Water in the World of Brandy
The Influence of Water on Vineyards
Water plays a key role in creating the necessary conditions conducive to for vine cultivation. Whether it comes from rainfall or underground sources, it directly impacts the yield and quality of the grapes. Excessive rainfall, particularly during maturation, can dilute aromas and reduce the sugar concentration of the grapes. Conversely, low rainfall or drought, which is increasingly frequent due to climate change, can hinder maturation and reduce yield.
Using irrigation depends on the countries/production areas and whether or not they are allowed or necessary. It is very common in dry climatic conditions such as the ones found in Chile or California while it is forbidden in most French AOC. When no irrigation is allowed, the vines tend to have deeper roots to access the water stored in the subsoils and have a much better resistance to excessively hot and dry summer times. Lacking such deeper root system, younger vines are more vulnerable to prolonged droughts.
In the Aquitaine region, especially in Bordeaux (waterside!), rivers and streams also regulate temperature. They create a milder climate, extending the growing season and preventing spring frosts, while maintaining the acidity of the grapes, a key factor for quality spirits. The Sauternes Appellation, bordered by the Garonne river and crossed by the Ciron one, benefits from a unique micro-climate with high humidity level that creates the perfect conditions for the development of noble rot, or "Botrytis cinerea", essential for crafting prestigious sweet wines.
Water and the Spirits Trade
For centuries, water in all its forms – oceans, seas, rivers, and canals – has played a fundamental role in the development of great civilizations. Waterways enabled trade exchanges, which, with the great explorations, expanded on a global scale. Today, maritime transport remains a pillar of the global economy, providing an efficient solution for transporting large quantities of goods, including spirits, in the context of a globalized trade.
Bordeaux’s historic harbour, known as the "Port of the Moon" due to the crescent-shaped curve of the Garonne, has benefited from a privileged connection with international markets. For centuries, the Garonne has allowed wine and spirit producers to easily transport their products to the Atlantic Ocean, facilitating trade exchanges. This river is not only a central element of the Bordeaux landscape but also a strategic asset that has contributed to the international reputation of wines and spirits from the region.
In addition to its economic role, the Garonne also influences the climate of Bordeaux vineyards, moderating temperatures and reducing the risk of frost. This unique geographical and historical context strengthens Bordeaux's reputation as a major center for the production of quality wine and spirits, rooted in a rich history where water plays a crucial role.
Water in the Spirit Production Process
Water is also used as a key ingredient in the production of spirits. It must be chosen carefully, as its quality and neutrality directly influence the profile of the spirit. During distillation, water is directly involved, notably through the cooling of condensers, which transform alcohol vapors into liquid.
At Lucien Bernard, water plays a central role in producing quality wine brandies. The water used by Lucien Bernard comes from a deep aquifer originating in the Massif Central and dating back to the Eocene (55 million years ago). It is demineralised and then blended in stages to reduce the alcohol content of the brandy.The lack of minerals in the water provides the neutrality needed for the finesse and balance of the brandies. Water preserves the complexity of the spirits and enhances their aromatic richness.
Water for Tasting Enjoyment
The high alcohol concentration in spirits can sometimes mask certain subtle aromas. Adding a few drops of water to the spirit before tasting can reduce this intensity without altering the spirit's intrinsic characteristics.
Beyond its dilution function, water also plays an interesting chemical role: by reducing alcohol concentration, it releases trapped aromatic molecules, revealing new flavors. Water is essential during spirits’ tastings: it helps unveil its richness and complexity.
The term eau-de-vie perfectly illustrates the central role of water in the production of spirits. Historically, this name reflects the idea that these distilled alcohols capture the very essence of life, often associated with water, the source of all existence. But this parallel goes far beyond symbolism: water plays an essential and multifaceted role in the life cycle of spirits, from their creation to their tasting.
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