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

4 - Fruit Spirits Flashcards

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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
Q

Where might the options come from if a blender wants options?

A

Grape varieties
Regions
Maturation choices

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26
Q

What kind of fruit spirits are often NOT oak-matured? What is used instead?

A

Many pomace brandies and other fruit spirits
Resting in inert vessels

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27
Q

How long might fruit spirits be rested in inert vessels?

A

Usually for a short time
Sometimes for a number of years

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28
Q

What will happen to a fruit spirit if it is rested for a long time in inert vessels?

A

Textures and flavours round out and become more complex

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29
Q

List the stages of production for a fruit spirit (white)

A

Crush - Press - Ferment - Distill - Mature - Colour - Sweeten

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30
Q

List the stages of production for a fruit spirit (red)

A

Crush - Ferment - Press - Distill - Mature - Colour - Sweeten

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31
Q

List the stages of production for a white pomace brandy

A

Crush - Press - Dilute skins - Ferment - Distill - Mature - Colour - Sweeten

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32
Q

…is home to three of the most important fruit spirits. Name them.

A

France
Cognac, Armagnac and Calvados

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33
Q

…is the most widely recognised grape brandy in the world

A

Cognac

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34
Q

Where is the region of Cognac?

A

Just to the north of Bordeaux

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35
Q

Where are the best sub-regions of Cognac?

A

Surrounding the town of Cognac itself

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36
Q

T or F: Cognac can only be made from one grape variety

A

F
It can be made from several varieties

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37
Q

What is the most commonly used variety of grape in making Cognac?

A

Ugni Blanc

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38
Q

What are the signature aromas of Ugni Blanc?

A

Raisin and Violets

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39
Q

When are grapes picked for Cognac?

A

Autumn

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40
Q

When must the distillation of Cognac be completed?

A

By the end of March the year following harvest

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41
Q

How must Cognac be distilled?

A

It must be double-distilled in copper pot stills

42
Q

What are the two rare features of stills used to make Cognac?

A

They must be directly heated with flames
They must use an older style of condenser, known as worm tub

43
Q

Briefly describe worm tub condensers

A

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
Q

What is the head of a Cognac still known as?

A

A Chapiteau

45
Q

What is the neck of a copper still in Cognac known as? Give two names

A

Col de cygne
Swan neck

46
Q

What is the minimum maturation requirement for Cognac?

A

2 years in oak barrels

47
Q

What is the common maturation convention for Cognac?

A

Start in new oak barrels and and finish in older oak

48
Q

The vast majority of Cognacs are…

A

Blends

49
Q

To get the diversity they need, what can Cognac distillers take advantage of?

A

Grapes from different sub-regions
Oak management
Spirits of different ages

50
Q

Why might a Cognac be moved from wood into an inert vessel? What is this vessel called?

A

Because the producer believes there is no more benefit to be gained from leaving it in the barrel
Glass demijohns

51
Q

What will happen to heavily matured Cognacs once ready for release?

A

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
Q

How might even further complexity be created from Cognacs being barrel-aged?

A

By taking advantage of the different temperatures in a warehouse

53
Q

What may happen to a Cognac after maturation and before bottling?

A

Slight sweetening
Caramel colouring

54
Q

What do Cognac age indicators tell us?

A

They guarantee the age of the youngest spirit in the blend

55
Q

What are the age indicators of Cognac?

A

VS (Very Special) - 2 years
VSOP (Very Superior Old Pale) - 4 years
XO (Extra Old)/Hors d’age - 10 years

56
Q

What is considered the best sub-region for growing Cognac grapes?

A

Grande Champagne

57
Q

Besides Grande Champagne, what are the two other regions of high repute in Cognac?

A

Petite Champagne
Borderies

58
Q

What can we tell about a Cognac if we see one of its prestigious sub-regions appearing on a label?

A

100% of the grapes must’ve come from that sub-region

59
Q

What does ‘Fine Champagne’ tell us about a Cognac?

A

That at least 50% of the grapes used must’ve come from Grande Champagne and the remainder from Petite Champagne

60
Q

Broadly describe VS Cognac flavours/aromas

A

Distinct fruit and oak aromas
Slightly sharp texture

61
Q

Broadly describe VSOP Cognac flavours/aromas

A

Richer and fuller than VS
Some mature aromas

62
Q

Broadly describe XO Cognac flavours/aromas

A

Seamlessly integrated
Raisin, floral, oak, rancio
Smooth mouthfeel

63
Q

Where is the Armagnac region?

