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French Colombard

Fermentation of the base white wine, used in producing the fortifying brandy, follows standard procedures. In Cognac, nonaromatic varieties, such as Trebbiano and Baco 22A, are used, where in Armagnac, Trebbiano is preferred. These cultivars have little varietal aroma, retain high acidity, and have limited alcohol production potential. In California, French Colombard, Thompson Seedless, and Tokay are the cultivars without distinctive flavor used to produce a brandy base wine. [Pg.259]

See other pages where French Colombard is mentioned: [Pg.137]    [Pg.37]    [Pg.17]    [Pg.29]    [Pg.30]    [Pg.30]    [Pg.31]    [Pg.31]    [Pg.33]    [Pg.35]    [Pg.36]    [Pg.91]    [Pg.91]    [Pg.93]    [Pg.130]    [Pg.246]    [Pg.258]    [Pg.137]    [Pg.37]    [Pg.17]    [Pg.29]    [Pg.30]    [Pg.30]    [Pg.31]    [Pg.31]    [Pg.33]    [Pg.35]    [Pg.36]    [Pg.91]    [Pg.91]    [Pg.93]    [Pg.130]    [Pg.246]    [Pg.258]    [Pg.65]   
See also in sourсe #XX -- [ Pg.29 , Pg.35 , Pg.91 ]



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