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WSET Diploma Unit 4 Spirits > Cognac > Flashcards

Cognac Flashcards

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1
Q

Grape Variety 98% of plantings

A

Ugni Blanc

  • Good disease resistance - no off flavors
  • High acidity - needed for no sulphur
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2
Q

The Crus - There are six

A 
Grande Champagne - best
Petite Champagne - best
Boderies - best
Fins Bois
Bons Bois
Bois Ordinaries
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3
Q

Soils

A

Chalk and clay are best

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4
Q

Sulphur allowed?

A

No
Distillation would be poison
Depend on high acidity to preserve the wine

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5
Q

Mechanical harvesting?

A

yes

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6
Q

Crush and Pressing?

A

Gentle

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7
Q

Chaptalization?

A

no

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8
Q

Yeast?

A

cultured

no unwanted off flavors

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9
Q

Malo?

A

Many do

Improves stability

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10
Q

When must distillation occur by?

A

march 31st following the vintage

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11
Q

Still configuration

A

double pot still

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12
Q

Name of still for area

A

Charentais

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13
Q

First distillation abv.

A

27-30%

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14
Q

First distillation product name

A

brouillis

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15
Q

Second distillation abv.

A

<72.4%

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16
Q

Heads, name

A

têtes

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17
Q

Tails, name

A

secondes

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18
Q

Head and Tails usage

A

heads, tails (têtes, secondes) can be added back to the wine for the first distillation, or added to input to second distillation (brouillis)

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19
Q

Still, legal configuration

A

Charentais
copper
directly heated
worm tube condenser
first fermentation still, limited to 140hL
second fermentation still, limited to 30hL (25hL fill limit)

20
Q

Lees - remove all - Which producer?

A

Martell method

21
Q

Lees - distill with all - Which producer?

A

Rémy method

22
Q

Lees

A

an option left to the producer

can define house style

23
Q

Heads and Tails use

A

add to wine

  • less congeners
  • lighter flavor (martell)

add to brouillis
- deeper, richer

Hennessy splits

24
Q

Maturation

A

oak containers for at least 2 years

350L barrel most widely used

25
Q

Wood type

A

two types
- Limousin forest - more open grained, more tannin
- Tronçais forest - tighter grain, more aromatic
Blend is house style

26
Q

Barrel Rotation

A

spirits in new barrels for 6-12 months

then moved to more mature barrels to age

27
Q

Warehouse location

A

producers can use different warehouses with differing humidity
warehouses near rivers more humid

28
Q

Oak Chips

A

allowed

29
Q

Blending and Finishing

A

houses blend for style
caramel, sweetening, filtering allowed
reduction uses petite eaux, a.k.a Faibles

30
Q

Caramel

A

allowed

31
Q

sweetening

A

allowed

32
Q

Reduced to bottle strength with

A

petite eaux

Faibles

33
Q

Permitted Grape Varities - all 6

A 
Ugni blanc
Colombard
Folle Blanche
Sémillon
Montils
Folignan (10 percent max)
34
Q

Maturation

A

oak contains
minimum two years
age measured april 1 following vintage

35
Q

labeling: a cru is on the label

A

must be 100% grape spirit from that cru

36
Q

labelling: Fine Champagne

A

blend of spirits from Grande Champagne (min. 50%) and Petite Champagne

37
Q

labelling: ***

A

youngest spirit at least 2 years old

38
Q

labelling: VS

A

Very Special

youngest spirit at least 2 years old

39
Q

labelling: VSOP

A

Very Superior Old Pale

youngest spirit in blend is at least four years old

40
Q

labelling: Réserve

A

youngest spirit in blend is at least four years old

41
Q

labelling: Napoléon

A

youngest at least 6 years, before 2016

2016 on, 10 years

42
Q

labelling: XO

A

Extra old
youngest at least 6 years, before 2016
2016 on, 10 years

43
Q

labelling: Extra

A

youngest at least 6 years, before 2016

2016 on, 10 years

44
Q

labelling: Hors d’âge

A

youngest at least 6 years, before 2016

2016 on, 10 years

45
Q

name: first distillation step

A

la premier chauffe

46
Q

name: second distillation step

A

la bonne chauffe

WSET Diploma Unit 4 Spirits (7 decks)

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