Cognac made not from the province of the same name in France. How French cognac is made. Preparation of cognac spirit - eau-de-vie

Alcohol. Cognac is often called the drink of kings. But today, monarchs can be counted on one hand, and cognac has become available to almost everyone, while maintaining its special place in the hierarchy of alcoholic beverages. Winemakers have a motto: to create excellent cognac, you need to love it. This statement can also be applied to consumers. To really enjoy it, you need to get into the spirit of this drink. It is necessary to fulfill more than one condition in order to fully experience its taste and catch all the aromas: after all, some cognacs contain several dozen alcohols of different ages and origins, and each of them gives the drink certain aromas and shades of taste.

A capricious drink. Cognac should be stored at room temperature and always in a dark place - it does not tolerate direct sunlight. You can drink it before meals to stimulate your appetite, but it is best as a digestive at the end of the meal. It is believed that it must be warmed before use. Now there are special coasters for glasses with candles for heating the drink. However, experts assure that this should under no circumstances be done. From such actions, the alcohol begins to evaporate from the cognac, which makes the smell pungent and can spoil the impression. It is better to warm the glass with the warmth of your hand. However, some cognac producers consider this procedure optional.

What this drink can be consumed with is clearly explained by the “four C rule”. According to him, cognac is ideally combined only with coffee, cigar and chocolate. Moreover, first you can drink coffee or eat a piece of chocolate - they perfectly complement the taste of cognac. Then you can have a drink and, if desired, light a cigar. Some cognacs are created specifically for this purpose. For example, Davidoff. At one time, the tobacco king Zino Davidoff and a representative of the famous cognac house Kilian Hennesy decided to create a cognac that would ideally match the taste of a cigar.

Before taking the first sip, it is recommended to inhale the aroma of the drink: first from a distance, then directly at the edge of the glass. And only then take a very small sip. However, young cognacs of the V.S. category are sometimes consumed with ice or in cocktails. This has become the norm, but it’s not worth doing such experiments with older drinks - it’s tantamount to going to a rural disco in a hot cut dress.

It's never bad. If we consider that only those made in the French province of the same name are considered cognac, then there are no bad cognacs. There are about 700 cognac houses there: from such giants as Hennessy, Remy Martin, Martell, Сourvoisier, to very small family productions. And each of them tries to make their products unique. The price can be very different. Cognac from popular brands, as a rule, costs more than a similar product from a lesser-known cognac house. And the point here is not in the quality, but in the cost of advertising, which ultimately has to be paid by the buyer. Therefore, when choosing cognac, you need to be guided only by your own taste preferences, says Yuri Zybtsev, author of the book “Cognac. A Guide” and a teacher at the school at the Russian Sommelier Association. Cognacs can be roughly divided into several styles: women’s (with a mild fruity taste), men’s (harder and tart), etc. Aging also significantly affects the taste. It is believed that the older the cognac, the better it is and the more prestigious it is to drink. But there are exceptions to this rule. “Some people simply cannot stand old cognacs,” says Yuri Zybtsev, “they find them tasteless.” In this case, according to the expert, you should not torture yourself. In general, you need to find a cognac that suits your style. It is quite possible that for this you will have to try 30-40 types of cognac.

Prestige comes first. In Russia, people still trust mainly internationally recognized leaders. Thus, according to Whitehall, the distributor of the Hennessy house in Russia, every second bottle of cognac imported into the country is Hennessy. The company Denview Ltd (distributor of Remy Martin) says that about 170 thousand liters of their products are sold annually in the country. It is not surprising that the cognacs of these producers are recognized by kings.

Remy Martin Louis XIII was created at the beginning of the twentieth century. The prototype for his original bottle was a flask found by historians at the site of the battle between Catholics and Huguenots during the time of Louis XIII. To create this cognac, Remy Martin specialists used spirits aged from 40 to 100 years, made only from Grande Champagne grapes and aged in hundred-year-old oak barrels.

Hennessy Richard is a younger brand. It was created in 1996 in honor of the company's founder, but almost immediately won the honorary title of the best of the best. The fact is that it contained the oldest and rarest alcohols in the house’s collection. For example, alcohols over 200 years old or alcohols from 1830 and 1860, obtained from the harvest of the Folle Blanche grape, which is rare these days (it was almost completely exterminated in 1870 by an epidemic of mold - phylloxera).

