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Brandy

  1. T or F? In the US, a product labeled as "brandy" must be produced solely from grapes (which may contain up to 30% grape pomace or lees)
    True
  2. T or F? EU brandy made using Barlett pears may be labeled as "Williams"
    True
  3. T or F? In the US, "neutral brandy" must be distilled at a minimum of 190 proof
    False: It is distilled at more than 170 proof
  4. T or F? EU brandy must be aged for at least 1 year in any type of oak container, or for at least 6 months in small oak barrels
    True
  5. T or F? Kirschwasser is a type of fruit spirt produced in the EU
    True
  6. T or F? Both US and EU brandy must be bottled at a minimum of 40% abv
    False: EU brandy must be bottled at no less than 36% abv / 72 proof
  7. T or F? Fruit brandy produced in the EU is technically classified as a "fruit spirit"
    True
  8. T or F? In the US, the term applejack is synonymous with "apple brandy"
    True
  9. T or F? Plum-based spirits produced in the EU must be aged for at least 1 year in wood
    False: Fruit spirits do not need to be aged
  10. T or F? In the US, a product labeled as "brandy" must have been aged for at least 2 years in wood
    True
  11. T or F? In the US, pomace brandy must be aged for a minimum of 1 year
    False: pomace brandy and neutral brandy do not have to use the term "immature" or "unaged" if it has not undergone 2 years of oak aging
  12. T or F? In the EU, the term weinbrand may be used only for a certain type of plum brandy
    False: the term weinbrand is considered synonymous with brandy
  13. A name for the 2-stage cognac distillation process
    À repasse
  14. Subregion of Cognac with predominantly clas soils
    Bon Bois
  15. The distillate produced by the first stage of cognac distillation
    Brouillis
  16. Cognac house that pioneered the production method that discards the lees left over after fermentation
    Martell
  17. The largest of the two most prestigious crus of Cognac
    Petite Champagne
  18. A type of oak extract allowed for use in Cognac
    Boisé
  19. Name used throughout most of France for the leading grape variety used in cognac
    Ugni Blanc
  20. Cognac house that pioneered the production method that reuses the lees in order to impart a richer chacter to the spirit
    Rémy Martin
  21. Local name for the Ugni Blanc grape variety used in the Cognac region
    Saint-Émilion
  22. Considered to be the most prestigious of the 6 subregions of Cognac
    Grande Champagne
  23. The first stage of cognac distillation
    Première chauffe
  24. A grape approved for use in cognac, but limited to a maximum of 10% of all plantings
    Folignan
  25. The second stage of cognac distillation
    Bonne chauffe
  26. The top-selling cognac brand (by global sales)
    Hennessy
  27. Subregion of Cognac with mostly sandy soils
    Bois Ordinaires
  28. Identify the regions and cities on the following map of Cognac
    Image Upload 2
    • 1. Bois Ordinaires
    • 2. Bons Bois
    • 3. Borderies
    • 4. Fine Bois
    • 5. Grand Champagne
    • 6. Petite Champagne
    • 7. Bois Ordinaires
    • 8. Fine Bois
    • 9. La Rochelle
    • 10. Rochefort
    • 11. City of Cognac
    • 12. City of Bordeaux
  29. The full, official name of cognac
    Eau-de-vie de Cognac / Charentes
  30. Labeling term used to indicate a cognac produced with a combination of grapes from the Grande Champagne and Petite Champagne areas (with at least 50% from Grande Champagne)
    Fine Champagne
  31. Labeling terms used for cognac with a minimum of 2 years of wood aging
    • VS (Very Special)
    • 3 star

    Note: Armagnac VS is minimum 1 year
  32. Labeling term used for cognac with a minimum of 3 years of wood aging
    Supérieur
  33. Labeling terms used for cognac and armagnac with a minimum of 4 years of wood aging
    • VSOP (Very Supérieur Old Pale)
    • Réserve
  34. Labeling terms used for cognac with a minimum of 5 years of wood aging
    • VVSOP (Very VSOP)
    • Grande Réserve
  35. Labeling terms used for cognac with a minimum of 6 years of wood aging
    • Vieille Réserve
    • Napoléon
    • Extra, Hors d'âge

