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A Master 2.0: You've got This!!! > Cognac > Flashcards

Cognac Flashcards

1
Q

Min abv for Cognac/eau de vie des charentes AOC

A

40% (same as scotch)

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2
Q

Min aging for XXO Cognac

A

Min 14 years old

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3
Q

What is Fine Champagne

A

Min 50% eau de vie sourced from Grande Champagne
remainder sourced from Petite Champagne

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4
Q

Soil type of Grande and Petit Champagne (Cognac)

A

Grande Champagne: Cretaceous Campanian-era Chalk

Petite Champagne: Cretaceous Santonian-era Chalk

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5
Q

Can you add sugar to Cognac?

A

You can add sugar
caramel
and oak chips, as well as water to reduce alc prior to bottling

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6
Q

In cognac/eau de vie des charentes AOC:
How many years aging for:

VS
***
Sélection
De Luxe
Very Special
Millésime

A

All 2 years old (youngest in blend)

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7
Q

Base wines for cognac must be distilled twice in this kind of still

A

Charentais pot still
named for the Charente river

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8
Q

May base wines for cognac be chaptalized

A

NO

But sugar may be added to round out final brandy at around 1.5 g/l

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9
Q

After second distillation, spirits for cognac may not contain more than this % abv

A

72.4% alc

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10
Q

Ugni Blanc (Cognac) is this varietal in Italy

A

Treebbiano Toscana

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11
Q

What is the soil type Fins Bois? “groies”

A

Hard, red limestone and clay

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12
Q

What is Bons Bois and Bois ordinaires Soil (Cognac)

A

Sand

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13
Q

What year were Cognac aging designations created

A

1983

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14
Q

First distillation of cognac is called

A

Brouillis

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15
Q

In Cognac:

V.S.O.P.
‘Réserve
Vieux
Rare
Royal

A

Youngest is 4 years old

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16
Q

In Cognac:

Vieille Réserve / Réserve Rare / Réserve Royale

A

5 years old youngest

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17
Q

In Cognac:

Napoléon / Très Vieille Réserve / Très Vieux / Héritage / Très Rare / ‘Excellence / ‘Suprême

A

Min 6 years old

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18
Q

In Cognac:

XO / Hors d’âge / Ancestral

A

10 years min for youngest wine

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19
Q

These varietals are permitted in Cognac through the 2020 harvest if planted prior to September 18, 2005

A

Jurancon Blanc
Meslier St Francois
Select

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20
Q

Encepagement for Cognac/eau de vie des charentes

A

Colombard
Folle Blanche
Montils
Semillon
Ugni Blanc
Max 10% Folignan (Folle Blanche x Ugni Blanc)

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21
Q

When was Cognac AOC introduced, when was it finalized

A

1909 and finalized in 1938

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22
Q

Ugni blanc, which accounts for 98% of all plantings in Cognac, and is almost always 100% of the Cognac blend, is also called this, (in cognac)

A

St. Emilion

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23
Q

Name for the second distillation of Cognac

A

bonne chauffe

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24
Q

In Cognac which is double distilled, The second distillation (bonne chauffe) is divided into these parts:

A

the tête (heads), coeur (heart), secondes (second cuts) and queue (tails)

The heart alone becomes cognac

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25
Q

Forests that provide oak for barrels of cognac

A

Limousin and Tronçais

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26
Q

Approximate ABV% of Cognac prior to barrel aging and before dilution with water and bottling

A

70%, second distillation can be no stronger than 72.4% abv

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27
Q

Map of Cognac (North of Bordeaux)

A
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28
Q

If a region is listed on a bottle of cognac, how much of the fruit has to come from that region?

A

100%

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29
Q

“Big Four” of Cognac

A

Rémy Martin, Hennessy, Martell, Courvoisier

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30
Q

Who makes Louis XIII? Cognac

A

Remy Martin

Blended from 1,200 eaux-de-vie exclusively from the Grande Champagne region, and aged up to 100 years in century-old tierçon barrels, LOUIS XIII is one of the rarest spirits in the world. Four generations of cellar masters have succeeded each other to produce a cognac with unparalleled aromatic richness and the most complex flavor palate ever achieved.

