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Brandy Introduction

Brandy Introduction

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Brandy Introduction

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  1. Brandy Introduction Brandyis a spirit produced by distillingwine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically taken as an after-dinner drink. Some brandies are aged in wooden casks, some are coloured with caramel colouring to imitate the effect of aging, and some brandies are produced using a combination of both aging and colouring.

  2. Brandy production and consumption tend to have a regional character and thus production methods significantly vary. Wine brandy is produced from a variety of grape cultivars. A special selection of cultivars, providing distinct aroma and character, is used for high-quality brandies, while cheaper ones are made from whichever wine is available .It is made from early grapes in order to achieve higher acid concentration and lower sugar levels. Technology

  3. Brandy is distilled from the base wine in two phases. In the first, large part of water and solids is removed from the base, obtaining so-called "low wine”. In the second stage, low wine is distilled into brandy. The liquid exits the pot still in three phases, referred to as the heads, heart and tails respectively. The first part, the head, has an alcohol concentration of about 83% and an unpleasant odour. The weak portion on the end, tail, is discarded along with the head, and they are generally mixed with another batch of low wine, thereby entering the distillation cycle again. The middle heart fraction, richest in aromas and flavours, is preserved for later maturation.

  4. Brandy is usually produced in pot stills (batch distillation), but the column still can also be used for continuous distillation. Distillate obtained in this manner has a higher alcohol concentration (approximately 90% ABV) and is less aromatic. Choice of the apparatus depends on the style of brandy produced. Cognac and South African brandy are examples of brandy produced in batcheswhile many American brandies use fractional distillation in column stills.

  5. After distillation, the unaged brandy is placed into oak barrels to mature. Usually, brandies with a natural golden or brown colour are aged in oakcasks (single-barrel aging). Some brandies, particularly those from Spain, are aged using the solera system, where the producer changes the barrel each year. After a period of aging, which depends on the style, class and legal requirements, the mature brandy is mixed with distilled water to reduce alcohol concentration and bottled. Aging

  6. Serving Brandy is traditionally served at room temperature (neat) from a snifter, a wine glass or a tulip glass. When drunk at room temperature, it is often slightly warmed by holding the glass cupped in the palm or by gentle heating. Excessive heating of brandy may cause the alcohol vapour to become too strong, causing its aroma to become overpowering. Brandy drinkers who like their brandy warmed may ask for the glass to be heated before the brandy is poured. Consumption

  7. Brandy is a common deglazing liquid used in making pan sauces for steak and other meat. It is used to create a more intense flavour in some soups, notably onion soup. Brandy is used to flambé dishes such as crêpe Suzette and cherries jubilee while serving. Brandy is traditionally poured over Christmas pudding and set alight. The flames consume most of the alcohol but the pudding is left with a distinctive flavour. Culinary uses

  8. Most of American grape brandy production is situated in California. Popular brands include Christian Brothers, E&J Gallo and Korbel. • Armenian brandy has been produced since the 1880s and comes from the Ararat plain in the southern part of Armenia. Bottles on the market are aged anywhere from 3 to 20 years. • Dried fruit brandy is a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained from sound dried fruit. It may contain caramel, fruit and other botanical substances, and flavouring preparations. Varieties and brands

  9. Brandy has a traditional age grading system, although its use is unregulated outside of Cognac and Armagnac. These indicators can usually be found on the label near the brand name: V.S. ("very special") - designates a blend in which the youngest brandy has been stored for at least two years in a cask. V.S.O.P. ("very superior old pale") - designates a blend in which the youngest brandy is stored for at least four years in a cask. Labelling of grades

  10. XO ("extra old") or Napoléon designates a blend in which the youngest brandy is stored for at least six years. • Hors d'âge ("beyond age") is a designation which is formally equal to XO for Cognac, but for Armagnac designates brandy that is at least ten years old. In practice the term is used by producers to market a high-quality product beyond the official age scale.

  11. In the case of Brandy de Jerez, the ConsejoReguladorde la Denominacion Brandy de Jerez classifies it according to: • Brandy de Jerez Solera: one year old. • Brandy de Jerez SoleraReserva: three years old. • Brandy de Jerez Solera Gran Reserva: ten years old.

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