Ba Duk Inabin Ya Zama Giya ba

Shin kun taɓa yin la'akari da madadin hanyar inabi; wanda ya kai ga wani abu banda giya? Shin kuna shirye don sanin cewa ba duk ruwan inabi ne ke zama ruwan inabi ba, kuma wasu giya a zahiri suna ci gaba da yunƙurin samar da su don zama brandy… da 'yan inabi na musamman - an ƙaddara su zama. Cognac?

Cognac ɗaya kawai

Duk da yake Cognac wani ɓangare ne na dangin brandy, yana da nasa tushen. Ana iya samun halaye masu bambanta a cikin gonakin inabi na ƙaramin garin Faransa wanda ya ba da sunansa ga wannan abin sha mai mahimmanci: Cognac!

Cognac yana cikin yankunan Charente da Charente-Maritime inda DOC ke sarrafa samarwa ta hanyar bin tsari da buƙatun lakabi waɗanda doka ta tanada. Ƙayyadaddun inabin da aka yi amfani da shi don yin Cognac shine Ugni Blanc (aka Saint-Emilion da Trebbiano) kuma aƙalla kashi 90 na inabin da ake amfani da shi dole ne a shuka a cikin Cognac, idan alamar Cognac za a sanya shi a cikin samfurin; duk da haka, har zuwa 10 bisa dari na iya zama daga wasu inabi ciki har da Folignan, Jurancon blanc, Meslier St. Francois (ko Blanc Rame), Zaɓi Montils ko Semillon (idan zai zama CRU).

Don la'akari da Cognac, brandy dole ne a distilled sau biyu a cikin tukunyar tukunyar tagulla kuma aƙalla shekaru 2 a cikin ganga na itacen oak na Faransa daga Limousin ko Troncais. Cognac yana girma daidai da whiskeys da giya ko da yake Cognacs suna ciyar da lokaci mai tsawo "a kan itace" - fiye da ƙananan bukatun doka. Bayan distillation da kuma lokacin tsarin tsufa kuma an san shi da eau de vie.dor, wani ɓangare na Armada na Mutanen Espanya (ya nutse a bakin tekun Normandy a cikin karni na 16). KARANTA CIKAKKEN LABARI A WINES. TAFIYA.

ABUBUWAN DA ZA KU GUDU DAGA WANNAN LABARI:

The specific and dominant grape used to make Cognac is Ugni blanc (aka Saint-Emilion and Trebbiano) and at least 90 percent of the grapes used must be grown in Cognac, if the Cognac brand is going to be affixed to the product.
Cognac is located in the areas of Charente and Charente-Maritime where production is controlled by the French appellation DOC following a process and labeling requirements that are mandated by law.
To be considered Cognac, the brandy must be distilled twice in copper pot stills and aged a minimum of 2-years in French oak barrels from Limousin or Troncais.