Salu2food
Liquor & Spirits
Brandy
French
Armagnac
ABOUT ARMAGNAC
Armagnac, like cognac, was given an appellation controlee, by the French
Govt. In 1909. This ensures that the name armagnac can be given only to
brandy made in a delimited area in the heart of southwestern France, part
of what was once the ancient province of Gascony.
Armagnac has been made for over 500 yrs, predating cognac by almost two
centuries The art of distillation came from Gascony via the Moors from across
the border in Spain Despite its earlier start, armagnac has never achieved
cognac's fame. It was produced in small quantities by individual producers
in a secluded inland part of the country, which made its distribution difficult.
On the other hand, the cognacais, with easy access to the sea, were able
to introduce their product all over Europe. Even now, armagnac's production
is modest - less than 10% of cognac's total
For centuries, armagnac remained a well-kept secret, known only locally
and to the handful of connoisseurs outside the country. As recently as 15
yrs ago, less than a half-dozen brands were consistently on the export market.
Armagnac experienced new-found admiration and took a great leap forward
in the early 1970's with the advent of Nouvelle Cuisine chef-stars such
as Michel Guevard (himself a Gascon) and others. Ever on the lookout for
touches that would distinguish their restaurants, they discovered that fine,
old vintage armagnacs - the unblended product of a single year - were to
be found throughout the region. From this springboard, aided by the promotional
efforts of its producers armagnac is now achieving a new recognition and
popularity.
Only white grapes may be used for armagnac, the principal varietals being
Ugni Blanc, Colombard, and Folle Blanche. These grapes are grown in three
sub-regions of the delimited armagnac are: Bas Amagnac,Tenareze, and Haute
Armagnac, but only the first two matter, with Bas Armagnac being the best
and largest.
Distillation, unlike cognac, takes place in a continuous still. The wine
goes through a single distillation and trickle out about 110 proof, thus
retaining a high proportion of aromatic favoring elements.
At one time, All barrels for aging armagnac were made from oak grown in
the local forests of Monlezun, which added its own special taste to the
spirit (Monlezun oak produces a cruder, darker flavor than Limousin oak).
But supplies of Monlezun oak are dwindling and are now being supplemented
with barrels made made of Limousin and Troncais oak, the same as used for
cognac.
The most important influence with regard to armagnac is the blending and
aging. Their IS vintage dated armagnac, however, most armagnacs are blends
of different years and usually of two of the sub-regions. If the name of
a sub-region appears on the label, all of the contents of the bottle came
from that area.
Labeling for armagnac is different than for cognac; "Three Stars"
indicates aging at least one year in wood; "VO", "VSOP",
"Reserve" indicate aging at least four yrs in wood. Most armagnacs
shipped out of the country are VSOP.
Map
Producers
Sempe VSOP - aged 6 yrs, good concentration of fruit in the nose with a
wonderful aroma of bananas. Slightly sweet, fruity, a hint of oak with a
warm, spirity effect on the palate Very nice