Coming to the store for brandy, it is important to clearly define what purpose you are doing. This will help you choose the right drink. In this case, correctness does not mean the quality or authenticity of the product, but its conformity with the event you have planned. Continue reading
Cognac in its composition is quite diverse. The main part of its components consists of alcohols, organic acids, ethyl esters.
The drink has a positive effect on the body, biologically active substances of brandy have antioxidant properties.
The content in the composition of brandy tannins and tannin improves the body’s perception of vitamin C, has anti-inflammatory effect. Continue reading
French playwright Jean-Claude Briswil wrote the play “Dinner”, where Talleyrand teaches Minister Fouche to drink cognac. There is a very curious scene: “With your permission, they do not drink cognac like that,” the diplomat said. – Take a look, please. You take a glass, warm in the palm of your hand, rotate slightly, so that the moisture exudes aroma. Then bring it to your lips, inhale … ”Fouche raises her eyebrows:“ And then? ”Talleyrand wonders:“ Next? Put it on the table. And this is not a joke, but rather a manual for beginners. Continue reading
Hard standards, including the cognac age control system, are established by the National Interprofessional Cognac Bureau.
Consumers can learn about the age (and quality) of cognac by the special designations on the labels of bottles. All terms specified in the classification mean that each of the alcohols included in this cognac has an aging period of at least specified.
The term of exposure is considered to be from the morning of April 1, following the official termination of the distillation of wine of a given crop. Continue reading
Next – a few words about the production technology of brandy. October is coming. Going white grapes. This is usually a sort of “uni blanc” (in 90% of cases, it is he).
Cognac: history, age determination, drinking culture, tips
In addition, for the production of cognac are also used, but to a much lesser extent, varieties “Kolombar” (solombard), “foil blanche” (folle blanche) and “montil” (monthil) – they are less resistant to diseases, more difficult to grow, although alcohols from these varieties are more aromatic and have a richer flavoring palette. Continue reading