Cognac

Question 1

Definition

Answer 1

• brandy from the Cognac region of France
• must be double distilled in copper alembic pot still
• aged at least 2 years
• bottled at no less than 40%ABV

Question 2

Origin

Answer 2

• from the medieval town of Cognac
• Dutch influenced distilling wines, “brandewjin” or burnt wine
• first cognac house; Augier, 1643

Question 3

History

Answer 3

• prominent companies started as early as 18th century
• May 1, 1909: cognac geographical zone delimited
• 1936: cognac was recognized as a Controlled Appellation of Origin
• 1938: regional Appellations (crus) for six wine-growing areas were delimited

Question 4

Prominent Houses of Cognac

Answer 4

Martell:1715
Remy Martin: 1724
Delamain: 1759
Hennessey: 1765
Hine: 1791
Otard: 1795

Question 5

Cognac Area of Production

Answer 5

Jarnac
Segonzac
Cognac

Question 6

6 Growing Areas

Answer 6

1. Grande Champagne
2. Petit Champagne
3. Borderies
4. Fin Bois
5. Bons Bois
6. Bois A Terroir or Ordinaires

Question 7

“Fine Champagne” on Label

Answer 7

• Not a cru (grape growing area)

- composed of a blend of Grande and Petite Champagne with a minimum of 50% Grande Champagne

Question 8

Raw Material

Answer 8

• White Grapes Only!
  1. Ugni Blanc- 98% of all cognac grapes production
  2. Colombard- table wines
  3. Folle Blanche- primary used before Phylloxera
  4. Folignan- ugni blanc/folle blanche cross

Question 9

Picking and Pressing

Answer 9

Immediately after picking by hand or machines in: traditional, horizontal basket presses, and pneumatic presses. *stems and pips not crushed

Question 10

Fermentation

Answer 10

• juice is immediately put to ferment; chaptalization(adding sugar) is not permitted
• about one week of fermentation, 7%ABV-12%ABV
• some use secondary fermentation, malo-lactic, five days

Question 11

Distillation

Answer 11

• 9 liters of wine for 1 liter of eau de vie at 72%ABV
• Two Distillations
• Charentais still, copper, preheats wine

Question 12

1st Distillation

Answer 12

The Brouillis

-when the vapors reach the coil immersed in cold water, they condense and create a cloudy liquid “brouillis”

Question 13

2nd Distillation

Answer 13

The Bonne Chauffe

• first volatile products are discarded(heads, “tetes”)
• The heart appears “coeur”
• following portion is the “secondes” and tails “queues”

Question 14

How long is the distilling cycle?

Answer 14

24 hours

Question 15

“eau de vie”

Answer 15

a term used in the Cognac region to designate cognacs in their aging process prior to their bottling

Question 16

Maturation Oaks

Answer 16

1. Troncais- fine/tight grain(timber forest)

2. Limousin- wide grain(natural forest) faster oxidation/aging, more tanins will be extracted

Question 17

barrel sizes

Answer 17

350 liters are current and most common, older and rarer cognac have aged in “Tiercons” 500 liters Limousin

Question 18

Length and treatment of barrels

Answer 18

new oak barrels that have been toasted, for 7 to 12 months before being transferred to older barrels to avoid over extraction of wood tannins

Question 19

Aging Cellars

Answer 19

*Temperature and Moisture
Dry Aging Cellar- water evaporation, increase in alcohol content
Humid Aging Cellar- evaporation is loss of alcohol, generally ground level

Question 20

The Rancio

Answer 20

Peak and Refinement in Aromas and Flavors

• Notes of mushrooms
• Walnut Oil
• different crus have different potential for extended aging

Question 21

The Paradise Cellar

Answer 21

-where the oldest eaux de vie rest, in a dark cellar, “Paradise”

Question 22

Demijohns

Answer 22

large glass containers where eaux de vies have reached maturity and can rest for many decades with no air contact or aging.

Question 23

Labels

Answer 23

***(3-star) or VS(Very Special) - youngest cognac is at least 2 years old
VSOP(Very Superior Old Pale) - youngest cognac is at least 4 years old
Napoleon,XO(Extra Old), Horsd’age - youngest cognac is at least 6 years old

Question 24

“Fine Cognac”

Answer 24

term authorized in 1928, no special indication regarding the age

Question 25

This year's eau de vie

Answer 25

must be put to age in a barrel by March 31 of the next year of their harvest

Question 26

Styles of Cognac

Answer 26

AOC Cognac - blending 2-200+ eaux de vie of different ages and crus Single Cru - Grande Champagne is the most sought after Fine Champagne - only from Grande Champagne (min 50%) and Petite Champagne Vintage Cognac (Millesime) - sealed casks in vintage warehouses

Question 27

Matre De Chai

Answer 27

Cellar Master- "master nose", master blender