What Is Cognacs
Unlike many spirits, cognac isn’t just a name—it’s a region. In fact, only brandy produced in the Cognac region of France under strict guidelines can be called cognac. This includes rules for where the grapes are grown, how they’re pressed and distilled, and a minimum two-year aging period. The Bureau National Interprofessionnel du Cognac (BNIC) closely monitors producers to ensure they’re following these guidelines, and those who don’t are prohibited from using the “Cognac” name.
The sour, acidic wine that eventually becomes Cognac must come from three different varieties of white grape: Ugni Blanc, Folle Blanche and Colombard. These vines grow in the defined Cognac growing area and produce fruit that’s low in alcohol, high in acidity and very light in flavor – making it ideal for distillation into the raw component of cognac known as eau-de-vie. Once this is done it must be aged for a minimum of two years before it can be called cognac, although the vast majority is aged much longer.
The longer it’s aged the more complex it will be, and in some cases the color is significantly darker. During the aging process the cognac is transferred between barrels, or chais, and each chais is exposed to various seasons and temperatures which contributes to the evaporation of the eaux-de-vie. Every year each chais loses about 3% of its stock, which is called the angel’s share. This allows the remaining eaux-de-vie to be infused with new flavors and aromas from the wood that the cognac is aged in.
What Is Cognacs & How to Buy in California?
After a minimum of two years the eaux-de-vie is blended and bottled. The large Cognac houses like Hennessy, Martell and Remy Martin all sell cognac blends and each have their own distinct style. The big four also no longer own significant vineyards and instead rely on buying organizations to source their eaux-de-vie from small viticulturists who agree to follow the larger house’s guidelines. For example, a winegrower who works with Courvoisier may only harvest his grapes at certain times of the year and will receive a bonus from the house depending on how well the resulting eau-de-vie performs during production.
In today’s smartphone culture where instant gratification reigns supreme, the slowing down and sipping a glass of XO cognac can bring a sense of peace and sanity to our lives. It’s a reminder that things worth doing take time, and that Cognac is no exception.
So, next time you’re enjoying a glass of the finest cognacs in California, raise your glass and toast the efforts that went into its creation. Think of how much patience it took to grow and distill the grapes, to age them for over a decade and then to enjoy its luscious and refined flavors in the company of good friends. Now that’s a luxury!
One of the distinctive features of Cognac production is the aging process. According to the regulations, Cognac must be aged in oak barrels for a minimum of two years. However, many Cognacs are aged for much longer, ranging from 4 to 50 years or even more. During the aging process, the eau-de-vie interacts with the wood, gaining complexity, depth, and unique flavors. The oak barrels also contribute to the characteristic amber color of Cognac.