I want something new. And yet, lately, Russians have become increasingly curious about other brands. Firstly, I want something new, and secondly, the cognac makers themselves are very interested in entering the Russian market. Europe is switching to lighter drinks - even the French choose wine, while in Russia traditionally preference is given to strong alcohol. Therefore, today several dozen cognac brands are represented here.

For example, products from Domaine La Fontaine de La Pouyade. This cognac house produces only 6 thousand bottles of the noble drink annually. 200 bottles were brought to Russia last year. According to the Kazumyan company, which represents this brand, the drink contains 3,500 alcohols, the youngest of which is 80 years old. All are made from Folle Blanche grapes from Grande Champagne. They say that up to 600 different shades can be detected in the aroma of this cognac. At the same time, the cost for a drink of this level is very modest - 1300 euros for a standard 0.7 liter bottle.

The House of Lheraud produces unique millezime cognacs - they are made using spirits from the same year. They can be identified by their mild taste and pale golden color: Lheraud cognacs are not tinted with caramel, as other manufacturers do. Brands such as Delamain, A.E. are also gaining popularity. Dor, Frapin.

Well forgotten old. The latest innovation on the Russian market is Hardy cognac. Although it would be more correct to talk about his return to Russia: before the revolution he was very famous here. The Hardy cognac house was founded in 1863 by Antoine Hardy, a settler from Foggy Albion. It was at that time that Napoleon III signed a free trade agreement with England, so Antoine began to supply large quantities of cognac to his former homeland, and then to Russia, Germany and Austria. Hardy's most famous client in Russia was Nicholas II.

Now this cognac house produces several types of products, but Hardy X.O. is rightfully considered the best. twenty-five years old. It is made on the basis of cognac spirits from Grande Champagne and Petite Champagne, has a refined fruity taste and has an unusually long aftertaste, notes the Luding company, which is the exclusive distributor of this brand on the Russian market.

Another “comeback” can be considered the appearance of cognac from Meukow & Cie on the Russian market. This is the only cognac house with a Russian name. In 1862, it was founded by Russian citizens, the Meukov brothers. Since then, this cognac has been invariably present at all events at the Russian imperial court until the revolution. Now he has returned to the Russian market. The main distinctive feature of this brand of cognacs is that they contain alcohols from all six subregions of the Cognac province. The price is by no means royal - from 120 euros per bottle.

Armenian cognac. Contrary to the requirements of French winemakers, in many countries it is customary to call cognac any strong drink made from grapes and infused in oak barrels. Including in Russia. Most residents of the Soviet Union, fenced off from the West by the Iron Curtain, could only hear about French cognac. But everyone knew perfectly well what Armenian cognac was. True, it was not so easy to get a bottle with the label of the Yerevan Cognac, Wine and Vodka Factory "Ararat", which, however, only added to the excitement and joy of victory. It is not surprising that to this day Armenian cognac is loved by many Russians. Moreover, there are people who absolutely do not understand the beauty of French cognac. Armenian drinks are softer and more familiar. As experts explain, the difference in climate, the use of different grape varieties, and even the barrels in which cognac spirits are infused are made of oak, but still different. Although the manufacturing technology is fully consistent with the French one. In general, again it’s all about each person’s taste preferences.

"Ararat" is back in Russia. Mikhail Kazaryan, Deputy General Director of the Luding company, the exclusive distributor of the Yerevan Ararat Cognac, Wine and Vodka Factory, believes that Armenian cognacs in Russia cannot lose popularity and, on the contrary, are in increasing demand. Thus, the company places great hopes on the new line of “Noah” cognacs: “Noah Araspel” (“The Legend of Noah”), “Noah Classic” and “Noah the Lord”. “The demand for Armenian cognacs is very great,” says Mikhail Kazaryan. “Historically, they have always been valued in Russia. These are unique drinks in which taste, harmony and beauty are perfectly combined. We are confident that cognacs of the Noy brand will be found its consumers both in Russia and in the CIS countries."

It is believed that another advantage of Armenian cognacs is the price. For a number of objective reasons, they are noticeably cheaper than French ones. However, this does not mean that there are no real masterpieces among them. For example, “Noah the Lord” is a twenty-five year old cognac. It has a dark golden color, and in its bouquet you can feel the taste and aroma of ripe fruit with subtle notes of almond. It is recommended to drink it warm. And then it makes no difference what to call this drink - cognac, as it is written on the bottle, or brandy, as the French insist.

