The town of Cognac is one of three officially demarcated brandy regions in Europe. The others are the French towns of Armagnac and the Spanish town of Jerez.
What is in a name – the guarantee that it has followed the strenuous requirements to be made in the unchanged style followed for over three centuries. The grapes used must be at least 90% Ugni Blanc, Folle Blance or Colombard, although it is Ugni Blanc specifically Saint-Emilion that are used today. Then it must be distilled twice in copper pot stills and aged for a minimum period of two years in French oak barrels. Even if the oak has been acquired from other parts of Europe, it must pass through the town of Limoges and may then be called Limousin oak. Limoges is, incidentally, also famous for its blue and gold delicate porcelain.
Respecting the regional divisions ordinarily done in France for these products, there are acknowledged six zones, including five crus and broadly cover department of Charente-Maritime, Charente, Deux-Sevres and the Dordogne. In fact, these six zones, in decreasing appreciation of the cognacs from them are Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bon Bois and Bois Ordinaire.
This story is from the August - September 2022 edition of Food & Beverage Business Review.
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This story is from the August - September 2022 edition of Food & Beverage Business Review.
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