A

South of Bordeaux

64
Q

What is the most widely planted grape in Armagnac?

A

Ugni Blanc

65
Q

What are the three most important grapes in Armagnac?

A

Ugni Blanc
Baco Blanc
Folle Blanche

66
Q

Describe the key characteristics of Armagnacs three key grape varieties

A

Ugni Blanc - Raisin and Violets
Baco Blanc - Prunes
Folle Blanche - Pronounced floral aromas

67
Q

Describe the use of stills in Armagnac

A

Cognac-style pot stills can be used
Unique, short column stills more common

68
Q

Describe the impact of using short column stills in Armagnac

A

Very characterful, low strength spirits

69
Q

Summarise the post-distillations processes in Armagnac

A

Similar to Cognac

70
Q

What are the two notable differences between production in Armagnac and Cognac?

A

Vintage dated products are far more common in Armagnac
Distillers can sell Armagnac Blanche

71
Q

What is a vintage dated Armagnac?

A

All grapes used must be harvested in the same year

72
Q

What is Armagnac Blanche

A

It’s simply not matured in oak, but rested in inert vessels for a few months prior to release

73
Q

What’s the general character of Armagnac Blanche?

A

Expressive and fruity

74
Q

What kind of producer is one more likely to find in Armagnac?

A

Small producers rather than large companies

75
Q

Besides vintage and ‘Blanche’, what unique term might it be possible to find in Armagnac?

A

Chateau

76
Q

T or F: Vintage dated products only appear in Armagnac

A

False
Although rare in Cognac, these products do still appear

77
Q

What are the maturation designations in Armagnac? What is the minimum age of the youngest spirit in the blend?

A

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
Q

What are the two most important sub regions of Armagnac?

A

Bas-Armagnac
Armagnac-Ténarèze

79
Q

Where is Calvados made?

A

In Normandy
The far north of France

80
Q

What is used to make Calvados?

A

Apples or Pears

81
Q

What single fruit is Calvados most commonly made from? Why?

A

Apples
They are far more widely grown than pears

82
Q

What kind of stills are used to make Calvados?

A

A wide variety

83
Q

The pot stills used in Calvados are similar to…

A

Those used in Cognac

84
Q

The column stills in Calvados share a lot of similarities with those used in…including…

A

Armagnac
Continuous distillation

85
Q

How is Calvados typically matured? Why?

A

In large, old oak vessels
They do not impart as much flavour as barrels

86
Q

What is the result on Calvados of being matured in the large, used oak vessels?

A

The lack of flavour imparted by the barrel, means that the spirit retains a pronounced aroma of cider apples

87
Q

What is Pisco and where is it most famously made?

A

Grape brandy
Chile and Peru

88
Q

In what vessel is Pisco distilled?

A

Pot still

89
Q

What kinds of grapes are used to make Pisco?

A

Highly aromatic varieties

90
Q

For how long is Pisco typically aged?

A

Most are unaged

91
Q

In…it is a legal requirement that Pisco…

A

Peru
Is unaged

92
Q

Describe Chilean aged Pisco

A

The period of maturation is so short that the spirit retains its vibrant, fruity character

93
Q

What is the name of the most celebrated style of pomace brandy? Where is it from?

A

Grappa
Italy

94
Q

Describe oak maturation for Grappa

A

They are typically not matured in oak

95
Q

Broadly describe the taste of Grappa

A

Pronounced herbaceous flavours from the pomace and can have a sharp texture

96
Q

In how many ways may the best examples of Grappa differentiate themselves from the basic taste profile?

A

Three

97
Q

What are the three ways in which the best Grappas may differentiate themselves?

A

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
Q

From which grape variety does Grappa’s base variety become most obvious?

A

Moscato (Muscat)

99
Q

What is achieved by maturing Grappa in inert vessels?

A

It is given a fuller, smoother texture and more complex flavours

100
Q

Besides the most famous, where are other notable examples of fresh grape and pomace brandies made?

A

Spain, South Africa and Mexico

101
Q

List some other fruits which may be used to make fruit spirits

A

Plums, cherries, strawberries and raspberries

102
Q

Non-grape fruit spirits are a particular speciality of where? What is their reputation?

A

Central Europe
They’re highly regarded for their expressiveness and purity

Rick's WSET 2 in Spirits (12 decks)

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