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WSET Level 3 in Spirits > Week 5: Cognac, Armagnac and other fruit spirits > Flashcards

Week 5: Cognac, Armagnac and other fruit spirits Flashcards

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1
Q

What grape variety is the most widely planted variety in both Cognac and Armagnac?

A

Ugni Blanc

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2
Q

What is the second most widely planted grape variety in Armagnac?

A

Baco

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3
Q

What aromatic grape variety gives pronounced fruity and floral aromas to an Armagnac?

A

Folle blanche

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4
Q

What is the name of the pot still that must be used to make Cognac?

A

Alambic charentais

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5
Q

What is the name of the single continuous column still that is used to make Armagnac?

A

Alambic Armagnacais

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6
Q

What three additives traditionally made by Cognac producers can be used when putting together the final blends?

A

Syrup barrels, faibles and boisé.

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7
Q

What type of vessels are used to store Blanche Armagnac?

A

Inert vessels

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8
Q

What are the six sub-regions of Cognac?

A

Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, Bois Ordinaires.

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9
Q

In Cognac production, what are the four legal restrictions with regard to grape processing and fermentation?

A
  1. The use of screw presses is forbidden.
  2. The addition of sugar to the grape juice prior to fermentation is also forbidden.
  3. The preservative sulphur dioxide cannot be used until the end of the fermentation.
  4. The wine must have no less than 7% abv and no more than 12% abv.
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10
Q

What is the date that marks the end of the distillation season in Cognac and Armagnac?

A

Distillation must be completed by 31st March the year after the harvest.

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11
Q

In Cognac production, what are the five legal requirements regarding pot still design?

A
  1. Pot stills that are made entirely from copper.
  2. Pot stills consist of a pot, a chapiteau, col de cygne and worm tub condenser.
  3. The still must be heated using direct flame.
  4. Première chauffe max capacity of 140 hL, filled to max 120 hL.
  5. Bonne chauffe max capacity of 30 hL, filled to max 25 hL.
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12
Q

What type of vessels are used for the maturation of Cognac?

A

Oak barrels

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13
Q

What is the minimum maturation time for Cognac?

A

2 years

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14
Q

What post-distillation additives are permitted in Cognac production?

A
  • Sugar (in small amounts).

- Caramel colour and/or a product made of oak chips.

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15
Q

What labelling terms can be used to indicate that 100% of the grapes used to make a Cognac were grown in that region?

A

Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, Bois Ordinaires.

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16
Q

What does the labelling term Fine Champagne indicate?

A

It indicates that a spirit is made from grapes grown in Grande Champagne and Petite Champagne, but at least 50% of the grapes were grown in Grande Champagne.

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17
Q

In Cognac and Armagnac production, what is the name of the system used to monitor the age of the maturing spirits?

A

Compte System

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18
Q

What three Cognac labelling terms indicate that the minimum age of the youngest spirit in a blend is compte 2?

A

VS, Very Special and Trois Étoiles.

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19
Q

What do these Cognac labelling terms indicate?

  • VSOP
  • Réserve
A

These labelling terms indicate that the minimum age of the youngest spirit in a blend is compte 4.

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20
Q

What Cognac labelling term indicates that the minimum age of the youngest spirit in a blend is Compte 6?

A

Napoléon

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21
Q

What do these Cognac labelling terms indicate?

  • XO
  • Hors d´Age
A

These labelling terms indicate that the minimum age of the youngest spirit in a blend is compte 10.

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22
Q

In Armagnac production, what are the three legal restrictions with regard to grape processing and fermentation?

A
  1. Adding sugar to the grape juice is forbidden.
  2. The use of sulphur dioxide is not permitted at any time from the point the grapes are harvested until the wine is distilled.
  3. The wine must be no less than 7.5% abv and no more than 12% abv.
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23
Q

What four main grape varieties are used in the production of Armagnac?

A

What four main grape varieties are used in the production of Armagnac?
Ugni Blanc, Baco, Folle Blanche and Colombard.

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24
Q

In Armagnac production, what are the key legal requirements that the Alambic Armagnacais must meet?

A
  1. It must be made entirely of copper.
  2. It must include a column with no more than 17 plates, a wine heater and a worm tub condenser.
  3. It must be heated with a direct flame.
25
Q

What is the minimum maturation time and the maturation vessel used for Armagnac, with the exception of Blanche?

A

A minimum of 1 year in oak barrels for wood aged Armagnacs.

26
Q

What three labelling terms in Armagnac indicate grape origin?