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31
Q

Can I use a screw press in Cognac?

A

No, they are banned there

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32
Q

How are grapes harvested in Cognac

A

They are mechanically harvested

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33
Q

On what date post harvest (by law) must distillation occur for cognac

A

March 31 following harvest

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34
Q

Geographical designations of Cognac/Eau de Vie des Charentes AOC, order of descending quality

A

Grande Champagne
Petite Champagne
Borderies
Fins Bois
Bons Bois
Bois Ordinaires (Bois a Terroirs)

All added 1938

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35
Q

How does the maritime climate of Cognac help the aging process of the wine

A

Provides moisture in the long oak aging

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36
Q

What is a chai

A

Cellar

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37
Q

In this year, the flooding was so severe in Cognac that the chais sent casks of Brandy floating down the river.

A

1982

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38
Q

Who is Henri Coquand

A

geology professor who mapped the subregions of Cognac in the 1850s.

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39
Q

Three subtypes of chalk that make up Cognac

A

Campanian
Santonian
Conacian

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40
Q

Cognac is divided in how many concentric circles

A

six

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41
Q

This region of Cognac has the most acreage planted

A

Fins Bois

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42
Q

Cognac was once famous for this culinary necessity

A

Salt
used to preserve fish, traded by Scandinavians, Flemish and Germans

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43
Q

What did the Dutch call Cognac when it first made its way into their country

A

Brandywijn (Burnt wine)

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44
Q

Original Cognac winegrowers attracted to this grape for high yields, high acid and low alcohol properties

A

Folle Blanche

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45
Q

What is “early landed” style of Cognac?

A

would arrive in Britain and age there, rather than in France itself; determined to be old after 3-4 years

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46
Q

Richard Hennessey and this producer created a duopoly in Cognac until this year

A

With Martell till 1954

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47
Q

What is the SPVC

A

Société des Proprietaires Vinicoles de Cognac, formed in 1838 to challenge Martell, Hennessy and Otard Dupuy

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48
Q

Pierre-Antoine de Salignac of the SPVC (Cognac) had this modern idea regarding quality demarcation

A

Grading by age and quality

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49
Q

in 1878, this was France’s largest vineyard

A

Cognac

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50
Q

When did Phylloxera strike the Charente?

A

1872

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51
Q

How did phylloxera affect Cognac value, how did producers respond

A

became an extremely scarce luxury good

Producers began using credit from financiers to build up their stocks and purchase brandy from growers

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52
Q

Who is Pierre-Marie Millardet

A

Produced a workhorse rootstock called 41B, chasselas x vitus berlandieri Planchon

Was the rootstock of Cognac until 1970s

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53
Q

After phylloxera, American rootstocks did not respond well to this kind of soil

A

Chalky soil

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54
Q

Why was France’s first viticultural research station created in Cognac in 1889

A

To assist with replanting efforts after phylloxera

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55
Q

What year was Cognac AOC

A

1936
Regions created in 1938

Law penned in 1909 creating framework

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56
Q

Who created the star system and the XO designation in Cognac?

A

Hennessy

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57
Q

Which Cognac producer created VSOP Category?

