Hi Yves

Mark answered the acidity question, it prevents oxidation.

About Colombard and Folle Blanche, they are less than 4% of the grapes
used in Cognac

Mike

On Tue, 17 Aug 2004 14:47:19 +0200, "Yves T." >
wrote:

>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
>


Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail