Armagnac what is it, what kind of drink? What is the difference between Armagnac and cognac and brandy, and which is better: briefly. The difference between cognac and armagnac

Many, recognizing armagnac and cognac as varieties of brandy of grape origin, do not see any difference between them. However, there is a difference and it is significant. Armagnac differs from its “brother”, first of all, in the time of creation (initially it is older than cognac by about 150 years). A more important factor is the production technology of each of the drinks. So what is the fundamental difference between cognac and armagnac?

For the preparation of Armagnac, about ten varieties of grapes are used, while berries of the Uni Blanc variety are usually involved in the production of cognac. This explains why armagnac significantly outperforms cognac in terms of variety of flavors and richness of the range of aromas.

The manufacturing technology, in particular, the method of distillation, of these two drinks also differs significantly. Up to ninety-five percent of all farms in the Armagnac area prefer continuous single distillation of young grape wine, which allows you to get 52-63% alcohol at the output. This alcohol, despite its softness, has a strong and lush bouquet. Cognac production scheme involves the use of double distillation stills. At the end of the process, stronger alcohols with a strength of 69-73% are formed.

Thinking about it What is the difference between cognac and armagnac, it is worth noting that the drinks are aged in barrels made of different woods. Gascony oak barrels, the legendary Black Armagnac oak with the highest tannin content, are used as a container for aging Armagnac, while cognac is “infused” in Limousin oak barrels. Different tannin content, of course, affects the aroma and taste of alcohol in different ways.

Millesimes - that's what the producers of Armagnac are famous for. The emergence of great vintage alcohol was once facilitated by the lack of development of the market for this drink in the past. Naturally, in the current conditions, the producers had a huge amount of old alcohols. Armagnac is considered to be the only French spirit that has the right to indicate the year of its harvest on the label. The harvest of each particular year has its own unusual bouquet, spicy aroma and mood. Cognac, in most cases, has a blended, assemblage style. Experts say that, thanks to the assemblage, the taste and aroma of cognac can be easily controlled. This "tames" the very nature of alcohol.

However, no matter how different cognac and armagnac are from each other, each of them is unique and valuable. At the same time, constancy is recognized as the main advantage of cognac. The hallmark of Armagnac from century to century is variability, diversity, manifested both in taste, aroma, and in its color scheme.

Millesimosity of Armagnac

If constancy is valued in cognac, then in Armagnac, on the contrary, volatility. Drinks from different years of production of the same houses may have different taste and aroma. Armagnac is free from conventions. When making it, most houses use the principle of vintage, that is, they offer Armagnac based on alcohols made from grapes of the same harvest. Therefore, on the bottles you will always find the vintage - millesime, by which the quality is determined. A good Armagnac exhibits an interesting variety of flavors. Seven flavors are considered the most typical of them: hazelnut, peach, violet, linden, vanilla, prunes and pepper.

Tasting

Armagnac is poured either into a cognac glass or into a special glass for Armagnac. If you hold the glass for a while and heat it with the warmth of your palm, you will feel a slight smell of vanilla brought by oak, various floral smells, as well as the smell of plum and ripe pepper. Armagnac is never heated.

Armagnac is a strong alcoholic drink produced in France, the province of Gascony, the city of Armagnac from certain grape varieties using a special Armagnac technology.

They say that the French gave the world cognac, and left Armagnac for themselves and did not lose. The two spirits are very similar, but far from identical. The production of Armagnac began some 100-150 years earlier: the first mention of Armagnac dates back to the 15th century (this despite the fact that cognac first appeared on the arena only in the 16th century)! But, firstly, the geographical location of the province of Gascony, where Armagnac is produced, has never been conducive to close communication with the world. Due to the difficult access to the sea routes, the Gascon property penetrated the international market slowly and problematically. In addition, at the end of the 19th century, the development and spread of the Armagnac industry was greatly “crippled” by the phylloxera epidemic, vile grape pests, and Armagnac had to celebrate its second birth, because the Gascons started everything almost from scratch. As soon as Armagnac managed to recover from a sudden and crushing blow to the stomach, and the whole world has already managed to fall in love with cognac and pay tribute to its delicious properties. And so it happened that, against its will, Armagnac after the revival became the "oldest and youngest drink" in France and gave way to cognac.