A

Martell

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58
Q

This man took over Rémy Martin in 1924, preparing it to be a member of the “big four”

A

André Renaud

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59
Q

What year was Hennessy founded

A

1765

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60
Q

What year was Martell Founded

A

1715

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61
Q

What year was Rémy Martin founded

A

1724

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62
Q

What year was Courvoisier founded

A

1809

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63
Q

What year was Camus founded (cognac)

A

1863

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64
Q

Main innovator of the “early landed” style of Cognac, only produces XO cognac from old casks in the Grande Champagne

A

Delamain

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65
Q

What year was Pierre Ferrand founded, Who founded it

What is their Gin Brand

A

1989

Alexandre Gabriel

Citadelle

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66
Q

Who is the cellar master of Hennessy

A

Renaud Filloux de Gironde (eighth gen)

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67
Q

This Cognac producer has its own cooperage and makes a flagship Cognac “XO Cordon Bleu”
Sourced from Borderies and Fins Bois

A

Martell

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68
Q

Remy Martin historically is known for a richer style and is sourced from these regions of Cognac

A

Grande Champagne
Petite Champagne

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69
Q

Does Courvoisier have its own vines

A

No, they focus on contracted growers and distillers, focus on aging and blending

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70
Q

This cognac producer is the largest landholder in the Borderies

A

Camus

(Jean-Baptiste Camus)

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71
Q

Who was Gustav Klaebisch

A

Brother of Otto Klaebisch (Champagne Weinfuhrer)
supervised Cognac production. Both men born in Cognac, but their family left after WWI when their Cognac firm was seized by the state

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72
Q

Forerunner to the Bureau National Interprofessionel du Cognac created during WWII

A

Bureau de Repartition
Founded in part by Maurice Hennessy
Managed sales to Germany, supervising Klaebisch’s quota system

73
Q

In 1922, Martell and Hennessy tied their business together, but their agreement expired in this year.

What was the result of the dissolution of their partnership?

A

1947

BNIC exerted control over region

74
Q

What year was the BNIC (Bureau National Interprofessionel du Cognac) established

A

1946

75
Q

What are the trente glorieuses?
(Cognac)

A

Glorius thirty: From 1945-1973 (oil crisis)
Exponential sales in Cognac
1971 shipments surpassed pre phylloxera era for the first time

76
Q

This firm purchased Courvoisier in the early 1960s allowing expansion into Britain

A

Hiram Walker

77
Q

Domecq was an investor in this cognac firm

A

Lucien-Foucauld
(eventually courvoisier)

78
Q

pernod ricard was an investor in this Cognac firm

A

Bisquit

79
Q

Seagram was an investor in this cognac firm

A

Mumm

80
Q

Distillers Company (large Scotch producer) was an investor in this Cognac firm

A

Hine

81
Q

What year did Hennessy merge with Moet & Chandon?

A

1971

82
Q

What year was the EU Common Market established? How did it affect sales in Cognac?

A

1957

Increased international sales, especially to Asia and by 1970, Hong Kong was the largest consumer per capita in the world

83
Q

The OPEC oil shocks, beginning in 1973, caused declines in sales and saw record yields of _hl per ha

A

149 hl/ha

84
Q

What did the BNIC do to try and mitigate the glut after the OPEC oil shock

A

Vine Pull scheme (1976)
Nearly half the region’s production was diverted to industrial alcohol

85
Q

Why did Courvoisier, Hennessy and Martell remove the term “Fine Champagne” from their labels in the 1970s?

A

They felt that Remys use of VSOP along with Fine Champagne label suggested that any other cognac style labeled with the champagnes, but without VSOP, was of lower quality

86
Q

The director of Remy Martin, Andre Heriard-Dubreuil, resigned his presidency of the Syndicat des Exportateurs (group of 11 most important firms in cognac) to set up this rival group

A

Tradition and Quality

87
Q

Who is Gerald Navarre

A

former brewer from Hoegaarden who modernized Hennessy in the 80s

88
Q

in 1988, Martell was purchased by this company

A

Seagram, then sold to Pernod Ricard

89
Q

In 1994, Pedro Domecq purchased the Courvoisier label becoming this

A

Allied Domecq

90
Q

In 2005, Pernod Ricard purchased Allied Domecq, Which sold the Courvoisier brand to this label

A

Jim Beam

91
Q

What is a réserve de Gestation, introduced at the turn of the century by the BNIC

A

only allowed to be sold when it reaches the VSOP level of aging (four years)

