discovering the flavors of cognac-presentation

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

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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