COGNAC

Question 1

How does Brandy differ from whiskey?

Answer 1

Brandy is often presented as a more feminine counterpart to whiskey; in its premier forms the spirit evokes delicate aromas of flowers, fruit, subtle oak and spice. Whereas whiskey is distilled from fermented grains, brandy uses wine as its source material. In France, brandy is considered eau de vie—again, the “water of life”—of grapes.

Question 2

How does the EU define Brandy?

Answer 2

Brandy is defined by the EU as a distillation of wine—not pomace—with a minimum abv of 36% and a minimum oak aging period of six months. Today, Brandy may be produced across the world’s viticultural regions, with notable production in France, California, Spain, Germany, South America and Eastern Europe.

Question 3

What are the two delimited regions of Brandy in France?

Answer 3

Cognac and Armagnac, two delimited regions of brandy production in southwest France, have historically produced the world’s best brandies.

Question 4

When was Cognac AOC first defined?

Answer 4

Cognac AOC, first defined in 1909 and finalized in 1938, surrounds the town of the same name to the northeast of the Bordeaux region.

Question 5

In descending order of quality, name the 6 defined regions of production in Cognac AOC

Answer 5

1. Grande Champagne
2. Petite Champagne
3. Borderies
4. Fins Bois
5. Bons Bois
6. Bois Ordinaires (Bois à Terroirs).

Question 6

Does “champagne” in Cognac indicate sparkling wine?

Answer 6

No, rather it is a reflection of the word’s etymological origin—a derivation of the Latin word for “plain”—and a similarity in soil.

Question 7

In ascending order of quality, name the 6 defined regions of production in Cognac AOC

Answer 7

1. Bois Ordinaires (Bois à Terroirs).
2. Bons Bois
3. Fins Bois
4. Borderies
5. Petite Champagne
6. Grande Champagne

Question 8

Ascending quality order?

Answer 8

lowest quality to highest quality

Question 9

Descending quality order?

Answer 9

Highest quality to lowest quality

Question 10

In general what is the soil in Grande Champagne and Petite Champagne?

Answer 10

Soft chalk, the preferred soil for Cognac, whereas the outlying appellations have higher proportions of hard limestone, sand and clay.

Question 11

In general what is the soil in the outlying appellations of Cognac AOC (not Grande Champagne and Petite Champagne)?

Answer 11

the outlying appellations have higher proportions of hard limestone, sand and clay.

Question 12

What is Cognac distilled from?

Answer 12

Cognac is distilled from low alcohol, acidic base wine produced primarily from Ugni Blanc (St. Émilion), which accounts for nearly 98% of the vineyard acreage in the appellation. Folle Blanche, Colombard, and other varieties are permitted but rare.

Question 13

Describe the Cognac distillation process

Answer 13

Cognac is distilled twice in a copper Charentais pot still. The first distillation produces a spirit of 28-32% alcohol called the brouillis. Several batches of brouillis are returned to the boiler to be distilled again, to extract the “soul” of Cognac. The second distillation, or bonne chauffe, is divided into several parts: the tête (heads), coeur (heart), secondes (second cuts) and queue (tails). The distiller separates the heads, seconds and tails from the coeur, which makes up about 40% of the total volume of the brouillis and alone becomes Cognac. This colorless spirit of approximately 70% abv is placed in oak casks, traditionally sourced from the Limousin and Tronçais forests, to age, mellow and develop. Water and caramel may be added to fix the spirit’s strength and color prior to bottling

Question 14

How many times is Cognac distilled?

Answer 14

Cognac is distilled twice in a copper Charentais pot still

Question 15

What does the first distillation of Cognac produce?

Answer 15

a spirit of 28-32% alcohol called the brouillis

Question 16

What is the second distillation of Cognac called?

Answer 16

bonne chauffe,

Question 17

The second distillation of Cognac is divided into several parts. what are they?

Answer 17

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

Question 18

Several batches of brouillis are returned to the boiler to be distilled again Why?

Answer 18

to extract the “soul” of Cognac.

Question 19

The oak casks used in Cognac are traditionally sourced from what forests?

Answer 19

the Limousin and Tronçais forests

Question 20

What may be added to fix the Cognac’s strength and color prior to bottling?

Answer 20

Water and caramel may be added to fix the spirit’s strength and color prior to bottling

Question 21

What are the age designations of Cognac?

Answer 21

Cognac labels may give an designation of age:

1. VS (“Very Special”) or *** indicates at least two years in cask
2. VSOP (“Very Special, or Superior, Old Pale”) indicates at least four years in cask
3. XO (“Extra Old”) currently indicates at least six years in cask. For the latter, the minimum requirement will raise to ten years in 2018 (raised from an original deadline of 2016 in order to ensure stocks remained consistent).

Question 22

Do better Cognac producers age their brandies longer than the requirements?

Answer 22

yes in practice the better producers age their brandies much longer, and many XO Cognacs will be aged for at least fifteen or twenty years prior to release.

Question 23

As Cognac is often a blend of vintages, the age of what do the designations reference?

Answer 23

As Cognac is often a blend of vintages, the above designations refer to the age of the youngest eau-de-vie in the blend.

Question 24

Are vintage Cognacs legal?

Answer 24

Vintage Cognacs, while now legal, are rare.

Question 25

Can Cognac be labeled under an individual region?

Answer 25

yes, Cognac may be labeled under an individual region, such as Grande Champagne, provided 100% of the eau-de-vie originated in the named area.

Question 26

Fine Champagne Cognac is distilled from where?

Answer 26

Fine Champagne Cognac is distilled entirely from wines produced in the Grande Champagne and Petite Champagne regions, with Grande Champagne composing at least 50% of the blend.