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CSS > CHAPTER 5: BRANDIES & OTHER FRUIT-BASED SPIRITS > Flashcards

CHAPTER 5: BRANDIES & OTHER FRUIT-BASED SPIRITS Flashcards

1
Q

What are “brown spirits”?

A

Spirits that have been barrel-aged or colored by the addition of caramel.

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2
Q

Define: Brandy (US)

A
  • A potable spirit, suitably aged in wood, obtained from the distillation of wine or a fermented mash of fruit.
  • Distilled at less than 190 proof and bottled at no less than 80 proof.
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3
Q

Define: Brandy (EU)

A
  1. Spirit distilled from wine and other wine spirits can be added.
  2. Maximum distillation is 94.8% abv, finished product after maturation cannot exceed 47.4% abv.
  3. Aging: minimum of 6 months in small oak barrels or 1 year in any oak
  4. Bottled at less than 36% abv
  5. Free of flavor additives or additional alcohol sources
  6. Caramel is allowed for conformity
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4
Q

Brandy vs. flavored brandy

A 
Brandy = unsweetened
Flavored = natural flavoring materials and sugar
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5
Q

EU Fruit Brandy and Not-Aged Grape Brandy Called…

A

“Fruit spirit” or “wine spirit”

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6
Q

EU defines Pomace Brandy as…

A

“Grape Marc Spirit”

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7
Q

When did we begin to distill wine commercially?

A

16th century, between the port of La Rochelle, on the Charente River in France (and Holland). [Note: This is why Cognac became so recognized]

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8
Q

Define: Brandewijn / Weinbrand

A

Brandy. Translates into “burnt wine”

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9
Q

What’s the story of how brandy started?

A
  1. Dutch ship-master wanted to maximize wine shipment (due to increasing costs of shipping casks)
  2. Removed [concentrated] water for transport - transported the wine’s “soul”
  3. Planned to re-add water upon arrival. However, spirit was well received as is.
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10
Q

What types of stills are used in Brandy production and why?

A
  1. Column stills - lighter, simpler styles of cleaner brandy
  2. Copper pot still - new aromas from the metal reactions
  3. Stainless steel pot still - cleaner, more consistent product and last longer
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11
Q

In brandy what’s the ABVs of pot still distillation?

A
  1. Wine at 10% abv
  2. First distillate at 30% abv
  3. Second distillate at 70-80% abv
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12
Q

Most frequently used method of aging brandy?

A

Single barrel aging

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13
Q

Ways to age brandy:

A
  1. No aging (straight to bottle) [Note: considered a “spirit” in EU]
  2. Single Barrel Aging
  3. Solera Aging
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14
Q

Solera aging process:

A
  1. Rows of stacked barrels
  2. Youngest on top – oldest on bottom
  3. Bottom level bottled & layers above are brought down.
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15
Q

Can you vintage date brandy that undergoes Solera aging?

A

No, the years are blended together.

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16
Q

Where is Cognac produced?

A

Southwestern France, just north of the Bordeaux region around the town of Cognac. Specifically, within the Charente and Charente-Maritime departments.

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17
Q

What are the (6) subdivisions of the Charente District? What are they known for?

A
  1. Grande Champagne and 2. Petite Champagne - highest quality, light aromas, well-suited to aging
  2. Borderies - the smallest sub-region, clay soil, and weight and floral notes
  3. Fins Bois - organic soil and clay
  4. Bon Bois - organic soil, clay, and chalk
  5. Bois Ordinaries - sandy soil, lowest quality
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18
Q

What are (2) synonyms for Ugni Blanc?

A
  1. Saint Emilion

2. Trebbiano

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19
Q

What are the (3) grapes of Cognac?

A
  1. Saint- Emilion (Ugni Blanc)
  2. Folle Blanche
  3. Colombard
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20
Q

How would you describe the initial wine used to make Cognac?

A

low alcohol, high acidity

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21
Q

What still is used for Cognac production?

