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New ZealandFlavors · Cognac
White wine brandy distilled twice in a copper pot still, the charentais still, and aged at least two years in oak barrels. It takes its name from the town of Cognac, an old port on the Charente River, and has had appellation of origin status since 1936.
Traditional drink from Cognac, Nova Aquitânia
Also known as: conhaque, eau-de-vie de Cognac
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Cognac — Cognac, France
Cognac is a brandy made from regional white wines, chiefly from the ugni blanc grape, which are acidic and low in alcohol. The wine is double-distilled in a copper pot still of its own design, the charentais still: the first pass yields a weak liquid that is returned to the still for the second distillation, the bonne chauffe. The spirit comes off colorless and is aged in oak barrels for at least two years, where it gains color and aromas.
The drink is named for the town of Cognac, which was an active port on the Charente River. Wine and later the brandy were brought down that river to the Atlantic, from where they were shipped to northern Europe. The appellation of origin was recognized in 1936 and covers a delimited area around the town, mainly in the departments of Charente and Charente-Maritime.
The area is divided into crus according to soil: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois and Bois Ordinaires. The word champagne here refers to calcareous soil, not to the sparkling wine region. The blend of Grande and Petite Champagne, with at least half Grande Champagne, is called Fine Champagne.
Distillation takes place in winter, until the end of March. In the town, a municipal museum tells the history of the drink, from the vineyard to trade.
Cognac , Nova Aquitânia
The brandy takes its name from the town, an old port on the Charente from which it went to the sea.
White wine from the Cognac region, mainly ugni blanc; double distillation in a copper charentais still; aging in oak barrels.
Neat, in a small glass, after a meal; with ice or water; in cocktails; and in cooking, for flaming and flavoring sauces and desserts.
Digestif and aperitif, year-round. Distillation takes place from November to March.
Your questions
From regional white wine, mainly ugni blanc, double-distilled in a copper still and aged at least two years in oak barrels.
It is the name of one of the crus in the Cognac area, with calcareous soil. It has no relation to the Champagne sparkling-wine region.
Since 1936. The area covers mainly the departments of Charente and Charente-Maritime.
Flavors of France
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