The birthplace of cognac. The best cognacs of France - rating

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

France is famous not only for its wine, but also for a stronger alcoholic drink - cognac. It got its name in honor of the city of the same name, in which its production appeared. Its production is a long and laborious process, which results in this wonderful drink.

History of Appearance

The birthplace of cognac is France, and its history dates back to the 16th century. In those days, merchant ships of the port of the same name had difficulties with transporting wine. During long transportation, it turned sour, and it was produced in large quantities. Therefore, it became unprofitable to make wine.

Then French entrepreneurs figured out a way to preserve it: alcohol was added to white wine. And when it was delivered to the right place, it was enough to dilute it with water - this is how brandy turned out. Brandy quickly became popular with merchants and sailors.

But in 1701, due to the outbreak of war, the port was blocked. The alcohol remained with the French, and when they tried it after some time, they noted that the tastequality has improved significantly. It is believed that this is how one of the important moments in the production of cognac was revealed - aging in oak barrels.

Brandy from the Charente region quickly became famous. And in the 1860s, the labels began to indicate its name - "Cognac": the birthplace of the drink was the city of the same name. And in 1936 it was officially registered. French cognac is valued more than brandy because it is made using a special technology and rare grape varieties.

Production Features

The production technology of this drink is subject to strict regulations. Cognac production in France begins in mid-October with the harvest of grapes such as Ugni Blanc, Folle Blanche and Colombard. The pressing of berries takes place in a gentle manner under a horizontal press: not completely and without crushing the seeds.

Then the stage of fermentation of grape juice without sugar in special containers begins: it lasts three weeks and without the use of additives. The result is a drink with a strength of 9%. Then a two-stage distillation begins, using a special design - alambic. The resulting wine is heated and driven through an alambic to get the maximum amount of alcohol - "bruis".

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 reaches 60%, the distillation can be considered complete, and its "remains" are used for the next batch of "bruis".

Then it startsthe longest stage is aging cognac in oak barrels. And the barrels themselves are made using a special technology, some are fired from the inside. Producers carefully approach the choice of oak, its roasting, because all this affects the taste of the drink.

When the production of cognac goes to the next stage of blending - spirits are combined in different proportions. Therefore, manufacturers get exclusive brands of the drink. Some add special ingredients. After adding them, some are left to age, others are sent immediately for sale.

Special classification of the drink according to its aging

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 Cognac Interprofessional Bureau. An important factor affecting the taste is its aging in oak barrels. Therefore, a special classification of cognac was created:

• V. S./ Stltction/ de Luxe/ Trois Etoiles - at least 2 years old;
• Superior - at least 3 years old;
• V. S. O. P./ V. O./ Vieux/ Reserve - at least 4 years;
• V. V. S. O. P./ Grande Reserve - at least 5 years;
• X. O./ Extra/ Napoleon/ Royal/ Tres Vieux/ Vieille Reserve - 6 to 6.5 years old.

If cognac has been aged for more than 6, 5 years, then it is not classified. And premium brands (more than 25 years old) are called by their proper names. French cognac VSOP is available from premium products.

Classification by region

If the drink was not produced in the homeland of cognac in the province of the same name, then they have no right 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.

1. Grand Champagne/Premier cru - the cognac products of this region are considered the most elite, their aging can be up to 25 years.
2. Petit Champagne - spirits from this region also require long aging and are often blended with varieties from other appellations.
3. Borderi - vineyards occupy a small area, and its distillates do not require much exposure. Borderie is known for its young cognacs.
4. Feng Bua 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 are aged from 3 to 10 years.
5. Bon Bois - the products of this region are distinguished by their sharp taste, which is well manifested only in combination with complex blends.
6. Bois Ordiner - this appellation has a small share in cognac production, they can only be found 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 produced.

Rating

There are brands known not only in France, but also abroad. There are 273 houses in this country that make these products.

1. Hennessy is the most famouscognac house, founded in 1765. He is the leader in the sale of this drink in the world.
2. Remy Martin - was founded in 1724, manufactures high-end products. It is second only to Hennessy cognacs.
3. Augier - has been producing drinks according to an old recipe since 1643.
4. Bisquit - this cognac house has existed since 1819. This brand was preferred by many famous personalities.
5. Camus - the peculiarity of this cognac house, opened in 1863, is that its owners are the heirs of the founders. Such continuity is rare for large manufacturers.
6. Courvoisier - this house was probably founded in the first half of the 19th century. This brand was preferred by Napoleon Bonaparte.
7. Martell is a brand founded in 1715 and is one of the oldest major cognac producers in France.
8. 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 aging of the drink and taste. Well-known manufacturers support 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 of buying low-quality products. Therefore, you need to know how to distinguish real cognac from a fake.

1. Before buying, carefully study the bottle and label. This drink is produced only in France and Armenia. The rest is brandy.
2. The more complex the shapebottles, the harder it is to counterfeit.
3. The label must be glued evenly, the lid is tightly screwed on. All information must be in a foreign language. Also, the label must indicate the aging of cognac in accordance with the French classification.
4. Then you need to turn the bottle over and put it back. Watch how the drops flow down: in a quality aged cognac, they will drain slowly and leave a clear trail.
5. Premium French cognac will not be cheap and there are no promotions.
6. After purchase, pour some drink into the glass and swirl it gently. If the trail is even, and the drops flow slowly, you have purchased a quality drink.
7. Place your finger on the cognac glass just below the level of the drink. If the print is clearly visible from the back, then it is a quality product.
8. Pay attention to the flavor. For real cognac, it will be multifaceted and constantly changing. The fake does not have such a rich aroma.

Real aged French cognac will be a great 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 upwards. Fill the snifter by a third or a quarter, and the serving temperature is 20-25 ° C.

Before you start tasting, evaluate the color and aroma of the drink. The slower the shutter speed, the darkerthere will be liquid. 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 the glass in your hand before tasting to warm it: the taste of the drink will become richer. The French serve him cheese and seafood.

Where is the best place to try

Of course, it is best to taste cognac in its homeland. Everything related to this drink is concentrated here. Each cognac house has its own cost and excursion program. And there you can buy the best copies of this drink.