Discovering the World of Armagnac: History, Production, and Characteristics
Armagnac was made by hardworking monks in their monasteries during the Middle Ages. They started experimenting with stills to make medicines and elixirs to cure illnesses. Only later did it become a recreational drink, and from a simple brandy, it became one of the finest and most famous distillates in the world. But let’s go deeper into the matter!
What is Armagnac?
It is a wine distillate; indeed, it was the first wine distillate and the first brandy produced in the 1400s. Because if we want to reduce it to a minimum, we can say that technically it is a brandy that takes its name from its area of origin, the region of Armagnac, in Gascony, the homeland of D’Artagnan, in southeastern France.
Having said this, it seems Armagnac and Cognac are the same distillate; only the area of origin changes, but in reality there are notable differences between them, not only in terms of production but also in terms of taste, aromas, and terroir.
How Armagnac is made
The main grapes used for the production of Armagnac are Baco Blanc, Colombard, Folle Blanche, and Ugni Blanc. As you already know, Ugni blanc is the legendary Trebbiano from Romagna, the one used for Cognac, brandy, and traditional balsamic vinegar, a vine that gives a fairly neutral, acidic, and non-aromatic wine.
Baco Blanc is a French hybrid planted on American vines that is resistant to phylloxera, which has taken hold in the production of Armagnac.
The grapes are harvested when they are still very green and pressed to obtain an acidic and not at all aromatic must, which has about 8–10 degrees at most.
Obviously, in this case, pesticides and sulfur dioxide are banned because they would ruin the distillate. So from this point of view, the product is very clean and contains no chemical filth; it is always super alcoholic, so be careful not to overdo the doses.
Okay, let’s move on! The must is fermented, and when it is ready, it is distilled: the wine is placed in a boiler where it is heated with fire or steam and thus begins to evaporate, then passes into a refrigerator where it condenses.
The result, thanks to the plate alembic, is a liquid with an alcohol content of 52 degrees Celsius, which is then aged in oak barrels.
The aging of Armagnac in barrels
Once in the barrel, the Armagnac must rest for a minimum of one year.During the refinement, the distillate rounds off the edges and takes on tannins, colors, and aromas from the wood, making the liquid more complex and mature. But at the same time the alcohol evaporates, the distillate concentrates; think that from 3% to 5% of the total alcohol vanishes every year.
At this point, unless it is a vintage, i.e., a distillate resulting from a single, unique vintage, the various Armagnac barrels are assembled, and the cellar master tastes, smells, and decides how to mix the distillates.
It is the same concept that underlies Champagne with cuvées: the product must always be the same, the style of the cellar must be recognizable, and the product must be of constant quality. Certainly there is no shortage of more particular products, vintages, or special blends; however, constancy is one of the most sought-after characteristics.
Differences between Armagnac and Cognac: A match in 4 sets
They are not insignificant, and to say that one is better than the other is childish. Everyone has their own tastes, but remember that they are different products.
The first difference is that Armagnac is only distilled once, but thanks to the continuous plate still, it still has a high alcohol content.
The difference is remarkable: after a single distillation, the distillate is more fragrant, fruity, and complex; with each distillation, the alcohol content increases and the liquid becomes purer and “less tasty”; during the process, aromas and flavors are eliminated. Advantage for Armagnac
The second big difference is terroir—the climatic and soil characteristics. Here, Cognac hits a home run with its chalky and limestone-based soil, which is only found in Champagne and Sherry, two other great products. advantage for the cognac.
Third difference: the refinement: 1 year for Armagnac, 2 and a half years for Cognac.
Fourth big difference: of the vines used, Trebbiano dominates, but for Armagnac, Baco Blanc is gaining a certain weight.
Organoleptic characteristics of Armagnac
complex bouquet with aromas of candied citrus fruit, honey, stewed plums, tobacco, and sweet spices that come from the wood, traces of vanilla, and dried yellow flowers such as broom and iris. Of course, they change with age, but it is deep, spicy, and bursting with life.
On the palate, it is warm and enveloping, with a remarkable structure and a warmth that pushes the palate, expressing its depth with notes of pepper and licorice.
Armagnac classification
Three Stars, V.S. (Very Special), Sélection, and De Luxe: the first Armagnac is the youngest and must have been aged for at least 1 year. It is usually blended with older spirits.
VS and XXX distillates are aged at least 2 years.
V.S.O.P. o Réserve: The Very Superior Old Pale is an Armagnac where the youngest distillate has aged in casks for at least 5 years.
Napoléon, Extra, and Vieille Réserve identify 6-year-old Armagnac.
Hors d’âge designates distillates of great value, aged at least 10 years.
Recommended food pairings for Armagnac
Armagnac is a distillate of great finesse, but it also has structure, tannins, and texture, so combine it with chocolate and smoked dishes such as the great BBQ classics such as brisket and ribs, but also with any other spoon dessert that wine would not dream of never accompanying, such as apple pie, trifle, kunefe, baklava, chocolate salami, and mud cake.