Cognac Changes – it’s Moving with the Times
The very strict regulations surrounding the production of cognac have been in place since the BNIC’s inception at the end of WWII. However, recent changes in the economic and geographic environments are forcing these age-old practices to be reviewed. Burgeoning exports have seen cognac sales increase for the last 4 years so cognac changes are afoot. It has just been agreed that the area of vineyards in the appellation next year will rise by 3500 hectares(ha). This follows an increase of 1500 ha last year. Global warming is also influencing vineyards across the country. As temperatures rise the grapes ripen earlier and the harvest is brought forward. In the cognac region there are consequences for the process that follows this earlier harvest. Crushing the grapes and fermentation then take place when daytime temperatures are still too warm and night time temperatures are not low enough. If the temperature of the grape juice during fermentation exceeds 80 ˚F, the classic cognac taste will be distorted. A new research laboratory has just been set up by China and France to investigate the creation of new grape varieties that are better adapted to climate change. Some ‘super’ grapes, that are resistant to rot, have already been cultivated. Perhaps they should also look to Japan who always have to cope with hot, moist conditions? They employ innovative techniques such as wax paper hats over the bunches of fruit, plastic sheets to protect from excessive rainfall and fans to stimulate air conditioning.
M Restaurant has announced that it is to sell its bottle of 1894 cognac for over £6000 for a 25ml shot – that’s the price of cognac history. The bottle is reputedly the first blend ever produced by Jean Fillioux, who founded the 
March is very much the month for celebrations, not just Mother’s Day 2019.
Commonly known as ‘Duty Free’, the Travel Retail Sector has long been the testing ground for new brandy releases – presumably travelling customers are more adventurous than those shopping from home? Often it is the packaging that is markedly different; the big houses like to involve famous artists in their limited edition, presentation designs. Just recently though, we have seen a real change in approach from some of the smaller houses. 
The concept of barrel ageing is said to have been conceived by wine merchants when shipping their wines from the harbour at La Rochelle. The weak and commonly sweet wines that were shipped along the Charente from Cognac often became rancid. The wine merchants therefore reduced their volume by distillation, before shipping abroad in oak barrels. After their arrival in foreign ports it was noticed that the clear distillates within had coloured and gained in flavour.
Official figures for the bumper 2018 harvest have yet to be published but it is anticipated that for the first time ever, the quantity of eau de vie produced will exceed 1 million hectolitres of pure alcohol. Despite the much-publicised growth in 
It’s that time of the year again when St Valentine’s Day gives us all the ideal opportunity to show our loved ones just how much we care. And a bottle of the very best brandy certainly is a gift that keeps on giving. Whether you are eating in or eating out on February 14th, a bottle of our 
The last few months of 2018 were, as always, very busy here at Brandyclassics as we worked hard to meet the ever-increasing demand for brandies at Christmas. Our 
Brandy has long been used for medicinal purposes, both internally and externally. We read that it was often used in Nelson’s Navy as an antiseptic, sometimes as an anaesthetic and even before then, as a digestif to sooth the effects of eating too much or too rich food.
A truly amazing cognac;