The Yerevan cognac-wine-vodka factory "Ararat" was founded in 1877 by the merchant of the 1st guild Nerses Tairov. Subsequently, in 1898, a major Moscow merchant Nikolai Shustov acquired this plant and expanded the production of alcoholic beverages. Invited winemakers Kirill Silchenko, as well as Mkrtich Musinyants and Levon Oganov, who were educated as winemakers in France, began to improve the production of cognacs and wines based on classical French technologies using equipment from France. As a result, cognacs and wines “from Shustov” began to enjoy success not only in Russia, but also abroad. In 1920, the Shustov plant was nationalized and renamed the Yerevan Ararat Trust.l

French legislation sets standards for several dozen categories of cognacs. Here, for example, are the main ones: V.S. - must be aged for at least 2 years, V.S.O.P - at least 4 years, Napoleon - at least 4-6 years, X.O. - at least 6 years. But these are only minimal restrictions. Most cognac houses consider it a matter of honor to produce older cognacs. As a result, everyone has their own unspoken standards. Most often you can find this gradation: V.S. - 4-5 years, V.S.O.P - 10 years, Napoleon - 15 years, X.O. - from 20-25 years

Cognac geography

Cognac is a city, as well as six sub-regions located around it. It is believed that real cognac is produced only here. All six subregions differ from each other in climate, as well as in subsoil characteristics, which significantly affect the quality of the grapes. It is believed that the closer to the city of the same name the cognac is produced, the higher its quality and richer the aroma. The hierarchy of subregions looks like this.

Grande Champagne. The best alcohols are made here; they are considered to have the most delicate taste and the richest aroma with hints of grapes and linden. These spirits are slow to develop, but long-lasting and ideal for aging. Cognacs of V.S. quality and V.S.O.P are, as a rule, not made from them.

Petite Champagne. The spirits are very similar to Grande Champagne and are only slightly inferior to them in terms of aroma stability. They have slightly more pronounced fruit tones.

Borderie. The alcohols have a rich, but not too subtle bouquet with dominant floral tones (violet and iris). They are softer and mature faster.

Fins Bois. Alcohols differ in strength, but not in richness of aroma. They mature quickly, and at a young age they often outperform their more famous competitors. They are used to make young cognacs.

Bons Bois. Strong alcohols, however, they are significantly inferior in quality to the previous four - they have an insufficiently subtle aroma and have a special taste due to the influence of damp earth and the proximity of the sea.

Bois Ordinaires. Even simpler alcohols - they have even fewer flavor nuances. They do not tolerate aging well, but at a young age they are quite interesting - in their aroma you can detect the tones of the sea, algae and even iodine..

Cognac, named after the city of the same name in France, is rightfully considered a noble drink, and it was in the French city of Cognac that this strong alcohol was created. The alcohol content of alcohol can range from 40 to 60 percent. Due to its good strength and pleasant taste, the drink gained massive popularity among the population, which contributed to the emergence of a huge number of counterfeits. In order to avoid unpleasant consequences from consuming a low-quality product, you should know how to check its authenticity.

Of course, when purchasing a drink, you rarely think about the fact that there may be a fake in front of you; you want to quickly sip the velvety liquid and feel its noble aroma. But do not forget that drinking low-quality alcohol can lead to serious consequences, and a headache with a severe hangover will be the least of your problems. To avoid this, you should follow some rules and resort to little tricks that can help you choose real alcohol.

Place where real cognac is sold

In order to minimize the risk of buying a counterfeit drink, you should contact specialized alcohol sales points, large supermarkets with a good reputation, or buy it in duty-free stores if we are talking about high-end brands. Careful selection of the place of purchase will provide you with additional opportunities when testing alcohol for originality. For example, you will be able to request certificates of origin of the drink and receive qualified advice when choosing.

Price

The price for a bottle of ordinary alcohol, the aging of which does not classify it as premium, should be around 10-15 dollars. The price for a good drink is decent, so you shouldn’t immediately grab bottles that are priced 25-35 percent cheaper. In most cases, you will buy low-quality alcohol.

For example, a bottle of the real thing in a specialized alcohol market costs at least $20 for 0.5 liters.

Bottle appearance

Before purchasing cognac, carefully study the packaging and design. Real alcohol from world-famous brands is bottled in ordinary, classic-looking bottles, without frills or pretentiousness, made of figured glass. As a rule, such containers have a branded design that protects against counterfeiting. An example of simplicity and security are brands of cognac and.

