Cognac/ armangac Flashcards

Question

Name the 3 sub- regions of Armagnac?

Answer 1

Bas- Armagnac, Haut- Armagnac, Terareze

Answer 2

A pot still made of copper used to distill cognac.

Answer 3

Cognac: Borderies, Grande Champagne, Petite Champagne Armagnac: Bas Armagnac Calvados: Pays D' Auge

Answer 4

Ugni Blanc (St Emillion or Trebbiano)

Answer 5

Cognac: VS= 3 yrs, VSOP= 4 yrs, Napolean & XO= 5 yrs Armagnac: *** or VS= 2 yrs, VSOP= 5 yrs, XO= 6 yrs, Hors D' Auge= 10+

Answer 6

With sufficient rainfall and an average annual temperature of about 13°C (55 ºF), the Cognac region has the perfect climate for producing high quality wines. This special microclimate certainly contributes to the the pleasant elegance and refined charm of the Cognac art de vivre as it is sometimes described.

Answer 7

n the heart of the region are the cities of Jarnac, Segonzac and Cognac, which gave its name to the renowned eau-de-vie. Cognac lies 465 km from Paris, 120 km from Bordeaux, and 100 km from La Rochelle. The region includes many places worth a visit such as Angoulême, Saintes, Rochefort, Royan, and the islands of Ré (nicknamed “Ré la blanche”) and Oléron (called “Oléron la lumineuse”).

Answer 8

Taking together all the growing areas, the Cognac Delimited Region comprises about 6 200 vineyards that produce Charentes white wine used in the production of Cognac. The variety most widely planted is Ugni Blanc (although Folle Blanche and Colombard are also found). This late maturing variety has a good resistance to "grey mould" and produces a wine with two essential features: a high acidity level and, generally speaking, a low alcohol content. Since the phylloxera plague suffered at the end of the 19th century, all the varieties used have been grafted onto various vinestocks according to the type of soil.

Answer 9

On average, vines are planted 3 meters apart. All types of pruning are permitted. The most commonly used is the "Double Guyot" method. Some harvesters continue to harvest by hand, but the great majority now use a harvesting machine. These machines have existed for about 30 years and are perfectly suited to the needs of the region's growers. Harvesting may begin as soon as the grape reaches maturity, generally at the beginning of October and conclude at the end of the month.

Answer 10

The grapes are pressed immediately after harvesting in traditional basket plate presses or pneumatic bladder presses. The use of continuous presses are forbidden. Fermentation of the juice follows immediately. Chaptalisation (the addition of sugar) is forbidden by law. Pressing and fermentation are closely supervised, as they have a determining influence on the final quality of the eau-de-vie.

Answer 11

The distillation method has not changed since the birth of Cognac. The special Charentais copper stills “à repasse” that were used then are still in use today. Cognac distillation is performed in a two-stage process: - Stage one: a first distillate is obtained, referred to as "brouillis", with an alcohol volume of 28 to 32%. - Stage two: The "brouillis" is returned to the boiler for a second heating, known as "la bonne chauffe".

Answer 12

Alcohol is a product of the fermentation of sugars, found in its natural form in fruit as fructose and glucose. Alcohol is also associated to many other components and must therefore be isolated from them. This operation is performed by distillation. The principle of distillation is based on the volatility differences of these components. In a distilled eau-de-vie we only find those volatile substances that make up the main features of the bouquet.

Answer 13

Distillation is carried out in two “chauffes”, that is, in two separate heatings, using a special Charentais copper still. It is made of a uniquely shaped boiler heated on a naked flame topped by a still-head in the shape of a turban, an olive, or an onion, and prolonged by a swan-neck tube that turns into a coil and passes through a cooling tank referred to as “the pipe”.

