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22.794 Keywords • 48.339 Synonyms • 5.299 Translations • 7.909 Pronunciations • 151.949 Cross-references

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brandy

brandy, coñac (ES)
eau-de-vie de vin (F)
brandy, wine distillate (GB)
wijnbrand (N)
conhaque (PO)
acquavite d’uva, brandy (I)

Brandy glass Weinbrand is one of the EU spirits law spirit, from spirits with or without addition of wine distillate which is distilled at less than 94,8% vol., provided that this distillate does not exceed 50% of the alcohol content of the finished product.

The term brandy was first used by German brand brand Hugo Johann Asbach (1868-1935) used in 1896, who called his product Cognac brandy (from 1919 but was outside of France, the use of the name cognac forbidden). The term brandy is by definition an exception, because as fire Otherwise, only those distillation products are referred to, from mash such as the Traubenbrand were burned. However, such a wine is not matured in the oak barrel like brandy and, because of its light color, is also known as Clearer of wine designated.

A brandy must ripen for at least one year in oak barrels or at least six months when the capacity of the oak barrels is less than 1,000 liters. After maturation, the alcohol content of distilled water is reduced to a drinking strength of at least 36% vol (applicable in Austria), in the case of German brandy to at least 38% vol. He must have a volatile content of at least 125 g / hl from the distillation or the redistillation of the starting materials used. It may not exceed 200 g / hl methanol be included. An addition of alcohol or a flavoring is not permitted. But there are exceptions to traditional procedures, such as the Greek Metaxa with those already prescribed in the original recipe rose petals be flavored. To adapt the color may exclusively caramel (brown food dye) are added.

There are also country-specific variants such as "Austrian quality brandy" with sometimes even stricter or specific additional provisions. Special products mature in oak barrels for up to five years and longer (sometimes more than 20 years for Cognac and Armagnac). To achieve a consistent quality, blends of vintages are common. To achieve the desired type, a "bonus" can be made. This is the addition of the so-called "typage". In addition to distilled water and sugar coulour, these are some well-defined aromatic ingredients in the form of alcoholic extracts of oak, prunes, green walnuts and dried or roasted almond shells.

Within the EU, there are origin-protected names in some countries. These are Armagnac. cognac (France), Brandy de Jerez (Spain), Lourinhã (Portugal) and Metaxa (Greece). Overseas, these are Pisco (Chile, Peru) and singani (Bolivia). Complete lists of the numerous cellar techniques, as well as the wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,

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