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WSET Spirits Exam Prep > Brandy > Flashcards

Brandy Flashcards

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1
Q

Cognac Houses

A

Remy, Hennessey, Martell, Courvoisier

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2
Q

Cognac Varietals

A

6 allowed, but Ugni Blanc (low sugar high acid) is dominant. Low sugar requires more concentration to produce Brandy, high acid provides microbial protection since SO2 must be avoided.

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3
Q

Cognac Crus

A

Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, Bois Ordinaires (production is concentrated around the town Cognac)

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4
Q

Bons Bois and Bois Ordinaires

A

together account for only 13% of production

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5
Q

Soils

A

Chalk and Clay provide good drainage with sufficient water retention and produce high acid grapes

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6
Q

Chaptalization in Cognac?

A

No. That would increase sugar which would mean less concentration to produce spirit which would be undesirable.

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7
Q

ML in Cognac?

A

maybe? does lower acid but increases stability

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8
Q

Completion of distillation for Cognac

A

must be completed by March 31 after vintage. In practice done as quickly as possible because wine remains vulnerable to microbial attack

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9
Q

Cognac: First distillation produces?

A

Brouillis. approx 27-30% abv

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10
Q

Cognac: Second distillation produces?

A

Final spirit max 72.4% abv. In practice most most reach about the max

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11
Q

Cognac: Heads and Tails

A

Tetes and Secondes are redistilled either with the wine or the brouillis

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12
Q

Heads in Cognac

A

Tetes

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13
Q

Tails in Cognac

A

Secondes

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14
Q

Charentais Still

A

copper, directly heated, worm tub condenser

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15
Q

Charentais still for first distillation

A

max 140hl

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16
Q

Charentais still for second distillation

A

max 30hl but can be filled with no more than 25hl

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17
Q

Factors impacting style and quality in Champagne

A

Cut points and running temp. Cognac producers aim for a slow and steady boil (perhaps to avoid burning solids)

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18
Q

Lees in Cognac

A

Martell Method vs Remy Method

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19
Q

Martell Method

A

no lees, heads and tails added to the wine

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20
Q

Remy Method

A

Some lees are kept. This increases mouth-feel and complexity. Some contend that congeners from lees contact contribute to development of rancio

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21
Q

Cognac Heads and Tails

A

some redistill the heads and tails with the wine others with the brouillis. If diverted back to the wine result is lighter spirit (higher alc. and therefore less concentration). If heads and tails go into the Brouillis, deeper and richer eau-de-vie is produced (more congeners)

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22
Q

Hennessey Method

A

Heads and Tails are split between the wine and the brouillis

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23
Q

Cognac Maturation

A

at least two years, mostly 350l barrels, Limousin (Q. Robur) is more open grained, wood from Troncais (Q. Sessiliflora) is more aromatic

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24
Q

Barrel Rotation Cognac

A

new make spirit usually into new barrels for 6 months

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25
Q

Oak chips cognac

A

for VS cognacs

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26
Q

Blending and Finishing

A

Cognac is blended to produce a consistent house style. Caramel and sweetening are allowed

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27
Q

Bottling strength

A

some very aged cognacs require no dilution. other reduction is done gradually. some use Petite Eaux or Faibles

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28
Q

Petite Eaux or Faibles

A

low-strength blend of water and Cognac

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29
Q

Cognac varietals

A

Ugni Blanc + Colombard, Folle Blanche, Semillon, Montils, Folignan

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30
Q

Prohibited from Cognac Production

A

Screw Presses, Enrichment, SO2

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31
Q

Cognac Distillation

A

completed by March 31 after harvest new make spirit not to exceed 72.4%

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32
Q

Cognac Maturation

A

min. 2 years (measured from April 1st following vintage).

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33
Q

Permitted in Cognac

A

Cognac-infused oak chips, caramel, sweeteners

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34
Q

Cru listed on Cognac label

A

100%

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35
Q

Fine Champagne

A

blend of Grande and Petite Champagne (min 50% Grande)

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36
Q

VS

A

youngest spirit at least 2 years old

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37
Q

VSOP

A

youngest spirit is at least 4 years old

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38
Q

XO

A

as of 2016, youngest spirit is at least 10 years old (previously 6)

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39
Q

Bonne Chauffe

A

product of 2nd Cognac distillation

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40
Q

where would one encounter travelling distillers?