The label is a very important indicator of the originality of the purchased alcohol.. It must be glued neatly, symmetrically, without damage. The paper for expensive alcohol labels is special; when touched, it resembles an old banknote. Most fakes have a label made of cheap paper, and the quality of the print is dull and blurry in color and inscriptions. The label must indicate the age and type of alcohol, country of origin, place of production and composition.
Beyond the bottle and label you should pay attention to the plug. It is made from balsa wood, and this cork seals the bottle tightly. If the bottle has an empty and loose metal cap, rest assured: this is a fake.

How to check the authenticity of cognac using a tax stamp

Remember that no matter how good the bottle looks, the cap, the label and the lack of a tax stamp are the minus that decides the fate of your purchase. The tax stamp must always be present. It should be tightly glued without damage.

The excise stamp must have a hologram and a barcode, the name must match what is stated on the label. The presence of a stamp indicates that all taxes on this product have been paid, it was legally imported into the territory of the state, and alcohol can also be checked officially.

Labeling and exposure

One of the important factors in identifying counterfeit is the labeling and aging of alcohol. Counterfeiters usually rely on the buyer's inattention or lack of knowledge. There are two types of markings: French and used by manufacturers in the CIS countries.

French labeling is regulated by the Bureau National Interprofessionnel du Cognac. For buyers of French alcohol, there is the following marking, which can be used to find out about the aging of real cognac:

In France, it is prohibited by law to label drinks older than 6.5 years. The reason for this is that it is almost impossible to control the mixing and quality of such alcohol.

The classification used by manufacturers in the CIS countries is much simpler. This type of marking can most often be found on alcohol. It distinguishes the following types:

Color and transparency

The color of real cognac varies from light amber in young varieties to dark amber in varieties with a long aging period. There is no sediment in real alcohol, and light penetrates well through it.

Liquid consistency

In order to understand how high-quality the product is, you can also turn the bottle upside down and watch the bubbles rise. If the big ones rise first and then the small ones, it means you have high-quality alcohol in front of you. But often the container is filled completely, and this method of verification becomes impossible.

Information about the composition and manufacturer

Since cognac is a natural drink, it should not contain any flavorings, rectified alcohol or dyes. If there are any, it is best not to take it.

The best alcohol is considered to be produced in France and Armenia. This is important information, and it must be on the label. It is also worth remembering that real cognac refers to drinks based on wine distillates, which are produced in only two regions: the French region of Charente, represented by the cities of Cognac, Jarnac, Segonzac and in Armenia. For example, a real “French” one, produced in the Cognac region.

How to check cognac for authenticity and quality at home

At home you can carry out simple manipulations to determine the quality and aging of real alcohol. To do this, pour the liquid into a glass and rotate the slightly tilted glass around its axis. If the drink flows down the walls of the glass slowly and leaves behind even traces and individual drops that also linger on the walls, then you have a drink of good quality.

To learn about aging, observe the marks on the glass. If they last for 5 seconds, this is alcohol aged for 5-8 years, 15 seconds - about 20 years, 20 seconds - 50 or more years.

Taste and aroma

The aroma of alcohol appears gradually. What does real cognac smell like? The smell of real alcohol is multifaceted. First there are subtle oak notes, the aroma of tobacco and various fruits reveals itself, and then chocolate with hints of vanilla. The counterfeit product does not have a variety of aromas or “smells” of acetone or kerosene.

It's the same with taste. Real alcohol has a pleasant soft taste that develops gradually. The fake is often pungent and has an alcoholic aftertaste.

By approaching the choice of this noble and popular drink with all responsibility, you will receive true pleasure and a great mood. But remember that excessive consumption of even the highest quality and most expensive cognac can negatively affect your well-being. How do you choose a drink and have you come across any counterfeits? Be sure to write about it in the comments.

Cognac is a component of recipes for homemade liqueurs and desserts on the drinkmen website. Russian Federation, so there is no way to ignore it. In this article we will look at the history of its creation, production technology, and learn to understand labeling.

