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WSET Spirits Lvl 2 > Fruit Spirits > Flashcards

Fruit Spirits Flashcards

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1
Q

Fruits for spirit production are grown __ to reduce spoilage

A

Locally

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2
Q

What are the 2 ways fruits are processed for spirit making?

A
  1. Crushed and/or pressed that is fermented and distilled
  2. Maceration in a neutral spirit then re-distilled
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3
Q

What type of grape is most commonly used in spirit making?

A

White grapes

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4
Q

What French region is biggest on grape spirits?

A

Congnac

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5
Q

What types of grapes do producers in Cognac prefer to use and why?

A

•Highly acidic white grapes with minimal aroma
•Distillation concentrates the floral and fruity aromas

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6
Q

What is Pomace and how is it used to make Brandy?

A

•Discarded grape skins (white grapes skins are usually discarded before fermentation)
•skins are mixed with water which can be fermented

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7
Q

What do the skins of the grapes add to pomace brandy?

A

Herbaceous and spicy aromas

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8
Q

What types of stills are used in fruit spirits?

A

•Different types but most in high quality comes from pot stills

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9
Q

France is home to what 3 types of fruit spirits?

A

•Cognac
•Armagnac
•Calvados

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10
Q

What is the most recognized grape brandy in the world?

A

Cognac

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11
Q

What grape is used by the majority in Cognac?

A

Ugni Blanc

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12
Q

Grapes of Cognac must be grown

A

Just north of Bordeaux in southwest France bordering Cognac.

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13
Q

What are the characteristics of the Ugni Blanc grape in spirits?

A

•Signature aromas of raisins and violets

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14
Q

Harvesting and distillation process of Cognac?

A

•Harvested in autumn
•Double Distilled by March in copper pot stills

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15
Q

What are the 2 rare features that are strictly followed in distillation of Cognac?

A

•Directly heated with flame (gas burners)
•Use of Worm Tub condenser

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16
Q

What are the features of the worm tub condenser?

A

•Is big as the pot still with a single coiled copper pipe where vapors pass through it immerced on constantly refreshed cold water

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17
Q

Parts of a Cognac Pot Still?

A

•Still head
•Direct Heat source
•Swan Neck
•Worm Tub condenser

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18
Q

What is the minimum age requirement for Cognac?

A

2 years

19
Q

It is common for maturation of Cognac to start in __oak barrels and finish aging in __oak barrels

A

•New
•Old

20
Q

Cognacs are typically __ from different subregions

A

•Blended

21
Q

What are demijohns?

A

Glass decanters that hold very old and valuable cognacs (spirits) that are used sparingly to add depth and complexity to prestigious blends

22
Q

What are the labeling terms and the ages of the youngest spirit in the blend they represent on Cognac bottles?

A

•VS- 2 years
•VSOP- 4 years
•XO (Hors d’age)- 10 years

23
Q

What does one expect in a bottle of Cognac

A

•slightly sweetened making off-dry ⭐️ (long standing practice)
•Potential caramel coloring

24
Q

Cognac, divided into 6 subregions with the most important ones being?

A

•Grand Champagne (the best)
•Petite Champagne
•Borderies

25
Q

If Cognac is a blend of 50% min of Grand Champagne and Petite Champagne it may be called?

A

Fine Champagne

26
Q

Armagnac is a __ ___ and must be grown in ___ that is south of Bordeaux

A

•Grape Brandy
•Armagnac

27
Q

What are the 3 most important grapes used in the production of Armagnac?

A

•Ugni Blanc
•Baco Blanc (prunes aroma)
•Folle Blanche (pronounced floral aromas)

28
Q

What stills are used in the production of Armagnac?

A

•Pot stills (rare)
•A short Continuous column still with few plates. produces a characterful low strength spirit

29
Q

Armagnacs and Cognacs are produced in very similar ways but what are the 2 notable points of difference in Armagnac?

A

1.) Vintages are more common (same year and not blended ages)
2.) Distillers can sell Blanche (final product aged in inert vessels for a few months instead of barrel aging)

30
Q

What is Blanche

A

Armagnac aged a few months in inert vessels instead of maturing in oak producing an expressive and fruity spirit

31
Q

What are the Armagnac labeling terms and minimum age requirements?

A

•Blanche (3 months in stainless steel)
•VS (1year)
•VSOP (4 years)
Hors d’age/vintage/XO (10 years)

32
Q

Armagnac is usually produced by larger or smaller companies?

A

Produced typically by Chateaus

33
Q

Where does Calvados come from?

A

North of France in Normandy (region of Calvados)

34
Q

What is Calvados made from?

A

Pears and apples (apples are far more grown)

35
Q

What stills are used to make Calvados?

A

•Pot stills similar to Cognac
•Column stills similar to Armagnac including continuous distillation

36
Q

How is Calvados typically matured?

A

•Large old oak vessels that give it a pronounced aroma of cider apples

37
Q

What 2 countries make Pisco?

A

Chile and Peru

38
Q

What raw materials are used to make Pisco?

A

Highly aromatic grapes
(Makes it different from French Brandies)

39
Q

What are the maturation processes of Pisco?

A

•Typically unaged and is that way by law in Peru, but aged in Chile is wood matured for a short time

40
Q

What characteristics do the best examples of Pisco have?

A

Pure pronounced fruity and floral aromas

41
Q

What is Italy known for?

A

Grappa (Pomace Brandy)

42
Q

Is Grappa typically aged in oak?

A

No

43
Q

What characteristics do Grappa present

A

Pronounced herbaceous flavors that comes from the pomace and a shared texture

44
Q

The best examples of Grappa differentiate in 3 different ways

A
  1. Expression of grape variety used (aromatic grapes)
    2.Maturation in inert vessels for a year or longer (fuller/smoother texture and complexity)
  2. Maturation in wood barrels (aromatic complexity and texture balance)

WSET Spirits Lvl 2 (4 decks)

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