Cognac French Wine has a rich and fascinating aroma, and the rich source of this aroma is not formed by a single factor, but from the work of time created by grapes, fermentation, distillation and oak barrel aging. As the fruit of nature, grapes give Cognac more natural fruity and floral aromas, such as violets, roses, marmalade, grass, and green plants. The fermentation and distillation process is the key to the formation of high alcohol content and aromatic characteristics of cognac. As for the aging, let the cognac naturally absorb more wooden barrel “nutrients” in the oak barrels, such as eugenol and vanillin, and then in the circulation of time, the aroma of different dimensions of cognac is more integrated and integrated.
Located in southwestern France, adjacent to the Atlantic Ocean, the terrain is dominated by plains and smooth hills. The Charente River traverses the entire area. As early as 1909, the geographic scope of the Cognac production area was clearly defined, and in 1938, 6 legal production areas were clearly divided: Grand Champagne, Petit Champagne, Border Forest, High Quality Forest, Good Quality Forest and Ordinary forest area.
The aging of Cognac is done in oak barrels, from low to high, it is divided into three levels: VS, VSOP and XO. They are VS (Very Special): the youngest “water of life” must be aged in oak barrels for at least 2 Years; VSOP (Very Superior Old Pale): the youngest “water of life” must be aged in oak barrels for at least 4 years; XO (Extra Old): the youngest “water of life” must be aged in oak barrels The time should not be less than 10 years.
Cognac is good at catering. It originated in France and then followed the British and Dutch to the whole world. This makes Cognac not only limited to matching French cuisine, it can also be perfectly matched with different styles of cuisine in different countries. At the Cognac China Tour Tasting Conference, the Cognac Industry Authority brought the water of life that has been aged for at least four years. It is precisely because VSOP and XO are very suitable to match various flavors of seafood and meat delicacies. Whether it is scallops, shrimp, caviar, steak, or foie gras, it seems that you can find your own in different styles of cognac. Whether it is Chinese, Thai or French, Sichuan, Cantonese or Shandong cuisine, Cognac can play a finishing touch in Chinese and Western cuisine.
Post time: Apr-09-2021