Index Characteristics Production methods Distillation Alembic Armagnacais Aging Color of Armagnac Blends Years Serving technique Conclusion Brandy is the alcoholic beverage distilled from wine or a fermented fruit must. The term used alone generally refers to the grape product; brandies made from wines or fermented purees of other fruits are commonly identified by the specific name of the fruit. With the exception of certain fruit types, known as white types, brandies are generally aged. Aging in wooden containers intensifies the color to amber, the use of paraffin-lined or terracotta barrels maintains the original light color, and the addition of a caramel solution darkens the color. Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an Original Essay Beverage brandy contains approximately 50% alcohol by volume; brandy used to fortify sherry, Madeira, and other dessert wines contains approximately 80-95% alcohol by volume. Like other distilled spirits, brandy does not improve after bottling. Star or letter designations, which once indicated age, are used by shippers to express product quality. The name comes from the Dutch brandewijn (“burnt wine”), referring to the application of heat in distillation. The commercial distillation of brandy from wine originated in the 16th century. According to one story, a Dutch ship captain began the practice of concentrating wine for shipping, intending to add water once it reached the home port, but the concentrated drink immediately found acceptance. Most wine-producing countries also produce brandy. Exceptional French brandies include Cognac, from the French departments of Charente and Charente-Maritime, usually considered the best of all brandies, and Armagnac, from the Gers region. The sherry production centers in Spain and the port production centers of Portugal are also known for brandy. Greek brandy includes Metaxa, sweetened and usually darkened with caramel, and ouzo, colorless and flavored with anise or licorice. American brandy, produced primarily in California, tends to have a neutral, smooth character. Pisco, mainly produced in Peru, is distilled from muscat wines. Brandies distilled from pomace, or pomace, the material left in the press after the grapes are pressed, include the French eau-de-vie de marc, for which Burgundy is well known, and grappa, a non-ferrous brandy. aged and with a spicy flavor produced in both countries. Italy and California. Major Wine Producing Regions of France Brandies from the French wine region are usually served alone or with soda as an after-dinner drink. They are used to flavor mixed drinks and various dessert dishes and as fuel to produce flame in flamed dishes such as crêpe Suzette and cherry jubilee. Brandy is also used as a base spirit in the production of another type of distilled liquor, liqueur. History of Armagnac From the Gascony region of southwestern France, Armagnac, Cognac's cousin, is a brandy that says hello. (Armagnac, 2015) For example, Cognac is a white wine-based product, but unlike Cognac. With a rounded and rich flavour, it undergoes a single slow distillation from which a brandy is obtained. After distillation, coming from the local oak forest, it undergoes a long period of aging in fine barrels. To lose its youthful hardness, longer aging allows brandy. Although Armagnac sales in the United States have increased in recent years, the artisanal nature of this spirit means that theproduction is small and it remains a secret to be discovered by the most wine and spirits lovers. The Wine Lovers of NYC wants to change something! Join us on Sunday, November 13 as May Matta-Aliah, New York Armagnac Ambassador and President of In the Grape. An organization dedicated to making wine and spirits education accessible to all, there will be 6 wonderful Armagnacs as well as a welcome Armagnac Punch. This promises to be a very fun and educational adventure at one of the greatest brandies in France and one that still remains a well-kept secret for most, but not for long. (Introduction to Armagnac, 2015)Moreover, according to France's best kept secret, let us be seduced by Armagnac. Steeped in a history dating back 700 years and enriched by characters that can only be found in Gascony. (An Introduction, 2014) A sip of Armagnac brings to mind secret cellars, musketeers, French berets and a character as unique as the people who put their heart and soul into its production. Join us on this guided journey through the picturesque vineyards and spectacular cellars of Gascony. We will be able to enjoy an unprecedented tasting of Armagnacs. The tasting will highlight the range of styles produced from old VSOP (Very Superior Old Pale) to XO (Extra Old). And also from Hors d'Age to Vintages. Proprietary distillation techniques and the importance of local oak barrels will be discussed in the Grape Varieties section. Of this refined spirit and appreciation for why the French are more than happy to keep this seductive spirit secret from them, you will come away with a deeper understanding. As the best brandy producer in the world, Armagnac is the only one in the world to be Cognac's true rival for recognition. It is one of only three officially demarcated brandy regions in Europe, along with Cognac and Jerez in Spain. Its production quantity is significantly lower than that of the Cognac region. For every six bottles of Armagnac sold