Answer 14

Unfiltered wine is poured into the boiler and brought to the boil. Alcohol vapours are freed and collected in the still-head. They then enter the swan-neck and continue into the coil. Upon contact with the coolant, they condense, forming a liquid known as “brouillis”. This slightly cloudy liquid with an alcohol content of 28 to 32 % alcohol is returned to the boiler for a second distillation, known as the “bonne chauffe”. For this second heating, the boiler capacity must not exceed 30 hectoliters, and the load volume is limited to 25 hectolitres. The master distiller must then carry out the delicate operation known as “cutting” or “la coupe”: the first vapours that arrive, called “the heads”, have the highest alcohol content, and are separated from the rest. Then comes “the heart”, a clear spirit that will produce Cognac. Afterwords the distiller gets rid of “the second cut” when the alcoholometer registers 60%. And finally he eliminates the tails. The “heads” and “second cuts” are redistilled with the next batch of wine or “brouillis”. The success of the distilling cycle, which lasts about 24 hours, lies in the constant supervision it requires and in the extensive experience of the master distiller, who may also intervene in the distillation techniques (proportion of fine lees, recycling of “tails” in batches of wine or “brouillis”, temperature curves…), thus conferring Cognac facets of his personality.

Answer 15

An eau-de-vie only becomes Cognac following slow ageing in oak casks whose wood has been selected because of its natural properties and its ability to transfer them to the spirit. The contact with the wood will give each eau-de-vie its unique colour and bouquet, without which it could not receive the Cognac appellation.

Answer 16

Cognac ages exclusively in oak casks traditionally from the Tronçais and Limousin forests – Quersus pedunculata and Quersus sessiliflora, respectively – depending on the producer and style. These two varieties of oak were selected because of their hardness, porosity and extractive characteristics. The Tronçais forest, in Allier, provides softer, finely grained wood, which is particularly porous to alcohol. The Limousin forest produces medium grained wood, harder and even more porous. The tanins in Tronçais oak are famous for their softness, whereas those in Limousin oak are known for the power and balance they communicate to Cognac. An eau-de-vie will extract more tanins when it is aged in casks made with Limousin oak.

Answer 17

Cask making suffers no improvisation. The “merrains” or boards used to make each cask are culled between the heartwood and sapwood of oak trees that are over 100 years old. Then they must be split in order to respect the wood’s grain, and stacked in the open air for about three years where they can lose their sap and the wood’s bitter flavours. Following this long curing period, the boards are shaped into curved staves. The coopers can now start their work. They hoop the staves over and around a fire made with wood shavings and oak pieces. The wood is repeatedly moistened and heated to bend the staves into shape giving out an unforgettable smell of freshly baked bread. How much the wood is charred in this process called “bousinage” – barrel toasting –will strongly influence the characteristics of the eau-de-vie in the cask. During the heating period, a wire rope placed around the base of the cask is progressively tightened in order to bring the staves closer together, and finally join them without any need for nails or glue After the finishing touches, the cask must pass several solidity and boiling water tests to detect possible leaks. Some coopers sign their “master pieces” to demonstrate their full commitment to their work.

Answer 18

The long work of maturing Cognac, which may at times last decades, is made possible thanks to the wood’s porosity. It allows indirect contact between the spirit in the casks and the air outside. This way, the substances extracted by the Cognac from the wood, known as “dry extracts”, alter the Cognac’s physical appearance, giving it a colour ranging from golden yellow to fiery brown. With time, the transfer of the natural characteristics of the oak gradually produces «rancio» aromas and develops the bouquet of Cognac.

Answer 19

Ageing is essential for an eau-de-vie to be sold as Cognac. It takes place in casks that hold between 270 to 450 litres of spirit. The natural humidity of the cellars in which the casks are stored, with its influence on evaporation, is one of the determining factors in the ageing process. When humidity, dryness and temperature are in balance, the spirit becomes mellow and ages harmoniously. This evolution in the ageing process is made up of three basic stages: extraction, hydrolysis, and oxidation. - Extraction: The new eau-de-vie is stored in new casks where it dissolves the wood’s extractable substances and acquires a golden yellow colour. Part of the volatile components are eliminated...Eaux-de-vie undergo an evolution in terms of colour (they progressively pass from being colourless to a marked yellow colour), flavour and bouquet (aroma of oak with a hint of vanilla). - Hydrolysis: This is a transitory stage that precedes an important evolution of the spirit’s organoleptic characteristics. The eau-de-vie is about to “digest the wood”. Its colour tends to darken. - Oxidation: The taste softens, the notes of steamed oak disappear and give way to floral aromas with hints of vanilla, the colour deepens. With the years, the eau-de-vie becomes increasingly mellow, the bouquet grows richer, and the “rancio” flavour appears.