Cognac is a white wine brandy grown in the Cognac region of France. Let’s clarify right away: in this article, the word “cognac” does not mean a trademark (which belongs specifically to French producers from the province of the same name), but the production process. For our purposes, the properties of the product are important, not the legal niceties. In addition to cognac, grape brandy, Armagnac, and grappa are produced by distillation from grape alcohol. The difference in technological processes affects the properties and qualities of the final product, and, accordingly, the production standards. Technically, cognac is a type of brandy, which is exactly how it was listed on advertising posters back in the early 20th century.

Why use cognac for tinctures

First of all: how does cognac differ from distillation from any other wort? The whole secret is in the grapes. Even grape wine is incomparable to the fermentation products of any other berry or fruit. Grape wine does not retain the taste and aroma of grapes. Any fruit wine has the taste of the fruit from which it was obtained: apples, cherries, raspberries, whatever. The taste of fruit and berry wines does not differ from tinctures and liqueurs made from the same raw materials. Grapes behave differently: the complex and rich organoleptic properties of grapes appear only during fermentation and subsequent aging.

You might be interested in Technology for preparing tinctures, liqueurs and liqueurs

And the process of distilling white wine into alcohol and subsequent aging in oak barrels gives the wine bouquet a new dimension that is unattainable by other means.

Like a peacock's tail, cognac reveals its flavor bouquet smoothly and majestically

If classic Russian vodka does not have its own taste and smell, except for the smell of alcohol, then cognac does not smell of alcohol, while retaining all the extracting properties of strong alcohol. The tinctures on it are comparable to a symphony orchestra, for which you choose the soloist. Using cognac for infusions, you have at your disposal many flavor and aromatic combinations that are not available when using regular vodka or moonshine.

History, technology and raw materials

Distillation of grape wine in Europe has been recorded in historical documents since at least the 15th century. Cognac's older brother was Gascony Armagnac and numerous types of Dutch brandies. They were distilled once, and the strength of these drinks was relatively low (up to 36 degrees). Numerous varieties of brandy were distributed throughout Western Europe, and the production of “burnt wine” reached Rus' around the same time. But the technology of aging wine alcohol in oak barrels to enrich it with tannins and tannins appeared only in the 17th century.

The House of Martell is one of the oldest and largest producers of French cognacs

What grape varieties are cognac made from?

In the production of real French cognac, three main varieties of white grapes are used:

Trebbiano Toscano
Colombard
Folle Blanche

Additionally, the grape varieties Ugni Blanc, Folignan, Jurançon Blanc, Meslier Saint-François, Montil, Semillon are used.

As a rule, all these are very sour and tart varieties with a low sugar level, and white wine from them is obtained with a low alcohol content. Cognac producers are prohibited from adding sugar or sulfur to wines that will be distilled.

To reduce acidity, wines used as raw materials for the production of cognac are subjected to malolactic fermentation. Malolactic fermentation is the process by which the acidic malic acid in wine is converted to creamy-tasting lactic acid.

Preparation of cognac spirit - eau-de-vie

Continuous distillation (rectification), which is used to produce vodka and gin, is prohibited in the production of cognac. Double distillation is used in copper alambics. The resulting raw material is called eau-de-vie - this is the same aqua vitae, “living water”, which gave the name to whiskey and aquavit. Eau-de-vie contains about 70% alcohol, is completely transparent, and has a pronounced fruity-peach aroma.

After double distillation, cognac spirit is aged for at least two years in oak barrels. To obtain some varieties, assemblage is used (mixing alcohols from harvests of different years to balance the properties of the final product). The list of such alcohols is strictly regulated. Using the assemblage, the organoleptic properties of the drink are adjusted in accordance with the standard. When you buy a certain brand of cognac, you know that you will receive strictly defined properties. Armagnac in this regard is much more unpredictable and depends on the harvest in a particular year.

Main stages of production

The process of double distillation of white grape wine to produce cognac spirit.
Aging in oak barrels.
Blending.

Each stage of production changes the properties of the product. If the rules are followed and aged for at least 2 years, cognac becomes stable, preserving its quality over time.

A necessary part of the process is aging in oak wine barrels. The average aging period is from 2 years. During this period, the raw material absorbs tannins and tannins from oak wood and the residual aroma of wine. With each year of aging, ethyl alcohol and water gradually evaporate. The evaporation process depends on storage conditions, and on average ranges from 0.5 to 4.6% vol. in a year. This is poetically called "the angel's share." Considering that the initial strength of cognac alcohol is about 70%, even with long-term aging the strength of the drink is high.

