n.
A brandy distilled from white wine and produced in the vicinity of Cognac.
cognac
Dictionary:
co·gnac (kōn'yăk', kŏn'-, kôn'-)  |
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Background
Cognac, a type of brandy, is considered to be one of the finest, if not the finest, of the spirits. It is made from white grapes grown in the Charante region of France, and is named after the town of Cognac in the French region of Charante. Cognac is some-times called "burnt wine" (from the Dutch word brandewijn because the wine is subjected to a double heating.
Although cognac is primarily enjoyed as a beverage, it is also used in cooking for sauces, marinades, fruit preserves, and chocolates. Cognac is splashed over dishes for flamed presentations, in marinades, fruit preserves, and chocolates.
History
Necessity, as the mother of invention, certainly describes the development of cognac. In the seventeenth century, the town of Cognac in the French region of Charante was an exporter of salt and wine. The wine was particularly popular with the Dutch and English merchants who visited the region. They would often distill the wine so that the ship voyage home would not affect the quality of the spirit.
A vintner named Chevalier de la Croix-Marrons is the first person known to heat wine and then send it back through the still again, thus creating "burnt wine." The wine was then stored in oak barrels. It would be diluted upon arrival. However, the merchants found that the distilled wine had improved with age and by its contact with the wood.
In the eighteenth century, two men whose names would become synonymous with cognac, each separately built successful distilleries that manufactured cognac. Jean Martell, a French former smuggler, arrived in Cognac and built a distillery on the Charent River. In 1765, James Hennessy, an Irishman who served in the French navy, also set up shop on the river as Hennessy Connelly and Company. The following year, Hennessy's company received its first order from the American colonies. Soon after, cognac was also exported to the Far East.
The name "cognac" was not affixed to the distilled wine until about 1783. At about that time, the French government developed rules for labeling, classifying the cognac by it smoothness. V.S. (Very Superior) is aged at least two and one-half years. V.S.O.P.(Very Superior Old Pale), or Reserve, is aged in wood at least four years. X.O. (Extra Old, Napoleon, or Extra) is that which has been aged at least five years. These are bare minimums. Most houses age their cognacs for twice the minimum required.
At first, warehouses were built on the river primarily for ease of transport. Therefore, the cellars were damp. This proved beneficial to the cognac because the dampness reduced its strength but not its volume. A dry cellar produces a harsher brandy. Even today, distillers try to build warehouses near rivers, or they keep their cellars humidified.
Since early times, the distillation has been carried out in a large copper pot still, called an alembic, topped with a long "swan's neck". By French law, the stills are limited to small capacities in order to ensure a slow and precise distillation. French law also defines the distillation period. It begins in November and ceases by March 31.
One aspect of the distillation process that has changed is the method of heat. At first, wood was used, then coal. In the present day, natural gas provides the heat source.
Raw Materials
The ideal grapes for distilling cognac are Colombard and Saint-Emilion. Blanche, Folle Juirancon, Monfis, and Sauvignon are also used. They are grown in six specific subdivisions, or crus, in the delimited region of Charante established by the French government in 1909. Each cru produces a distinctive flavor. Grande Champagne, the area around the towns of Cognac and Seconzac, yields the most delicate and fragrant brandy. Grapes in the Petite Champagne, which surrounds Grande Champagne on the southwest and east, are faster to mature and less subtle in taste. In the hills north of Grande Champagne is the Borderies. Grapes grown here produce a rounder and softer taste. Brandy made from grapes of the remaining three areas, Fins Bois, Bons Bois, and Bois Ordinaires, are used primarily to flavor other brandies.
The grapes are harvested in the winter when they are fruity and have the potential to produce juice that is 8-9% alcohol. Grapes with less than 8% alcohol are too pale to produce the desired aroma; those with more than 9% possess an inadequate concentration.
The wooden barrels, or casks, in which the cognac ages are an essential element in the process. Tannin and vanillin present in the wood lend their properties to the cognac. One-hundred-year-old trees from the forests of Limousin and Tron, ais are the primary types used. Limousin wood is extremely rich in tannin and accelerates maturation. Tron, ais wood releases its tannin at a much slower rate. A side effect of this process is the blackening of the walls and roofs of the warehouses caused by the growth of fungus.