Answer 20

The oldest Cognacs are usually kept away from the other cellars, in a dark cellar known as “the Paradise”. Once they have reached maturity, the Master Blender decides to end their ageing process and places them first into very old casks and then into large glass containers called “demijohns”, where they may rest for many decades with no air contact.

Answer 21

While Cognac is ageing in casks, absorbing the best of the oak and developing its most exquisite flavours, it is in contact with the air and gradually loses some of its alcohol and some volume, but without excess. This natural evaporation is poetically referred to as “The Angel’s Share”. It is the equivalent of more than twenty million bottles per year that disappear into the atmosphere: a high price that Cognac producers do not hesitate to pay in their quest for perfection. These alcohol vapours feed a microscopic fungus known as “torula compniacensis” that covers and blackens the stone walls of the cellars, giving them their characteristic colour.

Answer 22

The Master Blender buys eaux-de-vie and follows their development from the moment they come out of the pot stills. He monitors their ageing, tastes them regularly, and decides whether it is time to change them from one oak cask or from a chai – ageing warehouse – to another so they become rounder or dryer. It is also he who progressively adds distilled or demineralized water to the eau-de-vie in order to slowly reach the desired alcohol content for its release into the market. Cognac’s minimum alcohol content must be 40%. This delicate operation is referred to as "reduction". This task requires an extensive experience and allows each Master Blender to fine-tune the product's quality. By creating a blend of the various eaux-de-vie, combining different ages andThe work of the master blender requires extensive experience. It allows each Cognac House to control the quality of its spirit. By blending eaux-de-vie of different ages and from different crus, the master blender creates genuine harmonies, like a painter or a musician. This patient craftsmanship will allow each consumer to recognize and appreciate the Cognac he/she loves. Making Cognac is the work of the Master Blender. Like the “master nose” and his perfumes, the Cognac Master Blender (Maître de Chai) subtly blends together eaux-de-vie of different ages and from different crus. Rigorously, with experience and intuition, he strives to achieve consistency in his blends and loyalty among the followers of his House.

Answer 23

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

Answer 24

In descending order of quality, the six defined regions of production are Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires (Bois à Terroirs)

Answer 25

does not indicate sparkling wine; rather it is a reflection of the word’s etymological origin—a derivation of the Latin word for “plain”—and a similarity in soil. Grande Champagne and Petite Champagne have a high percentage of soft chalk, the preferred soil for Cognac, whereas the outlying appellations have higher proportions of hard limestone, sand and clay.

Answer 26

Département: Charente-Maritime, Charente, and small portions of Dordogne and Deux-Sèvres Geographical Designations (added in 1938): Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, Bois Ordinaires (Bois à Terroirs) Encépagement: Colombard, Folle Blanche, Montils, Sémillon, Ugni Blanc; plus a max. 10% Folignan (Folle Blanche x Ugni Blanc) Jurançon Blanc, Meslier-St-François, and Sélect are permitted through the 2020 harvest if planted prior to September 18, 2005 Minimum Alcohol: 40% Base Wine Requirements: Base wines must contain 7-12% alcohol. Base wines may not be chaptalized. The use of sulfur dioxide is prohibited during fermentation Distillation Procedures: Base wines must be distilled twice in a copper Charentais pot still. For distillation, the copper boiler must be heated over an open flame. The still used for the first distillation must not exceed a capacity of 140 hl (5% tolerance), with a volume of base wine not exceeding 120 hl The still used to distill the bonne chauffe must not exceed a capacity of 30 hl (5% tolerance), with a volume of spirit not exceeding 25 hl. After the second distillation, the spirits must not contain more than 72.4% alcohol. Distillation must be completed by March 31 of the year following the harvest Authorized Additives: Sugar, Caramel, and Oak Chips may be used for final adjustment and colouring. Distilled and de-mineralized water may be added to reduce alcohol prior to bottling Aging Requirements: Prior to release, Cognac must be aged in oak casks for a min. 2 years (from April 1 of the year following the harvest) Age Indications: All below age indications refer to the youngest Cognac in the blend. VS / *** / de Luxe / Grand Choix / Surchoix: min. 2 years old, Supérieur: min. 3 years old, VO / VSOP / Réserve: min. 4 years old, VVSOP / Grande Réserve: min. 5 years old, XO / Napoléon / Extra / Royal / Très Vieux / Vieille Réserve: min. 6 years old (As of 2018 "XO" will indicate Cognac aged for a min. 10 years -- the original deadline of 2016 was protested to ensure consistency of stocks.) Additional Label Terminology: "Fine Champagne": min. 50% eaux-de-vie sourced from Grande Champagne, with the remainder sourced from Petite Champagne Subzone: if labeled by a subzone of production (i.e. "Grande Champagne"), 100% of the eaux-de-vie must originate in the stated sub zone "Fine": this term may be applied to either Grande Champagne or Petite Champagne ("Grande Fine Champagne" and "Petite Fine Champagne") but it does not provide any additional information Vintage: if a Cognac carries a vintage date, the vintage indicates year of harvest, not year of distillation Minimum Planting Density: 2,200 vines per hectare Maximum Vine Spacing: 3.5 meters between rows Maximum Yield: 16 hectoliters of pure alcohol per hectare Primary Soil Types: Grande and Petite Champagne: Limestone and soft chalk Fins Bois: "groies" (hard red limestone) and clay Bons Bois and Bois Ordinaires: Sand AOC Established: 1936 (Cognac delimited area of production first established in 1909)