92
Q

What is a réserve climatique

A

brandy kept in stainless steel that can be used only in years when yields aren’t met

93
Q

What is the main purpose of the BNIC?
(Bureau National Interprofessionel du Cognac)

A

A Moderating body, working to elevate the region

94
Q

These three annual events are organized by the BNIC to elevate and promote Cognac

A

La Part des Anges
International Cognac Summit
(The Virtual) Cognac Connection *in response to COVID 19

95
Q

Largest market for Cognac globally

A
  1. United States
  2. China
  3. Singapore
  4. UK
96
Q

Minimum Planting Density for Cognac

Minimum Vine spacing for Cognac

A

2,200 vines per hectare

3.5 meters between rows

97
Q

What is Balzac

A

The grape the cognac region was initially planted with

98
Q

In the 19th Century, Balzac and Colombard were replaced by this grape in Cognac

A

Folle Blanche
(Gros Plant)

99
Q

After phylloxera, this grape replaced Folle Blanche in Cognac

A

Ugni Blanc

(today, 98% of the region is planted to it)

100
Q

Folignan, limited to 10% of any Cognac blend, is a crossing of these grapes

A

Folle Blanche x Ugni Blanc

101
Q

Main Grapes other than Ugni Blanc used for Cognac production

A

Colombard
Folle Blanche
Montils
Semillon
Folignan

102
Q

These varieties are allowed in Cognac production until the 2020 harvest as long as grapes were planted before September 18, 2005

A

Jurancon Blanc
Meslier-St-Francois
Sélect

103
Q

Max yields for Cognac

A

16 hl per ha of distillate (pure alcohol)

(high!)

104
Q

This year in Cognac saw heat waves and resulted in apple aromas in distillate

A

1989

105
Q

Growers in Cognac limit fruit buds to this _ per ha

A

60,000

(Up to 80,000 are permitted)

106
Q

Training system in Cognac

A

Double Guyot (Assist with mechanization)

107
Q

Common press used in Cognac

A

Traditional horizontal basket press
(or modern pneumatic presses)

80% yields

108
Q

Cognac fermentation must be rapid and warm,
in 100-200 hl tanks, lasting this amount of time

A

4-8 days

109
Q

What risk does one run with cool temperature ferments in Cognac

A

overlap of primary and malolactic fermentation, creating acetic acid in the wine

Must have selected yeasts, temperature controls and nitrogen when needed

110
Q

Is sulfur dioxide allowed in the vinification of Cognac base wines?

A

NO

(its usage can create acetal, which smells like a hospital)

Natural acid in grapes helps keep things stable

111
Q

Producers of Cognac must distill the base wine of before malolactic fermentation. T/F

A

Yes

112
Q

Chaudière d’eau-de-vie:
(Alembic Charentais)

A

Literally “spirit boiler.” Alternative name for an alembic Charentais still.

113
Q

Première chauffe:
(Alembic Charentais)

A

First distillation in Cognac, which turns the base wine into brouillis.

114
Q

Brouillis:
(Alembic Charentais)

A

Result of the first distillation.

115
Q

Bonne chauffe:
(Alembic Charentais)

A

Second distillation, which takes the brouillis and turns it into young, unaged Cognac.

116
Q

Cucurbite:
(Alembic Charentais)

A

Chamber that holds the brouillis for heating.

117
Q

Cône tronqué:
(Alembic Charentais)

A

Literally “truncated cone.” Sits on top of the cucurbite and provides space for the vapors to expand.

118
Q

Chapiteau:
(Alembic Charentais)

A

Chamber that sits atop the cône tronqué and captures the vapors. Named for its resemblance to a circus tent.

119
Q

Bec:
(Alembic Charentais)

A

Copper tubing that sits atop the cucurbite and directs vapors into the condenser.

120
Q

Col de cygne:
(Alembic Charentais)

A

Literally “swan’s neck.” Curved copper pipe that guides the vapor from the chapiteau to the chauffe-vin.

