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WSET Spirits Exam Prep > Brandy > Flashcards

Brandy Flashcards

(106 cards)

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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
Oak chips cognac
for VS cognacs
26
Blending and Finishing
Cognac is blended to produce a consistent house style. Caramel and sweetening are allowed
27
Bottling strength
some very aged cognacs require no dilution. other reduction is done gradually. some use Petite Eaux or Faibles
28
Petite Eaux or Faibles
low-strength blend of water and Cognac
29
Cognac varietals
Ugni Blanc + Colombard, Folle Blanche, Semillon, Montils, Folignan
30
Prohibited from Cognac Production
Screw Presses, Enrichment, SO2
31
Cognac Distillation
completed by March 31 after harvest new make spirit not to exceed 72.4%
32
Cognac Maturation
min. 2 years (measured from April 1st following vintage).
33
Permitted in Cognac
Cognac-infused oak chips, caramel, sweeteners
34
Cru listed on Cognac label
100%
35
Fine Champagne
blend of Grande and Petite Champagne (min 50% Grande)
36
VS
youngest spirit at least 2 years old
37
VSOP
youngest spirit is at least 4 years old
38
XO
as of 2016, youngest spirit is at least 10 years old (previously 6)
39
Bonne Chauffe
product of 2nd Cognac distillation
40
where would one encounter travelling distillers?
Armagnac
41
Armagnac differences
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
42
Armagnac varieties
There are 10. 4 are important: Ugni Blanc, Baco 22, Folle Blanche, and Colombard
43
Baco 22
rich, earthy, prune-like character
44
Folle Blanche
floral
45
Colombard
spicy, peppery
46
Tariquet
specializes in Folle Blanche
47
Chateau Labade
range of expressions that show characteristics of individual varietals
48
Crus of Armagnac
Bas Armagnac, Tenereze, and Haut Armagnac (few producers more profitable to sell wine here)
49
Armagnac Distillation
between 52 and 72.4% abv, generally less than 60% so new make spirit is intensely flavored.
50
Alembic Armagnacais
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
Alembic Armagnacais process
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
Heads and Tails in Armagnac
Tails are discarded (liquid residue at bottom of still is drained off) but tails are incorporated in final spirit
53
Methanol from grapes
methanol originates in fruit pectin. Grapes are extremely low in pectin
54
Armagnac aging
sport period in new oak before transfer to older barrels. Local oak from Monlezun forest is sometimes used
55
Armagnac reduced to bottling strength
using Petites Eaux
56
Blanche Armagnac
stored for at least 3 months to allow reduction to bottling strength, but in inert vessel
57
VS Armagnac
youngest spirit at least 1 year old
58
VSOP Armagnac
youngest spirit at least 4 years old
59
Napolean Armagnac
youngest spirit at least 6 years old
60
XO Armagnac
youngest spirit at least 10 years old
61
Age indicated Armagnac
age of youngest spirit is stated on the label
62
Vintage Armagnac
must be at least 10 years old. important in Armagnac
63
Brandy de Jerez distillation
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
Brandy de Jerez Maturation
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
Brandy de Jerez labelling terms
Solera: aged at least 6 months Solera Reserva: aged for at least 1 year Solera Grand Reserva: aged for at least 3 years
66
Airen compared to Ugni Blanc
Airen is high sugar low acid. So more prone to oxidation
67
types of stills in Brandy de Jerez production
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
Peruvian Pisco varietals
8 varieties both aromatic and non-aromatic. Non-aromatic e.g. Quebranta and Negra Criolla Aromatic e.g. Torontel and Moscatel
69
Peruvian Pisco Distillation
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
Categories of Peruvian Pisco
Pisco Puro - single variety Pisco Mosto Verde - made from a wine fermentation was arrested early so RS Pisco Acholado - blend of varieties
71
Chilean Pisco Varieties
11 allowed mostly moscatel us used (several of the same grapes as in Peru)
72
Barsol Pisco
Peru
73
Macchu Pisco
Peru
74
Kappa
Chile
75
Chilean Pisco distillation
max 73% and generally to a higher strength (compared to Peruvian Pisco)
76
Chilean Pisco Finishing
dilution is allowed, as is wood-aging. Rauli, a local wood, is often used in lieux of oak
77
Chilean Pisco Categories
Corriente/Tradicionel - at least 30% abv Especial - at least 35% abv Reservado - at least 40% abv Gran Pisco - at least 43% abv
78
Vinaccia
Italian word for grape pomace
79
White grapes vs red for Grappa
red grape pomace contains alcohol white grape pomace does not
80
Unique challenges for Grappa production
keeping pomace free of taint | very high solids content
81
Adaptions for Grappa Production
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
Continuous vs Batch distillation in Grappa production
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
Grappa finishing
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
Grappa Distillation
must be distilled to less than 86% in batch or continuous
85
Finishing Grappa
adding aromatic plant material and 20 g/l sugar are permitted. Caramel is permitted if aged longer than 12 months
86
Grappa Labelling Terms
Vecchia - aged for a minimum 12 months | Riserva - aged for a minimum 18 months
87
Grappa Grape Variety
one variety - 85% | two variety - combined 85%
88
Calvados Orchards
must be planted with at least 70% bitter or bittersweet apples (no more than 15% acidic varieties)
89
Prohibited in Calvados production
must enrichment, SO2, yeast addition
90
Calvados Distillation
either in 30hl copper pot or in copper double-column. new make spirit cannot exceed 72%
91
Calvados Maturation
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
Calvados Pays d'Auge Fermentation
may contain a max 30% perry pears
93
Calvados Pays d'Auge distillation
double distillation in 30hl copper pots mandated
94
Calvados Domfrontais Orchards
Orchards must be planted with at least 15% perry pears. Same proportions on the apples planted as in Calvados
95
Calvados Domfrontais Distillation
must be in double column
96
Calvados Domfrontais Maturation
minimum 3 years
97
VS Calvados
youngest spirit 2 years
98
Reserve Calvados
youngest spirit at least 3 years
99
VSOP Calvados
youngest spirit at least 4 years
100
Napolean Calvados
youngest spirit at least 6 years
101
XO Calvados
youngest spirit at least 10 years
102
Age indicated and Vintage Calvados
no restrictions?
103
Name for Fruit Spirits
Eau-de-Vie in France or Wasser/Geist in German
104
Stone fruit Brandies
include the stones? Stones give a nutter, marzipan character. Without more overtly fruity
105
Maceration Fruit Brandy
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
Fruit Brandy distillation
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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