Cognac is a type of brandy produced in a specific region of France, made with specific grape varieties and a prescribed production process. Non-cognac brandies have varying ingredients, production processes, and quality. Brandy was created in the 16th century to conserve space when shipping wine overseas.
Since many varieties of cognac and brandy look and taste quite similar, it’s no surprise that many people don’t know the difference between the two. The short answer is that cognac is actually a type of brandy that is produced in a particular region of France. Yet there are more definite differences between cognac and brandy. The production of cognac is regulated by laws set by the French government, which means that all cognacs are made with specific grape varieties and follow a prescribed production process. Brandy production, on the other hand, is not governed by such strict laws and therefore the ingredients, production process and resulting quality of brandies can vary greatly.
Many historians believe that brandy was created out of the need to conserve space when shipping wine overseas in the 16th century. Enterprising merchants concluded that distilling the wine, or heating it until some of its water content had evaporated, would reduce the amount of space it occupied, thus reducing shipping costs. These traders originally planned to dilute this concentrated wine with water once it reached its destination. Upon tasting the concentrated wine, however, merchants discovered that the distillation and aging processes had transformed it into a unique drink that could be enjoyed without the addition of water. Thus was born the brandy.
The difference between cognac and brandy begins with the fact that according to French law, the name cognac can be given only to those brandies that are produced in the Cognac region of western France. This geographical requirement is largely due to the fact that the chalky soil in this region gives the resulting brandy a unique flavor. In addition, cognac should be made mainly from three grape varieties: Ugni Blanc, Colombard and Folle Blanc.
During the fermentation of cognac or the process where grape juices become wine, no fermenting agents can be added to the juice. Cognac must also be distilled in a specific type of copper still, called an alembic. After distillation, the cognac must be aged in oak barrels for a minimum of two years, although some cognacs can be aged for 40 years or more.
While cognac and brandy are both technically brandy, the process of making non-cognac brandy is not governed by the strict laws governing cognac production. The word brandy implies a spirit made up of distilled wine. Beyond this basic definition, however, the ingredients, manufacturing process, and quality of brandies can vary widely.
Most grappas are made with grapes, but some are made from the fermented and distilled juices of other fruits, such as peaches or blackberries. In addition, many countries do not legally require brandy to be aged, although in some countries, such as the United States, a product that has not been aged must bear “immature” on its label. Despite the lack of an aging requirement, however, many brandies are aged in wooden casks for several months or more. In some cases, producers add a colorant to brandy that hasn’t been aged to give it the rich golden tone of a product that has been barrel-aged for a significant amount of time.
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