Answer 27

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.

Answer 28

Folle Blanche, Colombard, and other varieties are permitted but rare.

Answer 29

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.

Answer 30

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

Answer 31

may give an designation of age: VS (“Very Special”) or *** indicates at least two years in cask, VSOP (“Very Special, or Superior, Old Pale”) indicates at least four years in cask, and 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). 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. As Cognac is often a blend of vintages, the above designations refer to the age of the youngest eau-de-vie in the blend. Vintage Cognacs, while now legal, are rare. Cognac may be labeled under an individual region, such as Grande Champagne, provided 100% of the eau-de-vie originated in the named area.

Answer 32

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

Answer 33

Since 3rd: wine in Cognac 􀂃16th: excess wine distilled. 􀂃17th-18th: Champagne+Borderies area converted to spirit due to hi Dutch demand + growing Cognac reputation esp. in UK. 19th: Martell + Hennessy establish themselves as major players 1871: phylloxera outbreak => whisky took over UK market􀂃 20th: USA+Asia supported devt post-war / UK sales down from 70s / Asia then bust => reduction of Cognac vineyards Recent recover thanks to Asia Pacific where Cognac is used in cocktails like Alizé.

Answer 34

North of Bordeaux and either side of Charente river with 6 vine growing areas (usually chalkier -> better for drainage & ripening) 1. Grande Champagne (chalk)=> jasmine + lime blossom + 2. Petite Champagne (chalk)=> suitable for long oak maturation 3. Borderies (clay) => heavier + violet 4. Fins bois (clay + chalk) => grapey fruitiness 40% prod 5. Bons bois (heavy clay) 6. Bois ordinaries (light & sandy)

Answer 35

8 grapes allowed but 3 main grapes by far: 1. Ugni blanc: 95% pltgs; good acidity; floral spicy + patisserie notes in eau de vie 2. Folle blanche: supple weight+fruitiness+flower (violet & anglica). 3. Colombard: racier & aromatic 􀂃 Harvest: October. The colder the year, the better. Chaptalisation forbidden 􀂃 Winemaking: gentle pressing -> fermentation w no SO2 to alcohol wine (8-10% abv) and hi acidity -> lees sitting + MLF 􀂃 Lees/no lees a. Rémy method: ageing wine on lees before distillation for better longer ageing and softer mouthfeel. b. Martell method: no lees from quicker maturing crus e.g. Borderies.

