What is Cognac
Cognac is a wine distillate, matured, corrected and aged for several years in oak barrels.
It will then be up to the cooper and his mastery to cut and work the wood, so as to manufacture barrels of 270-450 liters capable of giving the cognac the sought-after aroma. These small engineering masterpieces, without glues, nails or adhesives, are in fact an essential element for the production of quality cognac.
maturation
The maturation of the distillate does not always occur in the same barrel, but three distinct phases are recognized.
- The first, which lasts from 8 to 12 months, uses freshly made barrels; it is in this phase, in fact, that the distillate absorbs from the wood all the substances necessary to enhance its organoleptic characteristics.
- In a second moment the distillate is decanted in aged barrels, where it is left to mature for two to five years; the slow passage of time causes the substances extracted in the first stage to undergo a series of oxidative processes and mutual chemical interaction.
- In the third and possible passage, the cognac is collected and stored in glass containers to avoid its decay from excessive maturation.
Production areas
The undisputed homeland of cognac is the region that extends around the French city of the same name: the departments of Charentes and Charentes-Maritime. According to the current legislation, the "cognac" not produced in these areas must be marketed under the name Brandy.
Vines
Also the grapes used for the production of cognac are French prerogative; in particular, three white vines are used: ugni blanc (saint-émilion), folle blanc and colombard, with predominance of the former. Equally important is the micro area of cultivation of the vines; the area of Charentes, used for their cultivation, is in fact divided into six official areas of wine production, subsequently ordered by degree of prestige of the cognac that is derived from it:
- Grande Champagne - the climate is little influenced by the sea. It produces fine, thin, fragrant, light and very persistent taste cognacs; requires long aging to reach full maturity.
- Petite Champagne - thanks to the influence of the oceanic climate, the cognacs produced in this area are characterized by an excellent finesse, similar to that of the Grande Champagne; they also boast greater elegance but less ability to age.
- Borderies - thanks to its particular microclimate, produces sweet and "round" brandies, of higher alcohol content and generally used in assemblies.
- Fins Bois - produces round and soft cognacs, with dominant aromas of fruit, which ripen very quickly (also for this reason it is the most productive region).
- Bons Bois - light and thin cognacs are produced, but rather rough and aggressive, as well as short-lived.
- Bois à Terroir or Bois ordinaire - located along the coast of the Atlantic Ocean, it produces cognacs with a strong and robust taste, sometimes saline, used above all for fruit in alcohol.
The nobility of cognac does not only depend on its origin, but also on its age (see table).
Production
How is cognac produced?
Produced with the traditional method, by pressing and fermentation of the must, the wine obtained from these grapes (with high acidity and low alcohol content) is left to rest for a month, then subjected to a double distillation.
This process, which begins in November as soon as the must is fermented, and ends at the beginning of spring, occurs in the alambicco charantais and is precisely double.
Quality of cognac based on age
VS Very Special or Trois Etoiles (three stars)
The younger brandy used for assembly is between a minimum of two years and four years (counted from 1 April).
VSOP Very Special Old Pale - VO (Very Old) or Réserve (reserve)
The younger brandy used for the assembly is over four years old and less than six years old (counted from 1 April).
XO Extra Old
The youngest brandy used for assembly is at least 6 years old (counted from 1 April), often over 20 years.
"Napoleon", "Vieux", "Extra", "Vieille Reserve", "Grande Réserve", Hors d'âge, Paradis
Terms used to indicate to the consumer superior quality cognacs belonging to the Extra Old category.
From the first distillation, the wine - which originally has an alcohol content of 8-9 ° - is "transformed" into the so-called phlegm (brouillis), which has an alcohol content of around 25-30 °. During the second distillation (bonne chauffe) the "head" and the "tail" are eliminated, that is the first and the last product of the distillation; the heart of the distillate is thus preserved, a colorless brandy with an alcohol content of about 70 °.
The brandy is then left to age for some years in the famous oak barrels, where it acquires the sought organoleptic characteristics and undergoes a slight decrease in alcohol content (about one degree per year of aging). If an even longer conservation is foreseen, after many years the cognac is no longer preserved in wooden barrels (where it would degrade), but in glass bowls collected in carefully selected cellars.
The color of cognac thus obtained varies from golden yellow to dark brown; if necessary, a small amount of caramel (not less than 0.5%) can be added to the weaker spirits.
The best cognacs are obtained from mixtures of spirits from different vintages and origins (the so-called assemblage or assembly, the third production phase that follows maturation and previous distillation). The delicate task of mixing cognacs of different vintages and vineyards, in order to obtain the highest quality, is up to the maitre de chai (master of the cellar), who decides the aging time of each single cognac. All cognacs have an average alcohol content of around 40 ° (from 38 ° to 42 °). Consequently, in the assembly phase, dilution with spring water or distilled water is also provided, so as to reduce the alcohol content up to about 40 degrees. Cognac is then bottled and distributed in stores all over the world (the Japanese are great admirers).
Consumption
Cognac is sipped in large balloon-shaped glasses, strictly smooth and at room temperature (20-22 ° C). To better perceive its aroma, the glass should be kept for a long time in the palm of the hand, heating it with the heat of the same so as to release all its unique and unmistakable aromas. Cognac is also used in the production of numerous cocktails (see cognac-based cockatail) and two typical wines, the Grand marnier and the Pineau des Charentes, produced in the same regions by mixing wine and cognac.
