Cognac

Cognac, 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. 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. 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.

Region

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 Bois Ordinaire.

History of Cognac

As early as two thousand years ago there were vineyards existing in the western Galia, however,as late as in the 16th century the Dutchmen started to distil the wine, because the wine with low concentration of alcohol was going bad later on the sea (the wine was acetifying). And it was them,who brewed so-called "Bradwijn". Later, by gradual evolution of the distillation of the grape-brandy, has in the begining of the XVII century arisen the product known as Cognac.

As knowledge of vine cultivation improved in the Middle Ages, especially in France, existing vineyards expanded and the production of spirits from wine grew. The production, however, climaxed during the expansion of overseas sailing in 16th and 17th centuries. On their long journeys the sailors’ added spirits to their drinking water to act as an effective disinfect against intestinal disorders.

The Atlantic coast of France specifically, the harbors of Bordeaux and La Rochelle, became the center of world attention. These harbors kept an active business contact with the Dutch and the English by always having thousands of ships ready to sail. The wine and spirit supply to the sailors was dominated by vintners and wine dealers from Bordeaux and Charente-Maritime; two areas covered with endless vineyards. The town of Cognac, situated on a river bank, then became the core of spirit making and remains the centre for Cognac production. 

The roots of brandy can be traced to the port of La Rochelle. Sea merchants that were trading wine in the 17th century from the Saintonge Region to northern Europe discovered brandy. In order to protect the wine during their long journeys to the far north, and save valuable cargo space, the wine was concentrated by distillation, thus Brandwijn or burnt wine was created, now known as Brandy.

How to drink Cognac

To be appreciated neat in a snifter at 25°C, swirled in the bottom of the glass, warmed by the palm of the hand, savouring with the nose and little sips rolled slowly around the palate.

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