An important stage is the blending process. When cognac goes through this stage of preparation, in addition to mixed different types of alcohol, fragrant waters, caramel, an infusion of alcohol on oak chips, and sugar syrup are added to it. All additives are regulated.

After blending, the drink is allowed to “rest” for 3-6 months, and aged brands - for a year or more.

Cognac aged in barrels is bottled in glass bottles. Manufacturers' recommended shelf life in a glass bottle is no more than 2 years, although if the rules are followed, cognac can be stored for an unlimited time.

Distilled grapes obtained from wines outside of France are not subject to strict regulations; technologies may differ slightly.

Classification by exposure

The usual marking with “stars” in the USSR, indicating the aging period, is now practically not used. Here is a classification by aging period, developed back in the 19th century by Maurice Hennessy:

V.S. (Very Special) - 2 years of aging. Young cognac. In fact, they keep it for 2.5 years.
S./V.O. — 3 years of aging, Superior
S.O.P. (Superior Old Pale) - 4 years of aging. This cognac is pale, “pale”. Over 4 years, the color of cognac becomes paler.
V.S.O.P. (Very Superior Old Pale) - 5 years of aging, Premium class, also known as Grande reserve
X.O. (Extra Old) - 6 years or more. Extra class. It is also called Napoleon, which many mistakenly mistake for an independent brand of cognac.

The same gradation is applied to brandy in general, but regarding brandy there is also an A.C. clause, which includes drinks up to 2 years of aging.

How to make cognac from vodka

No way. From vodka you can make tinctures that taste like cognac. Many will not be able to distinguish such a surrogate from cognac, and no wonder. For one and a half hundred years, the country preferred a mixture of water and alcohol; without this mixture, the snack turned into a boring meal, no matter what the delights are.

how to choose and store high-quality cognac, how to distinguish a fake, and which cognac is best to use for homemade liqueurs.

It has long gained popularity among lovers of strong drinks. This alcohol has a bright taste, rich aroma and amber color. Although the historical birthplace of the drink is France, today it is also produced in other countries. However, what cognac is made from and the technology for its production remain unchanged.

Story

France is a country of vineyards. It also became the birthplace of cognac, which is made from special grape varieties. The history of “wine vodka,” as cognac is sometimes called, began during the Roman conquest of the Gauls. In Ancient Rome, they also grew grapes and produced wine, but it was very different in quality from the products made on French lands.

The Gauls were already active in wine production, so the Romans cut down most of the vineyards in the conquered territory so that local wine could not compete with imperial products. There are only a few vineyards left in France, including in the province of Poitou on the picturesque banks of the Charente River. The city of Cognac was also located here. The lands in this place were fertile, and therefore the best quality was produced. Ships from neighboring states came there to fill their holds with barrels of French wine.

However, by the 16th century, Poitou began to produce such quantities of wine that its quality dropped sharply. The sailors did not transport the drink to their destination, as it quickly spoiled. Only a century later, French winemakers came up with the idea of distilling wine, as pharmacists and alchemists did to obtain medicinal alcohol. Local craftsmen designed a special distillation apparatus. Now winemakers received cognac alcohol that did not spoil during transportation. A few years later, double distillation technology was discovered.

The French learned that “wine vodka” improves its taste when stored for a long time during the war with the British at the beginning of the 18th century. Sea trade routes were blocked, so the alcoholic drink was stored in oak barrels in the city cellars. Later, residents of the city of Cognac were surprised at how tasty the drink became. Since then, the alcoholic drink has been aged only in oak barrels.

How the best drinks in the world are made

Only producers of the city of the same name in France and some areas of the Charente department have the right to produce cognac. Cognac production there is carried out according to ancient technologies using distillation cubes designed according to the models of the first devices.

To make the drink, grapes grown on special plantations with calcareous soils are used. The climate should not be dry and cold. Not every variety is suitable for production, since cognac is made only from those varieties of grapes that produce colorless juice. Most often these are white and pink species. Suitable varieties are:

Ugny blanc;
Folle blanche;
Colombard;
Motil;
Semillon.

These varieties will be ripe by October, when the vine harvest begins. The fruits, along with the seeds, are immediately sent under the press to obtain the wort. After several weeks of fermentation, producers obtain grape wine. It is sent for secondary distillation. To produce 1 liter of cognac, about 10 liters of grape wine is required, since it produces 3 fractions at the output. For further production, only the 2nd fraction with optimal strength (70%), taste and aroma is used.

