Cognac Flashcards
1
Q
Min abv for Cognac/eau de vie des charentes AOC
A
40% (same as scotch)
2
Q
Min aging for XXO Cognac
A
Min 14 years old
3
Q
What is Fine Champagne
A
Min 50% eau de vie sourced from Grande Champagne
remainder sourced from Petite Champagne
4
Q
Soil type of Grande and Petit Champagne (Cognac)
A
Grande Champagne: Cretaceous Campanian-era Chalk
Petite Champagne: Cretaceous Santonian-era Chalk
5
Q
Can you add sugar to Cognac?
A
You can add sugar
caramel
and oak chips, as well as water to reduce alc prior to bottling
6
Q
In cognac/eau de vie des charentes AOC:
How many years aging for:
VS
***
Sélection
De Luxe
Very Special
Millésime
A
All 2 years old (youngest in blend)
7
Q
Base wines for cognac must be distilled twice in this kind of still
A
Charentais pot still
named for the Charente river
8
Q
May base wines for cognac be chaptalized
A
NO
But sugar may be added to round out final brandy at around 1.5 g/l
9
Q
After second distillation, spirits for cognac may not contain more than this % abv
A
72.4% alc
10
Q
Ugni Blanc (Cognac) is this varietal in Italy
A
Treebbiano Toscana
11
Q
What is the soil type Fins Bois? “groies”
A
Hard, red limestone and clay
12
Q
What is Bons Bois and Bois ordinaires Soil (Cognac)
A
Sand
13
Q
What year were Cognac aging designations created
A
1983
14
Q
First distillation of cognac is called
A
Brouillis
15
Q
In Cognac:
V.S.O.P.
‘Réserve
Vieux
Rare
Royal
A
Youngest is 4 years old
16
Q
In Cognac:
Vieille Réserve / Réserve Rare / Réserve Royale
A
5 years old youngest
17
Q
In Cognac:
Napoléon / Très Vieille Réserve / Très Vieux / Héritage / Très Rare / ‘Excellence / ‘Suprême
A
Min 6 years old
18
Q
In Cognac:
XO / Hors d’âge / Ancestral
A
10 years min for youngest wine
19
Q
These varietals are permitted in Cognac through the 2020 harvest if planted prior to September 18, 2005
A
Jurancon Blanc
Meslier St Francois
Select
20
Q
Encepagement for Cognac/eau de vie des charentes
A
Colombard
Folle Blanche
Montils
Semillon
Ugni Blanc
Max 10% Folignan (Folle Blanche x Ugni Blanc)
21
Q
When was Cognac AOC introduced, when was it finalized
A
1909 and finalized in 1938
22
Q
Ugni blanc, which accounts for 98% of all plantings in Cognac, and is almost always 100% of the Cognac blend, is also called this, (in cognac)
A
St. Emilion
23
Q
Name for the second distillation of Cognac
A
bonne chauffe
24
Q
In Cognac which is double distilled, The second distillation (bonne chauffe) is divided into these parts:
A
the tête (heads), coeur (heart), secondes (second cuts) and queue (tails)
The heart alone becomes cognac
25
Forests that provide oak for barrels of cognac
Limousin and Tronçais
26
Approximate ABV% of Cognac prior to barrel aging and before dilution with water and bottling
70%, second distillation can be no stronger than 72.4% abv
27
Map of Cognac (North of Bordeaux)
28
If a region is listed on a bottle of cognac, how much of the fruit has to come from that region?
100%
29
"Big Four" of Cognac
Rémy Martin, Hennessy, Martell, Courvoisier
30
Who makes Louis XIII? Cognac
Remy Martin
Blended from 1,200 eaux-de-vie exclusively from the Grande Champagne region, and aged up to 100 years in century-old tierçon barrels, LOUIS XIII is one of the rarest spirits in the world. Four generations of cellar masters have succeeded each other to produce a cognac with unparalleled aromatic richness and the most complex flavor palate ever achieved.
31
Can I use a screw press in Cognac?