A

Alembic or Pot still

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22
Q

What are the steps in Cognac distillation

A
  1. The wine goes through the first distillation - PREMIERE CHAUFFE
  2. The “heart” of the first distillate - BROUILLIS - is collected and put into the second distillation.
  3. The second distillation - BONNE CHAUFFE - using the BROUILLIS is conducted
  4. The tail end of the second distillation - SECONDES - and the use of lees may or may not be used depending on the style of Cognac.
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23
Q

What are the (3) styles of Cognac?

A
  1. Martell
  2. Hennessy
  3. Remy
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24
Q

What is unique about the Martell style of Cognac?

A

The lees are discarded, preventing rancio flavors and creating an earlier-maturing spirit.

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25
Q

What is unique about the Remy style of Cognac?

A

Lees are used, making it is softer Cognac that will age longer.

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26
Q

What is unique about the Hennessy method of Cognac?

A

The SECONDES are equally divided. Half is added to the base wine and the other half is added to the BROUILLIS. It is stylistically the middle of Martell and Remy.

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27
Q

What is the production window for Cognac?

A

Distillation season begins in November, and the alembics will run 24/7 for 3-5 months. All distilling must be completed by March 31st of the year after harvest.

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28
Q

Restrictions on the final Cognac product include:

A
  1. No sulfuring allowed - ensures that wine’s character doesn’t change prior to being distilled
  2. All distillation must be completed by March 31st
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29
Q

What type of oak is Cognac aged in? Why?

A

Aged in Limousin oak from the Limoges forest. It is local and is more porous, allowing greater interaction between the brandy and the oak. Alliers and Troncais oak are allowed as well.

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30
Q

What is the standard angel’s share for Cognac?

A

3-4% annually

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31
Q

How long is Cognac aged in new oak?

A

1 year, then it is transferred to used oak.

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32
Q

What causes the Black Soot that often covers the buildings and roofs of Cognac cellars and warehouses?

A

The angel’s share (evaporation) because it serves as nutrients for the mold.

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33
Q

What kind of climate does Cognac have?

A

Maritime

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34
Q

True or False: Cognac evaporates more quickly in a maritime climate?

A

True

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35
Q

How much does the ABV decrease annually in Cognac?

A

2% ABV

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36
Q

Define: Glass Demijohns

A

Glass containers for very old Cognac to prevent further oxidation and loss in wood barrels, so as to maintain their ABV.

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37
Q

What is the minimum abv allowed for bottling Cognac?

A

40%

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38
Q

What is the minimum maturation time for Cognac?

A

2 years

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39
Q

There are (4) possible scenarios for the grape farmer in Cognac, what are they?

A
  1. Farmer owns still, makes Cognac, ages it and sell it.
  2. Farmer owns still, makes Cognac, sells it to firm to age, bottle, and sell it.
  3. Farmer doesn’t own still, sells wine to distilling cooperative.
  4. Farmer doesn’t own still, sells wine to Cognac house.
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40
Q

Who is required to obtain the AOC approval before shipping Cognac?

A

Whoever produces the final product

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41
Q

Which Cognac only requires 2 years of aging?

A

VS or *** (3 stars) = Very Special

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42
Q

Which Cognac requires 4 years aging?

A

VSOP = Very Superior Old Pale

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43
Q

Which Cognac requires 6 years aging and is considered lower quality than XO?

A

Napolean

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44
Q

Which Cognac requires 6 years aging and is considered above Napolean and below Extra?

A

XO = Extra Old

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45
Q

Which Cognac requires 6 years aging and is considered just above XO quality?

A

Extra

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46
Q

Which Cognac requires 6 years aging and is considered above Extra?

A

Vieille Reserve

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47
Q

Which Cognac requires 6 years aging and is considered above Vielle Reserve?

A

Hors d’Age = Beyond Age

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48
Q

Name the three Cognac’s that will have a 10 year aging requirement effective 2018?

