The Ugni Blanc is the main grape variety planted in the Cognac region. More than 95% of all cognacs are made from this plain and rather tasteless variety, which was first planted after the Phylloxera around 1890.

The variety triumphed and was a huge success, producing weak acidic wines in large volumes. The grape is probably better known to winemakers, especially in Italy as the Trebbiano Toscano from the hills of the Emilia Romagna near Piacenza. It is now so widespread that, according to Jancis Robinson, it probably produces more wine than any other variety. In France it is the most widely planted vine, helped by more than 100,000 hectares devoted to it in the Charente.

Its popularity is in marked contrast to its qualities. These are summed up crisply and accurately by Jancis Robinson: Pale lemon, little nose, notably high acid, medium alcohol and body. It is a very characterless wine indeed. As a vine it’s twin virtues are the tenacity (it keeps its acid right up to late ripening) and of course it’s extraordinary high yields. These two qualities make it an ideal variety for providing a suitably neutral, suitably acid base wine for cognac. One last advantage is the grape bunch – its shape allows air to circulate thus minimising rot.

Most cognacs and armagnacs for sale on the Brandyclassics website contain additional information including the Viticulture, Grape Variety and Flavour about the bottle. Some typical products are shown below.

Perhaps the most confusing aspect facing shoppers seeking a decent bottle of cognac is the use of generic terms such as VS, VSOP and XO. The big cognac houses such as Hennessy, Martel, Courvoisier and others use these to describe their highly blended cognacs. These big negoçiants buy their cognacs from around 5000 small producers and blend them together. Often, these blends may contain as many as 2000 different cognacs from individual producers.

The rules governing cognac are many, but essentially it must be double distilled and the final distillation must be between 67 to 72 degrees (alcohol by volume). It can take several decades for the strength to drop naturally to that which most of us drink cognac, 40 degrees. This natural process is by evaporation, the lost alcohol being known as ‘Part des Anges’, the ‘Angel’s Share’. To avoid waiting and to minimise cost, the negoçiants will dilute the young cognacs, often adding sugar syrup and caramel. These additives give colour and soften the fiery effects. In contrast cognacs that have aged naturally develop richer qualities and greater individuality of their flavours.

To set standards of ageing in the wood, the big negoçiants created the terms that we see on the High Street shelves, VS (Very Special) Cognac, VSOP (Very Special Old Pale) Cognac and Napoleon Cognac. Cognacs must be aged in oak barrels and although distillation is not allowed after 31st March, it is usually finished by around Christmas. Official ageing starts immediately after the last official distillation day, i.e 1st April. VS cognacs must age in wood for a minimum of 2 years, VSOP cognacs for 3 years and Napoleon cognacs for 6 years. In practice most houses keep their cognacs in wood rather longer than the minimum period.

Technically XO Cognac  does not have any legal additional age requirements to that of Napoleon Cognac. The term “XO” was created about half a century ago by Hennessy to describe their oldest cognacs. In those days it usually meant cognacs with an average (not minimum), age of around 25 years. Today regrettably, with the pressure on sales volumes most XO cognacs are rather less than 10 years old.

VSOP  Cognacs from Brandyclassics:

At Brandyclassics, we specialise in selling single producer Cognacs, and hence attach rather less importance to the generic terms such as VSOP and XO, and more on the “age statements” and the talents of the individual distillers. However that doesn’t mean to say that you can’t buy VSOP Cognacs from us. We’ve a range of exceptional VSOP Cognacs from the smaller, quality cognac producers – they’re aren’t necessarily more expensive than the big brands, but we’re sure you’ll find they have a much more distinct character and flavour. Here’s a few suggestions for you…

XO  Cognacs from Brandyclassics:

We have a number of excellent XO Cognacs from smaller artisan cognac producers, not the faceless brands such as Remy Martin, Courvoisier, Hine and Martell and Hennessy. XO Cognacs are often bought as gifts by our customers, add we’d like to encourage you to buy a Cognac that’s as unique as the person you’re buying it for…

There are 135 official mountain rescue dogs in the Swiss canton of Valais. The St Bernard story began in the year 962 when Bernard of Menthon founded a monastery and hospice in the Swiss Alps. The monastery, situated at 8000 ft was on a route over the Alps from France to Italy and in a particularly treacherous spot, where the monks were able to provide shelter for lost or injured travellers.

By the time Bernard was canonised in 1681, the monastery he founded had started to keep dogs, which the monks found helpful in carrying out their rescue missions. They bred a type of dog that was particularly suited to the harsh weather conditions. It was a huge, energetic, friendly and faultlessly loyal type of Mastiff, with thick fur and a keen sense of smell and hearing. From the 17^th century, when the oldest records were identified, through to now, the animals have rescued more than 2500 people.

The monks provided each dog with a barrel around its neck containing brandy, as it was critical to provide a warming drink as soon as possible. The dogs were first referred to informally as St Bernards in 1833 and the name became official in 1880. It has been reported recently that due to the harsh economic climate, the traditional brandy barrel around the dogs neck has been replaced with a Nespresso coffee machine which offers a choice of espresso or  black coffee. The makers also wanted to include a cappuccino option but they had problems with the wind – plus it looked as though the dogs were rabid.

Whilst avalanche victims may have limited options, you might think twice before attracting a 100 kg animal foaming at the mouth! So if you are going on a winter skiing vacation this Christmas, do make sure you take your own bottle of Hermitage Cognac – strictly for emergencies of course!