A

Armagnac

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41
Q

Armagnac differences

A

no dominant houses, sales of spirit older than VSOP (either XO or Vintage) much more important. More varieties for Armagnac, distilled to lower abv, unaged brandies. Armagnac can be more intensely aromatic and fuller bodied

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42
Q

Armagnac varieties

A

There are 10. 4 are important: Ugni Blanc, Baco 22, Folle Blanche, and Colombard

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43
Q

Baco 22

A

rich, earthy, prune-like character

44
Q

Folle Blanche

A

floral

45
Q

Colombard

A

spicy, peppery

46
Q

Tariquet

A

specializes in Folle Blanche

47
Q

Chateau Labade

A

range of expressions that show characteristics of individual varietals

48
Q

Crus of Armagnac

A

Bas Armagnac, Tenereze, and Haut Armagnac (few producers more profitable to sell wine here)

49
Q

Armagnac Distillation

A

between 52 and 72.4% abv, generally less than 60% so new make spirit is intensely flavored.

50
Q

Alembic Armagnacais

A

ideally suited for producing a low-strength spirit. Double pot still distillation practiced by only 3 producers only 1 of which doesn’t also have an Alembic Armagnacais . Single Column still that can be run continuously. Made up of a burner (either wood or gas), a column, a wine heater, and a condenser.

51
Q

Alembic Armagnacais process

A

wine flows continuously into the condenser and then into the wine heater, heated wine passes into the still, vapors pass through the serpentine in the wine heater and condenser before it is collected as spirit. Max. 17 plates (bubble caps) in the still. Grape varieties are typically distilled separately

52
Q

Heads and Tails in Armagnac

A

Tails are discarded (liquid residue at bottom of still is drained off) but tails are incorporated in final spirit

53
Q

Methanol from grapes

A

methanol originates in fruit pectin. Grapes are extremely low in pectin

54
Q

Armagnac aging

A

sport period in new oak before transfer to older barrels. Local oak from Monlezun forest is sometimes used

55
Q

Armagnac reduced to bottling strength

A

using Petites Eaux

56
Q

Blanche Armagnac

A

stored for at least 3 months to allow reduction to bottling strength, but in inert vessel

57
Q

VS Armagnac

A

youngest spirit at least 1 year old

58
Q

VSOP Armagnac

A

youngest spirit at least 4 years old

59
Q

Napolean Armagnac

A

youngest spirit at least 6 years old

60
Q

XO Armagnac

A

youngest spirit at least 10 years old

61
Q

Age indicated Armagnac

A

age of youngest spirit is stated on the label

62
Q

Vintage Armagnac

A

must be at least 10 years old. important in Armagnac

63
Q

Brandy de Jerez distillation

A

number of different spirits are produced.

  • Holandes: distilled to a strength of 70% or less
  • Aguardientes: disstilled to a strength of between 70% and 86%
  • Destilados: distilled to a strength of 86% or more

NOTE*** 50% of the spirits used to make Brandy de Jerez must be distilled to a strength of 86% or less

64
Q

Brandy de Jerez Maturation

A

1,000l (or less) barrels previously used for sherry in a solera system. Previous contents impact flavor e.g. oloroso barrel gives plum and figs, PX gives raisin and chocolate, Fino gives grilled nuts. Must take place in Jerez

65
Q

Brandy de Jerez labelling terms

A

Solera: aged at least 6 months
Solera Reserva: aged for at least 1 year
Solera Grand Reserva: aged for at least 3 years

66
Q

Airen compared to Ugni Blanc

A

Airen is high sugar low acid. So more prone to oxidation

67
Q

types of stills in Brandy de Jerez production

A

Column stills are used to produce all 3 types of spirits (Holandes, Aguardientes, and Destilados). Pot stills are used only for Holandes.

