History, types and features of brandy production. Brandy grape "Novokubansky": reviews

What is the difference between brandy and cognac? This question must have been asked by those who know about the exclusive French right to produce a drink called cognac. Then it turns out that all other products on store shelves can be classified as brandy. Does it make sense to overpay for real cognac or good brandy is not inferior to its brother in quality? And are they brothers, or are they related in some other way?

About types of brandy

What is brandy? It is a product of the distillation of grape wine or other fruit alcoholic beverages. As a result of this process, the drink acquires a new taste and properties, brandy is a strong alcoholic drink (40-60 degrees), in contrast to the wine that underlies it.

The classification of brandy is quite extensive, so it makes sense to say that this is not some kind of separate drink, but rather a method of producing alcohol, a kind of technology that has given the world many striking examples. By strength, the following types of brandy are distinguished:

strong brandy (80–90 degrees) - such a distillation product is used to make fortified wines;
brandy grappa (70-80 degrees) - before drinking, it must be diluted with distilled water;
ordinary brandy (40-65 degrees) is no longer a concentrate, but a drink acceptable for consumption in its pure form, which is easy to find in a store.

Another division of brandy into groups is associated with production technology and the type of feedstock. In accordance with it, the following types are distinguished:

Grape brandy (eau-de-vie de vin). The raw material is fermented grape juice, the technology is its distillation followed by aging. Almost everywhere where wine is produced, there is also local grape brandy - in Europe, America, Africa. It is to this type of brandy that the famous French cognac, Armagnac, Spanish sherry brandy belong.
Brandy from squeeze (eau-de-vie de marc). Here, the pomace left over from the production of wine is taken as a raw material - fermented grape pulp, peel, seeds, cuttings. Examples of such brandy are Italian grappa, French mark, Georgian chacha, South Slavic brandy.
Fruit brandy (eau-de-vie de fruits) - any other fruits and berries, except for grapes, serve as raw materials for distillation. Calvados is made from apples, framboise from raspberries, kirschwasser from cherries, slivovitz from plums, and boletus from juniper. Brandy can be made from pear (Poire Williams) or peach. One of the fruit brandies patented by the European Union was the Hungarian palinka.

Thus, brandy and cognac are not two different drinks. Brandy is a method of producing alcohol by distilling fruit raw materials, and cognac is one of the varieties of brandy with its own history and unique technology worthy of separate consideration.

How brandy is made

Brandy and cognac did not appear at the same time, but with a difference of several centuries. Cognac can be attributed to an elite brandy with a unique production technology, which is produced only in France according to strict standards.

Initially, grape brandy originated as a way to transport and store wine. The exact date of the invention is unknown, but it happened between the 12th and 14th centuries, and the drink gained popularity in the 15th-16th centuries. Dutch merchants strove to drink excellent French wine in their homeland, but it was problematic to bring it to its destination - it was unstable and threatened to deteriorate every now and then. The way out was found in the form of distillation, burning a valuable product - it turned out that in this form it is stored better, and takes up less space in the ship's hold, and does not lose its taste at all. The word "brandy" itself is a simplified version of the expression meaning "burnt wine" (brandewijn, burnt wine, branntwine).

According to EU rules, good brandy must meet the following standards:

fortress not less than 36 revolutions;
not diluted with alcohol;
aging in oak barrels for at least 6 months;
tinting only with caramel is permissible;
the absence of additional flavors (if they are not a feature of the brand).

The color of brandy is usually golden brown, the aroma and taste are reminiscent of cognac. This drink differs from liqueurs and liqueurs in the method of production - brandy uses the distillation of fruit juice, and not the insistence of the same berries and fruits on neutral alcohol.

Cognac wisdom

If the class of brandy includes many drinks with different tastes, then we can only talk about real cognac in superlatives. The process of maturation in barrels and the assemblage (combination) of different spirits takes place under careful control. Let's describe some stages of cognac production.