Most of the major cognac producers control the manufacture of their casks. After the wood is split, it is stacked and seasoned in the open air for a minimum of three years. In the cooperage room of the distillery, the cooper shapes the wood into barrels. Metal bands hold the planks of wood together so that glue and nails, which would affect the flavor of the cognac, are not necessary.
It takes nearly half a century for alcohol content of the distilled brandy to decrease to a drinkable 40%. To facilitate the maturation process, distilled water and other varieties of brandy are blended in to the cognac.
Caramel may be added to even out color variations. Sugar syrup may be added to sweeten and enrich less mature brandies.
The Manufacturing Process
Pressing the grapes
- The grapes are pressed and the juice is allowed to ferment naturally. No sugar or sulfure dioxide is added.
First distillation
- As soon as the wine has fermented, it is poured into pot stills enclosed in brick kilns. Each still holds approximately 660 gallons, or the equivalent of 3,000 bottles. The kilns are heated to a temperature range between 173°F (78.3°C) and 212°F (100°C) until the alcohol vaporizes and separates from the rest of the liquid.
- The vapors are collected in the cowl and the swan's neck of the still. They then pass into the serpentine-like condenser coil. The condensed liquid, called "broullis," is reduced one-third from the original amount and measures about 30% alcohol by volume.
Second distillation
- The broullis is heated a second time in a process known as "bonnechauffe." This is a exacting process because the distiller has to decide at what moment to isolate what is known as the "heart" of the liquid, to separate it from the "head" and "tails." The head portion is too high in alcohol content while the tail is lacking in substance. These portions are redistilled several times and used in blending.
- The remaining liquid is the clear "eaude vie." It has been reduced by an additional one-third and is 70% alcohol by volume. This significant reduction in volume means that the distillation of cognac is a costly operation. It takes 9 liters of wine to make one liter of cognac. The amount of spirit that is lost to vaporization (known as "the angels' share") can equal more than 20 million bottles annually.
Casking the distilled brandy
6 The eau de vie is piped into oak casks. The casks are housed in large damp warehouses, or cooperages. The vintage, cru, and date are marked on each cask with chalk.
Generally speaking, the brandy is first stored in newer casks for periods between one and two years. The amount of time is dependent on the level of tannin that is desired. Tannin is strongest in new oak, so the brandy must possess enough character to absorb large amounts of tannin.
Aging and blending the cognac
- The brandy is progressively moved into / older casks, once again dependent on the finished product desired. The cooper pre-sides over the transfer, tasting the brandy once a year to determine if it should be moved to another cask. Most of the tasting is done by the nose; very little cognac is actually orally tasted.
- Cognacs over varying vintages and from different crus are blended to create the quality desired. This blending occurs over a minimum of one year with samples taken annually. Representative samples of each blending are kept for at least a decade. Each cognac house has a house style that is consistent year after year. Often this style is passed down from family member to family member as a memory of taste and aroma.
Bottling the cognac
9 The bottles in which cognac is packaged are a source of great pride to each company. Many of the bottles are handcrafted of crystal. They are often sealed with wax and draped with satin ornaments.
The cognac is bottled on an a slow moving assembly line at the rate of about 5,000 bottles per hour. Each bottle is inspected and hand-dried. After bottling, the cognac is either packed for shipping or stored for future shipments.
Where to Learn More
Books
Coyle, L. Patrick. The World Encyclopedia of Food. New York: Facts on File, 1982.
Lang, Jenifer Harvey, ed. Larousse Gastronomique. New York: Crown, 1998.
Robinson, Jancis, ed. The Oxford Companion to Wine. Oxford: Oxford University Press, 1994.
Periodicals
Gugino, Sam. "High Spirited." The Wine Spectator (January 31, 1998).
Other
"Blending Tools." http://le-cognac.com. (January 17, 2000).
"The Cognac of Madame Raymond Ragnaud and Her Children." http://le-cognac.com/raymond_ragnaud/ragnaud3_us.html. (January 12, 2000).
"Thomas Hine & Co. Handcrafted Cognac." http://www.le-cognac.com/hine/hine_charte_us.html. (December 1999).