Answer 36

AC -> all Cognac to be distilled by 31st March H+1 in Charentais stills made of copper – all uniform size & shape 􀂃 Charentais still distillation: a. Wine heated in still b. Alcohol vapours rise through head (chapiteau) and then col de cygne then through a chauffe-vin c. Alcohol coils around in condenser and collected in receiving cask Brouillis = 1st pass distillate. Brouillis redistilled (bonne chauffe) and divided into tetes, Coeur (new spirit), secondes & queues (both redistilled). 􀂃 Heart usually collected at 58-60%abv 􀂃 Key influences: 1. The cut 2. The shape of the head (olive/onion) 3. Speed (slower = better i.e. congeners+reflux) 4. Secondes 􀂃 Secondes management: a. Martell: use of secondes in wine for lighter alcohol with more abv. b. Other: use of secondes in brouillis for a deeper richer eau de vie c. Hennessy: 50/50

Answer 37

2 types of 350-400l barrels: Limousin for quicker extraction Troncais for longer maturation (tighter grained) 􀂃 3 steps: 1. 6-12mths; ageing in new barrels -> colour fixing & tannins 2. Further maturation in old barrels -> slow oxidation + integration + concentration of flavours 3. 20 yrs+: dried fruit, forest floor, rancio 􀂃 Conditions: moist, humid for rounder but less volume/strength or dry for less flavours but more abv

Answer 38

- Collection at 70% abv - 􀂃Slow reduction via demineralised water or faibles (15% old Cognac + water) - 􀂃Bottled at 40%abv

Answer 39

Key element to achieve & maintain style. Fine Champagne = min 50% Grande + Petite Champagne

Answer 40

- VS/*** Cognac: 2 years - 􀂃VSOP Cognac: 4 years youngest age - 􀂃XO/Napoleon: 6 years youngest age 􀂃 1. Hennessy (LVMH) #1 w 5m cs/yr 2. 􀂃Rémy Martin (RM) / Martell (Pernod Ricard) #2/3 w 2m cs/yr 3. 􀂃Courvoisier (Beam) #4 w 1.5m cs/yr

Answer 41

Gold/Amber – Fruits, floral, spices, earthiness and nuts – Light to full bodied.

Answer 42

􀂃15th: first French Brandy = Armagnac. 􀂃17th: Armagnac supplying the Dutch 􀂃18th: 􀃔 of exports but good local reputation 􀂃19th: intro of Armagnacais alembic for differentiation vs. Cognac 􀂃20th: recovery post 1945 but smaller industry vs. Cognac (18,000hl)

Answer 43

South of Bordeaux and Garonne river with 3 vine growing Crus areas: 1. Bas-Armagnac: sand, chalk & boulbens (stones) -> elegant & aromatic with prune flavours 2. Tenareze: warmer, chalky -> round & complex. Fiery when young 3. Haut Armagnac: lightest style. Less important region

Answer 44

12 grapes allowed but key 4 are: 1. Ugni blanc: floral lift – 50% of prod 2. Baco 22A for fruitiness + weight – 40% of prod 3. Colombard for light perfume 4. Folle blanche: richness & scent Warmer region=> base wine higher in abv (8-11%) + lower acidity

Answer 45

AC -> all Armagnac to be distilled by 31st March H+1 in Armagnacais stills & distillate must be 52% to 72%abv 􀂃 Armagnacais single column still patented by Verdier (1818) with 2 chambers: (pre-heater + condenser) & baffled column i.e. heating chamber + perforated plates 1. Low strength wine fills up pre-heater and gets warm by coil inside it. 2. Warm wine transferred from top of pre-heater to heating chamber (i.e. baffled column) 3. Heat at bottom of baffled column vaporises alcohol which is transferred back into 1st column’s coil & collected at bottom of condenser

Answer 46

- 3 types of 350-400l barrels: Limousin for quicker extraction / Alsace / Monlezun for hi tannins & earthy flavours 􀂃 - 6-12mths; ageing in new barrels -> colour fixing & tannins 􀂃 - Low abv, densely flavoured Armagnacs aged more slowly vs. Cognac => less reduction needed if aged enough