No, they are banned there
32
How are grapes harvested in Cognac
They are mechanically harvested
33
On what date post harvest (by law) must distillation occur for cognac
March 31 following harvest
34
Geographical designations of Cognac/Eau de Vie des Charentes AOC, order of descending quality
Grande Champagne
Petite Champagne
Borderies
Fins Bois
Bons Bois
Bois Ordinaires (Bois a Terroirs)
All added 1938
35
How does the maritime climate of Cognac help the aging process of the wine
Provides moisture in the long oak aging
36
What is a chai
Cellar
37
In this year, the flooding was so severe in Cognac that the chais sent casks of Brandy floating down the river.
1982
38
Who is Henri Coquand
geology professor who mapped the subregions of Cognac in the 1850s.
39
Three subtypes of chalk that make up Cognac
Campanian
Santonian
Conacian
40
Cognac is divided in how many concentric circles
six
41
This region of Cognac has the most acreage planted
Fins Bois
42
Cognac was once famous for this culinary necessity
Salt
used to preserve fish, traded by Scandinavians, Flemish and Germans
43
What did the Dutch call Cognac when it first made its way into their country
Brandywijn (Burnt wine)
44
Original Cognac winegrowers attracted to this grape for high yields, high acid and low alcohol properties
Folle Blanche
45
What is "early landed" style of Cognac?
would arrive in Britain and age there, rather than in France itself; determined to be old after 3-4 years
46
Richard Hennessey and this producer created a duopoly in Cognac until this year
With Martell till 1954
47
What is the SPVC
Société des Proprietaires Vinicoles de Cognac, formed in 1838 to challenge Martell, Hennessy and Otard Dupuy
48
Pierre-Antoine de Salignac of the SPVC (Cognac) had this modern idea regarding quality demarcation
Grading by age and quality
49
in 1878, this was France's largest vineyard
Cognac
50
When did Phylloxera strike the Charente?
1872
51
How did phylloxera affect Cognac value, how did producers respond
became an extremely scarce luxury good
Producers began using credit from financiers to build up their stocks and purchase brandy from growers
52
Who is Pierre-Marie Millardet
Produced a workhorse rootstock called 41B, chasselas x vitus berlandieri Planchon
Was the rootstock of Cognac until 1970s
53
After phylloxera, American rootstocks did not respond well to this kind of soil
Chalky soil
54
Why was France's first viticultural research station created in Cognac in 1889
To assist with replanting efforts after phylloxera
55
What year was Cognac AOC
1936
Regions created in 1938
Law penned in 1909 creating framework
56
Who created the star system and the XO designation in Cognac?
Hennessy
57
Which Cognac producer created VSOP Category?
Martell
58
This man took over Rémy Martin in 1924, preparing it to be a member of the "big four"
André Renaud
59
What year was Hennessy founded
1765
60
What year was Martell Founded
1715
61
What year was Rémy Martin founded
1724
62
What year was Courvoisier founded
1809
63
What year was Camus founded (cognac)
1863
64
Main innovator of the "early landed" style of Cognac, only produces XO cognac from old casks in the Grande Champagne
Delamain
65
What year was Pierre Ferrand founded, Who founded it
What is their Gin Brand
1989
Alexandre Gabriel
Citadelle
66
Who is the cellar master of Hennessy
Renaud Filloux de Gironde (eighth gen)
67
This Cognac producer has its own cooperage and makes a flagship Cognac "XO Cordon Bleu"
Sourced from Borderies and Fins Bois
Martell
68
Remy Martin historically is known for a richer style and is sourced from these regions of Cognac
Grande Champagne
Petite Champagne
69
Does Courvoisier have its own vines
No, they focus on contracted growers and distillers, focus on aging and blending
70
This cognac producer is the largest landholder in the Borderies
Camus
(Jean-Baptiste Camus)
71
Who was Gustav Klaebisch
Brother of Otto Klaebisch (Champagne Weinfuhrer)
supervised Cognac production. Both men born in Cognac, but their family left after WWI when their Cognac firm was seized by the state
72
Forerunner to the Bureau National Interprofessionel du Cognac created during WWII
Bureau de Repartition
Founded in part by Maurice Hennessy
Managed sales to Germany, supervising Klaebisch's quota system
73
In 1922, Martell and Hennessy tied their business together, but their agreement expired in this year.
What was the result of the dissolution of their partnership?
1947
BNIC exerted control over region
74
What year was the BNIC (Bureau National Interprofessionel du Cognac) established
1946
75
What are the trente glorieuses?