Armagnac region

The Armagnac region is divided into three regions or zones, depending on their geological and climatic features. By decree of May 25, 1909, Armagnac received Controlled Designation of Origin status if it was produced in one of the following zones.

At the center of the controlled area is the Tenareze region, which is characterized by predominantly clay and calcareous soil, on which vineyards grow, producing a fine Armagnac with a typical bouquet of violets.

To the west lies the region of Bas-Armagnac, which is characterized by sandy-clay soil, on which vineyards grow, giving Armagnac with the finest taste and good aging potential. This is where the best Armagnacs come from.

In the South and East is the region of Armagnac (Haut Armagnac), which is characterized by rich limestone soils. This region is the most extensive in area, but produces only about 3-4% of the total volume of Armagnac.

Grape varieties:

Three types of grapes are commonly used to produce Armagnac:

Folle Blanche, which gives Armagnac an unforgettable elegant bouquet.

Bakko (Baccol), giving Armagnac depth and fullness of the flavor bouquet, as well as good aging potential.

Ugni Blanc, which is ideally suited for the production of fine and aromatic spirits.

In addition to those listed, varieties such as Mozac, Mellier Saint-Francois, Plan de Grace, Clairette de Gascogne, Baco and Jurasonson can be used for the production of Armagnac.

Production technology

Vinification:

usually carried out in a traditional and natural way up to 8-10%. The resulting wine is left for distillation.

Distillation:

Unlike Cognac, where only traditional stills are allowed, two types of distillation devices are allowed here: Charente alambic and Armagnac alambic. The latter, however, are 10 times more. Charente cubes are used only by three large companies - Samalens, Janneau, Delord. In Armagnac alambique, due to the design of a column with plates, where the wine enters the upper part of the column and goes down the cube, and the alcohol and volatile aromatic compounds rise through the holes of the column up and go to the cooler, a single distillation is performed, and the alcohol at the outlet has a lower strength 52 -60% than cognac 70-72%. Of course, Armagnac alcohol with this distillation method turns out to be more aromatic and saturated with impurities than cognac. And after aging, such an alcohol rich in impurities gives a richer and fuller taste and aroma.

Excerpt:

Armagnac gains its strength and elegance in Gascony oak barrels of 400-420 liters, called piece armagnacaise. Just like in Cognac, the transfer of Armagnac from new barrels to older ones is practiced here in order to reduce sharpness and extractivity, on the one hand, and to give a feeling of significant exposure, on the other. The countdown of the age of Armagnac begins in the same way as that of cognac, from April 1.

Assembly:

To obtain Armagnac of one special vintage year, it is left in oak barrels until bottled. In this case, the year of harvest will be indicated on the label. To obtain Armagnac by "assemblage" (combination), Maitre de Shay (the chief caretaker of the cellars) produces a combination of a number of spirits of various ages and origins (within the production zone). In this case, the youngest alcohol that is part of the assemblage will be indicated on the label.

Classification of Armagnac by aging time:

"V.S." (Very Special) or Selection, VO, Monopole, Trois Etoiles (Trois Etoiles) - at least 2 years of aging in oak barrels.

"V.S.O.P." (Very Superior Old Pale), less often De Luxe - at least 4 years in oak barrels.

"NAPOLEON", X.O." (Extra Old), Extra, Vieille Reserve - minimum 6 years in oak barrels.

"Hors d" Age "- at least 10 years in oak barrels.

The final fortress of Armagnac -40-47%; It is achieved by adding distilled water to Armagnac spirit in a certain proportion.

Tasting:

The quality of Armagnac is manifested during tasting as a result of a balanced combination of the following elements:

Color; varies from amber-golden to mahogany and even deep ruby. The presence of greenish tints is considered a disadvantage.

