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WSET Diploma Unit 4 Spirits > Cognac > Flashcards

Cognac Flashcards

(46 cards)

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1
Q

Grape Variety 98% of plantings

A

Ugni Blanc

  • Good disease resistance - no off flavors
  • High acidity - needed for no sulphur
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2
Q

The Crus - There are six

A 
Grande Champagne - best
Petite Champagne - best
Boderies - best
Fins Bois
Bons Bois
Bois Ordinaries
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3
Q

Soils

A

Chalk and clay are best

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4
Q

Sulphur allowed?

A

No
Distillation would be poison
Depend on high acidity to preserve the wine

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5
Q

Mechanical harvesting?

A

yes

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6
Q

Crush and Pressing?

A

Gentle

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7
Q

Chaptalization?

A

no

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8
Q

Yeast?

A

cultured

no unwanted off flavors

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9
Q

Malo?

A

Many do

Improves stability

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10
Q

When must distillation occur by?

A

march 31st following the vintage

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11
Q

Still configuration

A

double pot still

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12
Q

Name of still for area

A

Charentais

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13
Q

First distillation abv.

A

27-30%

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14
Q

First distillation product name

A

brouillis

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15
Q

Second distillation abv.

A

<72.4%

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16
Q

Heads, name

A

têtes

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17
Q

Tails, name

A

secondes

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18
Q

Head and Tails usage

A

heads, tails (têtes, secondes) can be added back to the wine for the first distillation, or added to input to second distillation (brouillis)

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19
Q

Still, legal configuration

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A

Charentais
copper
directly heated
worm tube condenser
first fermentation still, limited to 140hL
second fermentation still, limited to 30hL (25hL fill limit)

20
Q

Lees - remove all - Which producer?

Study These Flashcards
A

Martell method

21
Q

Lees - distill with all - Which producer?

22
Q

Lees

Study These Flashcards
A

an option left to the producer

can define house style

23
Q

Heads and Tails use

Study These Flashcards
A

add to wine

  • less congeners
  • lighter flavor (martell)

add to brouillis
- deeper, richer

Hennessy splits

24
Q

Maturation

Study These Flashcards
A

oak containers for at least 2 years

350L barrel most widely used

25
Wood type
two types - Limousin forest - more open grained, more tannin - Tronçais forest - tighter grain, more aromatic Blend is house style
26
Barrel Rotation
spirits in new barrels for 6-12 months | then moved to more mature barrels to age
27
Warehouse location
producers can use different warehouses with differing humidity warehouses near rivers more humid
28
Oak Chips
allowed
29
Blending and Finishing
houses blend for style caramel, sweetening, filtering allowed reduction uses petite eaux, a.k.a Faibles
30
Caramel
allowed
31
sweetening
allowed
32
Reduced to bottle strength with
petite eaux | Faibles
33
Permitted Grape Varities - all 6
``` Ugni blanc Colombard Folle Blanche Sémillon Montils Folignan (10 percent max) ```
34
Maturation
oak contains minimum two years age measured april 1 following vintage
35
labeling: a cru is on the label
must be 100% grape spirit from that cru
36
labelling: Fine Champagne
blend of spirits from Grande Champagne (min. 50%) and Petite Champagne
37
labelling: ***
youngest spirit at least 2 years old
38
labelling: VS
Very Special | youngest spirit at least 2 years old
39
labelling: VSOP
Very Superior Old Pale | youngest spirit in blend is at least four years old
40
labelling: Réserve
youngest spirit in blend is at least four years old
41
labelling: Napoléon
youngest at least 6 years, before 2016 | 2016 on, 10 years
42
labelling: XO
Extra old youngest at least 6 years, before 2016 2016 on, 10 years
43
labelling: Extra
youngest at least 6 years, before 2016 | 2016 on, 10 years
44
labelling: Hors d'âge
youngest at least 6 years, before 2016 | 2016 on, 10 years
45
name: first distillation step
la premier chauffe
46
name: second distillation step
la bonne chauffe

WSET Diploma Unit 4 Spirits (7 decks)

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