(Cognac)
Glorius thirty: From 1945-1973 (oil crisis)
Exponential sales in Cognac
1971 shipments surpassed pre phylloxera era for the first time
76
This firm purchased Courvoisier in the early 1960s allowing expansion into Britain
Hiram Walker
77
Domecq was an investor in this cognac firm
Lucien-Foucauld
(eventually courvoisier)
78
pernod ricard was an investor in this Cognac firm
Bisquit
79
Seagram was an investor in this cognac firm
Mumm
80
Distillers Company (large Scotch producer) was an investor in this Cognac firm
Hine
81
What year did Hennessy merge with Moet & Chandon?
1971
82
What year was the EU Common Market established? How did it affect sales in Cognac?
1957
Increased international sales, especially to Asia and by 1970, Hong Kong was the largest consumer per capita in the world
83
The OPEC oil shocks, beginning in 1973, caused declines in sales and saw record yields of _hl per ha
149 hl/ha
84
What did the BNIC do to try and mitigate the glut after the OPEC oil shock
Vine Pull scheme (1976)
Nearly half the region's production was diverted to industrial alcohol
85
Why did Courvoisier, Hennessy and Martell remove the term "Fine Champagne" from their labels in the 1970s?
They felt that Remys use of VSOP along with Fine Champagne label suggested that any other cognac style labeled with the champagnes, but without VSOP, was of lower quality
86
The director of Remy Martin, Andre Heriard-Dubreuil, resigned his presidency of the Syndicat des Exportateurs (group of 11 most important firms in cognac) to set up this rival group
Tradition and Quality
87
Who is Gerald Navarre
former brewer from Hoegaarden who modernized Hennessy in the 80s
88
in 1988, Martell was purchased by this company
Seagram, then sold to Pernod Ricard
89
In 1994, Pedro Domecq purchased the Courvoisier label becoming this
Allied Domecq
90
In 2005, Pernod Ricard purchased Allied Domecq, Which sold the Courvoisier brand to this label
Jim Beam
91
What is a réserve de Gestation, introduced at the turn of the century by the BNIC
only allowed to be sold when it reaches the VSOP level of aging (four years)
92
What is a réserve climatique
brandy kept in stainless steel that can be used only in years when yields aren't met
93
What is the main purpose of the BNIC?
(Bureau National Interprofessionel du Cognac)
A Moderating body, working to elevate the region
94
These three annual events are organized by the BNIC to elevate and promote Cognac
La Part des Anges
International Cognac Summit
(The Virtual) Cognac Connection *in response to COVID 19
95
Largest market for Cognac globally
1. United States
2. China
3. Singapore
4. UK
96
Minimum Planting Density for Cognac
Minimum Vine spacing for Cognac
2,200 vines per hectare
3.5 meters between rows
97
What is Balzac
The grape the cognac region was initially planted with
98
In the 19th Century, Balzac and Colombard were replaced by this grape in Cognac
Folle Blanche
(Gros Plant)
99
After phylloxera, this grape replaced Folle Blanche in Cognac
Ugni Blanc
(today, 98% of the region is planted to it)
100
Folignan, limited to 10% of any Cognac blend, is a crossing of these grapes
Folle Blanche x Ugni Blanc
101
Main Grapes other than Ugni Blanc used for Cognac production
Colombard
Folle Blanche
Montils
Semillon
Folignan
102
These varieties are allowed in Cognac production until the 2020 harvest as long as grapes were planted before September 18, 2005
Jurancon Blanc
Meslier-St-Francois
Sélect
103
Max yields for Cognac
16 hl per ha of distillate (pure alcohol)
(high!)
104
This year in Cognac saw heat waves and resulted in apple aromas in distillate
1989
105
Growers in Cognac limit fruit buds to this _ per ha
60,000
(Up to 80,000 are permitted)
106
Training system in Cognac
Double Guyot (Assist with mechanization)
107
Common press used in Cognac
Traditional horizontal basket press
(or modern pneumatic presses)
80% yields
108
Cognac fermentation must be rapid and warm,
in 100-200 hl tanks, lasting this amount of time
4-8 days
109
What risk does one run with cool temperature ferments in Cognac
overlap of primary and malolactic fermentation, creating acetic acid in the wine
Must have selected yeasts, temperature controls and nitrogen when needed
110
Is sulfur dioxide allowed in the vinification of Cognac base wines?