Answer 47

``` Sgle vineyard & vintages do exist (≠Cognac). Year starts 1st April 􀂃 VS/*** Armagnac: 1 year ageing 􀂃VSOP Armagnac: 4 year ageing 􀂃XO Armagnac: 5 year ageing ```

Answer 48

- Amber colour - 􀂃Fruity aromas (plums to dried fruits) - 􀂃More full bodied vs. Cognac with medium to long finish

Answer 49

Uni Blanc, Colombard, Folle Blanche, Sémillon, Montils, Folignan (10% max).

Answer 50

Screw Presses, must enrichment and the use of 50, are prohibited

Answer 51

Cognac must be aged in oak containers for a minimum of two years. Producers may use Cognac- infused oak chips, caramel and sweeteners in very limited quantities. The age of a spirit is measured from 1 April following the vintage. The time between distillation and 31 March is not included. Therefore, a cognac made from grapes harvested in 2010 became one year old on 1 April 2012.

Answer 52

- If a cru name appears on the label 100 per cent of the spirit must come from grapes grown in that cru. - Fine Champagne- This is a blend of spirits from Grande Champagne (minimum 50 per cent) and Petit Champagne - *** (3 Star) or VS (Very Special)- The Youngest Spirit in the blend is at least two years old. - VSOP (Very Superior Old Pale), Reserve- The youngest spirit in the blend is at least four years old. - Napoleon, XO (Extra Old), Extra, Hors d'Age- The youngest eau- de- vie in the blend is at least six years old. In 2016 the law is due to change and the minimum age requirement for these spirits will rise to 10 years old.

Answer 53

Ten varieties permitted, of which the most important are Baco, Colombard, Folle Blanche and Ugni Blanc

Answer 54

Must enrichment and the use of SO2 are prohibited.

Answer 55

Armagnac can either be double distilled in a pot still (identical to those used in Cognac) or in a continuous single column still called the alambic Armagnacais, which has a maximum of 17 plates. The new make spirit must be between 52 and 72.4% abv.

Answer 56

With the exception of Blanche Armagnac, which must be stored in inert containers, Armagnac must be aged in oak containers for a minimum of one year. Producers may use infused oak chips and sweeteners in very limited quantities. The age of a spirit is measured from 1st April following the vintage

Answer 57

- Blanche: unnamed Armagnac - *** (3 star) or VS (Very Special)- The youngest spirit in the blend is at least one year old. - VSOP (Very Superior Old Pale)- The youngest spirit in the blend is at least 4 years old. - Napoleon- The youngest spirit in the blend is at least six years old. - Hors d'Age, XO (Extra Old)- The youngest eau-de-vie in the blend is at least 10 years old. - Age Indicated- The youngest spirit in the blend is the age stated on the label - Vintages- All spirits must come from the stated year and must be at least 10 years old.

Answer 58

The oldest of the great Cognac houses. 300 years of passion and precision passed down through the Martell family. From generation to generation, a celebration of French Art de Vivre, treasuring the beauty and pleasure of every moment. A rich history honouring craft and taste, with Martell cognacs enjoyed and cherished for three centuries - from regal coronations to Hollywood films, intrepid polar expeditions to royal weddings, and far beyond.

Answer 59

The days of the cliché cognac drinker being reserved to cigar smokers sat in front of an open fire are long gone! Yes, certain cognacs do suit the aromas of a good cigar, but cognac can be drunk anywhere and in a variety of ways. Cognac may be drunk neat, with ice or diluted with a little water. At Martell, we do not recommend warming cognac as it brings out the alcohol too strongly and releases the aromas too quickly. A tulip glass, rather than a balloon glass, is also recommended since it assures a much better appreciation of the entire aromatic range of the cognac.

Answer 60

Martell Cordon Bleu is the cognac for true connoisseurs and has acquired legendary status since its creation by Edouard Martell in 1912. Its distinctive taste, characterised by a predominance of eaux-de-vie from the Borderies, and its timeless bottle design make it a classic, unequalled in the world of cognac

Answer 61

1. Trebbiano Toscano (known as Ugni Blanc “ooo-nee blonk” in France) 2. Folle Blanche 3. Colombard

Answer 62

Ugni Blanc makes up 98% of the region’s 196,000 acres (79,600 hectares) and is blended occassionally with Folle Blanche or Colombard. Winegrowers also have the possibility of using up to 10% of other grape varieties too, which include the rare varieties of Folignan, Jurançon blanc, Meslier St-François, Montils, or Semillon.

Answer 63

Prior to becoming Cognac the brandy, the white grapes are fermented into wine. Because the region is so cool, Trebbiano grapes produce very acidic grapes with low levels of sweetness, which means the wines are very tart with low levels of alcohol (7–9% ABV). One peculiarity of this type of winemaking is that Cognac producers are forbidden to chaptalize (add sugar) or add sulfur to their wines; this ensures that the base wine is pure, without additives that may affect the distillation. After the alcoholic fermentation is complete, the wines also undergo a process called malolactic fermentation. Malolactic fermentation is a process where tart malic acid in wine is converted to creamier tasting lactic acid. The process also slightly reduces the acidity of Cognac based wines.

Answer 64

Continuous distillation (how gin and vodka are made) is prohibited in the production of Cognac. Instead, producers abide by the long-established method of double-distillation with a special kind of alambic pot still called a “Charentais” copper still. The distillation starts the 1st of November and is required to be completed before the 31st of March. Cognac’s aging then begins on the 1st of April following the harvest. From this date we count the age of the Cognac (save for vintage Cognac, which is labeled the date of the harvest). The spirit that then emerges is referred to by the French as eau-de-vie (“oh duh vee”), or “water of life,” and has a maximum alcohol content of 72.4% ABV (148.4 proof). At this stage, Cognac is completely transparent (clear) with very concentrated fruity peach-like aromas.

Answer 65

Cognac gets its color and the rich aromas of caramel, toffee, leather, coconut, and spice from oak aging. Oak barrels traditionally come from the Limousin and Tronçais forests, although today they may come from elsewhere. There are two types of oak used for Cognac: sessile and pedunculate oak. Sessile oak is known to release less tannin (which can make Cognac astringent) and more methyloctalactones (aka “whiskey lactone,” which are impact compounds that give off aromas of wood, cola, and coconut).

Answer 66

To be called Cognac

Answer 67

As Cognac ages (although there are cases of very old Cognacs aged in old wood that have a very pale color!)

Answer 68

including VS, VSOP, and XO, specify different aging requirements.

Answer 69

during aging (about 2% of total inventory–the equivalent of 22 million bottles per year!).

Answer 70

to Cognac to make a finished product that is 40% ABV (although some producers sell aged “cask strength” Cognacs at around 50%–60% where evaporation has reduced ABV naturally–check out Cognac Grosperrin)

Answer 71

The Angel's Share

Answer 72

to adjust the taste/look of Cognac before release. Boisé is created by boiling wood chips in water, then removing the chips and slowly reducing the remaining liquid. By the way, these methods are seriously frowned upon in fine Cognac but are quite prevalent large production VS where darker color is associated with quality.

Answer 73

Cognac can be produced only in the small region of France, around 100 km north of Bordeaux – the department of Charente and Charente-Maritime, mainly. It is produced on the left side surrounded by the Atlantic Ocean, and on the right side by Massif Central foothills. In the mid 19th Century, a gentleman named Henri Coquand, a professor of geology, studied the region’s soils and developed a soil classification based on the quality of eau-de-vie (water of life-transparent spirit we get from the second distillation) that each soil could produce. This is what initiated the identification of different sub-regions of Cognac.

Answer 74

