Cognac For Your Senses
May 24, 2008
Cognac named after the town of Cognac in France, is a brandy produced in the region surrounding the town. It must be made from at least 90% Ugni Blanc grapes.
Brandy produced elsewhere in France or any other part of the world cannot legally be called “cognac”. It must be
1. produced within the delimited region, from wine using certain grape varieties;
2. obtained through double distillation, in typical copper Charentais stills;
3. aged in French oak barrels, which give it part of its color and part of its taste.
The entire Cognac vineyard covers around 80.000 hectares and 15.000 plantations that produce white wine for the production of Cognac. The main grape variety that is planted is Ugni blanc (mostly “Folle Blanche” and “Colombard”). This slow ripening variety is very resistant to diseases and produces a wine that has two vital qualities: a high level of acidity and generally low alcohol content.
The angels’ share
In order to develop all its qualities and also to reduce its alcohol content, Cognac must mature for many years in oaks casks.
During this ageing, Cognac loses between 3 and 4 % of its volume every year. This evaporation represents 27 million bottles per year for the Cognac region! Although it is a loss, it is a necessity for the maturing process and is poetically known as “the angels’ share”.
The evolution of Cognac in casks
A Cognac’s age is determined solely by the number of years that it has matured in wooden casks. The fundamental principle behind this fact is that in a glass bottle Cognac stops ageing. A Cognac stops maturing as soon as transferred into a sealed glass container. The quality and age of a Cognac depend primarily upon its length of stay in an oaken barrel Beyond 10 years of age; Cognac reaches maturity and has a much darker colour.
Given below are the connoisseurs’ tips to enjoy Cognac:
The experience of a fine Cognac should be one satisfying all senses, sight, olfaction and naturally, taste.
First, the sight: raise the transparent glass to eye level and observe the inimitable amber color and the mellow of the Cognac.
Next, the smell: gently bring the nose over the top of the glass and discover the initial volatile aroma. Now swirl the glass gently in your hand: some call it the ‘humanization’ of Cognac, and discover, with the ’second scent’, the full bouquet.
Finally, the taste: it should confirm the impressions experienced before. The tongue is split into distinct parts allowing us to experience successively sweetness, saltiness, bitterness, acidity, all inherent to the flavor of Cognac. A good Cognac will leave an impression for a long time.
The glass should be filled to a fifth of its volume, in order to leave room for the vapours. It is recommended to warm the glass slightly in the palm of the hand, but never over a flame: this might destroy the delicate aroma of a Cognac.
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