For a great Grande Champagne Cognac, there is Selection Olivier Blanc S.O.B. XO Extraordinaire Francois Voyer Grande Champagne Cognac Understanding a Cognac label (Bureau National Interprofessionnel du Cognac, May 2008)" (PDF). Archived from the original (PDF) on 4 March 2016 . Retrieved 15 December 2012.

Despite what you might think, Champagne Cognac is not made from Champagne, in the region of Champagne, nor from the grapes used to make Champagne. Champagne is made from Chardonnay, Pinot Noir, and Pinot Meunier grapes. Cognac is most often made from Ugni Blanc grapes. Confusing, I know.Fins Bois (34,265 hectares; 84,670 acres) Heavier and faster aging eaux de vie ideal for establishing the base of some blended cognacs. The soils here are predominantly red clay-limestone and very stony, or otherwise heavy clay soils. [19] Sometimes you will find the terms GrandeFine Champagne or Petite Fine Champagne on a Cognac label. This means the blend or vintage contains 100% eaux-de-vie from the Grande or the Petite Champagne. It basically means exactly the same thing is simply “Grande Champagne Cognac” or “Petite Champagne Cognac.” Why is Champagne so important on a Cognac label? Varies, though typically with characteristics combining nuts, fruit, caramel, honey, vanilla or other spices [1] Grades [ edit ] VS (Very Special) cognac is aged for at least two years in cask XO (Extra Old) cognac is aged at least ten years "Champagne cognac" is produced from grapes grown in the Grande Champagne and Petite Champagne zones of the Cognac region of France Bons Bois and Bois Ordinaires (together 19,979 hectares; 49,370 acres). Further out from the four central growth areas are these two growing regions. With a poorer soil and very much influenced by the maritime climate, this area is 20,000 hectares.

VSOP stands for “very superior old pale” and means the youngest brandy in the blend has been aged for at least four years. Is VSOP or XO better? But rest assured there are plenty of other wonderful blends that should definitely be on your wish list if you want to hone your palate to some of the best aromas and flavors out there. While food pairing is possible, generally speaking, cognac is best served as a digestif, or aperitif. While the old-school set would only serve it neat and at room temperature, we’re not ones to follow the rules. Harvesting and vinification". Bureau National Interprofessionel du Cognac. Archived from the original on 11 September 2016 . Retrieved 12 February 2008. Aged for at least six years: Napoléon, Très Vieille Réserve, Très Vieux, Héritage, Très Rare, Excellence or Suprême.

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Petite Champagne: Surrounding Grande Champagne, with less-crumbly chalk soils and a more oceanic climate. Produces floral, lightly fruity Cognacs. According to the Bureau National Interprofessionnel du Cognac (BNIC), the official quality grades of cognac are: Cognac must be matured in oak barrels for at least two years prior to release, but is often aged for much longer. Many factors influence the character of the maturing eau-de-vie, including: Here is something a lot of people don't know. Brandy was discovered almost on accident (that is relevant to this discussion because cognac is simply a form of brandy). Brandy is nothing more than distilled wine. It was distilled because removing the water from wine made it easier to transport and, perhaps, avoided some taxation. The white wine used in making cognac is very dry, acidic, and thin. Though it has been characterised as "virtually undrinkable", [7] it is excellent for distillation and aging. It may be made only from a strict list of grape varieties. For it to be considered a true cru, the wine must be at least 90% Ugni blanc (known in Italy as Trebbiano), Folle blanche and Colombard, while up to 10% of the grapes used can be Folignan, Jurançon blanc, Meslier St-François (also called Blanc Ramé), Sélect, Montils, or Sémillon. [8] [9] Cognacs which are not to carry the name of a cru are freer in the allowed grape varieties, needing at least 90% Colombard, Folle blanche, Jurançon blanc, Meslier Saint-François, Montils, Sémillon, or Ugni blanc, and up to 10% Folignan or Sélect.

Distillation takes place in traditionally shaped Charentais copper alembic stills, the design and dimensions of which are also legally controlled. Two distillations must be carried out; the resulting eau de vie is a colourless spirit of about 70% alcohol. [7] Aging [ edit ] A Cognac is called a “ Fine Champagne Cognac” when it contains a blend of eaux-de-vie from both Grande Champagne and Petite Champagne. At least 50% of the blend have to be from the Grande Champagne. When the word Champagne is used on a Cognac, it will either be preceded by the word, Grande, Petite, or Fine. This simply denotes the terroir in which the grapes were grown.

If a cru is named on the label – Grande Champagne, for example – then the Cognac must be 100% from that cru. ‘Fine Champagne’ designates a Cognac blended from Grande and Petite Champagne, with at least 50% from Grande Champagne. The most likely is that Champagne is derived from the Latin word, ‘campus’, ‘campania’, or ‘campagna’. This simply means, open wooded area, or open countryside. Fins Bois: The largest cru, Fins Bois surrounds the first three, and has mostly thin clay/limestone soils. Produces fruity, faster-maturing Cognacs.