Cognac & Armagnac

Question 1

How many permitted grape varieties are there in Cognac?

Answer 1

6

Question 2

What is the most common grape variety in Cognac?

Answer 2

Ugni Blanc

Question 3

How many permitted grape varieties are there in Armagnac?

Answer 3

10

Question 4

What are the most important grape varieties in Armagnac?

Answer 4

Ugni Blanc, Baco, Folle Blanche, Colombard.

Question 5

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

Answer 5

31st March

Question 6

What date is the start of a new Compte?

Answer 6

1st April

Question 7

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

Answer 7

72.4% ABV

Question 8

Wines distilled earlier in the season have what qualities?

Answer 8

Brighter and crisper. Apple aromas and lean texture.

Question 9

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

Answer 9

140HL (120HL max fill)

Question 10

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

Answer 10

30HL (25HL max fill)

Question 11

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

Answer 11

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.

Question 12

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

Answer 12

7% and 12% abv respectively.

Question 13

What aromas do Baco grapes bring to Armagnac?

Answer 13

Earthy, dried figs and dried prunes.

Question 14

Are Baco grapes permitted in Cognac?

Answer 14

No.

Question 15

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

Answer 15

17

Question 16

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

Answer 16

Compte 2

Question 17

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

Answer 17

Compte 4

Question 18

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

Answer 18

Compte 6

Question 19

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

Answer 19

Compte 10

Question 20

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

Answer 20

Compte 14

Question 21

What is a “Faible”?

Answer 21

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.

Question 22

Why are screw presses not permitted in Cognac?

Answer 22

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.

Question 23

Is the use of an Alembic Armagnacais compulsory in Armagnac?

Answer 23

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

Question 24

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

Answer 24

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.

Question 25

What are the "brouilles" in Cognac distillation?

Answer 25

The low wines collected from the Premeire Chauffe.

Question 26

What heating method is mandated under the Cognac AOC?

Answer 26

Direct heating.

Question 27

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

Answer 27

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

Question 28

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

Answer 28

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.

Question 29

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

Answer 29

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.

Question 30

Name the 3 sub regions of Armagnac.

Answer 30

Bas Armagnac, Haut Armagnac and Armagnac Tenareze

Question 30

IS SO2 permitted in wines in Cognac?

Answer 30

Only after the end of fermentation.

Question 30

Name the 6 sub regions of Cognac.

Answer 30

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

Question 31

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

Answer 31

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

Question 32

What is the maturation stipulation for Blanche Armagnac?

Answer 32

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

Question 33

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

Answer 33

Richer, more mouth filling and more dried raisin aromas.

Question 34

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

Answer 34

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.

Question 35

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

Answer 35

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.

Question 36

What is a Coupe?

Answer 36

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