Transparency; young and relatively young Armagnac should be transparent. After shaking on the inner walls of the glass, characteristic well-formed "tears" should appear fairly quickly.

Bouquet: the aroma will surprise with its dense aroma with hints of violet (sometimes rose petal), nuts and prunes, which are especially noticeable in old Armagnacs and are a sign of its nobility.

Taste: after the first slightly burning effect of alcohol in the mouth, a thick and enveloping aroma opens up like a peacock's tail, captivating with its gravity and balance.

Finish: A good Armagnac will surprise you with its long aftertaste. If you feel the aftertaste for 25 seconds or more - do not hesitate, you have a noble old Armagnac in front of you, and it is worth it that you devote an evening to it by the fireplace!

What is the best way to drink Armagnac?

Armagnac is best consumed after the second courses before serving coffee or tea, after lunch or dinner.

Everyone knows these names: brandy, cognac and armagnac. What is the difference between these drinks? It would be erroneous to say that these are different names for the same product. But in some ways they are similar. Cognac is related to Armagnac brandy. And in order to understand all these intricacies of differences and similarities, we will need to take a digression into history, learn the basics of distillate production and decipher the mysterious phrase “appelations d” origin controlles. This will not only raise our level of erudition, but will also allow us to choose further on the market for a quality product that will delight us with its excellent taste and rich bouquet.

Story

“In the beginning,” as they say, “there was an egg.” But in our historical digression, which will help us figure out how Armagnac differs from cognac, the primary source was wine. His man learned to produce in time immemorial, even at the dawn of the development of technology did not stand still. People have learned to make dry wine, fortified, sparkling. And in the 15th century, the distillation cube was invented. Winemakers have discovered that the usual drink that has passed through it receives not only additional strength, but also amazing taste. This double distilled wine became known as "brandy". By and large, this is not even a drink, but the technology of its preparation. The word "brandy" itself comes from the phrase "burnt wine". In different countries, this distillate was made a little differently. We'll figure out what the difference is brandy. Cognac, Armagnac, Greek metaxa, Italian grappa - these are all its varieties. These are all types of brandy.

Denomination controlled by origin

Would you like to wear a Rolex watch made in China? Or eat Druzhba processed cheese rolled up in mold and therefore called Camembert? No? But you drink "Soviet Champagne"! And this is the same thing. In civilized and cultural countries, a gentlemen's agreement has been adopted: to assign a toponymic name to a product produced only in a given area. This is called “name controlled by origin” (appelations d "origine controlles). Thus, champagne and Cahors are wines from the French provinces of the same name, just like Parmesan is cheese from Italy. Here is the first difference between cognac and armagnac. The latter is a type of brandy born in Gascony. And the homeland of cognac is Charente, or rather, the surroundings of the town of the same name. Everything else is brandy. No matter how we copy the production process, no matter how tasty the drink turns out, but this is no longer Cognac and not Armagnac You can come up with your own names for your national brandy - Calvados, Metaxa or something else.

Why so strict

“If you stole the name, then steal the climate with soils,” the French say, having heard that there is such an oxymoron as “Soviet Champagne” or “White Aist” cognac. And the truth is, no matter how hard manufacturers try, no matter how accurately they copy the original technology, the final product still comes out different. It is enough to find out what kind of climate, and most importantly, what soils prevail in the regions where raw materials for armagnac and cognac are grown. The difference with the hot Crimea, mountainous Armenia or Moldovan soils is obvious. Grapes for cognac ripen in the humid and cool Atlantic climate of the Charente. The berry does not gain much sugar there. But cognac with a capital letter is made into a drink of soil. The fact is that the fertile layer in the region is very narrow. There is limestone underneath. The root system of the vine draws minerals and nutrients from there, which also affects the must.