A
  1. XO
  2. Extra
  3. Hors d’Age
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49
Q

Why is Cognac more well known than Armagnac?

A

The area where Armagnac is produced is landlocked and it didn’t gain widespread attention, like Cognac.

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50
Q

Where is Armagnac located?

A

Southeast of Bordeaux, in the Gascony region. Specifically, the Department of Gers.

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51
Q

What are the (3) sub-regions of Armagnac? What are each of them known for?

A
  1. Bas-Armagnac - Western area, highest quality, boulbenes soil, elegant
  2. Tenareze - Center area, more chalk, round and complex spirits
  3. Haut-Armagnax - Eastern area, lowest quality, lightest spirits
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52
Q

Define: Boulbenes

A

A soil that consists of sand, chalk, and stones. It is associated with the Tenareze sub-region and Armagnac.

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53
Q

List the (4) grapes of Armagnac and what is significant about each of them:

A
  1. Saint-Emilion - 80% floral and acidity
  2. Baco 22A - fruit and weight
  3. Folle Blanche and 4. Colombard - aromatics
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54
Q

What type of still is Armagnac produced in?

A

Armagnac still - a small scale version of a continuous still (not a batch process pot still)

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55
Q

How is Armagnac different from Cognac?

A
  1. Armagnac still vs. alembic
  2. Use of Baco 22a grape
  3. Only one distillation required
  4. Min. aging requirement is 1 year instead of 2
  5. Lower distillate ABV = 52-72%
  6. More full flavors because it has more congeners
  7. Barrels made from black oak Monlezun are traditional, and Cognac’s is Limousin.
  8. Ages faster than Cognac
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56
Q

Can Armagnac be made in Limousin barrels?

A

Yes, but Monlezun is the traditional choice due to the forest proximity.

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57
Q

What is the black oak from the Monlezun forest known for?

A

High tannin content, which enhances the stronger flavor, darker color and overall smoothness of Armagnac.

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58
Q

What does the designation “Blanche d’Armagnac” signify?

A

A white Armagnac produced without any wood aging.

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59
Q

Can vintage dated Armagnac be bottled and sold as cask proof?

A

Yes

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60
Q

Which Armagnac requires one year of oak aging, but is generally aged 1-3 years?

A

VS of *** (3 stars)

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61
Q

Which Armagnac requires four years of oak aging, but is generally aged 4-9 years?

A

VSOP

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62
Q

Which Armagnac requires six years of aging, but is generally aged 6-9 years?

A

Napoleon

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63
Q

Which Armagnac requires 10 years of aging, but is generally aged 10-19 years?

A

XO

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64
Q

Which Armagnac requires 20 years of oak aging?

A

XO Premium

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65
Q

Which Armagnac requires 10 years of wood aging, is considered the highest quality?

A

Hors d’Age = “without age”

66
Q

Which Armagnac requires 10 years of wood, and is vintage dated?

A

Vintage

67
Q

What does the term “Fine” refer to in Brandy?

A

Brandy. If not used with a place designation, such as Fine de Bordeaux, it means high quality local brandy.

68
Q

How does the base wine from Brandy de Jerez differ from Armagnac and Cognac?

A

The grapes come from the La Mancha region in central Spain, which is very hot. Therefore, the grapes have higher alcohol and lower acidity.

69
Q

What type of stills are used for Brandy de Jerez?

A

Column stills make up the majority of production

[Note: Pot stills are used for premium Holandas]

70
Q

Primary grapes in Brandy de Jerez?

A

Airen and Palomino

71
Q

In Brandy de Jerez the spirit is divided into three categories, what are they?

A
  1. Holandas = up to 70% ABV
  2. Aguardiente = up to 80% ABV
  3. Destilado - up to 85% ABV
72
Q

What is an “alquitaras”?

A

A pot still (spanish) that is used for premium holanda production.

73
Q

True of False: The Solera method of aging is required for Brandy de Jerez.

