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AD's WSET L2 Spritual > *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 sort (style) of grapes are most suitable for making spirit?

A

White grapes. Highly acidic, low-aromatic.

Distillation will concentrate the floral and fruity aromas.

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2
Q

Pisco. What is it? Where is it?

A

Grape brandy made in Peru and Chile from white aromatic grapes, in the same way as Brandy.

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3
Q

Distillers create blending options, how (5):

GAWP B

A
  1. Using GRAPES (of the same and different varieties) grown in different areas
  2. Blending retained AGED spirits.
  3. Exploiting the different conditions found across WAREHOUSES that affect maturation.
  4. POST-distillation sweetening, colouring
  5. Moving the maturing spirit between a range of new and old oak BARRELS
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4
Q

Why might a quality producer of Cognac transfer spirit into glass demijohns?

A

This will be spirit used for blending that has reached its peak, unable to benefit any further from either oak or oxygen

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5
Q

Cognac and Armagnac both use which grape variety as part of the blend?

A

Ugni Blanc

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6
Q

Ugni Blanc’s signature aromas (2)

A

Raisins, violets

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7
Q

When must distillation of the Autumn harvest of grapes be completed by?

A

The end of March the following year

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8
Q

Cognac must be double distilled in short column stills. True or False

A

Bollocks.
You cannot double distill in a column.
All Cognac is made double distilling in Pot Stills.

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9
Q

What is the legal stipulation regarding how Cognac stills are heated?

A

Must be direct heat.

Often gas fired these days.

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10
Q

What is the name of the type of condenser Cognac producers are required to use?

A

Worm Tubs

A single coiled copper pipe in a tub of cooling water

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11
Q

What is the minimum duration of maturation in oak barrels for Cognac?

A

2 years

Often they start in new oak and get moved to older oak.

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12
Q

Armagnac typically uses two grape varieties that Cognac doesn’t.
Name them and the flavours each typically impart.

A 
Folle Blanche (Prunes)
Baco (Floral)
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13
Q

What type of distillation equipment is typically used for Armagnac?

A

Short column stills with few plates, producing very characterful, low-strength spirits.
There are very few that use Pot Stills.

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14
Q

What are the two principle differences between the labelling of Cognac and Armagnac?

A
  1. Armagnac is for more likely to have a vintage, unblended from previous years
  2. Armagnac distillers can sell UNAGED spirit called BLANCHE, that allow the fruity characteristics of the grape Folle Blanche to be expressed.
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15
Q

What is Pomace?

A

The discarded grape skins (red or white) left over from wine pressing.

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16
Q

What happens to white pomace prior to fermentation?

A

The skins are mixed with water prior to the residual grape juice being fermented.

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17
Q

Whats the big difference between red and white pomace?

A

White pomace has been pressed for wine, retaining some juice, but not fermented. It can then be fermented.

Red pomace has been pressed after wine fermentation. It has residual alcohol and ought to be distilled immediately.

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18
Q

What is it that gives Pomace the herbaceous and spicy aromas?

A

The skins

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19
Q

Name 4 fruits used to make fruit spirits

A

Grapes, Apples, Pears, Pomace

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20
Q

Grappa can only come from which country?

A

Italy

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21
Q

What style of grapes are mostly used for fruit spirits?

A

Highly acidic
Low-aromatic

When distilled, floral and fruity aromas are evident.

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22
Q

Give an example of a fruit spirit made from aromatic grapes

A

Pisco.
Typically uses Muscat
It has pronounced pure grape-derived aromas.

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23
Q

What is it about the grape juice that helps keep the grapes fresh prior to distillation?

A

The acidity, but only for a few months.

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24
Q

Fruit Spirits are made in two main ways…

A

Fermentation

Maceration

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25
Q

Why might a producer macerate rather than ferment? (2)

A
  1. Fruit that doesn’t yield much juice
  2. Avoid the aromas associated with fermentation

(Vodkas basically)

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26
Q

Most grape and apple brandies are matured in oak. True or False?

A

True.

Indeed, the best producers will leave the brandy in oak for decades

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27
Q

What are distillers trying to achieve by varying the oak barrels the spirit is matured in?

A

Balance. The oak flavours are desirable, but not at the expense of the fruit.

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28
Q

Pomace and other fruit spirits are typically oaked. True or false?

A

Nope. Rarely oaked, except for apple brandy (Calvados for example)

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29
Q

What does Fine Champagne on the label say about the Cognac?

A

It is a blend of grapes grown in the Petite Champagne and Grande Champagne regions of Cognac, with a minimum of 50% coming from Grande Champagne

30
Q

Name the age indications for French Cognac (5)

A
  1. VS - Very Special - Minimum of 2 years maturation
  2. VSOP - Very Superior Old Pale - Minimum of 4 years maturation
  3. XO - Extra Old - Minimum of 6 years
  4. Hors d’Age - Min 6 years
  5. Napoléon - Min 6 years

**XO and above about to become 10 years

31
Q

Name the 3 most regarded growing regions for Cognac grapes:

A
  1. Borderies
  2. Petite Champagne
  3. Grand Champagne
32
Q

Describe a VS Cognac style

A

A young spirit with distinct fruit and oak aromas.

Sometimes with a sharp texture

33
Q

Describe the style of a VSOP Cognac

A

Richer and fuller than VS, with aromas of maturity

34
Q

Describe the style of an XO Cognac

A

Smooth mouthfeel,

Seamlessly integrated array of raisin, floral, oak and rancio notes

35
Q

A small Armagnac producer can be identified how on the label?

