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WSETII > WSET II Chapter 4 > Flashcards

WSET II Chapter 4 Flashcards

1
Q

What do all fruit spirit distillers use?

A

Fruit grown locally

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2
Q

Why do they need to use locally grown fruit?

A

Because it spoils quickly and puts out an off aroma

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3
Q

What are the two ways to process fruit?

A

Crushed and pressed to create a liquid to distill

Macerated in a neutral spirit

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4
Q

What grapes to distillers prefer?

A

White grapes because theyre highly acidic and don’t produce aroma

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5
Q

How are grapes processed?

A

crushed and pressed to release their juice, skins and seeds discarded

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6
Q

Producers must distill wine

A

within a few months of fermentation

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7
Q

What is pomace?

A

Grape skins discarded by winemakers

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8
Q

What does pomace make?

A

Pomace brandy

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9
Q

Before being fermented what needs to happen to the grape skins?

A

Adding water

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10
Q

The skin of black grapes

A

gives wine its color

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11
Q

The skins give pomace brandy

A

herbaceous and spicy aromas

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12
Q

Why would you macerate fruit into a neutral spirit?

A

It is difficult to get enough juice out of some fruits to ferment it

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13
Q

Most macerated fruit in neutral spirits are

A

high quality flavored vodkas

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14
Q

Majority of high quality fruit spirits are made using

A

pot stills

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15
Q

Most grape and apple brandies are

A

matured in oak barrels and sometimes matures for decades

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16
Q

France uses grapes to make

A

Cognac

Armagnac

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17
Q

France uses apples to produce

A

Calvados

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18
Q

What are the four big companies of Cognac

A

Remy Martin
Martell
Courvosier
Hennessey

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19
Q

Vs is how many years

A

2

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20
Q

VSOP is how many years

A

4

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21
Q

XO is how many years

A

6

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22
Q

VS means

A

Very special

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23
Q

VSOP means

A

Very Special Old Pale

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24
Q

XO means

A

Extra Old

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25
Q

From top to bottom what are the regions of France

A

Calvados
Cognac
Armagnac

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26
Q

What is the best area for grapes to make cognac

A

Grande Champagne

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27
Q

What are the other two subregions important for Cognac

A

Petite Champagne

Borderies

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28
Q

In order to use Grande Champagne, Petite Champagne and Borderies on a label,

A

100% of the grapes must come from that region

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29
Q

If a Cognac is a blend of spirits from Grand Champagne and Petite Champagne it can be labeled as

A

Fine Champange but must have 50% from Grande

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30
Q

Armagnac is usually produced by

A

smaller companies

31
Q

What does Chateau on a label mean

A

a small individual producer

32
Q

What is vontage armagnac

A

the grapes were harvested in that year

33
Q

What are the two subregions of Armagnac

A

Bas

Tenareze

34
Q

What is Blanche Armanac

A

Has not been matured in oak

35
Q

What is Folle Blanche

A

grape variety used in armanac with fruity aromas

36
Q

Blanche Armagnac is aged

A

3 months in stainless steel

37
Q

VS Armagnac is

A

Very special 1 year

38
Q

VSOP Armagnac is

A

Very special old pale 4 years

39
Q

XO Armagnac is

A

Extra Old 6 years

40
Q

Hors d’Age/Vintage Armanac is

41
Q

Grappa is

A

pomace spirit from Italy

42
Q

Grappa is made from

A

Muscat grapes

43
Q

What will always be on the label of Grappa

A

the word grappa

44
Q

Many of the best brandy producers will mature their newly made spirits

A

in new oak for 1 year and then transfer to a old barrel

45
Q

Why are two barrels used for brady?

A

To ensure that oak doesn’t overpower the fruit and floral notes

46
Q

Pomace brandies and fruit brandies (besides apple)

A

are not oak matured but rested in inert vessels

47
Q

Cognac grapes must be grown

A

north of Bordeaux in southwest France

48
Q

What grape is used to make most cognacs

A

Ugni Blanc

49
Q

Brandies made from Ugni Blanc have a signature aroma of

A

raisins and violets

50
Q

When are Cognac grapes picked

51
Q

Cognac must be distilled by

A

the end of March

52
Q

How is Cognac distilled

A

double distilled in copper pot stills

53
Q

How are Cognac stills heated

A

directly by flames

54
Q

What type of condenser is used with cognac

55
Q

Cognacs must be matured in

A

oak for a minimum of two years

56
Q

The vast majority of Cognacs are

57
Q

Fine Cognacs aged in demijohns are used to

A

to add complexity to the most prestigious blends

58
Q

When preparing for bottling most cognacs are

A

slightly sweetened

59
Q

Armanac must come from a region

A

south of Bordeaux

60
Q

What grapes are used for Armagnac

A

Ugni Blanc
Baco
Folle Blanche

61
Q

Baco grapes

A

give an aroma of prunes

62
Q

Folle Blanche grapes give an aroma of

63
Q

What type of still is most common with Armagnac

A

Short Column stills

64
Q

Calvados must be made in

A

Normandy, very north of France

65
Q

Calvados is made from

A

apples and pears

66
Q

What type of still is used in Calvados

A

pot and short column

67
Q

How is Calvados matured

A

in large oak vessels

68
Q

How is Grappa matured?

A

inert vessels for a year or more

69
Q

What is Pisco

A

Grape brandy made in Peru and Chile

70
Q

How is Pisco distilled

A

pot stills

71
Q

What grape is used for Pisco

72
Q

In Peru, a legal requirement of Pisco is

A

that it is unaged

73
Q

Spirits made from plums, cherries, strawberries and raspberries come from

A

Central Europe

WSETII (5 decks)

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