Armagnac

Question 1

Arguably, why did Armagnac loose out to Cognac historically?

Answer 1

It did not have the river to allow development of an export market.
Phylloxera particularly damaging in Armagnac.

Question 2

How many hectolitres of Armagnac in 1937 and today?

Answer 2

5,000 hectolitres, 18,000 hectolitres.

Question 3

What are the differences in the structure of the trade in Armagnac compared with Cognac?

Answer 3

No big dominant houses; lots of small merchants.

XO and vintage more important as proportion of sale in Armagnac - account for nearly 40% of sales.

Question 4

How many grape varieties allowed in Armagnac? Which are the important 4?

Answer 4

10
Ugni Blanc, 55%;
Baco, 32% (unique to Armagnac) - rich, earthy, prune-like ;
Folle Blanche - floral characteristics;
Colombard - spicey, peppery.

Question 5

Why is diversity in Armagnac much greater than Cognac?

Answer 5

wider number of varieties
each producer has own preferred blend
distil to lower abv
can make unaged brandies

Question 6

What are the origins of Baco?

Answer 6

Baco blanc is a cross dating from 1898 of Folle Blanche and Noah. Until late 1970s it was the primary grape of Armagnac. Named after Francois Baco. His aim was to create something as neutral as Folle Blanche but without its susceptibility to disease.

Question 7

Which Armagnac producer specialises in Folle Blanche?

Answer 7

Tariquet.

Question 8

What does Tariquet specialise in?

Answer 8

Folle Blanche. They produce a Bas-Armagnac which is 100% Folle Blanche. Their Armagnac Blanche is also 100% FB.

Question 9

Are Armagnac grape varieties distilled together or separately?

Answer 9

Separately, typically.

Question 10

What are the three crus in Armagnac?

Answer 10

Bas Armagnac
Ténarèze
Haut Armagnac (not much produced here)

Question 11

Can sulphur be used in Armagnac?

Answer 11

No, banned as in Cognac.

Question 12

Are producers trying to reflect terroir in Armagnac?

Answer 12

No, generally not. Will buy grapes in from wherever to get their house style right.

Question 13

Describe distillation in Armagnac. Why is it different from Cognac.

Answer 13

Done in 17-plate column still to between 52 and 72.4% abv, typically under 60% abv.

Different from Cognac because,

1. different type of still (not double pot still);
2. lower strength than Cognac (they aim for the full 72.4%) and therefore much more fully flavoured.

Question 14

Name and describe Armagnac’s still.

Answer 14

Alambic Armagnacais.

single column still
can be run continuously (even if putting through different grapes - just leave out intermediate spirit)
has a maximum of 17 plates

Question 15

Maturation in Armagnac.

Answer 15

Maturation similar to Cognac: short time in new oak followed by move to older oak.

European oak preferred. Black oak from MONLEZUN forest sometimes used for it unique aromatic qualities. But 85% is done in Limousin oak

Blanche Armagnac (introduced 2005) goes to inert vessel immediately after distillation for a minimum of 3 months, then bottled.

Question 16

What are the flavours and aromas of armagnac?

Answer 16

rich colour

• vanilla and burnt toffee over notes of plums, apricots and dried fruit
• peak of ageing at 20 to 30 years