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WSET dip Spirits > Cognac > Flashcards

Cognac Flashcards

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1
Q

Position of Cognac and Armagnac?

A

Cognac to the north of Bordeaux; Armagnac to the south east of Bordeaux.

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2
Q

Which river is Cognac on?

A

The Charente.

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3
Q

What proportion of pre-phylloxera Cognac vineyards have vines now?

A

1/3

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4
Q

The 4 major Cognac houses?

A

Rémy Martin Hennessey Martell Courvoisier

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5
Q

What percentage of sales are made up by VS and VSOP?

A

80%

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6
Q

VS, or three star means?

A

Youngest spirit in blend is minimum of 2 years old.

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7
Q

VSOP means?

A

Youngest spirit in blend is 4 years old.

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8
Q

Napoleon/ XO/ (Extra Old)// Horsd’age means?

A

Youngest spirit in blend is 10 years old.

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9
Q

What are the 6 crus of Cognac?

A

Grande Champagne Petite Champagne Borderies Fin Bois Bon Bois Bois Ordiniare

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10
Q

Bon Bois and Bois Ordinaire account for what percentage of Cognac production?

A

13%

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11
Q

What are the six varieties allowed in Cognac?

A

Ugni BLanc Colombard Folle Blanche Sémillon Montils Folignan

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12
Q

Why is Ugni Blanc good to make brandy from?

A

High in acid and low in alcohol.

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13
Q

Why is high acid desirable in base wine for brandy?

A

Can’t use sulphur and it protects against bacteria.

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14
Q

Soil in Cognac of which two types?

A

Chalk and clay.

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15
Q

Clay and chalk soils in Cognac share what attributes?

A

Good drainage and sufficient water retention.

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16
Q

6 points about making wine for Cognac?

A

no sulphur dioxide; mechanical harvesting and immediate processing; screw presses which exert too much pressure banned; no adding of sugar; MLF used sometimes; fermentation uses cultured yeasts.

17
Q

Date by which distillation must be finished in Cognac?

A

31 March. Stills work 24 hours.

18
Q

Distillation in Cognac - outline

A

Double pot distilling. First distillation produces brouillis (27-30 % abv). Second distillation produces spirit which is 72.4% abv max.

19
Q

Charentais still - describe

A

must be made of copper; must be directly heated; must have a worm tub condenser.

20
Q

What is a Cognac pot still called?

A

A Charentais still.

21
Q

What is capacity of the first Charentais still? And the second?

A

140 hectolitres max. 30 hectolitres, but only to be filled to 25.

22
Q

Lees the three choices, describe.

A
  1. no lees in distilling (Martell) - purer style. 2. use all lees (Remy) - richer mouth feel and greater complexity, suited for long ageing. 3. half or part of lees used.
23
Q

Long-aged Cognac distilled on the lees may have what descriptors?

A

rancio mushroom forest floor dried fruit nuts

24
Q

What are the choices regarding heads and tails in Cognac production?

A

Whether to send back to the wine or to the brouillis. 1. To the wine: (Martell’s choice) increases alcoholic concentration; therefore less rectification needed to get distilled strength and therefore lighter flavoured spirit produced. 2.To the brouillis: a deeper, richer spirit produced. Hennessey do half and half.

25
Q

What are the two types of oak used in Cognac and what are their qualities?

A
  1. Limousin oak (Quercus robur) - more open-grained, contributes more tannins. 2. Tronçais oak (Quercus sessiliflora) - tighter grained, more aromatic qualities.
26
Q

How is Cognac aged?

A

In oak; new barrels first; then moved on to older ones. Very long aged Cognac will be put in glass demijohns when it will age productively no more.

27
Q

Can you use oak chips in Cognac?

A

Yes. But only used for the cheap stuff.

28
Q

What options are there for finishing of Cognac?

A

Caramel allowed; some sweetening allowed; filtering the norm for high-volume products.

29
Q

What happens if you dilute to bottle strength too quickly?

A

Development of ‘soapy’ flavours.

30
Q

Is dilution with water always necessary no achieve bottle strength?

A

No; long-aged Cognac may have got there on its own through evaporation.

31
Q

How do Martell achieve a light-flavoured style of Cognac?

A

Do not distill the lees. Send the heads and tails back to the brouillis.

WSET dip Spirits (2 decks)

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