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Cognac — product description on

Cognac is a strong alcoholic beverage prepared from brandy alcohol, aged for a long time in oak barrels.

Cognac alcohol — a product of special distillation grape wines.

Cognac is a strong alcoholic beverage prepared from brandy alcohol, aged for a long time in oak barrels.

Cognac alcohol — a product of special distillation grape wines.

The production areas of Geographically Cognac Beverages are strictly defined, there are a total of six: Grand Champagne, Petit Champagne, Bordery, Fan boa, Bon Bois and Bois a terroir.

The soils in each of them are special — sandy, red, rocky, limestone, flint.

This allows you to collect grapes with different taste characteristics and get in the end significantly different from each other distillates.

The region has more than 5,000 winegrowers.

Mostly grapes are grown here. uni blan, to a lesser extent varieties colombar and fool blanche.

Some crops are harvested by hand, but most farms use special equipment.

For a long time, cognac was considered a classic digestive, who decided to drink in the company of gentlemen who had gathered after dinner to smoke a cigar by the fireplace.

But modern rules for the supply and combination of brandy are much more flexible and interesting.

Young VS Brandies It goes well with soda or tonic and serves as an aperitif with light snacks.

In addition, they are an excellent basis for cocktails and are used for cooking.

VSOP Medium Extracts drink on aperitif with ice or sparkling water.

Creative chefs add VSOP cognac to dressings and sauces, for example, make a balsamic vinegar dressing, sibulet onion and cognac for lightly salted trout or caramelized onion sauce, olive oil and cognac to the steak.

Connoisseurs of old school drink seasoned XO Cognac in its pure form as a digestive. But the more advanced public will appreciate XO with ice as an aperitif before a gastronomic dinner.

And to it — bruschetta with jellied oysters, smoked eel and black caviar.
Black caviar is generally the perfect accompaniment to any brandy.

But with XO, it is especially good and harmonious.

The grapes are squeezed in traditional horizontal or pneumatic presses, the resulting juice is fermented immediately. Sugar added is strictly prohibited.

Process spin and fermentation each manufacturer is different.

After the end of alcoholic fermentation, the wine is subjected to distillation, to cut off excess components and get a clean product that is called o de vie. The distillation process has remained unchanged for over 300 years, but today the alcohols are distilled twice.

The product of primary distillation is called bruyas or, in our opinion, raw alcohol. Then this rather harsh turbid liquid undergoes secondary distillation. (bon shof).

Bon shof — delicate operation.

During it, the master distiller must catch the moment when it is necessary to cut off the «heads» — the primary fractions with high alcohol content and the «tails» — the secondary coarse fractions.

As a result, at the output of the master receives the «heart» of the distillate, or o de vie, which will be used for the production of brandy.

Next stage — o-vie extract in oak barrels for several years.

The drink is in constant contact with the air, which penetrates through the pores of the wood and absorbs the unique properties of oak — they form the color and bouquet of brandy.
As a rule, for more than 50 years alcohols in barrels can not stand. Then they are poured into special sealed bottles of dark glass or into bottles, covered with sacking. In them, spirits no longer develop, but they also do not lose their properties.

The place where the most aged spirits are stored is called “paradise” (paradise).

In the great cognac houses there are spirits that are over a hundred years old.

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