Cognac

Cognac

Cognac is a kind of brandy, and brandy is a liquor distilled from wine and then aged in wood. Cognacs are the finest of all brandies and are created in a very specific process. All true Cognacs come from specific areas within the Cognac region of France. Many different brands are available in a very wide price range.

Cognacs are created from white wine, which is double-distilled and then aged in oak vats for a minimum of three years. The two distillations are called "chauffes." The first chauffe distills the wine into a liquid with a higher alcohol content per volume, and the second, called "la bonne chauffe," produces three levels of liquid, of which only one is kept to be aged into Cognac. The others are aged into fine brandy.

Cognacs are made through very rigorous processes. Only certain types of grapes are allowed, and most is made from Ugni Blanc grapes. The double distillation takes place in traditional copper Charentais stills, and distillation must occur only between November 1 and March 31. Cognac can only be aged in oak from the forests of Limousin or Troncais.

Cognac Grapes

The white wine used in making cognac is very dry, acidic and thin. Though it has been characterized as "virtually undrinkable", it is excellent for distillation and aging. It may be made only from a strict list of grape varieties. In order for it to be considered a true cru, the wine must be at least 90% Ugni blanc (known in Italy as Trebbiano), Folle blanche and Colombard, while up to 10% of the grapes used can be Folignan, Jurançon blanc, Meslier St-François (also called Blanc Ramé), Sélect, Montils or Sémillon. Cognacs which are not to carry the name of a cru are freer in the allowed grape varieties, needing at least 90% Colombard, Folle blanche, Jurançon blanc, Meslier Saint-François, Montils, Sémillon, or Ugni blanc, and up to 10% Folignan or Sélect.

Cognac Grade

According to the Bureau National Interprofessionnel du Cognac (BNIC), the official quality grades of cognac are the following:

• V.S. (Very Special) or ✯✯✯ (three stars) designates a blend in which the youngest brandy has been stored for at least two years in cask.

• V.S.O.P. (Very Superior Old Pale) or Reserve designates a blend in which the youngest brandy is stored for at least four years in a cask.

• XO (Extra Old) or Napoléon currently designates a blend in which the youngest brandy is stored for at least six years.The minimum storage age of the youngest brandy used in an XO blend will be increased to ten years in April 2018; this rule was originally scheduled for implementation in 2016 but was postponed due to inadequate stocks.The Napoleon designation, previously unofficial, will then be used to specifically denote those blends with a minimum age of six years that do not meet the revised XO definition.

• Hors d'âge (Beyond Age) is a designation which BNIC states is equal to XO, but in practice the term is used by producers to market a high-quality product beyond the official age scale.

The names of the grades are in English because the historical cognac trade, particularly in the 18th century, significantly involved the British

Cognac Production Regions

Cognac is also classified by crus, tightly defined geographic denominations where the grapes are grown. Their distinctive soils and microclimates produce eaux de vie with characteristics particular to their specific location.

• Grande Champagne (13,766 hectares (34,020 acres)) The soils in Grande Champagne and Petite Champagne are characterized as shallow clay-limestone, over limestone and chalk.

• Petite Champagne (16,171 hectares (39,960 acres)) Petite Champagne eaux de vie have similar characteristics to those from Grande Champagne. Cognacs made from a mixture of Grande and Petite Champagne eaux de vie (with at least 50% Grande Champagne) may be marketed as "Fine Champagne".

• Borderies (4,160 hectares (10,300 acres)) The smallest cru. This denomination's soil contains clay and flint stones resulting from the decomposition of limestone.

• Fins Bois (34,265 hectares (84,670 acres)) Heavier and faster aging eaux de vie ideal for establishing the base of some blended cognacs. The soils here are predominantly red clay-limestone and very stony, or otherwise heavy clay soils.

• Bons Bois and Bois Ordinaires (together 19,979 hectares (49,370 acres)). Further out from the four central growth areas are these two growing regions. With a poorer soil and very much influenced by the maritime climate, this area is 20,000 hectares.

• Bois à terroirs The soils of Les Bois (Bons Bois, Bois Ordinaires, and Bois à terroirs) are sandy, spanning coastal areas and some valleys.

The cognac-producing regions called Champagne should not be confused with the northeastern region of Champagne, a wine region that produces sparkling wine by that name, although they do share a common etymology – both being derivations of a French term for chalky soil.

Geography

The types of Cognac are based upon the specific region of the Cognac area in which they are produced, because of the characteristics brought to the grapes by specific types of soil. For instance, the Grand Champagne region has chalky, clay-type soil with a very high limestone content (the word "champagne" means "chalky soil"), and the cognac is aged very slowly, while the Bois Ordinaries region has very sandy soil and the Cognac produced there is aged quickly.

History

For alcoholic drinks, France concentrated solely on wine production for many centuries, until the early 1600s when trade expanded and wine was found to be too delicate to remain at a consistent quality during rough ocean travel. Traders started distilling wine so it would travel better, and then double-distilling it for a finer, smoother flavor. The Dutch nicknamed the new alcohol "brandewijn," meaning "burnt wine." Before long, brandy became a significant income generator for the French.

Misconceptions

Because so many people assume all French brandy is Cognac, a popular saying among aficionados is, "All Cognac is brandy, but not all brandy is Cognac."

Cognac based drink

• Grand Marnier: a liqueur made from cognac and distilled essence of bitter orange
• Pineau des Charentes: a sweet apéritif, composed of eau-de-vie and grape must, made in the Charente region
• Domaine De Canton: a cognac based ginger liqueur
• Chambord: a liqueur made from cognac infused with black and red raspberries and Madagascar vanilla

Best Cognac Brands

In the following list, the available styles for each brand are listed from the least expensive to the most expensive. All cognacs are 80 proof.

Alize: produces V.S. and V.S.O.P.

Camus: produces a range of cognacs including V.S., V.S.O.P., X.O., Extra, Borderies X.O., Ile de Ré Fine Island Cognac, Rarissimes, and Cuvée 3.128.

Conjure: is made from the ugni blanc grape from blends that represent a variety of Cognac regions, including Grande Champagne, Petite Champagne, and Borderie.

Courvoisier: produces V.S., V.S.O.P. Fine Champagne, V.S.O.P. Exclusif, Napoleon Fine Champagne, X.O. Imperial, Initiale Extra, Succession JS, and L’Esprit de Courvoisier.

Delamain: produces Pale and Dry X.O., Vesper, Très Vénérable, Extra, Millésimés, and Réserve de la Famille.

D’USSÉ Cognac: is masterfully crafted at the prestigious Château de Cognac, one of the oldest cognac houses in France.

Hardy: produces Hardy Perfection Series: Air, Fire, Water, and Earth, Rosebud Family Reserve, Pearl Noces de Perle, Diamond Noces de Diamant, Captain Noces d’Or, Noces D’Or, X.O., Napoleon, V.S.O.P, V.S. Red Corner, and Hardy Vanille.

Hennessy: produces V.S., Privilège, X.O., Private Reserve 1873, and Richard Hennessy.

Hine Cognac: produces H by Hine, Rare V.S.O.P., Cigar, Antique X.O., Triomphe, Mariage, and Talent.

Martell: produces V.S., Médaillon V.S.O.P., Noblige, Cordon Bleu, X.O., Creation, and L’Art.

Remy Martin: produces Grand Cru, V.S.O.P., 1783 Accord Royal, X.O. Excellence, Extra, and Louis XIII de Remy Martin.