Discovering the Flavors of Cognac-Presentation
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- 1. DISCOVERING THE FLAVORS OF COGNAC An overview of the diversity, the origin and the evolution of Cognac. HOKE HARDEN, ALLEN KATZ, ALEXANDRE VINGTIER Moderated by: ms. franky marshall Sponsored by BNIC (Bureau National Interprofessionel du Cognac) CAMPAIGNFINANCEDWITHTHESUPPORTOFTHEEUROPEANUNIONANDFRANCE
- 2. DISCOVERING THE FLAVORS OF COGNAC #discovercognac #gnacattack @msfrankyfranky Hoke Allen Alex #totc @totc Wifi password
- 3. 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
- 4. 450 km southwest of Paris 110 km northeast of Bordeaux Where is Cognac?
- 5. The worlds largest white wine grape vineyard area producing an eau-de-vie 6 10 % of the French vineyard surface Around 20 % of Frances wine production 74 743 ha
- 6. StudyofCognacComposition
- 7. Mainaromaticfamiliesoriginatingfrom grape
- 8. 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.
- 9. 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).
- 10. Aroma compounds differentiate grape varieties
- 11. Thetypeofsoilinfluencesgrapeproductionand composition 6growingregions(crus)
- 12. Determined by : Grape composition (sugar, nitrogen, precursors) Yeast identity (species, strain) Fermentative conditions Wine conservation AROMAS RELEASED DURING FERMENTATION
- 13. [Click above to see video] Traditional Cognac Still
- 14. Cognac distillation About 9 liters of wine are needed to produce 1 liter of Cognac (72.4 % Abv. Max.) after 24 hours
- 15. 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.
- 16. Blending Cognac is often the result of a blend of various eaux-de-vie and crus. The Master Blender is the key person in this operation.
- 17. Aroma Wheel The Cognac Aroma Wheel categorizes aromas by seasons. Cognacs subtle floral notes recall spring, while its headier notes of apricots, citrus and exotic fruit conjure up a warm summers 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.
- 18. DISCOVERING THE FLAVORS OF COGNAC HOKE HARDEN, ALLEN KATZ, ALEXANDRE VINGTIER Moderated by: ms. franky marshall #discovercognac #gnacattack @msfrankyfranky Hoke Allen Alexendre @totc #totc Sponsored by BNIC (Bureau National Interprofessionel du Cognac) Merci beaucoup! CAMPAIGNFINANCEDWITHTHESUPPORTOFTHEEUROPEANUNIONANDFRANCE