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SWS Academy > Cognac > Flashcards

Cognac Flashcards

1
Q

Definition

A
  • 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
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2
Q

Origin

A
  • from the medieval town of Cognac
  • Dutch influenced distilling wines, “brandewjin” or burnt wine
  • first cognac house; Augier, 1643
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3
Q

History

A
  • 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
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4
Q

Prominent Houses of Cognac

A 
Martell:1715
Remy Martin: 1724
Delamain: 1759
Hennessey: 1765
Hine: 1791
Otard: 1795
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5
Q

Cognac Area of Production

A

Jarnac
Segonzac
Cognac

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6
Q

6 Growing Areas

A
  1. Grande Champagne
  2. Petit Champagne
  3. Borderies
  4. Fin Bois
  5. Bons Bois
  6. Bois A Terroir or Ordinaires
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7
Q

“Fine Champagne” on Label

A
  • Not a cru (grape growing area)

- composed of a blend of Grande and Petite Champagne with a minimum of 50% Grande Champagne

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8
Q

Raw Material

A
  • 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
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9
Q

Picking and Pressing

A

Immediately after picking by hand or machines in: traditional, horizontal basket presses, and pneumatic presses. *stems and pips not crushed

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10
Q

Fermentation

A
  • 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
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11
Q

Distillation

A
  • 9 liters of wine for 1 liter of eau de vie at 72%ABV
  • Two Distillations
  • Charentais still, copper, preheats wine
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12
Q

1st Distillation

A

The Brouillis

-when the vapors reach the coil immersed in cold water, they condense and create a cloudy liquid “brouillis”

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13
Q

2nd Distillation

A

The Bonne Chauffe

  • first volatile products are discarded(heads, “tetes”)
  • The heart appears “coeur”
  • following portion is the “secondes” and tails “queues”
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14
Q

How long is the distilling cycle?

A

24 hours

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15
Q

“eau de vie”

A

a term used in the Cognac region to designate cognacs in their aging process prior to their bottling

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16
Q

Maturation Oaks

A
  1. Troncais- fine/tight grain(timber forest)

2. Limousin- wide grain(natural forest) faster oxidation/aging, more tanins will be extracted

17
Q

barrel sizes

A

350 liters are current and most common, older and rarer cognac have aged in “Tiercons” 500 liters Limousin

18
Q

Length and treatment of barrels

A

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

19
Q

Aging Cellars

A

*Temperature and Moisture
Dry Aging Cellar- water evaporation, increase in alcohol content
Humid Aging Cellar- evaporation is loss of alcohol, generally ground level

20
Q

The Rancio

A

Peak and Refinement in Aromas and Flavors

  • Notes of mushrooms
  • Walnut Oil
  • different crus have different potential for extended aging
21
Q

The Paradise Cellar

A

-where the oldest eaux de vie rest, in a dark cellar, “Paradise”

22
Q

Demijohns

A

large glass containers where eaux de vies have reached maturity and can rest for many decades with no air contact or aging.

23
Q

Labels

A

***(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

24
Q

“Fine Cognac”

A

term authorized in 1928, no special indication regarding the age

25
Q

This year’s eau de vie

A

must be put to age in a barrel by March 31 of the next year of their harvest

26
Q

Styles of Cognac

A

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

27
Q

Matre De Chai

A

Cellar Master- “master nose”, master blender

SWS Academy (31 decks)

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