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Rémy Martin VSOP, Cognac Fine Champagne, 70cl

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Most Cognac in the world is drunk mixed – with water, over ice, or with mixers including soda, lemonade and cola.

The largest producer by far. It has a rich, sometimes woody style, ascending from VS through VSOP and XO to high-end expressions such as Paradis and Richard Hennessy. Martell Cognac ( / ˈ k ɒ n j æ k/ KON-yak, also US: / ˈ k oʊ n-, ˈ k ɔː n-/ KOHN-, KAWN-, [2] [3] [4] French: [kɔɲak] ⓘ) is a variety of brandy named after the commune of Cognac, France. It is produced in the surrounding wine-growing region in the departments of Charente and Charente-Maritime.Further information about this rather complicated term is demystified in our article, Why is Cognac Called Champagne?

For a great Grande Champagne Cognac, there is Selection Olivier Blanc S.O.B. XO Extraordinaire Francois Voyer Grande Champagne Cognac The cognac-producing regions called Champagne should not be confused with the northeastern region of Champagne, a wine region that produces sparkling wine by that name, although they do share a common etymology. The vast majority of Cognacs are blends, composed by the cellar master from eaux-de-vie of various ages and origins to create a Cognac that is balanced, complex and consistent. Distilled water is added to dilute to the desired strength, which is usually 40% abv. Cognac classifications Harvesting and vinification". Bureau National Interprofessionel du Cognac. Archived from the original on 11 September 2016 . Retrieved 12 February 2008.

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cognac". The American Heritage Dictionary of the English Language (5thed.). HarperCollins . Retrieved 18 May 2019. The name Champagne on a Cognac bottle refers to its origin, namely the growth area the grapes were grown in. There are six growth areas–or “terroirs”–in total, and the two that are considered to produce the finest eau-de-vie are named Grande Champagne and Petite Champagne. These two premium terroirs have soil that compares to the soil of the Champagne region in Northern France. Hence the shared name. Here’s an image of the Grande Champagne soil: age of barrel (younger casks give more flavour, but decades-old barrels have little or no influence beyond the processes of evaporation and micro-oxygenation) After the grapes are pressed, the juice is left to ferment for 2–3 weeks, with the region's native wild yeast converting the fruit sugars into alcohol; neither sugar nor sulphur may be added. [10] At this point, the resulting wine is about 7 to 8% alcohol. [10]

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: To clarify: Cognac is made from grapes. It is double-distilled white wine to be precise. It can only carry the name Cognac if it’s produced in the Cognac region of South West France, and is made adhering to very strict rules. These rules are laid out by the drink’s ruling body, the Bureau National Interprofessionel du Cognac, or BNIC. Petite Champagne (16,171 hectares; 39,960 acres) Petite Champagne eaux de vie have similar characteristics to those from Grande Champagne. Cognacs made from a mixture of Grande and Petite Champagne eaux de vie (with at least 50% Grande Champagne) may be marketed as " Fine Champagne". [19] Aged for at least six years: Napoléon, Très Vieille Réserve, Très Vieux, Héritage, Très Rare, Excellence or Suprême.

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Fins Bois: The largest cru, Fins Bois surrounds the first three, and has mostly thin clay/limestone soils. Produces fruity, faster-maturing Cognacs. The age of the cognac is calculated as that of the youngest component used in the blend. The blend is usually of different ages and (in the case of the larger and more commercial producers) from different local areas. This blending, or marriage, of different eaux de vie is important to obtain a complexity of flavours absent from an eau de vie from a single distillery or vineyard. Each cognac house has a master taster ( maître de chai), who is responsible for blending the spirits, so that cognac produced by a company will have a consistent house style and quality. [11] In this respect, it is similar to the process of blending whisky or non-vintage Champagne to achieve a consistent brand flavor. A very small number of producers, such as Guillon Painturaud and Moyet, do not blend their final product from different ages of eaux de vie, so produce a "purer" flavour. [12] Our panel — made up of accredited cognac experts and consumers — tested each bottle blind; first neat, then diluted with water to soften the alcohol and allow the core flavours to shine. They were looking for well-balanced examples offering a smooth mouthfeel and complexity. Younger cognacs should display a light and lively profile of fruit and floral notes, while aged examples should bring greater complexity, heavier oak and jammy dried fruit. 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. The notion was that one could simply add water before drinking the brandy and effectively rehydrate wine. Some people liked the taste of brandy better, however, and the original plan of rehydrating didn't work that well.

X.X.O. (Extra Extra Old) is a specific indication given to wine spirits that have been aged for at least 14 years. [17] Well, this comes down to the way that the Cognac regions is divided up into different growth areas. These are called ‘terroirs’. Growth Area ‘Champagne’Unlike certain wine regions, which are based on appellations and vinification methods, cognac works on an easy-to-get-your-head-around ageing classification. Much wisdom seems to say that the term ‘Champagne’ is derived from the French word for chalky soil. However, there is some disagreement from many sources about this, so we feel it only fair to put some of the other explanations forward. V.S.O.P. (Very Superior Old Pale) or Reserve designates a blend in which the youngest brandy is aged for at least four years in a cask. [13] [14] And for more on the terroirs, take a look at this article on growth areasthat helps explain further. The history of the word Champagne In a nutshell, it’s a blend that contains only eaux-de-vie from both of these Champagne regions. At least 50% of the mix must be from Grande Champagne, although in many cases it’s much higher than that. The chalky soils of these two favoured terroirs create rich, flavored eau-de-vie that, in the case of Grande Champagne especially, take a long time to mature. Hence such Cognacs tend to be older, and—for some—more sought after. The Fine Champagne Specialist

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