Category: How to make Cognac

As temperatures steadily rise across the globe, the knock on effect of climate change on viticulture is being felt by all wine producers. In the Cognac region it has been found that during the last 30 years, a 1°C increaseRead more

For many years, cognac quality has centred mainly on the distillation process and the basic needs of providing a relatively acidic and low alcohol wine. After the Phylloxera, in the late nineteenth century, viticulturists started to recognise the need toRead more

The chalky soil of the Charente, particularly in the Champagnes, is not unique since it is also a notable feature of the Champagne growing region (it is the ‘Champenoise’ who stole the name for their famous drink). The chalk providesRead more

The French use the term ‘terroir’ uniquely to describe geological and climatic conditions as a basis for their system of ‘Appellations Cognac Controlee’. This is the geographic, quality control that defines the cognac crus and is vital for the CognaçaiseRead more

Cognac Distillation – The Wine Reduction In the 16th and 17th centuries, the brandies produced in the Charente were reduced by distillation as this made them easier to ship abroad.   The risk of low alcohol wines going off before theyRead more

The cognac distillation process is the most technical part of making the golden nectar. It is the stage where the wine is reduced to a spirit, which we refer to as ‘eau de vie’. Distillation is carried out twice. TheRead more

We call it dilution in the industry and nearly every cognac needs to have a level of dilution to optimise its qualities.  Some cognacs are superbly smooth and almost too easy to drink whilst others are fiery and aggressive andRead more

There are between four and five thousand cognac producers in the Charente and Charente Maritime region of France. Only brandy produced here, under strict regulations, is allowed to be called cognac. The world market for cognac is hundreds of millionsRead more

Last month I discussed the effect of the natural ageing process on cognac colour but not all cognacs on the shelf have obtained their colour this way.  Some of the big cognac houses try to provide a false maturity toRead more

There is a long held view amongst cognac drinkers that the darker a cognac appears the longer it has been aged in the barrel and therefore the better and more valuable it is. There is, up to a point, someRead more