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Brandy Flashcards

1
Q

EU Brandy definition

A

A distillation of wine (not Pomace), min 36% abv, min 6 months oak aging

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2
Q

Cognac location

A

Northeast of Bordeaux in the Charente, Charente-Maritime and portions of the Dordogne and Deux-Sevres Departments, along the Charente R. and surrounding the town of Cognac

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3
Q

Cognac regions of production

A

In descending order of quality: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, Bois Ordinaires/Bois a Terroirs. Grand and Petite Champagne on a higher % of chalk, outer areas have more hard limestone, sand and clay

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4
Q

Cognac grapes

A

Ugni Blanc aka St Emilion (98% of acreage). Permitted but rare: Folle Blanche, Colombard, Montils, Semillon, 10% Folignan (Folle Blanche x Ugni Blanc)

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5
Q

Ugni Blanc aka in Cognac

A

St Emilion

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6
Q

When was the Cognac AOP approved

A

Fist defined in 1909 by decree, finalized as an AOP in 1936

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7
Q

Cognac big four producers

A

Hennessey, Remy Martin, Martell, Courvousier

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8
Q

Cognac distillation process

A

Distilled twice in a copper charentais pot still. Several batches of the 1st distillation (brouillis) are distilled again (bonne chauffe). The resultant 70% abv coeur is placed in oak cask. After aging, water or caramel may be addedto fix the abv and color

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9
Q

brouillis

A

The result of the first distillation in Cognac, 28-32% abv

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10
Q

bonne chauffe

A

The 2nd distillation in Cognac. The 1st distillation (brouillis) is combined in several batches and distilled again and is divided into 4 parts: the tête (heads), coeur (heart), secondes (second cuts) and queue (tails). Only the coeur (~40% of the brouillis) is used for the final Cognac

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11
Q

Type of oak typically used in cognac

A

Limousin or Troncais

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12
Q

Vintage dating in Cognac

A

Date of harvest, not distillation. Now legal but extremely rare, most are blended vintages. Age requirements in Cognac refer to the youngest brandy in the blend

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13
Q

Regional labeling in Cognac

A

May labeled by vintage, such as Grande Champagne provided 100% originated in the region

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14
Q

Cognac labeled “Fine Champagne”

A

Must be 100% from Grande and Petite Champagne, min 50% from Grande Champagne

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15
Q

Cognac VS

A

Very Special. aka ***/de Luxe/Grande Choix/Surchoix. min 2yrs in cask

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16
Q

Cognac VSOP

A

Very Special/Superior Old Pale. aka VO/Reserve. min 4 yrs in cask

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17
Q

Cognac XO

A

Extra Old. aka Napoléon / Extra / Royal / Très Vieux / Vieille Réserve. min 6 yrs in cask, min 10 years as of 2018. Many producers age 15-20 years in practice

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18
Q

Cognac AOC aka

A

Eau-de-vie de Charentes

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19
Q

The only hybrid grape allowed in any French AOP

A

Baco Blanc, allowed in Armagnac AOC

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20
Q

Armagnac Grapes

A

More likely to made from a blend of grapes unlike in Cognac. Ugni Blanc, Folle Blanche, Colombard, and Baco Blanche most common, more allowed

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21
Q

Picpoul in Cognac or Armagnac

A

Folle Blanche

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22
Q

Armagnac allowed distillation methods

A

Distillation may occur in either a continuous still (Alambic “armagnacais”) or the base wines may be double-distilled in a copper pot still. 95% of brandies use the continuous still method, which is a simpler version, predating Aeneas Coffey’s 1831 model, and produces a more flavorful, less pure, and less alcoholic spirit than double distillation in a pot still

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23
Q

Armagnac regions

A

Armagnac is the overarching AOP w/ 3 sub AOPs: Haut Armagnac, Bas Armagnac and Tenareze Armagnac

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24
Q

Blanche Armagnac

A

An AOC for Armaganc produced as a clear spirit, aged 3 months in an inert container after distillation

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25
Q

Armagnac VS

A

Very Special/***: 1-3 yrs in cask

26
Q

Armagnac VSOP

A

Very Special/Superior Old Pale aka Napoleon: 4-9 yrs in cask

27
Q

Armagnac XO

A

Extra Old aka Hors d’Age: min 10 yrs in cask

28
Q

Min abv for Cognac? Armagnac?

29
Q

Vintage labeling in Armagnac

A

Year of harvest, not distillation, min 10 yrs in cask. More common than in Cognac

30
Q

Armagnac Producers

A

Chateau Laubade (biggest estate, concentrates on vintage releases), Cles de Duc (Subsidiary of Remy/Couintreau), de Montal, Larressingle

31
Q

The difference between Fine and Marc Eau de Vie

A

Fine is technically brandy as it is made from distilling wine. Marc is a pomace spirit

32
Q

Pomace spirit in Portugal? Italy? France?

