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WSET Spirits Level 3 (Matt) > Cognac & Armagnac > Flashcards

Cognac & Armagnac Flashcards

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1
Q

How many permitted grape varieties are there in Cognac?

A

6

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2
Q

What is the most common grape variety in Cognac?

A

Ugni Blanc

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3
Q

How many permitted grape varieties are there in Armagnac?

A

10

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4
Q

What are the most important grape varieties in Armagnac?

A

Ugni Blanc, Baco, Folle Blanche, Colombard.

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5
Q

Following the grape harvest, what date must both Cognac and Armagnac be distilled by?

A

31st March

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6
Q

What date is the start of a new Compte?

A

1st April

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7
Q

What is the maximum distillation strength of Cognac and Armagnac, 72.4% or 74.2% ?

A

72.4% ABV

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8
Q

Wines distilled earlier in the season have what qualities?

A

Brighter and crisper. Apple aromas and lean texture.

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9
Q

In Cognac, what is the maximum permitted size of the Premiere Chauffe still?

A

140HL (120HL max fill)

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10
Q

In Cognac, what is the maximum permitted size of the Bonne Chauffe still?

A

30HL (25HL max fill)

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11
Q

Malolactic Fermentation is almost universally practiced in Cognac & Armagnac. Why is this?

A

Malic acid is a key nutrient for Spoilage bacteria. Converting it to Lactic acid (by LAB) helps stabilse the wine and reduce chance of spoiling whilst awaiting distillation.

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12
Q

In Cognac, what are the minimum and maximum strengths of the wine prior to distillation?

A

7% and 12% abv respectively.

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13
Q

What aromas do Baco grapes bring to Armagnac?

A

Earthy, dried figs and dried prunes.

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14
Q

Are Baco grapes permitted in Cognac?

A

No.

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15
Q

What is the maximum permitted number of plates in an Alambic Armagnacais?

A

17

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16
Q

In the compte system, what does the labelling term VS refer to?

A

Compte 2

17
Q

In the compte system, what does the labelling term VSOP or Reserve refer to?

A

Compte 4

18
Q

In the compte system, what does the labelling term Napoleon refer to?

A

Compte 6

19
Q

In the compte system, what does the labelling term XO or Hors D’age refer to?

A

Compte 10

20
Q

In the compte system, what does the labelling term XXO refer to?

A

Compte 14

21
Q

What is a “Faible”?

A

A low strength spirit (typically 30% or under) aged in a barrel used to dilute a product to bottling strength. Can add distinct bright floral aromas.

22
Q

Why are screw presses not permitted in Cognac?

A

Screw presses can exert a lot of pressure on the fruit which can lead to stalky flavours being relelased from the skins, stalks and pips.

23
Q

Is the use of an Alembic Armagnacais compulsory in Armagnac?

A

No, the use of double pot stills is also permitted.

24
Q

Why are Cognac distilleries unable to run a balanced operation as found in Scotland?

A

Firstly, there is much more variation and seasonality in the grape types and resulting wines. These wines sometimes also need to be stored for long periods whilst awaiting distillation. The wine will alter over this period. The differences mean tha the distiller must alter the cut points to suit and therefore the quantities of heads and tails change during the distilling season.

25
Q

What are the “brouilles” in Cognac distillation?

A

The low wines collected from the Premeire Chauffe.

26
Q

What heating method is mandated under the Cognac AOC?

A

Direct heating.

27
Q

The output from the Bonne Chaufe is split into four parts; name them.

A
  1. Tetes (heads)
  2. Couer (edv)
  3. Secondes
  4. Queues (tails)
28
Q

What is the principal method of still managment in an Alambic Armagnacaise?

A

The flow of wine into the still helps control the temperature at the top of the still. Increasing flow will cool and vice versa. A dephlegmator is also sometimes used.

29
Q

How are group 1 fractions removed from the system in a typical Armagnac still?

A

In the majority of Armagnac stills there is no seperation of the heads fraction from the spirit. In some cases, a device is fitted to the top of the wine heater that allows for the removal of some of these fractions.

30
Q

Name the 3 sub regions of Armagnac.

A

Bas Armagnac, Haut Armagnac and Armagnac Tenareze

30
Q

IS SO2 permitted in wines in Cognac?

A

Only after the end of fermentation.

30
Q

Name the 6 sub regions of Cognac.

A

Grand Champagne, Petite Champagne, Borderies, Fins Bois, Bon Bois, Bois Ordinaires.

31
Q

True or False…SO2 is permitted in Armagnac wines at certain times.

A

False. it is not permitted at any time from when the grapes are harvested until the wines are distilled.

32
Q

What is the maturation stipulation for Blanche Armagnac?

A

It must be rested in inert vessels for a minimum of three months (calculated from distillation date).

33
Q

In Cognac and Armagnac, end of the season spirits may have what characteristics?

A

Richer, more mouth filling and more dried raisin aromas.

34
Q

What effect does distilling on fine lees have on the spirit? Explain why.

A

Not all the outputs from yeasts make it through the cell wall into the fermentaion matrix. By including the less in distillation, the heat breaks down the yeast cells and releases these compounds allowing for more fatty acids, amino acids and higher alcohols to enter the liquid and thus increase the opportunity for more esterification and maillard reactions. The resulting spirit will have added richness and complexity.

35
Q

In addition to inclusion of fine lees, what other distillation decision can affect whether the Cognac is light and fruity or rich and complex?

A

The recycling of secondes from the Bonne Chauffe will impact the characteristics of the final spirit. If they are added back into the wines in the Premier Chauffe the spirit will be lighter versus being added to the brouillis for the Bonne Chauffe.

36
Q

What is a Coupe?

A

Young spirits are tasted to assess quality and style and are blended with spirits of similar charactersitics to form a coupe.

WSET Spirits Level 3 (Matt) (10 decks)

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