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Rick's WSET 2 in Spirits > 4 - Fruit Spirits > Flashcards

4 - Fruit Spirits Flashcards

1
Q

Why are almost all fruit spirits grown locally?

A

So that they can be processed quickly

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2
Q

Why is it important that fruits are processed quickly when used to make spirits?

A

Once fruits have been harvested, they’re at risk of spoilage
They can deteriorate rapidly and develop off-aromas that would spoil a spirit

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3
Q

What are the two ways in which most fruit spirits are processed?

A

Crushed/pressed then fermented and distilled
Macerated in a neutral spirit

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4
Q

Are all types of grapes used equally in production of spirits?

A

No
White grapes are used far more commonly

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5
Q

What is the biggest region in France dedicated to grape spirits?

A

Cognac

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6
Q

What features are sought in grapes for Cognac?

A

High acidity
Relatively unaromatic

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7
Q

Why is the relative lack of aroma in grapes for Cognac not a problem?

A

Distillation concentrates the delicate floral and fruity aromas

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8
Q

T or F
Vines from the same variety can produce grapes with different characteristics

A

True if they are grown in different areas

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9
Q

Describe the stylistic difference in Pisco

A

They opt for highly aromatic grapes with grape aromas

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10
Q

Give an overview of brandy production

A

Crushed
Pressed
Fermented
Stored
Distilled

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11
Q

At what point in brandy production is there a waiting period? Why is this?

A

Between fermentation and distillation
Because there is only one harvest per year

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12
Q

Why must brandy producers distil all of their wine within a few months of fermentation?

A

Because the protection offered in storage is not absolute

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13
Q

What is the mass of discarded grape skins called?

A

Pomace

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14
Q

What can Pomace be used for?

A

To make a spirit called pomace brandy

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15
Q

How is pomace brandy processed from white grapes?

A

After pressing, white grapes skins are still moist and retain some grape juice
The skins can be mixed with water and the liquid fermented

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16
Q

Describe the process of making pomace brandy from black grapes

A

Wine is drained off the skins and pressed
Remaining alcohol on the pomace means that it can be distilled immediately

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17
Q

T or F: Spirit made from wine and spirit made from pomace will taste the same

A

False
The presence of skins gives pomace brandy its trademark herbaceous, spicy aromas

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18
Q

Why might maceration be used to process fruit for spirits

A

Because it’s difficult to get enough juice out of these fruits

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19
Q

Besides using maceration to extract flavour, why else might a producer choose to macerate?

A

To avoid the aromas created by fermenting the fruit

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20
Q

What is the simplest name for a drink where fruit is macerated in neutral spirit?

A

High quality flavoured vodka

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21
Q

What kind of stills are used to make the majority of high quality fruit spirits?

A

Pot stills

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22
Q

The spirit style which is LESS likely to use more than one still type is…

A

Grape spirit

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23
Q

Most spirits made from…and…are matured in oak barrels

A

Grapes
Apples

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24
Q

What will the producers of the best brandies often do as regards oak maturation? Why?

A

Mature the new spirit in new oak for 1-2 year and then transfer to old oak for a further period
To ensure that the brandies have a distinct oak character, but not one that overwhelms the fruit and floral characteristics

