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Brandy
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Cognac (pronounced /ˈkɒnjæk/), named after the town of Cognac in France, is a brandy produced in the region surrounding the town. It must be made from at least 90% Ugni Blanc, Folle Blanche, or Colombard grapes. The remainder may consist of the grape varieties Folignan, Jurancon blanc, Meslier St-Francois, Montils, and Sémillon, however, most cognanc is made from Ugni Blanc only. It must be distilled twice in copper pot stills and aged at least two years in French oak barrels that are sealed airtight in order to be called cognac.
Grades. The unofficial greades used to market cognac include:
VS Very Special or *** (three stars), where the youngest brandy is stored at least three years in cask, but on average a total of five years in cask. VSOP Very Special (or Superior) Old Pale, or Reserve, where the youngest brandy is stored at least four and a half year in cask, but the average wood age is much older. XO Extra Old, Cordon Bleu Centeur and Antique, where the youngest brandy is stored at least six and a half years in cask, but average 20 years upwards.
Note: these 'grades' are not official cognac grades (they are appropriate for brandy) and are simply marketing labels used by certain high profile cognac brands. More traditional cognac houses do not use these grades.
To see more information about Cognac, courtesty of Wikipedia, click here: Cognac
For those who like to know even more, here is a link to a great deal of information: Cognac World
Brandy (derived from brandywine, from Dutch brandewijn--'burnt wine') is a spirit produced by means of distilling wine, the wine having first been produced by means of fermenting grapes. Brandy contains 40%-60% alcohol by volume and is normally consumed as an after-dinner drink. It is generally colored with caramel coloring to imitate the effect of long aging in wooden casks.
Brandy can also be made from fermented fruit (i.e., other than grapes) and from Pomace. Pomace and fruit brandies are generally drunk unaged and are usually not colored.
There are three primary types of brandy. The term "brandy" denotes grape brandy if the type is not otherwise specified.
Grape brandies are best drunk from a tulip-shaped glass or a snifter, at cool room temperature. Often it is slightly warmed, but holding the glass in the cup of the palm or gently heating with a candle; however, such heating causes alcohol vapor to become very pungent so the aromas are overpowered. Brandy, like whiskey and red wine, exhibits more pleasant aromas and flavors at a lower temperature, e.g., 16 degrees Celsius (61°F). In most homes, this would imply that the brandy should in fact rather be cooled for maximum enjoyment. Furthermore, alcohol (which makes up 40% of a typical brandy) becomes thin as it is heated, (but more viscous when cooled) leading to a fuller and smoother mouthfeel with less of a burning sensation.
For more information, courtesy of Wikipedia, click here: Brandy
For those who want even more information on brandy and cognac, here is another link: Brandy Facts