A

Bas Armagnac, Haut Armagnac, Armagnac Ténarèze. If one of these names appears on the label, 100% of the grapes used to make that spirit come from that stated region.

27
Q

What do these Armagnac labelling terms indicate?

  • VS
  • Trois Étoiles
A

It indicates that the minimum age of the youngest spirit in a blend is compte 1

28
Q

What does the Armagnac labelling term VSOP indicate?

A

It indicates that the minimum age of the youngest spirit in a blend is compte 4.

29
Q

What three Armagnac labelling terms indicate that the minimum age of the youngest spirit in a blend is compte 10?

A

XO
Hors d’age
Vintage

30
Q

What are the three different appellations for Calvados?

A

Calvados, Calvados Pays d’Auge and Calvados Domfrontais

31
Q

What two additives are prohibited in the fermentation of Calvados Domfrontais?

A

SO2 and yeast nutrients

32
Q

What labelling terms for Calvados indicate that the minimum age of the youngest spirit in the blend is two years?

A

Trois Étoiles
Trois Pommes
VS

33
Q

What do these Calvados labelling terms indicate?

  • Vieux
  • Réserve
A

These labelling terms indicate that the minimum age of the youngest spirit in the blend is three years.

34
Q

What do these Calvados labelling terms indicate?

  • VO
  • VSOP
  • Vieille Réserve
A

The minimum age of the youngest spirit in the blend is four years.

35
Q

What Calvados labelling terms indicate that the minimum age of the youngest spirit in the blend is six years?

A

XO, Hors d’âge, Très Vieille Réserve, Très Vieux, Extra, Napoléon.

36
Q

In fruit spirits production, what two techniques are used to prepare the fruit for distillation?

A

Fermentation or maceration.

37
Q

What are the three main classes of fruit from which European fruit spirits can be made?

A

Pip fruits, stone fruits and berries/soft fruits.

38
Q

What is the best-known pip fruit used in the production of European fruit spirits?

A

Williams Pear or Poire William.

39
Q

What are the best-known stone fruits in the production of European fruit spirits?

A

Plums (Mirabelle or Quetsch), cherries (Kirsch) and apricots.

40
Q

What are the most common berries/soft fruits used in the production of European fruit spirits?

A

Raspberries and strawberries.

41
Q

What is the maximum strength of distillation allowed in both Cognac and Armagnac?

A

72.4%

42
Q

What flavour characteristics would ugni blanc give to a spirit?

A

Floral and raisin

43
Q

What flavour characteristics would baco give to a spirit?

A

Earthy, figs/dried prunes

44
Q

What flavour characteristics would folle blanche give to a spirit?

A

Fruity and floral

45
Q

What flavour characteristics would colombard give to a spirit?

A

Spicy, pepper

46
Q

What is the main soil type in Grande Champagne?

A

Chalk

47
Q

What is the main soil type in Borderies

A

Clay

48
Q

How does the time of distillation influence the style of Cognac?

A

Distilled early in season: crisp apple and lean texture

Late in season: dried raisin and richer

49
Q

What do lees release when distilled with the wine?

A

Fusel alcohol, amino acids and fatty acids

50
Q

What is called “secondes”

A

The first part of the tails that can be recycled in the wine or brouillis

51
Q

What is called Martell method?

A

Secondes recycled with the wine + lees removed = lighter style

52
Q

What is called Remy Martin method?

A

Secondes recycled with the brouillis + lees kept in = richer style

53
Q

What is a coupe?

A

Small batches of similar spirits blended together

54
Q

What does a wet cellar do to an ageing spirit?

A

Lower abv, develop tropical taste, become more mouth filling and show more ageing characteristics than oaky flavour

55
Q

What does a dry cellar do to an ageing spirit?

A

Increase abv, lead to sharper texture and show less ageing characteristics than oaky flavour

56
Q

What are the 3 mains strands to the business of Cognac and Armagnac?

A

Grape grower
Producers
Regulatory bodies

57
Q

What are the 3 products of the “première chauffe”?

A

Têtes, brouillis, queues

58
Q

What are the 4 products of the “bonne chauffe”?

A

Tètes, cœur, secondes, queues

59
Q

How do cognac distillers manage group 3 fraction?

A
  1. Often turn the still off before the strength reach 1%: more group 3 in vinasse
  2. Fatty acid can react with alcohols to form esters
  3. Higher levels of alcohols and fatty acid are valued for their potential to form esters during maturation
  4. seasonal distillation naturally limits build up of these fractions

WSET Level 3 in Spirits (10 decks)

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