Cultivation of special varieties of grapes. It is an exclusively white grape grown in the Poitou-Charentes region of France. Trebbiano (Ugni Blanc) became the main variety for cognac, which has a high yield and resistance to specific diseases of the vine. Such varieties as montil, folle blanche, colombard are also involved in the creation of the bouquet - more fragrant, but whimsical.
Juice extraction and fermentation are critical stages that directly affect the quality of the future cognac. Horizontal pneumatic presses do not crush the grape seed, other pressing methods are prohibited. Fermentation takes at least 3 weeks and does not involve the addition of sugar.
Double distillation in the traditional "Charentes pot still". The second fraction with a strength of about 70 degrees goes for aging.
Cognac spirits are aged in Limousin oak barrels for at least 2 years. Moreover, the barrels are made by hand, and the oak, worthy of becoming a storehouse for cognac, cannot be younger than 80 years. Oak tanks are fired from the inside in a special way, which not only increases the extractive properties of wood, but also covers their inner surface with a layer of burnt sugar.
Of no small importance for the taste of cognac is the humidity of the cellar where it is aged. If its level is high, then over the years the drink becomes rounder and softer. Part of the alcohol evaporates, since there are pores in oak wood, this is the so-called angel's share.
Having reached the peak in the development of taste, cognac moves to a “paradise place” - a remote section of the cellar, where, under constant conditions, the drink does not change its taste. Before that, it is poured into bottles.
Usually cognac spirits of different aging years are mixed so that the taste of cognac is not affected by changes associated with the quality of the harvest of a particular year. At the same time, the least aged alcohol is indicated on the label. The National Interprofessional Bureau of Cognacs keeps under special control millesime cognacs - those made from the harvest of grapes of a good year.

Armenian cognac, which at one time received very flattering characteristics from specialists at international exhibitions, is produced using the same technology as French, but with some nuances. For it, local grape varieties are taken, aged in Caucasian oak barrels, spring water is used (and not distilled). After the triumph at the 1900 exhibition in Paris, the Armenian brandy received the right to be called cognac, but at the moment this privilege has been lost. Now manufacturers from Armenia are promoting brandy under the trade name Arbun.

How to drink cognac and brandy

As for the use of both brandy and cognac, there is practically no difference between them. Before tasting a strong drink, it is advisable to cool it a little so that its bouquet opens up better at room temperature. Cognac glasses are also well suited for savoring quality brandy.

In Russia, cognac is often served with an appetizer in the form of a slice of lemon. However, connoisseurs of the exquisite drink believe that citrus clogs the aroma and taste of cognac. However, such a non-trivial use of brandy can be considered a national way of drinking.

Brandy is a type of alcoholic drink with a long history, the production of which in almost every country in the world has its own specifics. Very often people confuse it with cognac, but in this article we will look at their differences, talk about production technology and brandy serving etiquette.

The term "Brandy" has a very broad meaning. This name refers to a large group of strong drinks with a specific manufacturing technology. It is believed that brandy has a strength of at least 36% vol., It goes through the process of distillation of grape wines or fermented fruit and berry juices. The distillation process and aging time affect the shade of alcohol, but most often such alcohol has a rich golden caramel color.

It should be understood that this alcohol is not a specific drink, because of this, many do not see the difference between cognac and brandy. Let's take a closer look at what the difference is.

Differences between brandy and cognac

It would also be incorrect to say that brandy and cognac are completely different concepts. Cognac is a kind of brandy due to the production technology, but it has its own requirements and features in manufacturing. The main differences are as follows:

Cognac is made only from the juice of three selected types of white grapes, while in "Brandy" distillation of fruit and berry mash is allowed.
In the process of making cognac, grape juice undergoes double distillation.
Unlike brandy, which is produced all over the world, real cognac is made only in the province of Cognac.
The fortress of cognac is strictly 40% vol., the degree of "Brandy" ranges from 36 to 80% vol..
The maturation process of cognac occurs only in oak barrels, while brandy can be aged in almost any container.
In cognac, only caramel or oak chips are used to improve the taste (no more than 2%). Dyes and other chemical additives may be used in brandy.
Excerpt from cognac can not be less than 2.5 years. At Brandy itself, the maturation of alcohol can last six months.

Knowing what brandy is and how it differs from cognac, it becomes clear that it is simply impossible to combine them into one category and one name.

Brandy production technology

The production process of this alcohol is not regulated, but it has a number of its own characteristics.
Grapes, fruits or berries should be healthy and clean. After that, juice is squeezed out of them, which will go to the production of mash. In special containers, the juice ferments for several weeks, then it is already sent for distillation. For this type of alcohol, both single and double distillation are used.

Exposure, which affects all the taste and aromatic qualities of alcohol, also has its own varieties:

Alcohol may not be aged at all. In this case, it will have a transparent color and a sharp aroma. After distillation, it is immediately blended and bottled.
The most common variant of the maturation of this alcohol is aging in barrels. In most cases, alcohol is poured into barrels made of different types of wood, where the maturation process lasts from six months.
A specific and rare type of aging is the Soler process. Part of well-ripened spirits is poured to younger ones. This method is mainly used in Spain.

