armagnac

Definitions

Food

  • masculine A brandy from the Southern Bordeaux region, used for flavouring

Wine

  • (written as Armagnac)
    a district in Gascony in southwestern France that is best-known for distilling wine into brandy. There are three subregions within Armagnac: Bas-Armagnac, Ténarèze and Haut Armagnac. Armagnac can be sold younger than Cognac, though it is slower maturing, so cheaper Armagnacs often suffer in comparison. It is produced in a very similar way to Cognac, but uses some different grapes (including Folle Blanche and Colombard) and is only distilled once, giving it a lower alcoholic content (normally around 53 per cent compared to 70 per cent for Cognac) and a different style. The district also uses its grapes for crisp white table wines.
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