worldwide, one hundred bottles of cognac will be sold. For about 200 years longer than Cognac, Armagnac has produced brandy (French Entree, 2003). Armagnac is a French grape brandy and is the most similar to cognac, but ultimately very different in production and flavor profile. In this post I will cover the basics of Armagnac. In the next post I will talk about the main differences between cognac and armagnac. In presentation, Armagnac is the most popular brandy in France, with references dating back to 1411 where it was mainly used for charitable purposes. Nowadays, liquor is the decisive drink to calm subsequent nerves stun. There was 200 years ago the main specification of Cognac and it has always cast a shadow on grappa which it takes the opportunity to see as a smaller, non-debilitating and younger brother. These days however Armagnac is the rising star and its huge brother Cognac has a lot to keep an eye on! Produced in the Pays de Gascogne, in the far south-west of France, Armagnac has three particular delivery locations (The OXFORD WINE Company, 1840):Bas armagnac: offers the noblest Armagnacs with a specific bundle of plums.Ténarèze: offers some exceptionally fragrant liqueurs that are sometimes preferably coarser than those from alternative regions. It is responsible for much of the generation of Armagnac. Haut Armagnac: This epithet has the largest domain but the smallest wine zone with the smallest creation of the three zones. Armagnac is still mostly created by small-scale rustic growers with a few producers sharing versatile stills that are carried around outdoors at the time of generation. Locals joked that when the crows passed over the district they would fly in head firstdown there they couldn't realize how poor the region was! Although this is the situation nowadays is doubtful, but in the examination of Cognac, where producers from all over the world are common, this reliability at the basis of Armagnac business customs is one of the many factors that they occupy a place in the hearts of consumers for this authentic soul. Characteristics Armagnac is to be savored and delighted gradually and is tasted legitimately like wine. Here are things to look for when tasting Armagnac: Color – The color of an Armagnac depends heavily on what extent it is matured at. The longer the soul spent in wooden barrels, the richer the shade. Younger Armagnacs that have not invested much energy in wooden barrels are bright and nectar-tinged, while older Armagnacs are deep dark in color and have mahogany undertones. Aroma: When a glass of Armagnac is put to your nose for the first time, the liquor is the main thing you'll smell. After the initial main aroma, wait a couple of minutes and transmit it to your nose again. Since your nose is accustomed to the fragrance of the liqueur, you will have the ability to identify the more delicate odors of Armagnac - such as vanilla, wood, cooked nuts and a trace of dried faint organic product. Taste - Taking just a small taste, let the Put the Armagnac on the tongue and then swirl it tenderly around the mouth to go beyond the consumption of liquor and appreciate all the inconspicuous part of the soul.Production methods DistillationDistillation takes place during winter with a deadline of March 31st of the year following the harvest; for several years this date has been brought forward by annual decree. The wine is often distilled on the estate, sometimes using a traveling distiller who goes from cellar to cellar distilling the winemakers' wine. It is also produced in distilleries by professional distillers or cooperatives. The majority of Armagnac (about 95%) is obtained using a still specific to this brandy: a continuous Armagnac still. It is a pure copper appliance approved in 1818 (by a stove maker from Auch, Sieur Tuillière, under the reign of Louis XVIII) and adapted, modified, improved by the distillers of the region. It really gives the Armagnac personality. (5 Differences Between Cognac and Armagnac, 2016)The wine permanently feeds the still from the bottom of the cooler. It is thanks to this that the alcoholic vapors contained in the coil cool down. It is pushed towards the distillation column where it descends from plate to plate until it reaches the boiler. With the strong heat provided by the oven, the wine vapors travel up the column and bubble into the wine at the height of each plate. They are enriched with alcohol and aromatic substances present in the wine before condensing and then cooling in the coil. Upon leaving the still, the brandy is transparent and its alcohol content can vary between 52% and 72% (although traditionally it is between 52% and 60%). At this time, Armagnac is still full of ardor, although it already possesses a great aromatic richness: very fruity (plum, grape) and often floral (vine flowers or linden flowers). Aging in wood will give it increasing complexity and softness. Alambic Armagnacais Aging Once distilled, Armagnac is left to age in «pièces»: 400-litre oak barrels mainly coming from the forests of Gascony or Limousin. These pieces are stored in cellars where temperature and humidity are important for the quality of the maturation. Subsequently, the cellar master monitors the evolution of his brandy: The extraction of tannic compounds and aromas from the barrel The evaporation of a part of the brandy and the reduction of the degree.