A

Often called “Château”

36
Q

Both Cognac and Armagnac produce vintaged bottles of spirit. True or False?

A

Fake nooz!!
Cognac doesn’t.
Some Armagnacs do.

37
Q

Name the 2 important sub-regions of Armagnac

A
  1. Bas Armagnac

2. Ténaréze

38
Q

The unoaked Armagnac is called what?
Which grape is used?
Aromas are typically?

A

Blanche Armagnac.
Made from Folle Blanche (appropriately)
Floral (spelt a bit like Folle)

39
Q

Cognac and Armagnac age related labelling terms

strong ARM hit One For 6 or was it 10

A

Cognac. (2,4,6) Armagnac (1,4,6,10)
———- ————-
Blanche 3 months (St. Steel)
VS 2 years. VS 1 year
VSOP 4 years. VSOP 4 years
XO 6 years. XO 6 years
Hors d’Age —“— Hors d’Age 10 years
Napoléon. —“— Vintage —“—

40
Q

Grappa is made from which grape(s)

A

Take your pick, but Moscato (Muscat) is popular

41
Q

Is grappa typically matured in oak?

A

Nope!

Stainless steel for a year+

42
Q

Grappa’s basic flavours…

A

Typically:
Pronounced herbaceous notes
Sharp texture

43
Q

Which broad type type of grapes are favoured for making Pisco in Chile and Peru?

A

Highly aromatic ones.

Muscat varieties mainly

44
Q

Peru has a different legal requirement to Chile for ageing pisco. What is it?

A

Peru - no aging is a legal requirement. As in disparu (gone)
Chile - Some have a short period of oak

45
Q

The best examples of Pisco have what aromas?

A

Pure pronounced fruity and floral

46
Q

Grappa can only be made from white grapes. True or False

A

Fake nooz.

Grappa can be made from red or white grapes.

47
Q

Why is Pomace is fermented shortly after being made?

A

“Off flavours” develop

48
Q

What does long term storage in stainless steel tanks impart to spirits like Grappa?

A

Smoothens out the rough edges.

Turd polishing

49
Q

Are Cognacs typically sweetened at all?

A

Yup. It’s common but not total.

50
Q

What does oxygenation in (old) oak barrels do for a cognac?

A

The barrels almost always old.
The ‘Angels Share’ helps to concentrate the spirit.
The concentration means that blending is needed
Flavours are imparted: leather, dried fruits and… Rancio

RanciO2

51
Q

Why blend cognac (especially) and armagnac?

A

Cognac to achieve Consistency
Vintage Armagnac less so.
Both need to blend to produce complexity

52
Q

What style would one expect from an Armagnac?

A

Weighty, powerful

Popeye’s ARMagnac

53
Q

Blanche Armagnac… matured? If so for how long and in what?

A

Matured for 3 months in an inert vessel.

54
Q

Are there more producers of Cognac or of Armagnac?

A

Cognac’s production is dominated by a four large houses
Hennessy, Courvoisier, Martell, Remy Martin

Armagnac has many smaller producers.

55
Q

Calvados: style?

A

Distinctive bright apple

56
Q

Eau de vie… made from?

A

Anything really, perhaps except for apples and pears

57
Q

Poir Williams is made from?

A

Pears.
A colourless pear brandy.
(Sometimes with a whole pear in the bottle)

58
Q

Grappa… style?

A

Herbaceous, spicy, wet socks

A seriously acquired taste and rarely nice

59
Q

A “Fine Champagne” cognac is a blend of spirits from Grand and Petite Champagne.
What is the minimum percentage of Grand Champagne spirit must there must be?

A

50%

Sorry, not 51%

60
Q

Apart from leaving your botanicals macerating in the spirit for longer to get more flavours… how else might you extract extra flavour?

A

Heat it.

61
Q

What do all fruits grown for spirit production have in common?

A

They are all local to the distillery because typically they quickly go ‘off’ once picked

62
Q

Which two features of wine keep it fresh ahead of distillation into spirit?

A
  1. Natural acidity of the grape

2. The alcohol from fermentation

63
Q

Ugni Blanc imparts which aromas to a Brandy?

A

Raisens and violets

64
Q

Calvados is often oak aged… in what sized vessels?

A

Large ones, not the standard barrel. This moderates the oak influence.

65
Q

Better quality Grappa will express which aromas in addition to the basic herbaceous ones

A

Better ones express the aromatic qualities of the grape use.
Moscatal: floral and fruity grape

Often matured in inert vessels for 12+ months to develop mouthfeel and a smoother texture.

66
Q

Which two countries are home to Pisco?

A

Chile and Peru

67
Q

How is Cognac distilled?

A

Copper pot stills with a Worm Tub condenser.

It must be double distilled using a direct heat source.

68
Q

Terminology differences between Cognac and Whisky pot distilling equipment

A

Cognac: Still Head “Chapiteau”
Whisky: Swan Neck and Still Head

Cognac: Swan Neck “Col de Cygne”
Whisky: Lyne Arm

Cognac: Worm Tub Condenser
Whisky: Shell and Tube Condenser

69
Q

Cognac finally distills to what ABV?

A

72%

70
Q

Armagnac distills to what ABV?

A

52% - 60%

71
Q

Cognac vs. Armagnac distillation strengths?

A

Cognac 72%
Armagnac 60%

Not such a strong Arm?

AD's WSET L2 Spritual (13 decks)

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