ogelsby
Dolin Vermouths are notably lighter, drier and less pungent than their larger commercial counterparts. Dolin is among the few remaining independent producers of Vermouth and the last producing Vermouth de Chambéry. Dolin continues to make the authentic product according to the principles that earned Chambéry France’s only Appellation of Origin for Vermouth back in 1932. This means production in Chambéry itself, maceration of real plants rather than pre-prepared infusions, and the unique addition of sugar as opposed to other sweetening products. The finished Dolin Vermouth contains 75-80 percent wine, much more than those by the large international concerns.
03 Chef Jacques Pépin Talks Reverse Manhattan and Yeasty Champagnes – Jacques Pépin
Jacques Pépin is world renowned as the host of his acclaimed and popular cooking programs on public television, and as a prolific author, respected instructor, and gifted artist. Pépin was awarded the highest honor by the French Government and holds the title of Chevalier De L’ordre National De La Legion D’honneur. His favorite cocktail is the Manhattan, in reverse. His favorite Champagnes are Bollinger and Gosset.
04 Chef Jacques Pépin Teaches Professionals and Foodies Alike Culinary Art and Technique – Jacques Pépin
Chef Jacques Pépin is currently working on the graphic support for his daughter Claudine’s book and next cooking series; the working title is Heart & Soul of Jacques Pépin to be released in two years. He is especially proud of his published, live, and television work demonstrating proper culinary techniques.
https://www.facebook.com/ChefJacquesPepinHouse of Dolin French Alpine Spirits