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25
Where might the options come from if a blender wants options?
Grape varieties Regions Maturation choices
26
What kind of fruit spirits are often NOT oak-matured? What is used instead?
Many pomace brandies and other fruit spirits Resting in inert vessels
27
How long might fruit spirits be rested in inert vessels?
Usually for a short time Sometimes for a number of years
28
What will happen to a fruit spirit if it is rested for a long time in inert vessels?
Textures and flavours round out and become more complex
29
List the stages of production for a fruit spirit (white)
Crush - Press - Ferment - Distill - Mature - Colour - Sweeten
30
List the stages of production for a fruit spirit (red)
Crush - Ferment - Press - Distill - Mature - Colour - Sweeten
31
List the stages of production for a white pomace brandy
Crush - Press - Dilute skins - Ferment - Distill - Mature - Colour - Sweeten
32
...is home to three of the most important fruit spirits. Name them.
France Cognac, Armagnac and Calvados
33
...is the most widely recognised grape brandy in the world
Cognac
34
Where is the region of Cognac?
Just to the north of Bordeaux
35
Where are the best sub-regions of Cognac?
Surrounding the town of Cognac itself
36
T or F: Cognac can only be made from one grape variety
F It can be made from several varieties
37
What is the most commonly used variety of grape in making Cognac?
Ugni Blanc
38
What are the signature aromas of Ugni Blanc?
Raisin and Violets
39
When are grapes picked for Cognac?
Autumn
40
When must the distillation of Cognac be completed?
By the end of March the year following harvest
41
How must Cognac be distilled?
It must be double-distilled in copper pot stills
42
What are the two rare features of stills used to make Cognac?
They must be directly heated with flames They must use an older style of condenser, known as worm tub
43
Briefly describe worm tub condensers
The vessel containing the coolant is as big as the pot still Inside the vessel is a single copper pipe in which vapours condense back into a liquid
44
What is the head of a Cognac still known as?
A Chapiteau
45
What is the neck of a copper still in Cognac known as? Give two names
Col de cygne Swan neck
46
What is the minimum maturation requirement for Cognac?
2 years in oak barrels
47
What is the common maturation convention for Cognac?
Start in new oak barrels and and finish in older oak
48
The vast majority of Cognacs are...
Blends
49
To get the diversity they need, what can Cognac distillers take advantage of?
Grapes from different sub-regions Oak management Spirits of different ages
50
Why might a Cognac be moved from wood into an inert vessel? What is this vessel called?
Because the producer believes there is no more benefit to be gained from leaving it in the barrel Glass demijohns
51
What will happen to heavily matured Cognacs once ready for release?
They are rarely if ever sold on their own They're used sparingly to add depth and complexity to a producer's most prestigious blends
52
How might even further complexity be created from Cognacs being barrel-aged?
By taking advantage of the different temperatures in a warehouse
53
What may happen to a Cognac after maturation and before bottling?
Slight sweetening Caramel colouring
54
What do Cognac age indicators tell us?
They guarantee the age of the youngest spirit in the blend
55
What are the age indicators of Cognac?
VS (Very Special) - 2 years VSOP (Very Superior Old Pale) - 4 years XO (Extra Old)/Hors d'age - 10 years
56
What is considered the best sub-region for growing Cognac grapes?
Grande Champagne
57
Besides Grande Champagne, what are the two other regions of high repute in Cognac?
Petite Champagne Borderies
58
What can we tell about a Cognac if we see one of its prestigious sub-regions appearing on a label?
100% of the grapes must've come from that sub-region
59
What does 'Fine Champagne' tell us about a Cognac?
That at least 50% of the grapes used must've come from Grande Champagne and the remainder from Petite Champagne
60
Broadly describe VS Cognac flavours/aromas
Distinct fruit and oak aromas Slightly sharp texture
61
Broadly describe VSOP Cognac flavours/aromas
Richer and fuller than VS Some mature aromas
62
Broadly describe XO Cognac flavours/aromas
Seamlessly integrated Raisin, floral, oak, rancio Smooth mouthfeel
63
Where is the Armagnac region?
South of Bordeaux
64
What is the most widely planted grape in Armagnac?
Ugni Blanc
65
What are the three most important grapes in Armagnac?
Ugni Blanc Baco Blanc Folle Blanche
66
Describe the key characteristics of Armagnacs three key grape varieties
Ugni Blanc - Raisin and Violets Baco Blanc - Prunes Folle Blanche - Pronounced floral aromas
67
Describe the use of stills in Armagnac
Cognac-style pot stills can be used Unique, short column stills more common
68
Describe the impact of using short column stills in Armagnac
Very characterful, low strength spirits
69
Summarise the post-distillations processes in Armagnac
Similar to Cognac
70
What are the two notable differences between production in Armagnac and Cognac?
Vintage dated products are far more common in Armagnac Distillers can sell Armagnac Blanche
71
What is a vintage dated Armagnac?
All grapes used must be harvested in the same year
72
What is Armagnac Blanche
It's simply not matured in oak, but rested in inert vessels for a few months prior to release
73
What's the general character of Armagnac Blanche?
Expressive and fruity
74
What kind of producer is one more likely to find in Armagnac?
Small producers rather than large companies
75
Besides vintage and 'Blanche', what unique term might it be possible to find in Armagnac?
Chateau
76
T or F: Vintage dated products only appear in Armagnac
False Although rare in Cognac, these products do still appear
77
What are the maturation designations in Armagnac? What is the minimum age of the youngest spirit in the blend?
Blanche - 3 months in stainless steel VS (Very Special) - 1 year VSOP (Very Superior Old Pale) - 4 years Hors d'age, Vintage, XO (Extra Old) - 10 years
78
What are the two most important sub regions of Armagnac?
Bas-Armagnac Armagnac-Ténarèze
79
Where is Calvados made?
In Normandy The far north of France
80
What is used to make Calvados?
Apples or Pears
81
What single fruit is Calvados most commonly made from? Why?
Apples They are far more widely grown than pears
82
What kind of stills are used to make Calvados?
A wide variety
83
The pot stills used in Calvados are similar to...
Those used in Cognac
84
The column stills in Calvados share a lot of similarities with those used in...including...
Armagnac Continuous distillation
85
How is Calvados typically matured? Why?
In large, old oak vessels They do not impart as much flavour as barrels
86
What is the result on Calvados of being matured in the large, used oak vessels?
The lack of flavour imparted by the barrel, means that the spirit retains a pronounced aroma of cider apples
87
What is Pisco and where is it most famously made?
Grape brandy Chile and Peru
88
In what vessel is Pisco distilled?
Pot still
89
What kinds of grapes are used to make Pisco?
Highly aromatic varieties
90
For how long is Pisco typically aged?
Most are unaged
91
In...it is a legal requirement that Pisco...
Peru Is unaged
92
Describe Chilean aged Pisco
The period of maturation is so short that the spirit retains its vibrant, fruity character
93
What is the name of the most celebrated style of pomace brandy? Where is it from?
Grappa Italy
94
Describe oak maturation for Grappa
They are typically not matured in oak
95
Broadly describe the taste of Grappa
Pronounced herbaceous flavours from the pomace and can have a sharp texture
96
In how many ways may the best examples of Grappa differentiate themselves from the basic taste profile?
Three
97
What are the three ways in which the best Grappas may differentiate themselves?
Express their grapes' characteristics They are smoothed out by spending a year upwards in inert vessels They are given aromatic complexity and textural balance by being stored in wood barrels
98
From which grape variety does Grappa's base variety become most obvious?
Moscato (Muscat)
99
What is achieved by maturing Grappa in inert vessels?
It is given a fuller, smoother texture and more complex flavours
100
Besides the most famous, where are other notable examples of fresh grape and pomace brandies made?
Spain, South Africa and Mexico
101
List some other fruits which may be used to make fruit spirits
Plums, cherries, strawberries and raspberries
102
Non-grape fruit spirits are a particular speciality of where? What is their reputation?
Central Europe They're highly regarded for their expressiveness and purity

Rick's WSET 2 in Spirits (12 decks)

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