The largest wine encyclopedia in the world

23.054 Keywords • 48.232 Synonyms • 5.303 Translations • 28.360 Pronunciations • 155.041 Cross-references

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Brandy de Jerez

The generation of spirits has in Spain tradition since the Middle Ages. When the Moors (Arabs) conquered Spain in the eighth century, they brought the art of distillation With. The scholar from Spain Arnaldus de Villanova (1240-1311) experimented with brandy and wine production around 1285. The Spanish were among the first peoples in Europe to master this art. Until the end of the 19th century, large quantities of raw distillates were delivered to the Dutch, which gave the name "Holandas" for a certain type of brandy.

The production of the Spanish brandy is now in the hands of the sherry producers Jerez, He has to like everyone Weinbrände meet the EU requirements for the production of a "brandy from wine". The base wines are not from Jerez, but they are distilled and matured here. The largest proportion comes from the indigenous variety cultivated in huge quantities Airén from the region La Mancha, also the Cayetana Blanca used. Four different distillation processes are allowed, the end product is called aguardiente ("burning water").

The maturation takes place in American oak barrels, whereby this is done in the manner of the Solera system as in the production of the Sherry are refilled (blended) several times a year and deliberately exposed to contact with oxygen. This results in a uniform quality. This process is called the "dynamic system" in Spain, compared to the "static system", which usually means that a brandy stays in the same barrel until it has matured. Some manufacturers use barrels in which Oloroso sherry was previously stored, which results in a special fullness and flavor. The Spanish brandies mature much faster thanks to the dynamic system.

These special techniques help to ensure that the taste of a Jerez de Brandy does not match that of a French one at all cognac is to be compared. The term "Brandy de Jerez" applies after at least six months of ripening Reserva matures a year and a Gran Reserva at least three years. Major producers with their most famous brands are González Byass (Lepanto), Croft (Gourmet), Pedro Domecq (Fundador) Osborne (Conde d'Osborne) and Sánchez Romate (Cardenal Mendoza).

World's largest wine knowledge database, made with by our author Norbert Tischelmayer.

About the Glossary

Calendar EVENTS NEAR YOU To Online-Events

Privacy Notice: ×

Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.