Key for flavor intensity is the amount of Holandes that is used in the blend. For Solera Grand Reserva this is usually 100%

68
Q

Peruvian Pisco varietals

A

8 varieties both aromatic and non-aromatic.
Non-aromatic e.g. Quebranta and Negra Criolla
Aromatic e.g. Torontel and Moscatel

69
Q

Peruvian Pisco Distillation

A

pot still produces low strength spirit between 38 and 48%. bottled after resting for 3 months in inert, no wood nothing added not even water

70
Q

Categories of Peruvian Pisco

A

Pisco Puro - single variety
Pisco Mosto Verde - made from a wine fermentation was arrested early so RS
Pisco Acholado - blend of varieties

71
Q

Chilean Pisco Varieties

A

11 allowed mostly moscatel us used (several of the same grapes as in Peru)

72
Q

Barsol Pisco

A

Peru

73
Q

Macchu Pisco

A

Peru

74
Q

Kappa

A

Chile

75
Q

Chilean Pisco distillation

A

max 73% and generally to a higher strength (compared to Peruvian Pisco)

76
Q

Chilean Pisco Finishing

A

dilution is allowed, as is wood-aging. Rauli, a local wood, is often used in lieux of oak

77
Q

Chilean Pisco Categories

A

Corriente/Tradicionel - at least 30% abv
Especial - at least 35% abv
Reservado - at least 40% abv
Gran Pisco - at least 43% abv

78
Q

Vinaccia

A

Italian word for grape pomace

79
Q

White grapes vs red for Grappa

A

red grape pomace contains alcohol white grape pomace does not

80
Q

Unique challenges for Grappa production

A

keeping pomace free of taint

very high solids content

81
Q

Adaptions for Grappa Production

A

Bagno Maria.
Stills using steam injection (to extract volatiles) where the steam is injected into the base of a still (for batch)
pomace is either loaded into perforated baskets (to prevent compaction from weight) or it is constantly stirred

82
Q

Continuous vs Batch distillation in Grappa production

A

for continuous still Grappa production, pomace is passed through the still keeping there long enough for all of the volatiles to be stripped by steam, then the alcoholic vapors pass into the rectifier

83
Q

Grappa finishing

A

most are unaged, but premium examples are barrel aged not only in oak but is chestnut and ash. some are flavored with herbs and spices

84
Q

Grappa Distillation

A

must be distilled to less than 86% in batch or continuous

85
Q

Finishing Grappa

A

adding aromatic plant material and 20 g/l sugar are permitted. Caramel is permitted if aged longer than 12 months

86
Q

Grappa Labelling Terms

A

Vecchia - aged for a minimum 12 months

Riserva - aged for a minimum 18 months

87
Q

Grappa Grape Variety

A

one variety - 85%

two variety - combined 85%

88
Q

Calvados Orchards

A

must be planted with at least 70% bitter or bittersweet apples (no more than 15% acidic varieties)

89
Q

Prohibited in Calvados production

A

must enrichment, SO2, yeast addition

90
Q

Calvados Distillation

A

either in 30hl copper pot or in copper double-column. new make spirit cannot exceed 72%

91
Q

Calvados Maturation

A

at least 2 years in oak. Generally in old Foudre 1,000 - 10,000l. some producers do use smaller new oak for a short period of time

92
Q

Calvados Pays d’Auge Fermentation

A

may contain a max 30% perry pears

93
Q

Calvados Pays d’Auge distillation

A

double distillation in 30hl copper pots mandated

94
Q

Calvados Domfrontais Orchards

A

Orchards must be planted with at least 15% perry pears. Same proportions on the apples planted as in Calvados

95
Q

Calvados Domfrontais Distillation

A

must be in double column

96
Q

Calvados Domfrontais Maturation

A

minimum 3 years

97
Q

VS Calvados

A

youngest spirit 2 years

98
Q

Reserve Calvados

A

youngest spirit at least 3 years

99
Q

VSOP Calvados

A

youngest spirit at least 4 years

100
Q

Napolean Calvados

A

youngest spirit at least 6 years

101
Q

XO Calvados

A

youngest spirit at least 10 years

102
Q

Age indicated and Vintage Calvados

A

no restrictions?

103
Q

Name for Fruit Spirits

A

Eau-de-Vie in France or Wasser/Geist in German

104
Q

Stone fruit Brandies

A

include the stones? Stones give a nutter, marzipan character. Without more overtly fruity

105
Q

Maceration Fruit Brandy

A

Specific berries and soft fruits can be macerated in diluted, neutral alc i.e. raspberries macerated and then distilled produce a more intensely fruity spirit than one made from fermented raspberry juice.

Used for fruit that is expensive or in short supply

106
Q

Fruit Brandy distillation

A

usually double pot, equipped with a short rectifying column for extra reflux. Generally high strength to capture the most fragrant volatile aromatics

WSET Spirits Exam Prep (8 decks)

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