A

bagaceira, grappa, marc

33
Q

German Brandy

A

Weinbraund. Asbach is a top producer using Cognac grapes and a charentais pot still

34
Q

Brandy de Jerez

A

A protected designation for Brandies made in the region of Sherry. Predates Cognac. Uses palomino and airen grapes. Distilled in copper stills (alquitaras) and aged in used americanoak sherry casks in Solera

35
Q

Brandy de Jerez labeling terms: Solera, Solera Reserva, Solera Gran Reserva

A

Solera: avg 1yr aging. Solera Reserva: avg 3 yrs aging. Solera Gran Reserva: avg 6 yrs aging

36
Q

alquitaras

A

copper stills used in the production of Brandy de Jerez in Spain.

37
Q

Brandy de Jerez producers. Other Spanish Brandy producers

A

Many of the large Sherry houses also make Brandy: Emilio Lustau: Senor de Lustau, Osborne: Veterano, Domecq: Centenario. Torres and Mascaro in Catalonia

38
Q

Brandy in portugal

A

Aguardente

39
Q

Italian Brandy

A

arzente. Producer Buton in Bologna makes a Cognac style from trebbiano (ugni blanc) called Vecchia Romagna Riserva

40
Q

California Brandy

A

Artisan producers Germaine-Robin in Ukiah, Mendocino county

41
Q

Brandy in Chile or Peru

42
Q

Where are the best Pomace spirits in France

A

Marc de Champagne, Marc de Bourgogne, Marc d’Alsace

43
Q

Top areas in Italy for Grappa production

A

Grappa is typically made in areas that also have a reputation for fine wine: Friuli, Trentino, Veneto, Piedmont, Tuscany

44
Q

Grappa producers

A

Nonino, Jacopo Poli, Avignonesi, Brancaia

45
Q

Eau de Vie

A

“water of life” clear spirit distilled from fruit. Brandy, Calvados, Kirsch (Kirschwasser), Poire Willaim, Framboise, Slivovitz, Mirabelle, Quetsch, and Prunelle, Bouhka, Barack Palinka

46
Q

Kirsch

A

black cherry eau de vie

47
Q

Poire William

A

Williams (Bartlett) pear perry eau de vie. Aged in glass instead of cask and thus can have higher abv (45%) and remains clear. Sometimes includes a pear in the bottle. Producers: Miclo in France, Clear Creek in Oregon

48
Q

Framboise

A

raspberry eau de vie. clear rather than the red framboise liqueur

49
Q

Slivovitz

A

Damson plum eau de vie produced in central and eastern europe

50
Q

Mirabelle

A

yellow plum eau de vie produced in France

51
Q

Quetsch

A

Alsatian plum eau de vie

52
Q

Prunelle

A

french plum eau de vie

53
Q

Bouhka

A

Fig eau de vie, national drink of Tunisia

54
Q

Barack Parinka

A

Apricot eau de vie popular in Hungary

55
Q

Cognac VVSOP

A

Aging category between VSOP and XO. aka Grande Reserve. min 5 yrs in cask

56
Q

Cognac XXO

A

min 14 yrs in cask

57
Q

AOPs for Calvados

A

Calvados AOC, Calvados Domfrontais AOC, and Calvados Pays d’Auge AOC

58
Q

Calvados

A

an eau de vie distilled from apple and pear cider and produced in the Normandy region of northern France. Traditionally distilled twice in a copper pot still, continuous permitted, and aged for a minimum of two years in oak casks.

59
Q

Calvados Pays d’Auge

A

the premier region of production and limits pear cider (perry) to a maximum 30%. may be released as a vintage bottling or a blend of years. must be double distilled in a copper pot.

60
Q

Calvados Domfrontais

A

the most recent appellation, south of Pays d’Auge, requires a minimum 30% perry and a minimum three years of aging in cask. always produced by continuous distillation

61
Q

Calvados aging requirements

A

Aging requirements refer to the youngest Calvados
fine: min 2 years of age
Vieux/Reserve: min 3 years of age
Vielle Reserve/VSOP: 4 years
XO, Hors d’Age, Extra, or Napoléon: min 6 years
As in Cognac and Armagnac, producers of VSOP and XO styles often age their eau de vie much longer than the legal requirement

62
Q

Calvados producers

A

Busnel, Pere Magliore, Roger Goult

Advanced Sommelier (44 decks)

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