At the beginning of April, the drink is poured into oak barrels. Much attention is paid to the container in which the drink is stored. To store cognac, barrels are made from old wood. The design of their fastening does not use nails or other metal parts that can spoil the taste of the drink. Barrels are stored at a temperature of +15°C. Wine vodka must be aged for at least 3 years.

The French are no less proud of the strong drink than they are of wine. They are picky about the technology of its production, starting with the conditions for growing raw materials. The French believe that the slightest violation of the rules for making the drink leads to a deterioration in its quality. However, “wine vodka” is produced today in many countries.

Ingredients and production technology in Russia

European legislation prohibits the use of the name "cognac" to label spirits produced outside the Charente department. If manufacturers from other countries use this word, they are required to add the name of the place of production to it. Therefore, on store shelves you can find “Russian cognac”, “Armenian cognac”, etc.

Not all cognac grape varieties can be grown in Russian climatic conditions. Therefore, other grape varieties are used to make the drink in Russia: Aligote, Plavai, Kleret, Rkatsitele, etc.

Technology-wise, cognac production in Russia also has its own characteristics. The Russian product is distinguished by the golden color of the liquid. This color is achieved through the use of ionized water, sugar syrup, natural colors and fragrant alcohols in production. These same components give the Russian drink an original aroma.

However, in Russia only a few factories can boast of high-quality products. These are the Derbent, Kizlyar and Novokubansky cognac factories. Other manufacturers supply the market with low-quality products or outright fakes. The production of cognac at such enterprises has been put on stream.

Making cognac at home

There is no need to go to France for a good product, as many drink lovers make cognac at home. There are many grape varieties suitable for making “wine vodka”. The main thing is to follow the technology.

The grapes are separated from the branches and crushed together with the seeds. The fruits are not even washed so as not to remove wild yeast from the surface. Granulated sugar is added to the mass and sent to a fermentation container for 4-5 days. Foam from the surface must be removed.

Then the mass is filtered, bottled and covered with a rubber glove. The liquid is again sent for fermentation in a warm, dark place. This stage takes up to 8 weeks. Afterwards, the liquid must be driven through the moonshine still 2 times.

How to distinguish a stellar drink from a fake

It is believed that you should not choose cognac as a gift if you do not understand alcohol, as you may end up with a fake. To make a surrogate, they use not wine alcohol, but simple alcohol. The drink is not aged in oak barrels, as this is time-consuming and expensive, but is stored in simpler containers. In order for the liquid to acquire the characteristic cognac color and aroma, flavorings and dyes are added to it.

However, you don’t need to know everything about cognac to choose a quality product. First of all, you should look at the price. A liter of a young product cannot cost less than 500 rubles. The cost of an aged drink is higher. Information about aging is printed on the branded label.

Manufacturers prefer to bottle their products in intricately shaped bottles. The cap on the bottle always sits tightly, the label is tightly glued, and a tax stamp is applied on top of it. If these conditions are not met, the product may be counterfeit.

Be sure to read the ingredients. A drink that contains flavorings or ethyl alcohol is of poor quality. If you turn the bottle over, the aged cognac will not flow down the walls. After uncorking the bottle, the liquid should not smell of alcohol. The counterfeit product may also have a vanilla scent. This is how unscrupulous manufacturers cover up the smell of alcohol.

Connoisseurs of noble drinks should know how to check the quality of cognac, otherwise an evening in the company of friends or relatives will be ruined. This drink originated in France, in the city of the same name. Today, the market is flooded with thousands of clandestine factories, from where, under the guise of real noble drinks, they deliver cheap counterfeits to stores, sometimes dangerous to health and even life. From the article you will learn several ways to check the authenticity of cognac

Differences in the production of real and fake cognac

Real, high-quality cognac is produced as follows:

Wine is made from white grapes and then distilled to produce cognac spirit.
The resulting material is poured into an oak barrel and the drink is infused in it for at least three years.

Thus, about 50 million bottles of the most popular Hennessy cognac are produced in the world per year, while more than 200 million of them arrive on store shelves every year! And this is an example of just one brand. It turns out that only a quarter of the entire assortment of store shelves is genuine, and it is unlikely that there will be a store that will sell both genuine and counterfeit alcoholic beverages.