At the end of production, the finished product receives a color that varies from light gold to dark caramel. The aroma is saturated with fruity notes and the smell of wood. The taste is sweetish, the juice of the used fruits and the addition of caramel can be felt.

About the types of "Brandy"

Brandy drink includes 3 large groups of different alcoholic beverages. Their main difference is the raw material from which alcohol is obtained. Thus, this raw material is divided into grape, fruit, and also from pressing.

Grape "Brandy"

Grape juice is used as a raw material. First, the raw material goes through a process of fermentation and distillation, after which it is aged in a barrel for at least six months. The most famous types of this method of preparation are cognac, armagnac, pliska, divin, arbun and sherry brandy.

Did you know? By the way, Russian brandy also belongs to this species. It is most commonly referred to as cognac due to the use of cognac distillate. The spirit must be produced from Vitis Vinifera grapes and must be aged for at least 3 years in oak barrels.

"Brandy" from squeeze

This brandy is made from pomace left over from wine production. Usually it is the skin and pulp of grapes, seeds and stems. Grappa, chacha and rakia are produced from such raw materials.

Fruit Brandy

In addition to the grape product, juices of various types of fruits and berries are also used in the preparation of this alcohol. The most popular raw material is:

apple juice - from it in Normandy is prepared - Calvados -;
cherry brandy is also popular; Kirschwasser belongs to it;
slivovitz is prepared from plums;
boletus is made from juniper berries.

As you can see, a huge number of drinks of different ways and places of production can be called "Brandy". Each variety of this alcohol has its own raw materials, method of distillation and aging, which is reflected in the taste and aroma of alcohol.

History of occurrence

The history of this type of alcohol began almost ten centuries ago. Its creators are Dutch sailors who took barrels of wine from France. Due to the long transportation, the wine often turned sour, so the sailors decided to distill it to increase the shelf life.

Later, such alcohol was diluted with water and sent for sale. This was until the Dutch realized that barrel-aged burnt wine tastes great and does not require dilution. They called their drink the word "brandewijn", which was soon reduced to the familiar "brandy".

Serving and drinking etiquette

A good aged Brandy has a complex aromatic and flavor spectrum, opening which, you will feel the beauty of the selected alcohol. At the moment, there are a huge number of etiquette rules for serving alcohol, but we will focus on 3 simple main rules:

1. Temperature. It is customary to store good alcohol at room temperature so that the alcohol is at least 18 ° C. However, in the case of brandy, before serving it, it is better to cool the bottle for 3 minutes in the refrigerator. The first sips will be cool, but after the glass warms up in your hands, alcohol will fully reveal its aroma and fruity notes in taste.

2. Glasses. Due to the fact that there are a large number of varieties of brandy, the rules of etiquette provide for several glasses for this drink. However, traditionally you can use the Tulip variety. This is a thin tulip-shaped glass with a high stem. It is suitable for tasting young Brandy varieties. For alcohol with an exposure of 5, it is better to buy "Snifter".

Whatever vessel you use, remember that you need to fill it only a quarter. So alcohol will gradually reveal the whole bouquet of its aroma.

3. Ice. If you have purchased really expensive and aged alcohol, it is best not to dilute it with juices and ice. All the charm of the taste and aromatic qualities of alcohol will be lost. It is also not recommended to dilute such alcohol with water, however, if you have burned your mouth with alcohol, it is better to drink water and dilute the alcohol a little at the next tasting.

Suitable snacks

This alcohol can be served both as an "aperitif" and as a "digestif". The composition of suitable snacks will depend on the time of use. It is best to apply the following to "Brandy":

cold cuts of ham and raw smoked sausages, varieties of hard cheeses, vegetables and caviar will be an excellent option for light snacks;
smoked boiled pork or fried chicken meat, potatoes with greens will complement the list of main dishes;
for dessert, creamy ice cream, dark chocolate and almonds are traditional options.

Usage options

Most types of Brandy are best drunk neat because of the wonderful taste of this drink. However, if you are fed up with the rich taste of alcohol, we advise you to try making the following cocktails with the addition of brandy:

"Alexander". The cocktail has a delicate, sweet coffee taste with a long milky aftertaste. Due to the addition of cream and cocoa liquor, the drink will be an excellent substitute for dessert.
"Coffee Brulo". Freshly brewed coffee with the addition of lemon and orange zest diversifies the drink. The cocktail is served with a pie with berries or dark chocolate.
Jack Rose. Such a cocktail is best prepared from an apple subspecies of the drink. The addition of liquor and lime gives an expressive sourness with a sweet fruity aftertaste.