    Note: Armagnac Hors d'âge is minimum 10 years
  36. Labeling terms used for cognac and armagnac with a minimum of 10 years of wood aging
    • XO (Extra Old)
    • Armagnac also uses the term Hors d'âge
  37. Labeling term used for cognac with a minimum of 14 years of wood aging
    XXO (Extra Extra Old)
  38. Labeling term used for armagnac with a minimum of 20 years of wood aging
    XO Premium
  39. Labeling term that translates as "beyond age"
    Hors d'âge
  40. Agency that oversees the inventory and age control of cognac
    BNIC: Le Bureau National Interprofessionnel du Cognac
  41. French term for the "golden certificate" that must accompany every consignment of cognac
    Acquit Régional Jaune d'Or (regional yellow gold receipt)
  42. A type of armagnac produced from the grapes of a single year's harvest
    vintage
  43. Minor grape variety of armagnac, also known as Blanc Dame
    Clairette de Gascogne
  44. A forest located close to the Armagnac region that produces highly tannic oak
    Monlezun
  45. A type of topsoil found in the Bas-Armagnac consisting of sand, chalk, clay, and stones
    Boulbènes
  46. Category of armagnac that may be released after 3 months of aging
    Blanche

    Note: it is considered a wine spirit since brandy requires longer aging
  47. Minor grape of the Armagnac region, allowed in both Blanc and Rosé sub-varieties
    Mauzac
  48. 3 grapes allowed in both cognac and armagnac
    Ugni Blanc (aka Saint-Émilion), Colombard, Folle Blanche (aka Piquepoul)
  49. 3 grapes allowed in cognac but not armagnac
    Semillon, Montils, Folignan (10% max plantings)

    Note: Folignan is Ugni Blanc X Folle Blanche
  50. 3 grapes allowed in cognac
    • if planted prior to 2005-09-18 and not after 2020
    • Jurançon Blanc, Meslier-Saint-François, Sélect
  51. 7 grapes allowed in armagnac but not cognac
    • Baco Blanc (aka Baco 22a) and 6 "phantom varietes":
    • Mauzac Blanc (aka Blanquette)
    • Mauzac Rosé
    • Clairette de Gascogne (aka Blanc Dame)
    • Plant de Graisse ("plant of fat")
    • Jurançon Blanc
    • Meslier-Saint-François