``` Grande Champagne (about 17% of production) Light eaux-de-vie with the predominant floral bouquet. They require long aging in oak to achieve full maturity. The soils have soft chalk, with outlying areas of more hard limestone, sand, and clay. ``` ``` Petite Champagne (about 22% of production) Similar to Grande Champagne, but without the exceptional finesse. The soils here are similar to Grande Champagne, but the soft chalky areas are deeper and less porous, which changes the way the plants receive nutrients. ``` Borderies (about 5% of production) The smallest cru, which produces fine and round eaux-de-vie, with the very smooth aroma of violets. ``` Fins Bois (about 43% of production) Round, supple eaux-de-vie that ages fairly quickly with an aroma of freshly pressed grapes. ``` ``` Bons Bois (about 12% of production) These eaux-de-vie age quickly. ``` ``` Bois Ordinaires (about 1% of production) Similar to Bons Bois, but with more rustic character. ``` Each cru (region) has a specific character, and gives different aromas to wines and eau-de-vie. If you do not see any of these names on the label, it is almost for sure a blend of different aged eaux-de-vie from different areas. Although, we can also find single varietal Cognac brandies from each cru. Exciting! If there is “1er Cru” written on the label, it is a Cognac solely from Grande Champagne.

Cognac/ armangac Flashcards

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