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39 Cards in this Set
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Brandy de Jerez |
Is the only Spanish Brandy controlled by law. |
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95% of brandy de Jerez |
made from Airen though there are no constricting laws. |
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Brandy de Jerez must be aged |
in Jerez within a Solera system similar to that of Sherry. Dynamic system of blending. |
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Hollandes |
Brandy de Jerez distilled to a strength of 70% or less. |
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Aguardientes |
Brandy de Jerez distilled to between 76-86% |
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Destilados |
Brandy de Jerez distilled to 86% or more. |
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Most of the Airen |
is from La Mancha. Low in acidity but higher in alcohol than Ugni Blanc used in Cognac. |
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Only Pot stills are used to make |
Hollandes style of Brandy de Jerez. |
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Solera |
BdJ aged for 6 month minimum in Solera |
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Solera Reserva |
BdJ aged for 1 year minimum in Solera |
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Solera Gran Reserva |
BdJ aged for 3 year minimum in Solera |
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Pisco |
Grape brandy made in Chile & Peru |
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Pisco is distinctive because |
unlike other grape brandies, aromatic varieties are used, such as muscat. |
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Peruvian Pisco permits |
8 varieties & maceration on the skins sometimes occurs. |
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Peruvian Pisco distillation |
takes place in pot still to between 38-47% & rested for 3 months in inert vessels. Other additives are forbidden. |
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Pisco Puro (Peru) |
is a single variety Pisco which will appear on the label. |
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Pisco Mosto Verde (Peru) |
is made from from wine where the fermentation is stopped before sugars have converted to alcohol. |
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Pisco Acholado (Peru) |
is made from a blend. |
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Chilean Pisco |
differs as 11 varieties are permitted & distillation takes place in batches within pot stills. |
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Chilean Pisco distillation |
much higher strength of a max of 73% abv. |
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Chilean Pisco permits |
wood, often local type such as Rauli. Spirit is also allowed to be diluted. |
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Corriente / Tradicional (Chile) |
Distilled to at least 30% |
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Especial (Chile) |
At least 35% |
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Reservado (Chile) |
at least 40% |
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Gran Pisco (Chile) |
at least 43% |
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Exclusivity rights for Pisco is an ongoing battles |
but it still continues to be produced in both Chile & Peru. |
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Grappa |
Very different spirits made from pomace - a bi-product of the wine industry, rather than wine. |
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White grape pomace |
does not contain any alcohol when received by a distiller |
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white grape pomace must be |
diluted with water & then fermented prior to distillation. |
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Black grape pomace |
is delivered to a distiller containing alcohol & can be distilled immediately. |
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All Grappa must be distilled to |
less than 86% abv. in bath or continuous stills. |
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Caramel |
is only allowed for Grappa which has been aged for more than 1 year. |
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Age indicated Grappa |
must contain 85% min. of stated grape. |
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Grappa demand |
is high enough that continuous distillation is common, however premium quality producers use batch production. |
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Pomace based brandies are made |
in almost every wine region in the world but Grappa is the only style which is of national importance. |
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Pomace |
vinaccia in Italian. |
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Grappa Law |
Grappa can only be made in Italy |
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Vecchia / invecchiata (Grappa) |
aged for a min of 12 months. |
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Riserva / stravecchia (Grappa) |
aged for a min of 18 months. |