Cognac Flashcards
Definition
- brandy from the Cognac region of France
- must be double distilled in copper alembic pot still
- aged at least 2 years
- bottled at no less than 40%ABV
Origin
- from the medieval town of Cognac
- Dutch influenced distilling wines, “brandewjin” or burnt wine
- first cognac house; Augier, 1643
History
- prominent companies started as early as 18th century
- May 1, 1909: cognac geographical zone delimited
- 1936: cognac was recognized as a Controlled Appellation of Origin
- 1938: regional Appellations (crus) for six wine-growing areas were delimited
Prominent Houses of Cognac
Martell:1715 Remy Martin: 1724 Delamain: 1759 Hennessey: 1765 Hine: 1791 Otard: 1795
Cognac Area of Production
Jarnac
Segonzac
Cognac
6 Growing Areas
- Grande Champagne
- Petit Champagne
- Borderies
- Fin Bois
- Bons Bois
- Bois A Terroir or Ordinaires
“Fine Champagne” on Label
- Not a cru (grape growing area)
- composed of a blend of Grande and Petite Champagne with a minimum of 50% Grande Champagne
Raw Material
- White Grapes Only!
1. Ugni Blanc- 98% of all cognac grapes production
2. Colombard- table wines
3. Folle Blanche- primary used before Phylloxera
4. Folignan- ugni blanc/folle blanche cross
Picking and Pressing
Immediately after picking by hand or machines in: traditional, horizontal basket presses, and pneumatic presses. *stems and pips not crushed
Fermentation
- juice is immediately put to ferment; chaptalization(adding sugar) is not permitted
- about one week of fermentation, 7%ABV-12%ABV
- some use secondary fermentation, malo-lactic, five days
Distillation
- 9 liters of wine for 1 liter of eau de vie at 72%ABV
- Two Distillations
- Charentais still, copper, preheats wine
1st Distillation
The Brouillis
-when the vapors reach the coil immersed in cold water, they condense and create a cloudy liquid “brouillis”
2nd Distillation
The Bonne Chauffe
- first volatile products are discarded(heads, “tetes”)
- The heart appears “coeur”
- following portion is the “secondes” and tails “queues”
How long is the distilling cycle?
24 hours
“eau de vie”
a term used in the Cognac region to designate cognacs in their aging process prior to their bottling
Maturation Oaks
- Troncais- fine/tight grain(timber forest)
2. Limousin- wide grain(natural forest) faster oxidation/aging, more tanins will be extracted
barrel sizes
350 liters are current and most common, older and rarer cognac have aged in “Tiercons” 500 liters Limousin
Length and treatment of barrels
new oak barrels that have been toasted, for 7 to 12 months before being transferred to older barrels to avoid over extraction of wood tannins
Aging Cellars
*Temperature and Moisture
Dry Aging Cellar- water evaporation, increase in alcohol content
Humid Aging Cellar- evaporation is loss of alcohol, generally ground level
The Rancio
Peak and Refinement in Aromas and Flavors
- Notes of mushrooms
- Walnut Oil
- different crus have different potential for extended aging
The Paradise Cellar
-where the oldest eaux de vie rest, in a dark cellar, “Paradise”
Demijohns
large glass containers where eaux de vies have reached maturity and can rest for many decades with no air contact or aging.
Labels
***(3-star) or VS(Very Special) - youngest cognac is at least 2 years old
VSOP(Very Superior Old Pale) - youngest cognac is at least 4 years old
Napoleon,XO(Extra Old), Horsd’age - youngest cognac is at least 6 years old
“Fine Cognac”
term authorized in 1928, no special indication regarding the age
This year’s eau de vie
must be put to age in a barrel by March 31 of the next year of their harvest
Styles of Cognac
AOC Cognac - blending 2-200+ eaux de vie of different ages and crus
Single Cru - Grande Champagne is the most sought after
Fine Champagne - only from Grande Champagne (min 50%) and Petite Champagne
Vintage Cognac (Millesime) - sealed casks in vintage warehouses
Matre De Chai
Cellar Master- “master nose”, master blender