[Article by: Mary McNulty]
| Food Lover's Companion: cognac |
[KON-yak] Hailing from in and around the town of Cognac in western France, this potent potable is the finest of all brandies. Cognac is double-distilled immediately after fermentation. It then begins its minimum 3-year aging in Limousin oak. Stars on a cognac label denote the following oak-aging: 1 star-aged 3 years; 2 stars-aged at least 4 years; 3 stars-aged at least 5 years. Older cognacs are labeled V.S. (very superior), V.S.O.P. (very superior old pale) and V.V.S.O.P. (very, very, superior old pale). A cognac label can no longer legally claim over 7 years aging. It's been difficult for authorities to accurately keep track of Cognacs aged longer than this, so they've limited what producers may claim. Label terms X.O., Extra and Reserve usually indicate a Cognac is the oldest a producer distributes. Fine Champagne on the label indicates that 60 percent of the grapes came from a superior grape-growing section of Cognac called Grande Champagne. One designating Grande Fine Champagne proclaims that all the grapes for that cognac came from that eminent area.
| Wine Lover's Companion: Cognac |
[KOHN-yak; KON-yak; Fr. Kaw-NYAK] Hailing from the town of Cognac and the surrounding areas in western France, this potent potable is the finest of all brandies (see brandy). The Cognac region is divided into six appellations which radiate outward from the town of Cognac from the most to least desirable. They are Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires. The higher desirability of the first two districts comes from their high-acid grapes, made possible by chalky soil. Cognac is made primarily from trebbiano grapes (known in France as Ugni Blanc and Saint-Émilion) and double-distilled (see distillation) immediately after fermentation. Freshly distilled Cognac is strong, sharp, and harsh and needs wood aging (usually in limousin oak) to mellow it and enhance the aroma and flavor. Stars on a Cognac bottle's label vary in meaning from producer to producer, although three stars usually indicate longer aging and therefore higher quality than two stars or one star. Older Cognacs are labeled V.S. (very superior), V.S.O.P. (very superior old pale), and V.V.S.O.P. (very, very superior old pale). A Cognac label can no longer legally claim more than 7 years aging. It has been difficult for authorities to accurately keep track of Cognacs aged longer than this, so they've limited what producers may claim. The label terms X.O., Extra, and Reserve usually indicate that a Cognac is the oldest put out by a producer. The term Fine Champagne on a Cognac label indicates that 60 percent of the grapes came from a superior grape-growing section of Cognac called Grande Champagne. A label designating Grande Fine Champagne proclaims that all the grapes for that Cognac came from that eminent area.
| Wikipedia: Cognac (drink) |
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Cognac (pronounced /ˈkɒnjæk/), named after the town of Cognac in France, is the most famous variety of brandy, produced in the wine-growing region surrounding the town from which it takes its name, in the French Departements of Charente and Charente-Maritime. The town of Cognac is one of only three officially demarcated brandy regions in Europe; the others are the French Department of the Gers. Gers is divided into three parts: Haut Armagnac which produces no Armagnac, Bas Armagnac from which the best Armagnac comes and Tenerese where you can find some very good Armagnacs too. The most important centre for Armagnac is the town of Eauze (pronounced Ayose),The third is the Spanish town of Jerez.
According to French Law, in order to bear the name, Cognac must meet strenuous legal requirements, ensuring that the 300-year old production process remains unchanged. It must be made from at least 90% Ugni Blanc, Folle Blanche, or Colombard grapes, although Ugni Blanc, specifically Saint-Emilion grapes, are today virtually the exclusive variety used. The remainder may consist of the grape varieties Folignan, Jurançon blanc, Meslier St-François (also called Blanc Ramé), Sélect, Montils, and Sémillon,[1][2] It must be distilled twice in copper pot stills and aged at least two years in French oak barrels, most commonly from oak shipped from all over Europe but passing through the town of Limoges and for that reason called 'limousin' oak.[3]
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Producing region and legal definitions
The region authorised to produce cognac is divided up into six zones, including five crus (singular cru), broadly covers the department of Charente-Maritime, a large part of the department of Charente and a few areas in Deux-Sèvres and the Dordogne. The six zones are, in order of decreasing appreciation of the cognacs coming from them: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bon Bois and finally Bois Ordinaire. A blend of Grande and Petite Champagne Cognacs, with at least half coming from Grande Champagne, is known as Fine Champagne.
