Chapter 5: Brandy

Front 1

types of grapes used for Cognac

Back 1

90% of the region's (Southwestern France) vines are Ugni Blanc (also known as Trebbiano), Folle Blanche, and Colombard

*cognac must be double distilled in potstills.

Front 2

Types of barrels used to age Cognac

Back 2

all Cognacs are aged in Limousin or Troncais oak barrels for a minimum of two years

Front 3

V.S. (Very Special) Cognac

Back 3

three star cognacs are aged in French Oak casks for at least two years

Front 4

V.S.O.P (Very Superior Old Pale) Cognac

Back 4

Reserve and five star cognacs are aged in french oak casks for at least four years.

Front 5

X.O. (Extra old)

Back 5

Napolean, Extra and Hors d'Age Cognacs are aged in French oak casks for at least six years.

Front 6

when did phylloxera vastatrix hit the cognac region?

Back 6

between 1875-1880, the virus lasted over two decades the cognac region went from 691,000 acres of vineyards to 98,800 acres.

Front 7

Grande Champagne, Cognac

Back 7

the bulls-eye, chalky soil produces light, acidic white wines. Ideal for brandy production. Flowery/grapey bouquet, requires long period of oak aging to fully develop. Buttery.

Front 8

Petite Champagne, Cognac

Back 8

just around the Grande Champagne district. Soil is less calcareous than Grande Champage, brandies are not as elegant or long lived. Not inferior to GC brandies- less concentrated.

Front 9

Borderies, Cognac

Back 9

Borderies is the smallest cognac district but produces large yields of well known brandies. Customarily nutty and at best, creamy and semisweet after maturation.

Front 10

Fins Bois, Cognac

Back 10

large area of limestone soil that covers 354,000 hectares total with 33,000 hectares devoted to vineyards. Eaux-de-vie are customarily fruity and vivid

Front 11

Bons Bois and Bois a Terroir

Back 11

expansive districts whos brandies are used as volume fillers. Bons a Terroir was previously known as Bois Ordinaires.

Front 12

The high quality and consistency of Cognac over the years can be attributed to these 4 elements

Back 12

Astute management, perceptive marketing, production expertise, and quality base materials

Front 13

how is cognac made

Back 13

local wines are processed in small copper pot stills, stored in oak casks, and given lengthy aging in cool, humid warehouses (humidity ensures that more alcohol evaporates than water, producing dilution to a proper proof) Then blended with older vintages to achieve a uniform product.

Front 14

Fine Champagne

Back 14

a blend of a minimum 50% Grand Champagne cognac and the remainder of cognacs from Petite Champagne

Front 15

Pineau des Charantes

Back 15

created by blending unfermented wine with cognac. The liquid is then matured in oak barrels for about a year. It is served, chilled and while it is usually made from white grapes and has a slightly orange color, it is occasionally made from red grapes.

Front 16

ingredients in Armagnac

Back 16

wine based upon grapes grown in a delimited region of southwestern France, either double distilled in potstills or distilled once or twice in small column stills. 90% of the regions vines are Ugni Blanc and Baco Blanc 22A, Colombard and Folle Blanche are used as well.

Front 17

Oak aging; Armagnac

Back 17

Aged in oak, a dark and tannic wood from the Monleuzon forest is traditional, Liomousin or Troncais oak barrels are commonly used today. Aged a minimum of two years.

Front 18

V.S. Armagnac

Back 18

aged in french oak casks for at least two years.

Front 19

V.S.O.P Armagnac

Back 19

Aged in french oak casks for at least five years.

Front 20

X.O. Armagnac

Back 20

aged in french oak casks for at least six years.

Front 21

Hors d'Age Armagnac

Back 21

cannot be sold before they are ten years old.

Front 22

How old is Armagnac?

Back 22

Of France's three main distilling regions--Cognac, Calvados and Armagnac, Armagnac is the oldest. Commercial distillation has been continuously practiced since the early 15th century.

Front 23

Alambic Armagnaçais still

Back 23

a pot still that has been capped off with a column still. Used for single distillation, creates brandies that are more fuller and more robust than those derived from a double distillation, more of the base material components remain in the brandy. unfortunately creates a spirit that is 52%-72% alcohol, lower than cognac (a sign of inefficiency of the still)