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What do V.S. and V.S.O.P. mean? Cognac must be aged for at least 2 years in French oak, at which point it's labeled "V.S. (Very Special)." After that, these distinctions that break down a bottle's ...
Fortified wine is a wine to which a distilled spirit, usually brandy, has been added. [1] In the course of some centuries, [ 2 ] winemakers have developed many different styles of fortified wine, including port , sherry , madeira , Marsala , Commandaria wine , and the aromatised wine vermouth .
Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from south-western France. [1] [2] In a broader sense, the term brandy also denotes liquors obtained from the distillation of pomace (yielding pomace brandy), or mash or wine of any other fruit (fruit brandy).
Burnt wine Another name for Brandy, a liquor made from distilled wine. It is often the source of additional alcohol in fortified wines. Butt An old English unit of wine casks, equivalent to about 477 liters (126 US gallons/105 imperial gallons). In Sherry production, a butt traditionally holds around 600 litres (160 US gal)
Compared to applejack, apple brandy “has more nuanced apple flavors and is regarded as older and [more] bold,” says Oakes. “This can come across as more stewed apple, deeply floral, and more ...
Cognac (/ ˈ k ɒ n. j æ k / KON-yak, also US: / ˈ k oʊ n-, ˈ k ɔː n-/ KOHN-, KAWN-, [2] [3] [4] French: ⓘ) is a variety of brandy named after the commune of Cognac, France. It is produced in the surrounding wine-growing region in the departments of Charente and Charente-Maritime .
Armagnac (/ ˈ ɑːr m ə n. j æ k /, French:) is a distinctive kind of brandy produced in the Armagnac region in Gascony, southwest France. It is distilled from wine usually made from a blend of grapes including Baco 22A, Colombard, Folle blanche and Ugni blanc, traditionally using column stills.
Sherry is then aged in the solera system where new wine is put into wine barrels at the beginning of a series of three to nine barrels. Periodically, a portion of the wine in a barrel is moved into the next barrel down, using tools called the canoa (canoe) and rociador (sprinkler) to move the wine gently and avoid damaging the layer of flor in ...