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This does not cite any references or sources. (March 2007) Please help improve this article by adding citations to reliable sources. Unverifiable material may be challenged and removed. |
Cognac (pronounced /ˈkɒnjæk/), 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, Folle Blanche, or Colombard grapes. The remainder may consist of the grape varieties Folignan, Jurançon blanc, Meslier St-François, Montils, and Sémillon,Bureau National Interprofessionel du Cognac. Appellation of Origin. however, most cognac is made from Ugni Blanc only.Bureau National Interprofessionel du Cognac. Harvesting and vinification. It must be distilled twice in copper pot stills and aged at least 2 years in French oak barrels that are sealed air tight in order to be called cognac.
A similar drink, but distilled in a different way and produced in another region is armagnac from Armagnac. There is also calvados based on apples from the Basse-Normandie or Lower Normandy region, and plum brandy from Souillac.
The town of Cognac is one of only three officially demarcated brandy regions in Europe; the others are the French town of Armagnac and the Spanish town of Jerez.
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The region authorised to produce cognac is divided up into six growth areas, or 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 crus are, in order of decreasing appreciation of the cognacs coming from them: Grande Champagne, Petite Champagne (also known as "Petite Fine Champagne"), Borderies, Fins Bois, Bons Bois, and Bois Ordinaires.
A cognac made from just the first two of these crus (with at least 50% from Grande Champagne) is called "fine champagne cognac" ("champagne" coming in both cases from archaic words meaning chalky soil, a characteristic of both areas).
Even within the defined region, if a brandy is produced that fails to meet any of the strict criteria set down by the governing body of cognac production, the BNIC—Bureau National Interprofessionel du Cognac—it may not be called cognac, nor sold as such. Brandy produced elsewhere in France or any other part of the world cannot legally be called "cognac".
Many of the cognac producers in the town of Cognac and the surrounding area allow visitors to taste their product; the bigger companies have guided tours to show visitors how the cognac is made.
A cognac pot still
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. The wine is a very dry, acidic, thin wine, not really suitable for drinking, but excellent for distillation. It may only be made from a strict list of grape varieties. 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.
Cognac may not be sold to the public, or indeed called \'Cognac\', until it has been aged for at least two years, counting from the end of the period of distillation (1 April following the year the grapes were harvested).
During the aging, a large percentage of the alcohol (and water) in the eaux-de-vie evaporates through the porous oak barrels. This is termed locally the "part des anges", or angels\' share, a phrase also used in whisky production. A black fungus, Baudoinia compniacensis (Richon) Scott & Unter., thrives on the alcoholic vapours and normally grows on the walls of the ageing cellars.
The final product is usually diluted to 40% alcohol content (80 proof) with pure and distilled water. Major manufacturers add a small proportion of caramel to colour their cognacs (at least the less expensive qualities); it is claimed that this does not affect the flavour.
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 this 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.
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. A recent example of this is the cognac house Hennessy, who released Izambard, Le Peu and Camp Romain, being three of their distilleries, in 1999.
The unofficial grades used to market cognac include:
Note: these \'grades\' are not official cognac grades (they are appropriate for brandy) and are simply marketing labels used by certain high profile cognac brands. More traditional cognac houses do not use these grades.
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:
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. These include:
Brands of cognac include:
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 to Busta Rhymes to Lil Jon and Jay-Z, among many others. It is estimated that between 60% and 80% of the American cognac market now comprises African American consumers, the majority of whom have indicated in studies that the endorsement of popular musical artists is a key factor in their preference for the drink[1], which also spawned its nickname \'Yak\' (or \'Yack\'). Moreover, Pernod-Ricard, the maker of Martell, has acknowledged that "the USA is the biggest market for cognac and African-Americans are a priority target"[2] Many have credited hip-hop culture as the savior of cognac sales in the USA; after nearly floundering in 1998 due to 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[3], a growth paralleled by (but not necessarily related to) hip-hop\'s rise into the mainstream of American music.
Cognac is mainly sold by trading houses. Some of them were founded centuries ago, and still dominate the market today.
Cocktails with brandy or cognac
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