Note: these cognac-producing regions in southwestern France 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 deriviations of a French term for chalky soil.
Production process
Cognac is made from eaux-de-vie (literally, "waters of life") produced by doubly distilling the white wines produced in any of the growth areas. This drink was first created to use up the grape waste of wine making and was considered a drink for the poor. The wine is a very dry, acidic, thin wine, not really suitable for drinking, but excellent for distillation. It may be made only from a strict list of grape varieties: Ugni Blanc, Folle Blanche & Colombard. Distillation takes place in traditionally shaped Charentais copper stills, also known as an alembic, the design and dimensions of which are also legally controlled. Two distillations must be carried out; the resulting eau-de-vie is a colourless spirit of about 70% alcohol.
Once distillation is complete, it must be aged for at least two years before it can be called 'Cognac' and sold to the public.
The final product is usually diluted to 40% alcohol content (80 proof) with pure and distilled water.
The age of the cognac is calculated as that of the youngest eau-de-vie used in the blend. The blend is usually of different ages and (in the case of the larger and more commercial producers) from different local areas. This blending, or marriage, of different eaux-de-vie is important to obtain a complexity of flavours absent from an eau-de-vie from a single distillery or vineyard. Each cognac house has a master taster (maître de chai) who is responsible for creating this delicate blend of spirits, so that the cognac produced by a company today will taste almost exactly the same as a cognac produced by that same company 50 years ago, or in 50 years' time. In respect it may be seen to be similar to a blended whisky or non-vintage Champagne, which also rely on blending to achieve a consistent brand flavour. A very small number of producers, such as Guillon Painturaud, do not blend their final product from different ages of eaux-de-vie[4] in order to produce a 'purer' flavour, in much the same manner as a single malt whisky.
Hundreds of vineyards in the Cognac AOC region sell their own cognac. These are likewise blended from the eaux-de-vie of different years, but they are single-vineyard cognacs, varying slightly from year to year and according to the taste of the producer, hence lacking some of the predictability of the better-known commercial products. Depending on their success in marketing, small producers may sell a larger or smaller proportion of their product to individual buyers, wine dealers, bars and restaurants, the remainder being acquired by larger cognac houses for blending. The success of artisanal cognacs (and of single malt whiskies) has compelled some larger producers to market single-vineyard cognacs from vineyards that they own.
Grades
The official quality grades of cognac are, according to the BNIC (Bureau National Interprofessionnel du Cognac):
- VS Very Special, or ✯✯✯ (three stars) where the youngest brandy is stored at least two years in cask.
- VSOP Very Special (less commonly 'Superior') Old Pale, where the youngest brandy is stored at least four years in cask, but the average wood age is much older.
- XO Extra Old, where the youngest brandy is stored at least six, but average upwards of 20 years.
In addition can be mentioned:
- Napoleon Although the BNIC states this grade is equal to XO in terms of minimum age, it is generally marketed in-between VSOP and XO in the product range offered by the producers.
- Extra A minimum of 6 years of age, this grade is usually older than a Napoleon or an XO.
- Vieux Is another grade between the official grades of VSOP and XO.
- Vieille Réserve Is like the Hors d´Age a grade beyond XO.
- Hors d'âge The BNIC states that also this grade is equal to XO, but in practice the term is used by producers to market a high quality product beyond the official age scale. Hence the name "Hors d'age" (beyond age).
No house of cognac produces all the above mentioned grades/qualities.
The crus where the grapes were grown can also be used to define the cognac, and give a guide to some of the flavour characteristics of the cognac:
- Grande Champagne (13766 hectares total) Grande Champagne eaux de vie are long in the mouth and powerful, dominated by floral notes. The most prestigious of the crus. "Champagne" derives from the Roman "Campania" meaning Plain, but is often explained with similarity in soil with the Champagne area at Reims. 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.
- Petite Champagne (16171 hectares total) Petite Champagne eaux de vie have similar characteristics to those from Grande Champagne but are in general shorter on the palate.
