Armagnac
Armagnac has always been the so called "little brother" of cognac. There are many reasons for this situation. One of the reasons is that the marketing and trends of cognac has more financial input and interest than the Armagnac. A lot of people say that Armagnac is somewhat less tasteful than cognac. However there are variety of differences between Armagnac and cognac. In this section we will provide a more understanding, enlightenment and gastronomic experience of the wonderful Armagnac.
Tasting Armagnac is a historical experience for the senses. Armagnac has its early dates back to 1411 which are clearly earlier than the first Cognac production. Grapes that are the most common used are Piquepoul, which is a similar grape of Folle Blanche, and St émilion and Colombard. However it is also common to use Jurançon, Blanquette and Mauzac. Armagnac is distilled only once a year which provides a lower alcohol percentage, approximately 53% as a starting point. The storing of Armagnac is made in i oak barrels from the forest of Monlezun which has black and dark character of oak wood. After 8 years it has become well stored however after 20 years it is exquisitely stored. The limit on storing time is around 30 years were the balance of taste starts to shift.
Tasting Armagnac
Take a ball shaped glass, which gets nice and warm when you spend long minutes tasting with the glass cupped in your hand; or a tulip shaped glass which concentrates the flavours and allows you to taste more quickly and precisely. Pour some Armagnac into the glass, just 2 or 3 cl is enough, then gentle shake the Armagnac with a circular motion to wet the walls of the glass.
Taste First With Your Eyes
The eau-de-vie is shiny, the colour golden, amber or mahogany, which is the logical colour development brought about by ageing.
Secondly Use Your Scent
Before tasting in the mouth, smell the Armagnac gently, with your nose out of the glass and without agitating it so that the aromatic power does not overwhelm you. The first impression is forceful as the alcohol rises; but don't stop there, the Armagnac's treasure lies elsewhere, a few seconds later. The aromas can be categorised in different aromatic families depending on the age and quality of the Armagnac:
Fruity aromas: nuance of quince, grape and plum, and then with age, prune, orange or apricot conserve. It can also have characteristics of walnuts and hazelnut
Floral aromas: vine blossom, honey or lime
Woody aromas: vanilla, spicy: this is the measure of the Armagnac's maturity, it reveals most notably dry
Thirdly it is the taste
Take a small sip and feel the aromatic and wonderful taste blossom in your mouth. The wonders and feeling of a quality beverage. To start with Armagnac is quite strong and warm. We speak about its volume, unctuousness, richness, and all terms to describe its structure. The aromatic wealth begins to overcome the sensation of power. Now, you find the same aromatic variety as on the nose with prevalent woody and maderization tones.
Tasting Armagnac is a historical experience for the senses. Armagnac has its early dates back to 1411 which are clearly earlier than the first Cognac production. Grapes that are the most common used are Piquepoul, which is a similar grape of Folle Blanche, and St émilion and Colombard. However it is also common to use Jurançon, Blanquette and Mauzac. Armagnac is distilled only once a year which provides a lower alcohol percentage, approximately 53% as a starting point. The storing of Armagnac is made in i oak barrels from the forest of Monlezun which has black and dark character of oak wood. After 8 years it has become well stored however after 20 years it is exquisitely stored. The limit on storing time is around 30 years were the balance of taste starts to shift.
Tasting Armagnac
Take a ball shaped glass, which gets nice and warm when you spend long minutes tasting with the glass cupped in your hand; or a tulip shaped glass which concentrates the flavours and allows you to taste more quickly and precisely. Pour some Armagnac into the glass, just 2 or 3 cl is enough, then gentle shake the Armagnac with a circular motion to wet the walls of the glass.
Taste First With Your Eyes
The eau-de-vie is shiny, the colour golden, amber or mahogany, which is the logical colour development brought about by ageing.
Secondly Use Your Scent
Before tasting in the mouth, smell the Armagnac gently, with your nose out of the glass and without agitating it so that the aromatic power does not overwhelm you. The first impression is forceful as the alcohol rises; but don't stop there, the Armagnac's treasure lies elsewhere, a few seconds later. The aromas can be categorised in different aromatic families depending on the age and quality of the Armagnac:
Fruity aromas: nuance of quince, grape and plum, and then with age, prune, orange or apricot conserve. It can also have characteristics of walnuts and hazelnut
Floral aromas: vine blossom, honey or lime
Woody aromas: vanilla, spicy: this is the measure of the Armagnac's maturity, it reveals most notably dry
Thirdly it is the taste
Take a small sip and feel the aromatic and wonderful taste blossom in your mouth. The wonders and feeling of a quality beverage. To start with Armagnac is quite strong and warm. We speak about its volume, unctuousness, richness, and all terms to describe its structure. The aromatic wealth begins to overcome the sensation of power. Now, you find the same aromatic variety as on the nose with prevalent woody and maderization tones.
Last But Not Least
Do not leave the glass, keep it and warm it in the palm of your hand to have your final scent of it and grasp the wonderful smell in the glass. This is what we call "the bottom of the glass". Prune, spices, maderization and woody tones can be found.
Do not leave the glass, keep it and warm it in the palm of your hand to have your final scent of it and grasp the wonderful smell in the glass. This is what we call "the bottom of the glass". Prune, spices, maderization and woody tones can be found.
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