Cognac

Cognac is an Appellation d’Origine Protégée (AOP, protected designation of origin) wine region, centred on the town of Cognac, southwestern France, and is known for its eponymous brandy—Cognac. Cognac is essentially white wine that has been double-distilled, aged in oak barrels for at least two years, and then (in most cases) blended with Cognacs from previous vintages. The AOP places very strict rules on the providence, varieties and ratio of grapes, on the time that distillation can occur, on the form of the distillation equipment (copper stills of a very specific type), on where distillation can occur, of the source of the oak wood for the barrels, and of the alcohol level at the various stages of the process. The classification system for Cognac can seem confusing, as it derives from 18th century trade practices with the British, but it can be broken down somewhat as follows. If a Cognac label includes a vintage year, then all of the contents were distilled in that year. Three-star VS (‘very superior’) Cognac is blended Cognac, with the ‘youngest’ Cognac in the blend being at least two years old. VSOP (‘very superior old pale’) Cognac is blended Cognac, with the ‘youngest’ Cognac in the blend being at least four years old. Napoleon, or XO (‘extra old’), or Extra, or Hors d’Age Cognac is blended Cognac, with the ‘youngest’ Cognac in the blend being at least six years old. Cognac can also be further identified by the six AOP subregions: Bois Ordinaires, Bons Bois, Borderies, Fins Bois, Grande Champagne (the Premier cru de Cognac), and Petite Champagne. A Cognac blend can also draw on two or more of the subregions.

• Key Varieties: Cognac can only be made from Ugni Blanc (Trebbiano Toscano), Colombard, and/or Folle Blanche.
• Climate: Temperate.
• Soil: Predominantly chalk—Campanian chalk and some Santonian chalk in Grande Champagne; Santonian chalk in Petite Champagne; and differing levels of chalk and clay in Bois Ordinaires, Bons Bois, Borderies, and Fins Bois.