    Note: the last 2 were allowed in cognac before 2020
  52. Is more cognac or armagnac produced?
    200 times more cognac
  53. A sweet wine made in the Haut-Armagnac area
    Floc de Gascogne
  54. Type of oak often used for the first year of the aging of armagnac
    Monlezun
  55. Grape that accounts for nearly 60% of the Armagnac vineyards
    Ugni Blanc
  56. Grape used to add a floral aroma and good acidity to armagnac
    Ugni Blanc
  57. Grape that provides fruitiness, earthiness, and weight to armagnac
    Baco Blanc (aka Baco 22a)
  58. Grape used to add a spicy, peppery edge to armagnac
    Colombard: picked early to retain fresh, fruity flavors
  59. Grape used to add a floral aroma and subtlety to armagnac
    Folle Blanche
  60. Considered to be the highest-quality subregion of Armagnac
    Bas-Armagnac
  61. A hybrid grape used in the production of armagnacI
    Baco Blanc (aka Baco 22A): Folle Blanche X Noah created in 1898
  62. Subregion known for producing the lightest-styled spirits of the Armagnac area
    Haut-Armagnac
  63. T or F? cognac and armagnac are only made from white grapes
    Almost True: Mauzac Rosé may be used in armagnac
  64. T or F? Ugni Blanc is the only grape used in most versions of cognac
    True: it is prized for its disease resistance and neutral flavors
  65. T or F? Armagnac was traditionally distilled primarily from Folle Blanche
    True: Most was killed by phylloxera in 1893 and today is ~2% of plantings
  66. T or F? Armagnac Blanche may only be made from Folle Blanche
    True
  67. Identify the regions and cities with the armagnac-producing region
    Image Upload 4
    • 1. Bas-Armagnac
    • 2. Tenareze (on the crest")
    • 3. Haut-Armagnac
    • 4. Cazaubon
    • 5. Eauze
    • 6. Condom
    • 7. Toulouse
    • 8. Auch
    • 9. Mirande
  68. Area where most of the grapes for brandy de Jerez are grown
    La Mancha
  69. Variety that provides 95% of the grapes for brandy de Jerez
    Airén
  70. Variety that provides 5% of the grapes for brandy de Jerez
    Palomino
  71. The three towns that make up the "Sherry Triangle" within the Brandy de Jerez PGI
    • Jerez de la Frontera
    • San Lúcar de Barrameda
    • El Puerto de Santa Maria
    • Image Upload 6
  72. Brandy de Jerez base spirit that has up to 70% abv
    Holandas
  73. Brandy de Jerez base that has up to 80% abv
    Aguardiente
  74. Brandy de Jerez base that has up to 94.8% abv
    Destilado
  75. Specialized stills used to produce high-quality brandy de Jerez
    Alquitaras
  76. Series of barrels used for aging brandy de Jerez
    Solera system
  77. Labeling term used for brandy de Jerez that has a minimum of 6 months of solera aging in wood
    Solera
  78. Labeling term used for brandy de Jerez that has a minimum of 1 year of solera aging in wood
    Solera Reserva
  79. Labeling term used for 100% holandas brandy de Jerez that has a minimum of 3 years of solera aging in wood
    Solera Gran Reserva
  80. T or F? In 2013, the EU recognized the Chilean province of Pisco as being the geographical origin of pisco
    False: The EU recognized the Peruvian (not Chilean) province of Pisco
  81. T or F? The Peruvian version of the Pisco Sour is traditionally shaken with egg whites and served with a dash of Angostura bitters
    True: The Chilean version uses sugar instead of simple syrup and no egg whites
  82. T or F? The Elqui Valley, a subregion of the Coquimbo region, is the leading area for the production of Chilean pisco
    • True
    • Image Upload 8
  83. T or F? Pisco corriente, produced in Chile, must be a minimum of 43% abv
    False: Pisco Corriente/Tradicional is 30%, Pisco Especial is 35%, Pisco Reservado is 40%, Gran Pisco is 43%
  84. Name the wood-aged piscos from Chile
    • Pisco de guarda: aged in French or American oak for at least 180 days
    • Pisco envejecido ("aged pisco"): aged in French or American oak for at least 1 year though most producers age for 2 or more years
  85. Name the wood-aged piscos from Peru
    Peruvian pisco is not permitted to be aged in wood but it must be aged at least 3 months in an inert container
  86. Name the styles of pisco from Peru
    • Pisco puro: made from a single grape variety
    • Piso acholado: blended
    • Pisco mosto verde: distillation of partially fermented grape must
    • Pisco aromático: produced using just aromatic grape varieties
  87. T or F? Pisco envejecido is an aged pisco produced in Chile
    True
  88. T or F? While often assumed to be a pomace brandy, most high-quality pisco is produced from fermented grape must
    True
  89. T or F? According to both the US and the EU, Chile and Peru are the only two countries allowed to produce a product named Pisco
    True
  90. T or F? Aromatic grape varieties used in the production of Peruvian pisco include Italia, Moscatel, and Albilla
    True: Torontel is also aromatic
  91. Name the grape varieties used to produce Pisco in Chile and Peru
    • Chile: Moscatel (Muscat of Alexandria), Moscatel Rosado (Pink Muscat), Moscatel de Austria (Torrontes Sanjuanino), and Pedro Jiménez
    • Peru: Aromatic (Moscatel, Torontel, Albilla, Italia) and non-aromatic (Quebranta, Criolla Negra, Mollar)
  92. T or F? The US recognizes Pisco Perú as a distinctive product of Peru, but has not yet recognized Pisco Chileno as a distinctive product of Chile
    False: Both were recognized as of 2013-05-16
  93. T or F? Pisco de guarda is a type of aged pisco produced in Peru
    False: it is from Chile
  94. T or F? Chile produces a unique type of pisco known as pisco mosto verde
    False: it is from Peru
  95. T or F? All Chilean pisco must rest for a minimum of 60 days before bottling
    True
  96. T or F? The agency CONAPISCO is the governing body for Chilean pisco
    False: Comisión Nacional del Pisco (CONAPISCO) is the governing body in Peru
  97. T or F? Peruvian pisco must be bottled at the same level of alcohol as when it was produced -- no additives are allowed
    True
  98. T or F? The Tortontel grape used in the production of Chilean pisco is a decendant of a País X Muscat of Alexandria cross
    True
  99. T or F? The main grapes used for the production of Chilean pisco include Chardonnay, Sauvignon Blanc, and Sauvignon Vert
    False: None of these are allowed
  100. Fine de la Marne is a good-quality French brandy produced using grapes from what wine region?
    Champagne
  101. What percentage of US brandy is produced in the state of California?
    90%
  102. Whare are the 2 most common grape varieties used in California brandy?
    Ugni Blanc and Thompson Seedless
  103. Where are the grapes used for California brandy grown almost exclusively?
    San Joaquin Valley
  104. What 2 regions are the biggest producers of South African brandy?
    Robertson and Worcester
  105. South African pot still brandy must be X% pot still brandy and must be aged at least Y years in oak barrels
    • X: 100% pot still brandy
    • Y: 3 years in oak barrels
  106. South African blended brandy must contain how much pot still brandy?
    At least 30%
  107. South African vintage brandy is produced from a blend of column still brandy and pot still brandy, both of which must have been aged for how long?
    At least 8 years
  108. German brandies labeled X must be aged for a minimum of 6 months in wood; those labeled Y must be aged for a minimum of 12 months in wood
    • X: Alter at least 6 months
    • Y: Uralt at least 12 months
  109. Metaxa, produced in X, is a brandy product infused with Y and is blended with Muscat wine
    • X: Greece
    • Y: rose petals and herbs
  110. Where is El Presidente Brandy produced?
    Mexico
  111. Aguardente da Vinho Lourinhã DOC brandy is produced in the X region of Y
    • X: Oeste ("west", pronounced O-S-T)
    • Y: Portugal
  112. How long must "Very Old" Australian brandy be aged?
    At least 10 years in wood
  113. Singani is a grape brandy produced in X
    Bolivia
  114. Grappa that has been aged for a minimum of 18 months in wood
    Stravecchia
  115. Grappa that has been aged for a minimum of 12 months in wood
    Invecchiata
  116. Region well-known for producing high-quality pomace brandy in France
    Bourgogne
  117. Distillery that pioneered the single-variety style of grappa
    Nonino
  118. Grape variety used to produce the first single-variety grappa in 1973
    Picolit
  119. A single-grape variety of grappa
    Monovitigno
  120. A French brandy made from yellow plums
    Mirabelle
  121. A pomace brandy made in Spain
    Orujo
  122. A shot of grappa served in a shot of espresso
    Caffè corretto
  123. A shot of espresso followed by a shot of grappa (swirled in the same cup)
    Resentin
  124. Term that means "grape stalk" in Italian
    Grappa
  125. A plum brandy produced in Alsace
    Quetsch
  126. Term used for French brandies distilled from pomace
    Eaux-de-vie de marc
  127. A brandy made from plums that is produced in Croatia, Slovakia, and other countries in central and eastern Europe
    Slivovitz
  128. EU term for a product made by macerating fruit in neutral spirits
    Geist
  129. Type of calvados that makes up over 70% of the total production of calvados
    Calvados AOC
  130. A spirit produced in Normandy from unfermented apple juice and calvados
    Pommeau
  131. Traditional method used to produce American applejack
    Freeze distillation
  132. Type of calvados that requires a minimum of 3 years of oak aging
    Calvados Domfrontais
  133. T or F? Calvados is classified as a cider spirit
    True
  134. Large oak barrels traditionally used to age calvados
    Foudres
  135. General French term for fruit juice whose fermentation has been halted by the addition of spirits
    Mistelle
  136. Method of distillation also known as congelation
    Freeze distillation
  137. A classic cocktail made with applejack, lemon juice, and grenadine
    Jack Rose
  138. Type of calvados that must be distilled in an alembic pot still
    Calvados Pays d'Auge AOC
  139. A type of farmer-produced calvados made using traditional agricultural methods
    Calvados Fermier
  140. A mixture of 20% applejack and 80% neutral spirits
    Blended applejack
  141. Type of calvados that requires the use of at least 30% pear cider
  142. What type of fruit is used to produce "Williams" spirit?



