France is famous not only for its wine, but also for a stronger alcoholic drink - cognac. It received its name in honor of the city of the same name, in which its production appeared. Its production is a long and laborious process, as a result of which this wonderful drink is obtained.
Appearance story
The birthplace of cognac is France, and its history begins from the 16th century. In those days, merchant ships of the same port had difficulties with transporting wine. During long-term transportation, it soured, and it was produced in large quantities. Therefore, making wine became unprofitable.
Then the French businessmen came up with a way to preserve it: they began to add alcohol to white wine. And when it was delivered to the right place, it was enough to dilute it with water - it happened brandy. Brandy quickly became popular with merchants and sailors.
But in 1701, due to the outbreak of war, the port was blocked. Alcohol remained with the French, and when they tried it after some time, they noted that the taste was significantly improved. It is believed that this was one of the important points in the production of cognac that was revealed - aging in oak barrels.
Brandy from the Charente region quickly became famous. And in the 1860s, its name began to indicate on the labels - "Cognac": the birthplace of the drink was the city of the same name. And in 1936 he was officially registered. French cognac is valued above brandy because it is made using special technology and from rare grape varieties.
Production Features
The manufacturing technology of this drink is subject to strict regulations. The production of cognac in France begins in mid-October with the harvesting of grapes from such varieties as Uni Blanc, Folle Blanche and Colombard. The berries are pressed sparingly under a horizontal press: not completely and without crushing the seeds.
Then begins the stage of fermentation of grape juice without sugar in special containers: it lasts three weeks and without the use of additives. The result is a drink with a strength of 9%. Then begins a two-stage distillation, using a special design - alambic. The resulting wine is heated and chased through an alambic to get the maximum amount of alcohol - "bruy".
Then it is distilled again to remove all harmful substances and get the strength of 70% necessary for cognac. As soon as the proportion of alcohol becomes 60%, the distillation can be considered complete, and its “residues” are used for the next bruyu batch.
Then the longest stage begins - aging cognac in oak barrels. And the barrels themselves are made using a special technology, some are burned from the inside. Manufacturers carefully approach the choice of oak, its roasting, because all this affects the taste of the drink.
When cognac production proceeds to the next blending stage, the alcohols are combined in different proportions. Therefore, manufacturers get exclusive brands of the drink. Some add special ingredients. After adding them, some leave to withstand, others send them immediately for sale.
Special classification of the drink by its exposure
In the homeland of cognac, the manufacturing process is very clearly monitored at the state level. Therefore, alcohol in France is always of high quality. The work of cognac houses is controlled by the National Interprofessional Bureau of Cognac. An important factor affecting taste is its aging in oak barrels. Therefore, a special classification of cognac was created:
- VS / Stltction / de Luxe / Trois Etoiles - at least 2 years;
- Superior - not less than 3 years;
- VSOP / VO / Vieux / Reserve - at least 4 years;
- VVSOP / Grande Reserve - not less than 5 years;
- XO / Extra / Napoleon / Royal / Tres Vieux / Vieille Reserve - from 6 to 6.5 years.
If the cognac is more than 6.5 years old, then it is not classified. And premium brands (over 25 years) are called proper names. From premium products available French brandy VSOP.
Regional classification
If the drink was not produced in the homeland of cognac in the province of the same name, then it is not entitled to call it that. The label must indicate the region in which it was produced. The closer it is to the city of Cognac, the higher the value of the drink. Regions are called appellations.
- Grand Champagne / Premier Cru - cognac products of this region are considered the most elite, their exposure can be up to 25 years.
- Petite Champagne - the spirits of this region also need a long exposure, they are often mixed with varieties from other appellations.
- Borderi - vineyards occupy a small area, and its distillates do not require a large exposure. Borderi is famous for young cognacs.
- Feng Bois is the largest region by area. It produces most of the cognac products in France. Most often they are blended with distillates from other appellations and they are aged from 3 to 10 years.
- Bon Bois - the products of this region stand out for their sharp taste, which is well manifested only in combination with complex blends.
- Bois Ordiner - this appellation has a small share in cognac production, they can be found only in complex blends.
Therefore, the cost of cognac is affected not only by the duration of its aging in oak barrels, but also by the region in which it was made.
Rating
There are brands known not only in France, but also abroad. There are 273 houses manufacturing this product in this country.
- Hennessy is the most famous cognac house, founded in 1765. He is the leader in the sale of this drink in the world.
- Remy Martin - was founded in 1724, produces luxury products. It is the second after cognac Hennessy.
- Augier - produces drinks according to an old recipe since 1643.
- Bisquit - this cognac house has existed since 1819. This brand was preferred by many famous personalities.
- Camus - a feature of this cognac house, opened in 1863, is that its owners are the heirs of the founders. Such continuity is rare for large manufacturers.
- Courvoisier - This house was allegedly founded in the first half of the 19th century. This brand was preferred by Napoleon Bonaparte.
- Martell is a brand founded in 1715 and is one of the oldest among the major cognac producers in France.
- Hardy - the brand was created in 1863 and is in great demand among the French.
The rating of the best cognacs in France is based not only on the basis of the aging of the drink and taste. Well-known manufacturers maintain their brand and carefully monitor compliance with the recipe.
How to distinguish from a fake
Real French cognac is often chosen as a gift. But there is a risk to buy low-quality products. Therefore, you need to know how to distinguish a real cognac from a fake.
- Before buying, carefully study the bottle and etiquette. This drink is produced only in France and Armenia. The rest of the products are brandy.
- The more complex the shape of the bottle, the more difficult it is to fake.
- The label must be glued evenly, the cover is tightly screwed. All information must be in a foreign language. Also on the label must be indicated the exposure of cognac in accordance with the French classification.
- Then you need to turn the bottle over and return it back. See how the drops flow: they will flow slowly from a quality aged cognac and leave a clear mark.
- Premium French cognac will not be cheap and there are no shares on it.
- After the purchase, pour a little drink into the glass and carefully twist it. If the track is even, and the drops slowly drain, you have acquired a quality drink.
- Touch your cognac glass just below the level of the drink. If the print left is clearly visible from the back, then this is a quality product.
- Pay attention to the aroma. For a real cognac, it will be multifaceted and constantly changing. A fake does not have such a rich aroma.
Real aged French cognac will be a wonderful gift that will reveal all the charm of this drink.
Proper tasting
To fully appreciate its taste, you need to know all the subtleties of its tasting. It is drunk only from a cognac glass - a snifter. It has a wide rounded bottom, and the walls taper up. The snifter is filled with a third or a quarter, and the feed temperature is 20-25 ° C.
Before tasting, evaluate the color and aroma of the drink. The longer the shutter speed, the darker the liquid will be. Inhale the aroma at a distance of 5-10 cm from the edges. Then closer to them to appreciate its versatility. They drink cognac in small sips, holding it in their mouth for a couple of seconds. It is also advised to hold a glass in your hand before tasting to warm it: the taste of the drink will become more saturated. The French serve him cheese and seafood.
Where is better to try
Of course, it is best to taste cognac in his homeland. Everything that is connected with this drink is concentrated here. Each cognac house has its own cost and sightseeing program. And there you can get the best copies of this drink.