Ugni Blanc is a white grape variety widely grown in southwestern France and internationally. It is particularly important in Cognac and Armagnac, where it is used to produce the base wine for distillation. Ugni Blanc is known for high acidity, relatively neutral aromas and reliable yields, characteristics that make it well suited to producing a fresh, low-alcohol wine for distillation.
Ugni Blanc is closely associated with the Trebbiano Toscano variety in Italy. The name Trebbiano is used for several related or historically grouped Italian grapes, so the names should not always be treated as interchangeable for every cultivar. In France, Ugni Blanc is the dominant grape for Cognac production and is also widely used in Armagnac and other regional wines.
The grape ripens relatively late and retains high acidity. It typically produces light-bodied wines with restrained fruit and citrus notes. In Cognac and Armagnac, the wine is distilled rather than bottled as a premium table wine; the high acidity and modest alcohol are useful for producing a suitable distillate.
Ugni Blanc is a major base grape for Cognac and is widely used in Armagnac. The resulting eaux-de-vie are matured in oak and may be blended to create different age categories and house styles. Ugni Blanc is also used for dry wines and some sparkling or regional products outside the brandy appellations.
Example: a Ugni Blanc-based wine from Cognac is fermented to a dry, acidic base wine and then distilled twice in traditional copper pot stills for Cognac production.
Chef’s note: when a recipe calls for Cognac or Armagnac, the finished spirit is the ingredient, not the base wine Ugni Blanc.
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