How are fakes made? Manufacturers don’t bother too much with following genuine technology, because then there wouldn’t be a problem - you could also buy real cognac, only much cheaper. True connoisseurs of this drink know how to test cognac. But people who don’t buy it that often won’t even be able to distinguish a fake from the original by taste.

So, production in underground factories occurs as follows:

In rare cases, cognac alcohol is used, more often it is ordinary alcohol.
Dilute the material with ordinary water until it reaches 40-60 degrees.
They add dyes and flavors that will make the buyer believe that this is real cognac.

Why is it important to know how to test cognac? The fact is that the alcohol used to prepare the counterfeit, as well as dyes and flavors, can cause irreparable damage to human health. To prevent this from happening and to prevent you from giving away your hard-earned money for an expensive but actually cheap drink, we suggest that you familiarize yourself with the methods of identifying a counterfeit.

Consistency

How to check cognac in a store before purchasing it? Careful examination of the consistency of the liquid inside the bottle will help. Cognac, which was produced according to all the rules, does not have sediment at the bottom, its color is uniform. Sediment is waste dyes and flavors.

The color of cognac will not tell you anything, since it varies depending on the age of the drink and the period of use of the oak barrels.

Real cognac is viscous, and therefore we suggest turning the bottle upside down.

If a large drop falls from the bottom into the rest of the liquid, and cognac, reminiscent of oil, begins to slide down the walls, then you can safely go to the checkout, you have an authentic drink in your hands.

If the bottle is generously filled to the neck, then you will not be able to see the falling drop or flowing oily liquid. In such a situation, pay attention to the bubbles. Again, turn the bottle upside down, and if large bubbles come up first, and then small ones, this will indicate good quality. No bubbles are formed, sometimes only one comes out, this is air from the neck area.

Consider the label

First of all, we suggest checking the cognac according to the excise stamp. It must be made of quality material. The inscriptions on it should not be blurred, the print should be accurate and even. The stamp must be glued evenly and efficiently.

In the case when the test of cognac according to the excise stamp was successful, examine and feel the label. Real manufacturers spare no expense on this “piece of paper”. It feels like antique paper and will have bulges on it, like money. The label should be glued symmetrically, there should be no traces of glue on it at all.

All letters must be clearly written on the label; stains and abrasions are not allowed. Pay attention to the manufacturer; the best cognacs are produced in France, in the province of Cognac, or in our native Armenia.

What else should you pay attention to before purchasing?

Do not rush to go to the exit if, as it seemed to you, all checks were successful. There are a number of other features you need to pay attention to:

Real cognac, produced according to all the rules, unlike counterfeit, cannot be cheap. Don't look for a bottle for 300 rubles. Perhaps there is one, but its contents are definitely not cognac.
The bottle itself should have an interesting shape, with bulges and indentations; the bottom is never flat, it is always concave inward - these are additional protective touches against counterfeits.
The label must contain the name of the plant where the drink was produced.
The longer the shutter speed, the higher the cost. Cognac aged 15 years cannot cost the same or slightly more than what is indicated on the price tag of a less aged drink.
The shell of the lid should fit tightly to the neck; the presence of bubbles indicates packaging outside the factory, that is, it will be a fake.

Place of purchase and cost

To protect yourself from purchasing counterfeit goods, do not go to small stores like “Near the House” and “At Aunt Masha’s”, but visit a trustworthy supermarket that sells expensive, solid alcoholic beverages. In these, you can ask the seller to provide a certificate confirming the authenticity of the products being sold.

A high price is not a reason to be embarrassed. Everyone will agree that a drink, the production of one bottle of which took about five liters of high-quality white wine and several years, cannot be cheap.

Don't look for a store where it's cheaper. Real elite drinks have approximately the same cost, but counterfeits are much cheaper, about 30%.

Aroma

If you were given cognac as a gift or you were unable to check the authenticity of the drink in the store, then you can protect your health by identifying a fake by smell.

Pour a little drink into the snifter and swirl it around the walls. If after a couple of minutes the unpleasant smell of kerosene or even acetone hits your nose, then it is a fake.

Real cognac always changes its aroma. First you will smell wood, then tobacco, then flowers or fruit.

Conclusion

Now you know how to check cognac, distinguishing real from fake. But the main thing here is to remember that abuse of even such a noble alcoholic drink has a detrimental effect on human health.

You should not try to taste cognac in order to distinguish it from a fake. If you are confused by the label, consistency and smell, then refuse even a small amount of cognac - health is much more important.