- Borderies (4160 hectares total) The smallest cru, eaux de vie from the Borderies are the most distinctive, with nutty aromas and flavour, as well as a distinct violet or iris characteristic. Cognacs made with a high percentage of these eaux de vie, for example, "Cordon Bleu" by Martell, are dominated by these very sought-after flavours.
- Fins Bois (34265 hectares total) Heavier and faster ageing eaux de vie suitable for establishing the base of some cognacs. Rounded and fruity, with an agreeable oiliness.
- Bons Bois
- Bois Ordinaires (19979 hectares together with Bons Bois). Further out from the four central growth areas are the Bons Bois and the Bois Ordinaires. With a poorer soil and very much influenced by the maritime climate, this area of 20,000 hectares produces eaux de vie that are less demonstrative and age more quickly. These lesser crus are excluded from blends by some manufacturers.
The growth areas are tightly defined; there exist pockets with soils atypical of the area producing eaux de vie that may have characteristics particular to their location. Hennessy usually uses the unofficial brandy grades for its cognac offerings, but has also produced three single distillery cognacs each with very distinctive flavours arising from the different soils and, to a lesser extent, climate. Other cognac houses, such as Moyet, exclusively use the crus to describe their different cognacs.
The top cognac houses also produce premium-level cognacs, including:
- Extra by Camus is their premium cognac beyond XO containing their oldest cognacs from the Borderies, Grande Champagne and Petite Champagne regions in a distinctive decanter style bottle.
- Louis XIII by Rémy Martin is composed of more than 1,200 of the finest eaux-de-vie aged a minimum 55 years (usually 65-100+) in very old Limousin oak barrels, presented in Baccarat crystal decanter, and individually numbered and owner registered.
- Richard Hennessy - produced by Hennessy, 'Richard' is a blend of over 100 eaux-de-vie aged up to 200 years. It is sold in a Baccarat crystal blackman and is named after the founder of the company.
- L'Esprit de Courvoisier - Courvoisier's leading cognac, presented in a hand-cut Lalique decanter, blended from eaux-de-vie up to 200 years old, and individually numbered.
- Moyet Antiques - Moyet's Très Vieille Fine Champagne and Très Vieille Grande Champagne cognacs blended from some barrels over 150 years old, individually numbered and signed by the cellar master.
Companies and brands
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Companies
Cognac is sold mainly by trading houses. Some of them were founded centuries ago, and still dominate the market today.
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Brands
Brands of cognac include:
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Cognac and hip-hop culture
Since the early 1990s, cognac has seen a significant transformation in its American consumer base, from a predominantly older, affluent white demographic to a younger, urban, and significantly black consumer. Cognac has become ingrained in hip-hop culture, celebrated in songs by artists ranging from Tupac Shakur [15] to Busta Rhymes [16] to Mac Dre and Nas.[16]
It is estimated that African Americans now comprise 60%–80% of the American cognac market[citation needed]. A majority of African Americans have indicated in studies that the endorsement of popular musical artists is a key factor in their preference for cognac. Moreover, Pernod-Ricard, the parent company of Martell, has acknowledged that “the USA is the biggest market for cognac, and African-Americans are a priority target.”[17] Many have credited hip-hop culture as the savior of cognac sales in the United States. After poor sales in 1998 due to an economic crisis in Asia — cognac’s main export market at the time — sales of cognac increased to approximately US $1 billion in America in 2003. This was a growth that coincided with hip-hop’s entry into the mainstream of American music.
Cognac-based drinks
- Grand Marnier
- Pineau des Charentes: A sweet aperitif, composed of eau-de-vie and grape must, made in the Charente region
See also
References
- ^ Bureau National Interprofessionel du Cognac. "Appellation of Origin". http://www.cognac.fr/cognac/_en/2_cognac/index.aspx?page=appellation.
- ^ Bureau National Interprofessionel du Cognac. "Harvesting and vinification". http://www.cognac.fr/cognac/_en/2_cognac/index.aspx?page=vendanges.