    B. Pears
  143. Which of the following regions is considered to produce the finest cognac?



    B. Grande Champagne
  144. What is the main grape variety used in the production of cognac?



    B. Ugni Blanc
  145. What is the minimum amount of aging time required for 3-star (VS) cognac?



    B. 2 years
  146. What is the minimum amount of aging time required for hors d'age cognac?



    C. 6 years
  147. Which of the following regions is considered to produce the finest armagnac?



    B. Bas-Armagnac
  148. Which of the following is a hybrid grape variety used in the production of armagnac?



    A. Baco Blanc
  149. Which of the following is the preferred type of wood for the aging of armagnac?



    B. Monlezun oak
  150. What is the minimum required aging time for 3-star (VS) armagnac?



    C. 1 year
  151. Which of the following is the main grape variety used in brandy de Jerez?



    C. Airén
  152. Which of the following spirits--as used in the production of brandy de Jerez--has the lowest potential abv?



    D. Holandas
  153. Which of the following ingredients are included in the recipe for a Peruvian Pisco Sour?



    D. lime juice, simple syrup, egg white
  154. Which of the following products is not permitted to be aged in wood?



    B. Peruvian Pisco
  155. Which of the following areas produces the majoricty of the grapes for use in California brandy?



    A. San Joaquin Valley
  156. Which of the following products must be aged for a minimum of 3 years in oak?



    B. South African pot still brandy

    • VSOP armagnac is 4 years
    • Solera Reserva brandy is 1 year
    • Pisco de guarda is 6 months
  157. What is the minimum required aging for Asbach Uralt?



    A. 1 year in wood

    Asbach Uralt, produced by Asbach GmbH, is one of the most widely distributed German brandies
  158. Where is Metaxa produced?



    B. Greece
  159. Which of the following types of apples generally makes up the largest poroportion of apples for use in calvados?



    D. Bittersweet
  160. Which of the following types of calvados must be produced using a minimum of 30% pear cider?



    B. Calvados Domfrontais
  161. What is a foudre?



    C. A large oak barrel used to age calvados
Author
mikedutch
ID
354036
Card Set
Brandy
Description
2020 Certified Specialist of Spirits Workbook
Updated

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