A

True

74
Q

What type of barrels are typically used for Brandy de Jerez?

A
  1. Ex-fino (American Oak)

2. Ex-Oloroso barrels (European Oak)

75
Q

What is the flavor profile of Brandy de Jerez? Why?

A

Between the warm climate, the used sherry barrels, and lower acid grapes, you get a soft, nutty, rich, sweet and brandy.

76
Q

The Brandy de Jerez appellation dictates that at least half of the final blend consist of spirits below __% ABV.

A

86

77
Q

Where is the US Brandy production based?

A

California (San Joaquin Valley, from Lodi to Fresno)

78
Q

What percentage of Brandy consumed in the US is from the US?

A

3/4

79
Q

How is US Brandy distilled?

A

Using a continuous column still - yields a clean uniform quality and consistency

80
Q

What are the majority of grapes used in US Brandy?

A

Thompson Seedless, Ugni Blanc, Colombard, and Folle Blanche, some distilleries are using vinifera varietals.

81
Q

How are “straight” brandies in the US being aged?

A

2 years in new, charred oak barrels

82
Q

What are the (3) types of Brandy de Jerez and what are their requirements?

A
  1. Solera = minimum of 6 months in wood
  2. Solera Reserva = minimum of 1 year in wood
  3. Solera Gran Reserva - minimum of 3 years in wood, must be 100% holandas
83
Q

Where is brandy produced in South Africa?

A

Robertson and Worchester

84
Q

What is the ABV limit for column distilled brandy in South Africa?

A

75% ABV

85
Q

What is the aging requirement for South African brandy?

A

minimum of 3 years in small French oak barrels

86
Q

What are the (3) types of South African brandy?

A
  1. Pot still brandy
  2. Blended brandy
  3. Vintage brandy
87
Q

What are the requirements for South African Pot Still brandy?

A

Minimum of 90% pot still distillate with proper aging, remaining 10% can be unmatured spirit

88
Q

What are the requirements for South African Blended brandy?

A
  1. minimum 30% pot still brandy

2. unmatured, column still distillate can be up to 70%

89
Q

What are the requirements for South African Vintage brandy?

A
  1. minimum 30% pot still brandy
  2. maximum 60% column still brandy
  3. maximum 10% unmatured spirit
  4. minimum 8 years again in small French oak barrels
  5. Must be from stated year
90
Q

Which South African brandy will have strong oak character?

A

Vintage brandy

91
Q

Which South African brandy will be light?

A

Blended brandy

92
Q

What is the name for brandy produced in South America? When/where did it originate?

A

Pisco, in the 16th century. Named after the port town in southern Peru where it originally shipped from.

93
Q

What regions of Chile are production limited based on the Guarantee of Origin?

A

Atacame and Coquimbo, in northern Chile

94
Q

What are the CHilean grapes used for Pisco?

A
  1. Moscatel de Alexandria
  2. Torontel
  3. Pedro Jimenez
95
Q

What type of still is used in Chilean Pisco production? What is the ABV restriction?

A

Pot stills to a maximum strength of 73% abv

96
Q

How many days must a Chilean Pisco rest prior to bottling?

A

60 days

97
Q

If a Chilean Pisco is aged in wood for 180 days, what can it be called?

A

Reserve

98
Q

If a Chilean Pisco is aged in wood for 360 days, what can it be called?

A

Aged

99
Q

True or False: Pisco is meant for consumption young and for making cocktails.

A

True

100
Q

What are the (4) designations for Chilean Pisco and what are their ABV’s?

A
  1. Common/ Traditional - 30%
  2. Special - 35%
  3. Reserve - 40%
  4. Gran - 45%
101
Q

For Peruvian Pisco, the AOC is limited to these (5) departments:

A
  1. Lima
  2. Ica
  3. Arequipa
  4. Moquegua
  5. Tacna
102
Q

What type of stills are used for Peruvian Pisco?

