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WSET 4 > Fruit Spirits > Flashcards

Fruit Spirits Flashcards

You may prefer our related Brainscape-certified flashcards:
WSET ® Level 1 Wine flashcards WSET ® Level 2 Wine flashcards WSET ® Level 3 Wine flashcards WSET ® Level 2 Spirits flashcards WSET ® Level 1 Spirits flashcards WSET ® Level 3 Spirits flashcards WSET® Level 4 Wine flashcards
1
Q

What are the two different ways fruit spirits are made?

A

By either fermenting the fruit or macerating it in a neutral spirit

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2
Q

What river was used historically for trade in Cognac?

A

Charente

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3
Q

Who are the 4 major Cognac producers?

A

Remy Martin, Hennessey, Martell and Courvoisier

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4
Q

How many grape varietals are allowed in Cognac & which is the most used?

A

Ugni Blanc (Colombard, Folle Blanche, Semillon, Montils, Folignan (10% max) 6 in total

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5
Q

What are the 6 Crus of Cognac

A

Grand Champagne, Petit Champagne, Borderies, Fins Bois, Bons Bois and Bois Ordinaires

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6
Q

What 3 Crus is most Cognac grown?

A

Two Champagnes and Borderies

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7
Q

What are the 4 main factors that determine quality of Cognac?

A

Soils (chalk and clay), condition of the grapes & location of the vineyards

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8
Q

Can grapes be treated with SO2 during harvesting in Cognac?

A

No, it would be very difficult to reduce level of sulfur for acceptable levels for distillation. They rely on speeding handling and high acidity to counteract microorganisms

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9
Q

What type of distillation is used for Cognac?

A

Double pot still distillation

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10
Q

What is the product called after first distillation?

A

Brouillis- 27-30% alcohol

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11
Q

What happens after it is distilled a second time?

A

The heads and tails are redistilled with either wine or the brouillis

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12
Q

What is the design of the still that must be used?

A

Charentais stills- must be copper, directly heated and use a worm tub condenser

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13
Q

What are the two different methods called for the lees?

A
  1. Remy method- distill all wine with lees (creates a richer mouthfeel and greater complexity)
  2. Martell method- distill some of the wines with lees
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14
Q

What does distilling with lees contribute to cognac?

A

Richer mouthfeel, greater complexity, the congeners that are introduced are instrumental in the creation of rancio

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15
Q

Where does the Martell method put the heads and tails and what effect does this have on the final product?

A

They put it back into the wine, which raises the alcohol level significantly, and it doesn’t need to be as concentrated to produce the final spirit. As a result, there is less concentration of congeners and a lighter flavoured spirit is produced.

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16
Q

What is the Law for maturation of Cognac?

A

Must be aged in oak for minimum 2 years. May use oak chips, caramel and sweeteners in limited quantities.

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17
Q

What are the two types of oak used?

A

Q. rober - Limousin forest

Q. sesiliflora - Troncais forest

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18
Q

What is the glass container cognac is transferred to after the barrels to save and stop further aging?

A

Demijohn

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19
Q

What level can oak chips be used?

A

VS

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20
Q

How is Cognac reduced to bottling strength?

A

Some very aged spirits to not need to be reduced as evaporation has done it, but others are reduced in sections to avoid a soapy taste with petite faux or faibles- low strength blend of water and Cognac

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21
Q

What is prohibited in winemaking in cognac(3 things)

A

Screw presses, must enrichment and use of SO2 (same for Armangac except screw presses are allowed)

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22
Q

What is Fine Champagne?

A

A blend of spirits from Grande Champagne and Petit Champagne

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23
Q

What is 3 star or VS Cognac?

A

Youngest spirit is at least 2 yrs old

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24
Q

What is VSOP?

A

Very Special Old Pale- Youngest spirit in the blend is 4 yrs

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25
Q

What is Napoleon, XO (Extra Old)?

A

Youngest eau de vie in the blend is 10 yrs

26
Q

Which region has more vintage dated products, Cognac or Armagnac?

A

Armagnac, Cognac is more about blends

27
Q

What are the differences between Cognac and Armagnac?