NO
(its usage can create acetal, which smells like a hospital)
Natural acid in grapes helps keep things stable
111
Producers of Cognac must distill the base wine of before malolactic fermentation. T/F
Yes
112
Chaudière d’eau-de-vie:
(Alembic Charentais)
Literally “spirit boiler.” Alternative name for an alembic Charentais still.
113
Première chauffe:
(Alembic Charentais)
First distillation in Cognac, which turns the base wine into brouillis.
114
Brouillis:
(Alembic Charentais)
Result of the first distillation.
115
Bonne chauffe:
(Alembic Charentais)
Second distillation, which takes the brouillis and turns it into young, unaged Cognac.
116
Cucurbite:
(Alembic Charentais)
Chamber that holds the brouillis for heating.
117
Cône tronqué:
(Alembic Charentais)
Literally “truncated cone.” Sits on top of the cucurbite and provides space for the vapors to expand.
118
Chapiteau:
(Alembic Charentais)
Chamber that sits atop the cône tronqué and captures the vapors. Named for its resemblance to a circus tent.
119
Bec:
(Alembic Charentais)
Copper tubing that sits atop the cucurbite and directs vapors into the condenser.
120
Col de cygne:
(Alembic Charentais)
Literally “swan’s neck.” Curved copper pipe that guides the vapor from the chapiteau to the chauffe-vin.
121
Chauffe-vin (réchauffe-vin):
(Alembic Charentais)
Vessel filled with base wine through which the col de cygne passes, allowing the vapors to heat the wine before it enters the cucurbite.
122
Serpentin:
(Alembic Charentais)
Device used as a condenser, consisting of five large copper coils immersed in water and fed vapor by the col de cygne.
123
Bassiot:
(Alembic Charentais)
Cylindrical tub that holds the water and the serpentin.
124
Têtes:
(Alembic Charentais)
Literally “heads.” First vapors to come through a still. Typically rich in undesirable compounds like methanol, acetone, acetaldehyde, and acetate.
125
Coeur:
(Alembic Charentais)
Literally “heart.” The part of the distillation containing the ethanol that will become Cognac. Mostly free of undesirable compounds.
126
Maître de chai:
(Cognac)
Cellar master
127
Coupe:
(Alembic Charentais)
Literally “cut.” Separates the coeur from the secondes, determined by the maître de chai.
128
Secondes:
(Alembic Charentais)
Second cut, or the distillate that comes after the coeur. Contains valuable alcohol and is typically redistilled with the next brouillis.
129
Queues:
(Alembic Charentais)
Literally “tails.” Final liquid to come out of a still after the secondes. Typically discarded since it contains little alcohol and few desirable flavors.
130
What is a bouilleur de cru
(Cognac)
grower-distiller
Like a RM in Champagne
131
brouilleur de profession:
(Cognac)
professional distiller, who purchases wine, distills it, and then sells the resulting brandy.
132
Why is the chapiteau limited to a tenth of the volume of a still?
If the still is too large, the resulting spirit can be too neutral in character
133
Martell does not use this part of an alembic charentais because of the risk of overheating and oxidizing the base wine
Chauffe-Vin
134
The Bassiot snakes down into the water of an alembic charentais at this many turns/meter
five
135
Why is copper used for an alembic charentais
fixes fatty acids in the wine, creating a hazy solid that can be filtered out through the first distillation
136
In 1974, the size of a copper still was averaging this many hl
16
in the 18th and 19th centuries, they only held three and were fired with wood
137
The advent of Gas heating in the late 20th century allowed the modern Alembic Charentais to expand to this hl
25
138
Are steam or electricity allowed for Cognac?
No, must be distilled over open flame
139
What is rimé
the term for a burnt flavor that is avoided in cognac production by using brick lined furnaces
140
Legally, stills for the premiere chauffe can be built to hold this many hl, but may be filled with only this many hl of base wine
140hl with a 5% tolerance
120 hl
141
Most stills in Cognac are built to the specifications of this distillation
Bonne Chauffe (second)
allows for still capacity of up to 30hl with 5% tolerance, but limits fill volume to max 25hl of brouillis
142
Benefit of using a smaller still in cognac
preserves individual character of brandy, the larger, the more neutral the spirit
143
The premier Chauffe yields a brouillis of this abv
26-32% abv
144
The brouillis is drawn off at this temperature
13-15 degrees celsius
145
Why add lees in the premier chauffe of Cognac production?
