SGDG Magazine



Featured – Cognac Gautier XO Gold & Blue

Cognac – XO
GautierXOGoldBlueNose suggests good maturity with prune, raisin and dried apricot. Full, well rounded mouth with full array of fruits following the nose with pear and peach. Smooth flow across the palate gives some light pepperiness and more dried fruits. Fine oak support. Slight dryness in the light, fruity finish.

Other Outstanding Cognac

  • Richelieu XO Cognac
  • Cognac Leyrat Glory Extra
  • ABK6 Cognac Grand Cru VSOP
  • Braastad My Selection
  • Remy Martin Centaure de Diamant
  • Hermitage Grande Champagne Cognac 25 YO
  • Hermitage 2000 Grande Champagne Cognac
  • Distillerie de l’Ecole Petite Champagne Cognac
  • Hine Antique XO Premier Cru 20 YO
  • ABK6 Cognac VS Pure Single
  • Braastad XO Fine Champagne
  • Baron Otard Cognac Extra 1795
  • Cognac Gautier XO Pinar Del Rio
  • Cognac Grand Breuil XO
  • Prince Hubert de Polignac Cognac Extra
  • Prince Hubert de Polignac VS Cognac
  • Prince Hubert de Polignac XO Royal
  • Hardy Fine Champagne Cognac VSOP
  • Hardy Noces d’Or Grande Champagne Cognac XO
  • Hermitage Grande Champagne Cognac 43 YO
  • Louis Royer Extra Grande Champagne Cognac

Source: IWSC

Cognac Defined

Cognac named after the town of Cognac in France, is a variety of brandy. It is produced in the wine-growing region surrounding the town from which it takes its name, in the French Departements of Charente and Charente-Maritime.

For a distilled brandy to bear the name Cognac, an Appellation d’origine contrôlée, its production methods must meet certain legal requirements. In particular, it must be made from specified grapes (see below), of which Ugni blanc, known locally as Saint-Emilion, is the one most widely used. The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Cognac matures in the same way as whiskies and wine when aged in barrels, and most cognacs are aged considerably longer than the minimum legal requirement.

Cognac is a type of brandy and, after the distillation and during the aging process, is also called eau de vie. It is produced by doubly distilling white wines produced in any of the designated growing regions.

The white wine used in making cognac is very dry, acidic and thin. Though it has been characterized as “virtually undrinkable”, it is excellent for distillation and aging. It may be made only from a strict list of grape varieties. In order for it to be considered a true crus, the wine must be at least 90% Ugni blanc (known in Italy as Trebbiano), Folle blanche and Colombard, although 10% of the grapes used can be Folignan, Jurançon blanc, Meslier St-François (also called Blanc Ramé), Sélect, Montils or Sémillon. Cognacs which are not to carry the name of a cru are freer in the allowed grape varieties, needing at least 90% Colombard, Folle blanche, Jurançon blanc, Meslier Saint-François, Montils, Sémillon, or Ugni blanc, and up to 10% Folignan or Sélect.