Few things about the cognac

COGNACNearby Atlantic ocean, in South western France, not far from Bordeaux. Merchants, mostly English and Dutch, began to distil the wines in order to avoid the long boat trips spoiling their quality of the wine and as well to avoid the wine tax impose by the english in the port ob bordeaux, but lesser tax where impose on the spirits and alcohol. This alcohol, stored in oak barrels, was to be diluted upon arrival. It is purely by chance that they realised that these beaux-de-vie improved with time and contact with French oak cask, legend says that some of the cask where left on the port of Dover for almost a year after a battle started (money and grudge are the mother of invention ??).It is a white wine produced and double distilled into an eau-de-vie (the water of life or whikey in scotland or vodka in russia or @sorry I am dead@ in a lot of language and civilisation!!). About 90% grapes used are of St.Emillion (Ugni Blanc) kind. The rest are Folle Blanche and Colombard (old french grappe giving a @weak@ wine....). The grape growing, harvesting and Cognac production is accomplished in a limited and strictly controlled. This area is characterized by chalky soil, wet winters and sunny summers and it spreads through two departments of South West France; Charente and Charente Maritime. Two small growth areas are also in the Deux Sevres and the Dordogne departments. The Cognac producing region is divided into six growths areas (crus) Cognac is the result of blending and aging of different eau-de-vie vintages. An unblended, straight vintage Cognac is very rare and available only in small quantities.

Cognac is aged in Limousin oak casks (barrels). It's aging period is between 2 to 50plus years. Once transferred out of the oak wood casks into bottles, Cognac stops aging. To prevent cognac reacting with the cork, its bottles must be stored vertically.

The aging is a very delicate process of interaction between outside air and the alcohol inside of the oak wood cask. This interaction is accomplished through the porosity of the oak. During this process about three percent of Cognac evaporates; this loss is referred to as "the angels share". The Grande Champagne cru is located around the town of Segonzac. It produces a very fine, high-quality Cognac. It is known as the Premier Cru du Cognac. Petit Champagne is very much of the same quality, but a touch lighter. It’s vineyards lie to the south-west and south-east of Grande Champagne. Borderies, which lie around the town of Burie (north-west of City of Cognac), is the smallest of the crus in the terms of acreage. Eaux-de-vie from Borderies has rich, flowery aromas and it is known as "…Cognac that ladies prefer". The largest, and by far the intriguing cru, is Fins Bois. Geographically, it rings the other three crus. It lies, approximately, in the triangle between the towns of Rouilliac, Matha and Pons. It has a rich, full, strong aromas with a touch of the maritime climate. Bons Bois and Bois Ordinaires are the exterior crus heavily influenced by the climate of the Atlantic ocean.

*** and V.S. (Very Special) two and half years old

V.O. (Very Old), V.S.O.P. (Very Superior Old Pale), Réserve must be at least four and half years old

X.O.(eXtra Old), Réserve, Extra, Hors d'Age and Napoleon six and half years or older

as you see old start with england and finish in english !!!!!!

thnak's guy to give france one of it's best seller worlwide....