A

Wider range of grape varieties, distill to a lower abv (60% vs 72.4%), can make unaged brandies.

28
Q

What 4 out of the 10 varieties permitted are the most important?

A

Ugni Blanc, Colombard, Folle Blanche and Baco

29
Q

What are the 3 crus of Armagnac?

A

Bas Armagnac, Tenereze and Haut Armagnac

30
Q

What type of still is used in Armagnac?

A

Alambic Armagnacais(column still with max 17 plates)- pot still is allowed but is not widely use. No heads or tails are cut

31
Q

What are the aging requirements for Armagnac?

A

Must be stored in oak for 1 yr except for Blanche

32
Q

What is Blanche Armagnac?

A

Unaged Armagnac- stored for 3 months to allow it to be reduced in strength, held in inert stainless steel vessels

33
Q

What is VS or 3 star Armagnac?

A

The youngest spirit is 1 yr

34
Q

What is VSOP Armagnac?

A

The youngest spirit is 4 yrs

35
Q

What is Napoleon Armagnac?

A

The youngest spirit is 6 yrs

36
Q

What is Hors d’age or XO(Extra old) Armagnac?

A

Youngest eau de vie is 10 yrs old

37
Q

What is age indicated Armagnac?

A

The youngest spirit in the blend is the age stated on the label

38
Q

What is vintage Armagnac?

A

All spirits must come from the same year and must be at least 10 yrs old

39
Q

What kind of oak is Armagnac aged in?

A

European or Black oak from the Monlezun forest

40
Q

What is the grape used for Brandy de Jerez?

A

Airen

41
Q

What kind of still is used to produce holandes for Brandy de Jerez?

A

Pot still

42
Q

How do they age Brandy in Jerez?

A

Solera System

43
Q

What are the 3 levels of distillation in Brandy de Jerez?

A

Holandes- 70 or less
Aguardientes- 70-86
Destilados- 86+

44
Q

What are the three labelling terms for Brandy de Jerez?

A

Solera- 6 months aging
Solera Reserva- 1 yr
Solera Gran Reserva- 3 yrs

45
Q

Is Peruvian pisco aged in wood?

A

No, it is pot stilled and rested for 3 months in inert vessels

46
Q

Can anything be added to Peruvian Pisco?

A

No

47
Q

What are the 3 categories of Pisco?

A

Pisco Puro- single grape variety
Pisco Acholado- blend of varieties
Pisco Mosto Verde- fermentation stopped before all the sugars have turned into alcohol

48
Q

What is the difference between Chilean and Peruvian pisco?

A

It has 11 as opposed to 8 approved varietals, it is distilled to a higher strength of 73%, wood can be used (often Rauli a local wood)

49
Q

What is the difference between making grappa from red wine pomace vs white?

A

White must undergo fermentation, red already has alcohol in it and can be distilled immediately

50
Q

What is the aging required for Vecchia and Riserva Grappa?

A

12 and 18 months

51
Q

Why is steam injection typically used in pot and continuous stills for grappa?

A

Because of the high amount of solids, normal designs would quickly burn

52
Q

What is Calvados?

A

Apple brandy

53
Q

What are the three regions that can grow Calvados?

A

Calvados Pays D’Auge, Calvados, Calvados Domfrontais

54
Q

How long must calvados be aged?

A

2 yrs

55
Q

What 3 things are prohibited during fermentation of Calvados?

A

Must enrichments, added yeast, SO2

56
Q

What is the difference between Calvados and Pays D’auge?

A

Pays may contain 30% pears

57
Q

What is the difference between Calvados and Domfrontais?

A

Orchards must be planted with 15% perry pears, must be aged 3 yrs instead of two

58
Q

How long is Vieux or Reserve Calvados aged?

A

3 yrs

59
Q

What are the old oak barrels called used for aging Calvados?

A

Foudres

60
Q

What is Kirsch?

A

Fruit spirit made with cherries- can add the stones or remove the stones from the fermenter. Made without the stones, it has a cherry flavour and made with it has a marzipan flavour

61
Q

When fruit is macerated is it more or less fruity than if its fermented?

A

More fruity

WSET 4 (21 decks)

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