Can add fatty acids, contributing roundness and depth of flavor to the finished Cognac
146
Remy Martin style of cognac is lighter or richer?
Richer, with lees and oak aging
147
These producers of the big four focus on a more delicate character
Hennessy and Martell.
No lees
148
After the bonne chauffe in cognac production, the max abv is this
72.4%
149
The coeur of cognac production is drawn off at this temp
17-20 degrees celsius
150
When the Maitre de Chai makes the Coupe to separate the coeur from the secondes, it is typically made around this % abv
60%
A higher abv avoids licorice flavors, but the higher the temp, the more neutral the spirit is
151
Cognac must be aged in this oak
French
typically Limousin or Troncais
152
What is sessile Oak?
from Quercus petraea, stalkless acorns
153
What is Pedunculate Oak
Quercus robur, stalked or pedunculate acorns
154
Troncais oak is this kind of oak: Sessile or Pedunculate
Sessile, from tall, old trees
Fine grained, one mm
155
***Limousin oak is pedunculate or Sessile
Pedunculate
wider grained of three to four mm
Unsuitable for cheap cognac due to oxidation and tannin absorption
***Preferred style for long aged brandies
156
Why are chais of cognac on the charente river
Take advantage of Humidity
creates rounded character and a mellower style
157
By the fifth year of cognac aging, this % of tannin and lignin from the barrel is absorbed
10% of lignin
20% of tannins
158
In cognac aging, At 10 years old, alcohol loss from evaporation has been about this % abv per year
1%
159
Around 20 years old, cognac develops a rancio flavor. What causes that?
Oxidation of fatty acids in the brandy, rich and luscious feeling on palate
160
After 50 years, cognac is at an alcoholic strength of this % abv
46%
161
Why would a maitre de chai transfer cognac from a barrel to 25L bonbonnes?
stops the aging process, only for the finest rare and precious brandies
162
What is the paradis of a chai in cognac?
The heart of a cognac chai, where the best brandies are kept
163
Cognacs that are designated for 50 years of age or more are not placed in this kind of barrel
New, in old barrel from the start
164
Vintage cognac was banned by the BNIC from these years
1962-1987
165
Producers of Vintage cognac (rare)
Hine
Delamain
166
This is used to dilute cognac to 40% abv or higher, has to happen slowly in stages of months
Petites Eaux (low strength brandy diluted to 15% abv)
demineralized water
167
Why is cognac chilled to minus 9 degrees celsius and filtered following dilution?
To ensure it won't throw sediment
168
What is Boisé?
A permitted additive in Cognac
boiling oak chips in dark syrupthat can create the impression of greater oak aging
Added during the early stages of maturation, regardless of hte quality of brandy
169
Who wrote "The Bon Vivant's Companion"
Jerry Thomas (1862)
describes brandy cocktails
170
Brandy cocktails
Japanese Cocktail
Pousse l'Amour
Brandy Crusta (precursor to sidecar)
171
Who is Stanley Clisby Arthur
Wrote Famous New Orleans Drinks and How to Mix Em (1937)
Promoted Sazerac mythology originating in pre civil war new orleans, based on Sazerac de Forge and Fils Cognac
172
Why did rye replace Cognac as the preferred cocktail base of americans?
Phylloxera destroyed vineyards
173
These bars began serving old cognac based drinks in the 90s
New York's Angel's Share
London's Dick's Bar
San Francisco's Absinthe
174
Bottlings of Cognac aimed at the cocktail Market
Hines H by Hine VSOP
Pierre Ferrand Original Formula 1840 ***
175
In 2009, the BNIC settled on this glass as ideal for cognac tasting
Tulip glass, stemmed preferred
176
Ideal serving temperature for cognac
18 degrees celsius 64 degrees fahrenheit
177
this can enhance the flavors of a cognac, especially for rare cask-strength or more intense bottlings
Adding ice for dilution
178
XXO Cognac:
14 years youngest Cognac in blend
