Cognac is a type of brandy that is made exclusively from white grapes. The white grapes used in Cognac production are grown in the Cognac region of France, which is a clearly defined area with specific regulations and standards for grape cultivation. These regulations ensure that only the highest quality grapes are used in the production of Cognac.
The Cognac region, also known as the Appellation d'Origine Contrôlée (AOC) for Cognac, is located in southwestern France. The region is divided into six different growth areas, known as Crus, which each have their own distinct characteristics and grape varietals. These Crus include Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires.
The most prestigious and sought-after Cognacs are produced from grapes grown in the Grande Champagne and Petite Champagne Crus. These areas have a unique combination of soil, climate, and sun exposure that result in grapes with exceptional flavor and aroma profiles. Cognacs made from grapes grown in these Crus are often referred to as “Fine Champagne” Cognacs.
The other Crus, such as Borderies, Fins Bois, Bons Bois, and Bois Ordinaires, also produce high-quality Cognacs, although they may have slightly different flavor profiles. The grapes grown in these Crus are still carefully selected for their quality and are used to create a range of Cognacs that cater to different preferences and price points.
The specific grape varietals used in Cognac production include Ugni Blanc, Folle Blanche, and Colombard. Ugni Blanc, also known as Trebbiano in Italy, is the most commonly used grape varietal and accounts for the majority of Cognac production. It is prized for its high acidity, which allows for better distillation and aging.
The process of making Cognac begins with the harvest of the grapes, typically in late September or early October. The grapes are then pressed to extract their juice, which is fermented to convert the sugar into alcohol. The resulting wine, called “eau-de-vie” or “wine with spirit,” is then distilled twice in copper stills to concentrate the flavors and increase the alcohol content.
After distillation, the Cognac is aged in oak barrels for a minimum of two years, although many Cognacs are aged for much longer periods to develop more complex flavors. The aging process allows the Cognac to interact with the wood, which imparts additional flavors and aromas.
During the aging process, the Cognac also undergoes a natural evaporation known as the “angel's share.” This evaporation results in a reduction in volume and a concentration of flavors. The longer the Cognac is aged, the more pronounced these flavors become.
Once the desired aging period is reached, the Cognac is carefully blended by the Master Blender. The blending process involves combining Cognacs from different vintages and Crus to create a consistent and balanced flavor profile. The final blend is then bottled and labeled with the appropriate age designation, such as VS (Very Special), VSOP (Very Superior Old Pale), or XO (Extra Old).
Cognac is a brandy made exclusively from white grapes grown in the Cognac region of France. The specific grape varietals used, such as Ugni Blanc, Folle Blanche, and Colombard, along with the unique terroir of the region, contribute to the distinct flavor and aroma profiles of Cognac. The careful cultivation, harvesting, distillation, and aging processes all play a crucial role in creating the exceptional quality and complexity of this renowned spirit.