A

Pot stills

103
Q

What are the grape varietals used in Peruvian Pisco?

A
  1. Quebranta
  2. Negra Criolla
  3. Mollar
  4. Italia
  5. Muscat
  6. Albilla
  7. Torontel
  8. Uvina
104
Q

What are the (4) types of Peruvian Pisco and what defines them?

A
  1. Pure Pisco (puro) - non-aromatic grapes are used
  2. Aromatic Pisco (aromatico) - aromatic grapes are used
  3. Blended Pisco (acholado) - pure and aromatic are blended together
  4. Green Must Pisco (verde) - distilled partially fermented fresh musts
105
Q

Where does the grapes for German brandy come from?

A

NOT Germany! Usually Spain

106
Q

What type of still are German brandies made in?

A

Column still

107
Q

What are the aging requirements for German brandy?

A
  1. 6 months in wood (Alter Weinbrand)

2. 12 months in wood (Uralt Weinbrand)

108
Q

What brandy region has seen growth due to the demand for Kosher brandy?

A

Israel

109
Q

Bandy from Israel uses what varietal of grape?

A

Colombard

110
Q

If an Italian brandy is labeled VSOP, what does it mean?

A

Nothing specific. Labeling isn’t governed by law in Italy. The labels are just marketing terms and don’t indicate age.

111
Q

Define “Vecchio”

A

Old

112
Q

Define: “Stravecchio”

A

Extra-old

113
Q

Where is brandy production in Italy?

A
  1. Sicily
  2. Trentino
  3. Veneto
  4. Emilia-Romagna
114
Q

What is the standard aging for Italian brandy?

A

6 years, high-end brandies - 10+ years

115
Q

What is the famous brand of brandy from Greece and what is it known for?

A
  • Metaxa
  • small pot stills, aged in Limousin oak for 3-30 years, blended with Muscat wine, smooth and sweet, could be classified as a liqueur
116
Q

What do Mexicans consume more of: wine, tequila, or brandy?

A

BRANDY!

117
Q

What grapes are used in Mexican brandy production?

A

Thompson Seedless and Perlette (both are table grapes)

118
Q

If both pot and column still distillates are blended in Australia, what must be stated on the label?

A

Australian Blended Brandy

119
Q

What are the (3) categories for Australian brandy and their aging requirements?

A
  1. Matured - minimum 2 years in wood
  2. Old - minimum 5 years in wood
  3. Very Old - minimum 10 years in wood
120
Q

What are production requirements for Aguardente da Lourinha?

A
  1. Distilled in continuous still to a maximum of 78% or pot still to 72%
  2. Minimum 24 months in oak AND chestnut barrels
121
Q

Where is Aguardente da Lourinha produced?

A

Portugal

122
Q

What is pumice brandy made from?

A

Grape skins left over after the initial wine has been produced?

123
Q

How did pumice brandy production begin?

A

During the feudal era, peasants made wine for the landowners and were left with the pumice that they used to to make brandy.

124
Q

What is the name for French pumice brandy?

A

Marc

125
Q

What is the name for Italian pumice brandy?

A

Grappa

126
Q

Why must pumice be kept fresh until fermentation?

A

To prevent spoilage and oxidation

127
Q

Define: eau de vie

A

Water of Life

128
Q

Fruit brandies generally are finished at a bottling strength of ___ proof

A

100

129
Q

What is a fruit brandy?

A

Simple distillation of fruit wine made from whole fruit, pomace or lees of fruit wine can be added to the mash before distillation

130
Q

True of False: Fruit lees and fruit pomace brandies have their own category.

A

True

131
Q

What are (3) broad categories of Fruit Brandy:

A
  1. Apples and Pears
  2. Stone Fruits
  3. Berries
132
Q

What are two top producing countries of Apple Brandy, and what do they call it?