Armagnac: what is it? Story

For some consumers, the distinction between different members of the brandy family is irrelevant. It is enough for them to know that the drink is strong, obtained from the distillation of grape must. There are even such "connoisseurs" who are sure that "Armagnac" is an abbreviated name. But this glorious drink has its own history, and even more ancient than that of its cognac cousin. But even the sophisticated French have an erroneous idea of ​​when Armagnac appeared. That this is the “elder brother” of cognac is evidenced by the fact that the cube, where the wine material is distilled once, is simpler than the double unit for powerful spirits, which appeared one hundred and fifty years later. Armagnac is first mentioned in documents dating back to 1348. However, until the 16th century, all spirits from the Gascony region were called that.

Armagnac: what is it? Name

Cognac is a strictly toponymic name. The drink got its name from the town in the vicinity of which it is produced. And although the oaks of the Limousin province are used for the production of cognac, which saturate the spirits with the necessary fineness, according to connoisseurs, it is more important. But the origin of the word "Armagnac" scientists are still not exactly known. There is one hypothesis. Once, back in the 10th century, a knight named Herreman owned the lands in the southwest of Gascony. In acts and land registers, which were then kept in Latin, he was recorded as Arminius. In the Gallo-Roman dialect, this name was read as Armagnac. But this hypothesis is doubtful. After all, Armagnac alcohol, as we have already mentioned, appeared only in the middle of the XIV century. Drinks have different times and places of birth to consider them identical or at least similar. But even more in the distillates "Armagnac" and "cognac" the difference in manufacturing technology.

Cognac production

For all types of brandy, only white grapes are used. And in cognac, it's the Uni Blanc variety. Wine under this name was known in the Middle Ages, but only double distillation elevated it to the pinnacle of glory and made it one of the symbols of France. Thus, the difference between cognac and armagnac is that the first one is a mono-sort product. For the manufacture of Gascon brandy, about ten types of vines are used. Ugni Blanc has to grow in the rather limited region of Cognac. Further, it passes through the stills of double distillation, resulting in very strong (69-73 degrees) alcohols. They are aged in Limousin oak barrels, and distillation is carried out in a strictly limited period - from November 15 to early April. Different varieties of brandy have excellent maturation periods. Cognac is infused for about nine years, and it only gets better from maturity.

Armagnac production

So, let's explore further. What is the difference between armagnac and cognac? The difference can be seen already at the stage of selection of raw materials. In addition to Ugni Blanc, at least nine more grape juices merged into Armagnac. allows you to control the taste of the drink. But cognac is an assembled brandy. It is obtained by mixing spirits of different vintages. Cognac's older cousin, Armagnac, is a vintage (or vintage) spirit. Its production involves alcohol obtained from a blend of wine must from one vintage (although the year is often not indicated on the label). Assemblage allows you to control the aroma and taste of cognac. Therefore, a drink of the same brand meets the accepted standard. But with Armagnac, the situation is different. Each new vintage lends its own specificity to the drink. Therefore, Armagnac is unpredictable and changeable. Just like the weather in Gascony.

Distillation method

The method of making spirits for armagnac and cognac drinks is also different. The difference lies in the cubes used. In both cases, young wine from white berries is used. However, for cognac, it goes through a double sublimation in traditional copper containers. They are called alambics. Armagnac is distilled by long, but single distillation in an apparatus resembling a steam locomotive. Such a cube is called the "Big Organ". As a result of double sublimation, cognac spirits are stronger. To reduce the content of a degree from seventy to forty, manufacturers are forced to dilute them with water. But what distinguishes Armagnac from cognac is the original softness of spirits. After a single distillation, they have only 52-63 degrees, and at the end of exposure, their strength drops to the standard forty. So there is no need to dilute them with water.

Exposure method

What's the difference - Limousin or black Gascon oak? So the inexperienced consumer of brandy will ask. But winemakers believe that the wood of barrels plays an important role in shaping the taste and aroma of drinks. Black Gascon oak has an extremely high tannin content. It gives Armagnac such an indescribable aroma, as well as a darker, more saturated color. It should be noted that the difference between Armagnac and cognac is also that Gascony alcohol is aged in barrels longer than its counterpart. All this affects the tasting qualities of drinks. Armagnac is more specific, its taste is more hard and burning. In the bouquet, among the rich palette, even the elusive shade of chili pepper is distinguished. Cognac and Armagnac are served in similar situations - as a digestif. But Gascon alcohol is more versatile: desserts, coffee, orange juice are combined with it. For aficionado - men's gatherings with cigars - Armagnac is ideal. But cognacs are not all in harmony with tobacco, but only their most “hard” types.

