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DISCOVERING THE FLAVORS OF COGNACAn overview of the diversity, the origin and the evolution of
Cognac.
HOKE HARDEN, ALLEN KATZ, ALEXANDRE VINGTIERModerated by: ms. franky marshall
Sponsored by BNIC (Bureau National Interprofessionel du Cognac)
CAMPAIGN FINANCED WITH THE SUPPORT OF THE EUROPEAN UNION AND FRANCE
DISCOVERING THE FLAVORS OF COGNAC
#discovercognac#gnacattack
@msfrankyfrankyHokeAllenAlex
#totc @totc
Wifi password
More than 5 bottles of Cognac sold
in the world every second
Cognac is exported in more than 160 countries around the world
A renowned wine spirit
Year 2014
155.6 million bottles
2 128 million euros
● 450 km southwest of Paris● 110 km northeast of Bordeaux
Where is Cognac?
The world’s largest white wine grape vineyard area
producing an eau-de-vie
6
10 % of the French vineyard surface
Around 20 % of France’s wine
production
74 743 ha
Study of Cognac Composition
Main aromatic families originating from grape
Ugni Blanc
Represents more than 95% of Cognac vineyard surfaces. Late ripening, high yield, acidic, low sugar, slightly aromatic
The grape is specific for distillation, not for drinking.
Originating from Italy (“Trebbiano Toscano”), the Cognac region is its northern limit in the mid-20th century. Its wines are particularly suited to production of quality wine spirits.
Folle Blanche
Late ripening, medium yield, acidic (if not too mature), low sugar, highly aromatic, sensitive to grey mold.
It was the main Cognac variety in the 19th century, before the phylloxera crisis (1875).
Aroma compounds differentiate grape varieties
The type of soil influences grape production and composition6 growing regions (crus)
Determined by :
Ø Grape composition (sugar, nitrogen, precursors…)
Ø Yeast identity (species, strain…)
Ø Fermentative conditions
Ø Wine conservation
AROMAS RELEASED DURING FERMENTATION
[Click above to see video]
Traditional Cognac Still
Cognac distillationAbout 9 liters of wine are needed to produce 1 liter of Cognac
(72.4 % Abv. Max.) after 24 hours
Note: Rancio is characterized by notes of mushrooms, damp undergrowth and walnut oil - complex and specific aromas that develop during the long barrel ageing and increase in intensity with the years.
BlendingØ Cognac is often the result of a blend of various eaux-de-vie and crus.
Ø The Master Blender is the key person in this operation.
Aroma Wheel
The Cognac Aroma Wheel categorizes aromas by seasons.
Cognac’s subtle floral notes recall spring, while its headier notes of apricots, citrus and exotic fruit conjure up a warm summer’s day.
Autumn is reflected in the spicier notes of ginger, liquorice, vanilla and caramel. Powerful notes of winter are conjured up by coffee, tobacco, toast, cedar and sandalwood.
DISCOVERING THE FLAVORS OF COGNAC
HOKE HARDEN, ALLEN KATZ, ALEXANDRE VINGTIERModerated by: ms. franky marshall
#discovercognac#gnacattack
@msfrankyfrankyHokeAllen
Alexendre@totc #totc
Sponsored by BNIC (Bureau National Interprofessionel du Cognac)
Merci beaucoup!
CAMPAIGN FINANCED WITH THE SUPPORT OF THE EUROPEAN UNION AND FRANCE