121
Q

Chauffe-vin (réchauffe-vin):
(Alembic Charentais)

A

Vessel filled with base wine through which the col de cygne passes, allowing the vapors to heat the wine before it enters the cucurbite.

122
Q

Serpentin:
(Alembic Charentais)

A

Device used as a condenser, consisting of five large copper coils immersed in water and fed vapor by the col de cygne.

123
Q

Bassiot:
(Alembic Charentais)

A

Cylindrical tub that holds the water and the serpentin.

124
Q

Têtes:
(Alembic Charentais)

A

Literally “heads.” First vapors to come through a still. Typically rich in undesirable compounds like methanol, acetone, acetaldehyde, and acetate.

125
Q

Coeur:
(Alembic Charentais)

A

Literally “heart.” The part of the distillation containing the ethanol that will become Cognac. Mostly free of undesirable compounds.

126
Q

Maître de chai:
(Cognac)

A

Cellar master

127
Q

Coupe:
(Alembic Charentais)

A

Literally “cut.” Separates the coeur from the secondes, determined by the maître de chai.

128
Q

Secondes:

(Alembic Charentais)

A

Second cut, or the distillate that comes after the coeur. Contains valuable alcohol and is typically redistilled with the next brouillis.

129
Q

Queues:

(Alembic Charentais)

A

Literally “tails.” Final liquid to come out of a still after the secondes. Typically discarded since it contains little alcohol and few desirable flavors.

130
Q

What is a bouilleur de cru
(Cognac)

A

grower-distiller

Like a RM in Champagne

131
Q

brouilleur de profession:
(Cognac)

A

professional distiller, who purchases wine, distills it, and then sells the resulting brandy.

132
Q

Why is the chapiteau limited to a tenth of the volume of a still?

A

If the still is too large, the resulting spirit can be too neutral in character

133
Q

Martell does not use this part of an alembic charentais because of the risk of overheating and oxidizing the base wine

A

Chauffe-Vin

134
Q

The Bassiot snakes down into the water of an alembic charentais at this many turns/meter

A

five

135
Q

Why is copper used for an alembic charentais

A

fixes fatty acids in the wine, creating a hazy solid that can be filtered out through the first distillation

136
Q

In 1974, the size of a copper still was averaging this many hl

A

16

in the 18th and 19th centuries, they only held three and were fired with wood

137
Q

The advent of Gas heating in the late 20th century allowed the modern Alembic Charentais to expand to this hl

A

25

138
Q

Are steam or electricity allowed for Cognac?

A

No, must be distilled over open flame

139
Q

What is rimé

A

the term for a burnt flavor that is avoided in cognac production by using brick lined furnaces

140
Q

Legally, stills for the premiere chauffe can be built to hold this many hl, but may be filled with only this many hl of base wine

A

140hl with a 5% tolerance
120 hl

141
Q

Most stills in Cognac are built to the specifications of this distillation

A

Bonne Chauffe (second)
allows for still capacity of up to 30hl with 5% tolerance, but limits fill volume to max 25hl of brouillis

142
Q

Benefit of using a smaller still in cognac

A

preserves individual character of brandy, the larger, the more neutral the spirit

143
Q

The premier Chauffe yields a brouillis of this abv

A

26-32% abv

144
Q

The brouillis is drawn off at this temperature

A

13-15 degrees celsius

145
Q

Why add lees in the premier chauffe of Cognac production?

A

Can add fatty acids, contributing roundness and depth of flavor to the finished Cognac

146
Q

Remy Martin style of cognac is lighter or richer?