What or Armagnac

This question is highly incorrect. As if we were solving a dilemma: which is better: tea or coffee? These are two independent and very original drinks. Of course, cognac and Armagnac are closer than tea and coffee. Both of them belong to different types of brandy. And all lovers of strong alcoholic beverages pay tribute to them. Even in our country, where, because of the Iron Curtain, people got acquainted with real cognac not so long ago. Many people have never heard of Armagnac. But with the fall of the “curtain”, many products from the countries of “decaying capitalism” penetrated to us and ... conquered our hearts. In 2009, LiveJournal even created a virtual community of Russian-speaking users "Cognac Connoisseurs Club". Armagnac and its properties is one of the topics of discussion. But Gascon brandy is especially popular in its homeland. “We gave cognac to the world, but left armagnac for ourselves,” the French joke. And the volume of production is proof of this. One hundred and fifty million liters of cognac are produced annually in France, and only six million of Armagnac.

The best brands of Gascon brandy

If our consumer has somehow figured out the brands of famous cognacs, then the situation is different with Armagnacs. There is still "unplowed virgin land." But Gascon producers, in the face of fierce competition, hone their skills in order to offer the buyer the most exquisite drinks. What to choose if you are in France or do not be stingy to go to a domestic wine cellar with a name? What can be called the most Armagnac Domaine d "Espérance is the most expensive and famous producer. Still, the owner of the estate is a direct descendant of the Musketeer d'Artagnan de Montesquieu. The Laberdolive family wine house produces vintage Armagnacs, strictly adhering to the old technology. It has proven itself in the market Chateau Ravignan This brand was very fond of Jacques Chirac, President of France.

Features of armagnac and its difference from cognac.

Now on the shelves of stores a huge variety of alcoholic beverages. The most popular drinks are vodka, cognac and brandy. Among the range you can find Armagnac. In this article we will talk about the features of this drink.

This is a type of brandy that is produced in one of the regions of France. Initially, the drink was obtained by distilling wine. This was done in order to reduce shipping costs. As a result, a rectified product was obtained, which was poured into barrels and transported. Produced from white grapes. The drink became famous in the 14th century. At that time, its popularity was not very great due to the inconvenient outcome of shipping. The name of the drink is due to the same name of the area where it is produced.

Now the production of Armagnac is regulated by the government. In this regard, the popularity of the drink has increased. Now Armagnac is considered a drink obtained by fermentation and subsequent distillation of white wine materials. Officially, an alcoholic drink is produced in three areas: the department of Gers (Gers), part of the Landes (Landes) and several cantons of Lot-et-Garonne (Lot-et-Garonne).

Not many grape varieties are used to make the drink: Ugni Blanc, Folle Blanche (Picpool), Colombard, Baco Blanc (22A-Baco). These varieties produce fairly soft alcohols that are pleasant to drink. This grape variety is resistant to fungi, so it is widely used.

Brandy is the collective name for all alcoholic beverages obtained by fermentation and distillation of wine materials. Brandy includes cognac and armagnac. There is little difference between these drinks. Only an experienced taster can distinguish cognac from armagnac. The fundamental difference is in grape varieties and distillation features. Armagnac is distilled twice, and cognac only once. At the same time, Armagnac is stronger, the alcohol content is about 50%. Produce drinks in different regions. The barrels in which the drinks are aged are also different. At cost, Armagnac is more expensive, since it has a longer aging period and a fortress.

Cognac and Armagnac belong to brandy and are obtained by distillation of wine materials. The difference in tastes can only be determined by an experienced taster.