A
  1. USA - Applejack or Apple Brandy

2. France - Calvados, a name of Norman descent

133
Q

Restrictions of Calvados production:

A
  1. 3 qualifying AOC’s it could fall under
  2. 40 permitted grape varieties
  3. Juice blends specifically draw on individual properties of apple varieties
134
Q

What are the (5) apple categories?

A
  1. Sour and 2. Acidic - acidity and stabilization
  2. Bitter - Tannin and fix aroma
  3. Bittersweet - tannin and sugar
  4. Sweet - sugar for fermentation
135
Q

What is a typical blend of apple categories for Calvados?

A

10% sour and acidic
20% bitter
50% bittersweet
20% sweet

136
Q

What are the (3) apple brandy AOCs in France?

A
  1. AOC Calvados
  2. AOC Calvados du Pay d’Auge
  3. AOC Domfrontais
137
Q

Which Calvados AOC includes 30% pear and an additional year of aging?

A

AOC Domfrantais

138
Q

Which Calvados AOC requires 2 distillations?

A

AOC Calvados du Pay d’Auge

139
Q

What type of still can Calvados use?

A

Both column and pot stills. Calvados du Pay d’Auge requires the Charentais pot still

140
Q

What is the minimum aging requirement for US Apple Brandy?

A

Minimum 2 years

141
Q

What Calvados Labeling term indicates at least 2 years of age (3 for Calvados Domfrantais)?

A

***/Fine/VS

142
Q

What Calvados labeling term indicates 3 years of age?

A

Vieux/ Reserve

143
Q

What Calvados labeling term indicates at least 4 years of age (3)?

A
  1. VO
  2. VSOP
  3. Vieille Reserve
144
Q

What Calvados labeling term indicated at least 6 years of age (5)?

A
  1. XO
  2. Extra
  3. Napoleon
  4. Hors d’Age
  5. Tres Vieille Reserve
145
Q

What is eau de vie de poire?

A

Pear brandy

146
Q

What is a synonym for Bartlett Pear?

A

Williams Pear

147
Q

What are the (3) countries known for Pear Brandy?

A
  1. France
  2. Switzerland
  3. USA
148
Q

Describe Pear Brandy:

A

unaged, colorless, with the aroma of a ripe pear

149
Q

Brandies made from cherries, plums, raspberries, and strawberries that are unaged and colorless may also be referred to as:

A

White Alcohol

150
Q

How is the was prepared for stone fruits?

A

Because they have enough sugar, like grapes, they are fermented into a fruit wine without further preparation

151
Q

In stone fruit brandies, what flavor is imparted if the pits are cracked in the brandy?

A

Almond

152
Q

How is the wash prepared for soft fruits (ie: raspberries)?

A

with the lower sugar content, they are not fermented into wine, but macerated in neutral alcohol to impart the flavor

153
Q

What are (4) distinct points of different when distilling fruit brandies?

A
  1. Emphasis on lower temperatures (whether column or pot still) to avoid burning
  2. Bottled at still proof, without reduction with water so as not to loose any fragrance
  3. If aged in wood, it will be ASH not oak
  4. Frequently spends time in glass/ stainless steel to mellow before bottling
154
Q

What is the fermented wine ABV when making Apple Brandy?

A

6% ABV

155
Q

What is Barack Palinka?

A

Apricot brandy from Hungary, aged in wood

156
Q

What is Kirsch or Kirschwasser?

A

Cherry brandy from Alsace (France), Black Forest (Germany), Switzerland (unaged)

157
Q

What is Mirabelle, Prunelle, and/or Quetsch?

A

Plum brandy from France, unaged

158
Q

What is Pflumli?

A

Plum brandy from Switzerland

159
Q

What is SlivoVITZ?

A

Plum brandy from Central Europe, AGED IN WOOD

160
Q

What is SlivoVICE?

A

Plum brandy from Slovakia or Poland that is unaged

161
Q

What is Framboise?

A

Raspberry brandy from France or the USA, unaged

162
Q

What is Tuica?

A

A fruit blend based brandy from Romania, unaged

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