Chapter 6: Pomace Brandy

Question 1

Three possible meanings of the term “grappa”

Answer 1

(1) The town of Bassano del Grappa (in Italy’s Veneto) (2) Italian term for “grape stalk” (3) Italian pomace brandy

Question 2

Vinaccia

Answer 2

Italian for “fresh pomace”

Question 3

Modern law concerning the place-of-distillation for Italian Grappa

Answer 3

May not be distilled at the winery; the distiller (distillery) must be separate from the winery premises

Question 4

Possible methods of distillation for Italian grappa

Answer 4

May be pot still, column still, or steam distillation

Question 5

Grappa produced from a mono-varietal wine

Answer 5

Monovitigno

Question 6

Distillery that pioneered single-grape variety grappa in 1973

Answer 6

Nonino Distillery (Friuli, Italy)

Question 7

Grappa aged for a minimum of 12 months in wood

Answer 7

Vecchia or Invecchiata

Question 8

Grappa aged for a minimum of 18 months in wood

Answer 8

Riserva or Stravecchia

Question 9

Caffè Corretto

Answer 9

A shot of espresso with grappa (“corrected coffee”)

Question 10

Resentin

Answer 10

A shot of espresso followed by a shot of grappa in the same cup (“little rinser”)

Question 11

Traditional pomace brandy made throughout Spain

Answer 11

Orujo

Question 12

Spanish pomace brandy with PGI status

Answer 12

Orujo de Galicia

Question 13

Required aging for Orujo Envejecido

Answer 13

Minimum of one year in oak barrels (500-liters or smaller), or two years in larger oak containers

Question 14

Traditional Celtic hot (flaming) beverage made with orujo

Answer 14

Queimada

Question 15

Pomace brandy made throughout Portugal

Answer 15

Bagaceira

Question 16

French term for pomace brandy

Answer 16

Marc

Question 17

Leading examples of (French) regionally-produced marc

Answer 17

Eau-de-vie de marc de Bourgogne (also: Champagne, Languedoc, Aquitaine, and Alsace)