A

Richer, with lees and oak aging

147
Q

These producers of the big four focus on a more delicate character

A

Hennessy and Martell.
No lees

148
Q

After the bonne chauffe in cognac production, the max abv is this

A

72.4%

149
Q

The coeur of cognac production is drawn off at this temp

A

17-20 degrees celsius

150
Q

When the Maitre de Chai makes the Coupe to separate the coeur from the secondes, it is typically made around this % abv

A

60%

A higher abv avoids licorice flavors, but the higher the temp, the more neutral the spirit is

151
Q

Cognac must be aged in this oak

A

French
typically Limousin or Troncais

152
Q

What is sessile Oak?

A

from Quercus petraea, stalkless acorns

153
Q

What is Pedunculate Oak

A

Quercus robur, stalked or pedunculate acorns

154
Q

Troncais oak is this kind of oak: Sessile or Pedunculate

A

Sessile, from tall, old trees
Fine grained, one mm

155
Q

***Limousin oak is pedunculate or Sessile

A

Pedunculate
wider grained of three to four mm
Unsuitable for cheap cognac due to oxidation and tannin absorption

***Preferred style for long aged brandies

156
Q

Why are chais of cognac on the charente river

A

Take advantage of Humidity
creates rounded character and a mellower style

157
Q

By the fifth year of cognac aging, this % of tannin and lignin from the barrel is absorbed

A

10% of lignin
20% of tannins

158
Q

In cognac aging, At 10 years old, alcohol loss from evaporation has been about this % abv per year

A

1%

159
Q

Around 20 years old, cognac develops a rancio flavor. What causes that?

A

Oxidation of fatty acids in the brandy, rich and luscious feeling on palate

160
Q

After 50 years, cognac is at an alcoholic strength of this % abv

A

46%

161
Q

Why would a maitre de chai transfer cognac from a barrel to 25L bonbonnes?

A

stops the aging process, only for the finest rare and precious brandies

162
Q

What is the paradis of a chai in cognac?

A

The heart of a cognac chai, where the best brandies are kept

163
Q

Cognacs that are designated for 50 years of age or more are not placed in this kind of barrel

A

New, in old barrel from the start

164
Q

Vintage cognac was banned by the BNIC from these years

A

1962-1987

165
Q

Producers of Vintage cognac (rare)

A

Hine
Delamain

166
Q

This is used to dilute cognac to 40% abv or higher, has to happen slowly in stages of months

A

Petites Eaux (low strength brandy diluted to 15% abv)

demineralized water

167
Q

Why is cognac chilled to minus 9 degrees celsius and filtered following dilution?

A

To ensure it won’t throw sediment

168
Q

What is Boisé?

A

A permitted additive in Cognac
boiling oak chips in dark syrupthat can create the impression of greater oak aging
Added during the early stages of maturation, regardless of hte quality of brandy

169
Q

Who wrote “The Bon Vivant’s Companion”

A

Jerry Thomas (1862)
describes brandy cocktails

170
Q

Brandy cocktails

A

Japanese Cocktail
Pousse l’Amour
Brandy Crusta (precursor to sidecar)

171
Q

Who is Stanley Clisby Arthur

A

Wrote Famous New Orleans Drinks and How to Mix Em (1937)

Promoted Sazerac mythology originating in pre civil war new orleans, based on Sazerac de Forge and Fils Cognac

172
Q

Why did rye replace Cognac as the preferred cocktail base of americans?

A

Phylloxera destroyed vineyards

173
Q

These bars began serving old cognac based drinks in the 90s

A

New York’s Angel’s Share
London’s Dick’s Bar
San Francisco’s Absinthe

174
Q

Bottlings of Cognac aimed at the cocktail Market

A

Hines H by Hine VSOP

Pierre Ferrand Original Formula 1840 ***

175
Q

In 2009, the BNIC settled on this glass as ideal for cognac tasting

A

Tulip glass, stemmed preferred

176
Q

Ideal serving temperature for cognac

A

18 degrees celsius 64 degrees fahrenheit

177
Q

this can enhance the flavors of a cognac, especially for rare cask-strength or more intense bottlings

A

Adding ice for dilution

178
Q

XXO Cognac:

A

14 years youngest Cognac in blend

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