A global symbol of spirits, Cognac has its origins in the Charente region. Distilled twice and then aged in oak barrels, this spirit develops a unique complexity and aromas thanks to the expertise of the winegrowers.
What fruit does Cognac come from?
THECognac brandy is made only from carefully selected white wines, known for their acidity. Today, the grape variety mainly used iswhite ugni, included in the IGP “Charentais” wines.
In fact, since 1936, Cognac has benefited from theControlled Designation of Origin which regulates its production and marketing. The white grapes used in the production of Cognac must be exclusively grown within the Delimited Region which covers nearly 75 hectares, mainly in the departments of Charente and Charente-Maritime. Royan Atlantic Vineyards are therefore part of it.
The vintages of Cognac
The different production areas defined in the Delimited Region do not all have the same soil. The eaux-de-vie will therefore develop distinct characters and personalities. These geological nuances from one sector to another are reflected in the subdivision of Cognac into six crus (classification in force since 1938).
They are distributed as follows:
- La Grande Champagne (Charente): In the heart of the area, it is characterized by a chalky and soft subsoil, it produces the finest eaux-de-vie, very long in the mouth, with a predominantly floral bouquet. It also requires a long aging.
- The Little Champagne (Charente and Charente-Maritime): The limestone layers are less thick than in Grande Champagne. Its Cognac, a little less aromatic, ages a little more quickly.
- Borderies (Charente): This small 12 ha vintage, northwest of the town of Cognac, is characterized by a partially decalcified subsoil, covered by flint clay. Its brandy gives off a very particular aroma of violet and iris.
- The Fins Bois (Charente and Charente-Maritime): This vintage extends over a large area, on the outskirts of the three previous sectors. On the surface, the groie soils come from a hard limestone subsoil. The Cognacs offer a little more volume in the mouth, evoking pressed grapes.
- The Good Woods (Charente and Charente-Maritime): These appellations, based on terroirs less rich in limestone, do not have the same finesse as the previous vintages but provide the wine with a rounded texture in taste, with fruity aromas.
- Ordinary Woods or Terroir Woods (Charente-Maritime): They include the coastal fringe of the region, between Royan and the island of RéThe sandy soil and the oceanic climate (mild and temperate) give the Cognac subtle and refined characteristics, accentuated by an iodine hint.
The stages of making Cognac
1. The harvest
The first stage takes place in September – October and consists of harvest white grapes, used to produce the base wine. To produce Cognac, winemakers first look for grapes with a low sugar content, with a nice acidity, an ideal characteristic for good distillation.
2. The pressing and fermentation
Immediately after the harvest, the grapes are pressed to extract the juice. This juice is then fermented in vats for a period of 2 to 3 weeks to make a white wine. This wine thus obtained has a very low alcohol content which allows a good concentration of aromas.
3. Distillation
After fermentation, the wine is distilled twice successively in copper stills, according to the traditional method of “double distillation”The first distillation produces the “brouillis”, a liquid with 30% alcohol. The second, called “bonne chauffe”, produces the “heart” which will eventually become Cognac, with an alcohol content of between 68 and 72%.
This double heating is the unique feature of the distillation of the Charente vineyard.
Distillation takes place in the winter, between October and March. In concrete terms, a fire is lit in the hearth which heats the boiler containing the white wine. The alcohol vapour then passes through the coils where it is cooled and recovered as a liquid at the end of the process. To obtain 1 liter of brandy, up to 9 liters of wine must be distilled.
4. Aging
The Cognac is then aged in oak barrels for at least two yearsThis step is crucial for the spirit to acquire its amber color and develop its complex aromas, influenced by wood.
5. Assembly and bottling
After several years of aging, the cellar master proceeds toblend of different vintages and different ages to obtain the Cognac he wants, with a unique aromatic profile. Once the blend is finalized, it is filtered and bottled to be marketed.
How to serve and taste a Cognac ?
Serving and tasting a Cognac is a true art, which allows you to fully appreciate its aromas and richness. This unique spirit is generally tasted in a tulip or balloon glass, whose shape allows the aromas to be concentrated.
To reveal all the complexity of Cognac, we recommend serving it at room temperature, between 18 and 20°C. We will gently warm it by hand, thus releasing its delicate notes.
It can be offered as an aperitif but tradition dictates that it is served instead as a digestive, after dinner.
A Cognac, with or without ice cubes? It’s all a question of taste!
In the case of an old Cognac, such as the Cognac XO, it is recommended to savor pure to enjoy all the nuances of its flavors. On a slightly younger Cognac, you can add a little of water or some ice cubes. This brings out his fruity and spicy aromas. It's all a matter of taste!
What mix to make with Cognac?
Today, one of the trends is to offer the Cognac in a cocktail as an aperitif. This makes it more accessible in a light and refreshing form. We then favor a Cognac VS or a Cognac VSOP. Among the most common associations, we mix Cognac with Ginger Ale, Coca Cola or simply Tonic. Finally, for a typically local cocktail, we suggest you try Thé Charentais!
What are the biggest Cognac brands?
Among the most famous Cognac houses, we find Hennessy, Rémy Martin, Martell, Courvoisier, Camus and FrappinThese houses are the largest in terms of production and the most prestigious worldwide.
The territory does not have any known Cognac brand. Most of the Royan Atlantic winegrowers sell their wine intended for making Cognac directly without distilling it to the big houses that have the necessary equipment. A still is expensive and distillation takes time. Some of them make their own Cognac brandy but this only represents 10% of their overall production. However, the quality is not left behind! We invite you to attend the tours they offer to discover their ancestral know-how and taste their spirits.
Visits to the Cognac houses
Visite du domaine viticole – Domaine des Princes
For the record…
Cognac appeared during the 15th century. At that time, the Dutch came to buy wines in Charentes to export them. But, they encountered a problem: the wine did not keep well during long sea journeys. To remedy this, they had the idea of distilling the wine in order to concentrate it, thus facilitating its transport and conservation. This first distillation gave birth to an eau-de-vie, but it is in the 17th century, with the introduction of double distillation by the Charente winegrowers, that Cognac, as we know it today, was born.
What is the difference between Cognac and Armagnac?
THEArmagnac is the oldest white wine brandy in France. Its first mentions date back to the 14th century. Not far away geographically (Gers, eastern Landes and southern Lot-et-Garonne departments) and close in terms of production, it is often compared to Cognac. However, it is worth noting some important distinctions:
- The terroirs : the grape varieties used for Armagnac are grown on soils made up of fine sand, sediment and siliceous clay, unlike those of Cognac, which are grown on limestone soils.
- The distillation method : this is the major difference. Cognac benefits from a double distillation in copper stills called “à repasse” while Armagnac is produced in a double column still for continuous distillation.
- Commercialization : Armagnac production remains on a family scale compared to the large Cognac houses (there are more than 250) which export nearly 98% of their production worldwide.
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