Mike,
according to my sources (Gert von Paczensky: Cognac) the dominating grape is
Ugni blanc, followed by Colombard and Folle blanche. The wine made from Ugni
is extremely dry (less than 1 gr of residual sugar), with 8-10 % alc. Still
this does not answer your question about the acidity required to produce
cognac...

REgards

Yves

"Mike Tommasi" > wrote in message
...
> Yes, cognac is made almost entirely from Trebbiano grapes picked early
> (for some reason, distilling requires wine with high acidity, anyone
> know why?).
>
> Mike
>
>
> On Fri, 13 Aug 2004 09:24:09 +0200, "Yves T." >
> wrote:
>
> >Emery,
> >don't forget that is Cognac count(r)y, so most wines from that area are
> >specifically produced to be distilled afterwards. So don't expect to come
> >across great local wines, but if you are into spirits, there should be
some
> >interesting smaller Cognac houses to explore...
> >
> >Regards
> >
> >Yves
> >
> >"Emery Davis" > wrote in message
> ...
> >> Going on a last minute trip to the La Rochelle area (of France, that
is)
> >tomorrow
> >> for a couple of days. Any recs for Vin de Pays (or other, but I think
> >that's all
> >> that there is there) not to be missed? Quick trip with Adele and the
> >kids, so
> >> long detours (e.g. Bordeaux or Nantes) are not on.
> >>
> >> TIA
> >>
> >> -E
> >>
> >> --
> >> Emery Davis
> >> You can reply to
> >> by removing the well known companies
> >
>
>
> Mike Tommasi, Six Fours, France
> email link http://www.tommasi.org/mymail