- ^ "Commonsense winemaking | Wines & Vines | Find Articles at BNET". Findarticles.com. 2009-04-28. http://findarticles.com/p/articles/mi_m3488/is_11_82/ai_80234989. Retrieved 2009-05-03.
- ^ Single Estate Cognac, 2009, http://www.singleestatecognac.com, retrieved 2009-07-21
- ^ "Bache-Gabrielsen". Bache-Gabrielsen. http://www.bache-gabrielsen.com/. Retrieved 2009-05-03.
- ^ GLOB. "Birkedal-Hartmann cognac, fine wines and spirits since 1887". Birkedal-hartmann.com. http://www.birkedal-hartmann.com/en/. Retrieved 2009-05-03.
- ^ "Cognac Drouet et Fils, Cognacs, Pineaux, Vins". Cognac-drouetetfils.com. http://www.cognac-drouetetfils.com/. Retrieved 2009-05-03.
- ^ "Gourry de Chadeville: La plus ancienne maison de cognac au monde". Gourry.fr. http://www.gourry.fr/gourry/index.php. Retrieved 2009-05-03.
- ^ "vinsprit.se". vinsprit.se. http://www.vinsprit.se/sv/Vara-drycker/Varumarkessajter/Gronstedts/Disclaimer/?ref=/Site/Templates/SectionPage.aspx?id=9973&epslanguage=SV. Retrieved 2009-05-03.
- ^ Benjamin Bonat. "COGNAC SHOP Guerbe Buy online-Acheter en ligne "Cognac Grande Champagne"". Guerbe.fr. http://www.guerbe.fr/eng/index2.htm. Retrieved 2009-05-03.
- ^ "Kelt". Keltcognac.com. http://www.keltcognac.com/. Retrieved 2009-05-03.
- ^ "Cognac Larsen, le cognac des vikings. Découvrez la gamme XO, VSOP, Extra, Napoleon". Cognac-larsen.fr. http://www.cognac-larsen.fr/. Retrieved 2009-05-03.
- ^ "Cognac, Pineau des Charentes, Liqueurs". Louis Royer. http://www.louis-royer.com/inter.php?ifile=/html/gb/accueil.php. Retrieved 2009-05-03.
- ^ Exillery Ltd. 2006. "Maxime Trijol". Maxime Trijol. http://www.maxime-trijol.com/. Retrieved 2009-05-03.
- ^ "Obama gets his own cognac: The Swamp". Swamppolitics.com. 2009-01-15. http://www.swamppolitics.com/news/politics/blog/2009/01/obama_gets_his_own_cognac.html. Retrieved 2009-05-03.
- ^ a b "Cognac stages a comeback as rappers' drink of choice - Europe, World". The Independent. 2003-07-27. http://www.independent.co.uk/news/world/europe/cognac-stages-a-comeback-as-rappers-drink-of-choice-588152.html. Retrieved 2009-05-03.
- ^ http://www.pernod-ricard.com/medias/Finance/PDF/PR%20Entreprendre%2043%20GB.pdf
External links
 |
Wikimedia Commons has media related to: Cognac |
- Cognac official site Bureau National Interprofessionel du Cognac
- cognacnet.com Page by the American cognac-lover Mac A. Andrew
- le-cognac.com Page by Amélie and Chantal Firino-Martell with links to many cognac manufacturers.
- cognac-world.com Page by Jean-Louis Née. Informative page with constantly updated news about everything related to cognac.
- BNIC Page of the Bureau National Interprofessionnel du Cognac, the authority guarding the manufacturing of all cognac.
- http://cognacguide.ru/eng/index.php Informational resource about cognac: history of cognac, how cognac is made, classification of cognacs, city Cognac.
- CIEDV: International Centre for Spirits and Liqueurs
- SFGate Article: Newspaper article
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
| Translations: Cognac |
Nederlands (Dutch)
cognac(kleurig)
Português (Portuguese)
n. - conhaque (m)
中文（简体）(Chinese (Simplified))
科涅克白兰地
中文（繁體）(Chinese (Traditional))
n. - 科乃克白蘭地
日本語 (Japanese)
n. - 一杯のコニャック, コニャック
العربيه (Arabic)
(الاسم) مشروب روحي
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- stinger (culinary)
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- Charente (river, France)
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