In general, due to the huge number of Brandy subspecies, almost everyone will like this drink, the main thing is to find your own variety. Tell us in the comments which type of drink you liked the most or share your own cocktail recipe using this spirit.

About types of brandy

strong brandy (80–90 degrees) - such a distillation product is used to make fortified wines;
brandy grappa (70-80 degrees) - before drinking, it must be diluted with distilled water;
ordinary brandy (40-65 degrees) is no longer a concentrate, but a drink acceptable for consumption in its pure form, which is easy to find in a store.

Another division of brandy into groups is associated with production technology and the type of feedstock. In accordance with it, the following types are distinguished:

Grape brandy (eau-de-vie de vin). The raw material is fermented grape juice, the technology is its distillation followed by aging. Almost everywhere where wine is produced, there is also local grape brandy - in Europe, America, Africa. It is to this type of brandy that the famous French cognac, Armagnac, Spanish sherry brandy belong.
Brandy from squeeze (eau-de-vie de marc). Here, the pomace left over from the production of wine is taken as a raw material - fermented grape pulp, peel, seeds, cuttings. Examples of such brandy are Italian grappa, French mark, Georgian chacha, South Slavic brandy.
Fruit brandy (eau-de-vie de fruits) - any other fruits and berries, except for grapes, serve as raw materials for distillation. Calvados is made from apples, framboise from raspberries, kirschwasser from cherries, slivovitz from plums, and boletus from juniper. Brandy can be made from pear (Poire Williams) or peach. One of the fruit brandies patented by the European Union was the Hungarian palinka.

How brandy is made

According to EU rules, good brandy must meet the following standards:

fortress not less than 36 revolutions;
not diluted with alcohol;
aging in oak barrels for at least 6 months;
tinting only with caramel is permissible;
the absence of additional flavors (if they are not a feature of the brand).

Cognac wisdom

Cultivation of special varieties of grapes. It is an exclusively white grape grown in the Poitou-Charentes region of France. Trebbiano (Ugni Blanc) became the main variety for cognac, which has a high yield and resistance to specific diseases of the vine. Such varieties as montil, folle blanche, colombard are also involved in the creation of the bouquet - more fragrant, but whimsical.
Juice extraction and fermentation are critical stages that directly affect the quality of the future cognac. Horizontal pneumatic presses do not crush the grape seed, other pressing methods are prohibited. Fermentation takes at least 3 weeks and does not involve the addition of sugar.
Double distillation in the traditional "Charentes pot still". The second fraction with a strength of about 70 degrees goes for aging.
Cognac spirits are aged in Limousin oak barrels for at least 2 years. Moreover, the barrels are made by hand, and the oak, worthy of becoming a storehouse for cognac, cannot be younger than 80 years. Oak tanks are fired from the inside in a special way, which not only increases the extractive properties of wood, but also covers their inner surface with a layer of burnt sugar.
Of no small importance for the taste of cognac is the humidity of the cellar where it is aged. If its level is high, then over the years the drink becomes rounder and softer. Part of the alcohol evaporates, since there are pores in oak wood, this is the so-called angel's share.
Having reached the peak in the development of taste, cognac moves to a “paradise place” - a remote section of the cellar, where, under constant conditions, the drink does not change its taste. Before that, it is poured into bottles.
Usually cognac spirits of different aging years are mixed so that the taste of cognac is not affected by changes associated with the quality of the harvest of a particular year. At the same time, the least aged alcohol is indicated on the label. The National Interprofessional Bureau of Cognacs keeps under special control millesime cognacs - those made from the harvest of grapes of a good year.

How to drink cognac and brandy

A familiar drink, which can be clearly defined by a small number of its admirers. Only one thing is clear - it is "DIFFERENT", and the quality is also "DELICIOUS" (connoisseurs will understand and support). Many admirers of brandy will not give it a precise definition. In each country (sometimes in different parts of the same state), under this name, a drink is produced with a different composition of raw materials, taste and strength.

Origin question

The word "brandy" did not appear in the language immediately. It was transformed from the word forms of the German, English and Dutch languages, denoting the concept - wine subjected to distillation (burnt). The Dutch version looks more preferable: at the turn of the 15th and 16th centuries, the Dutch brought wine by sea from the southwestern French lands. It was rarely possible to deliver a product of proper quality (the factory of winemakers from France was capricious). The problem was solved by distilling the wine (it became much stronger and smaller in volume). "Brandewijn" - so the Dutch merchants called the drink delivered to Northern Europe.

Raw materials and technology

It is more correct to attribute the concept of "brandy" to the method of production of a large group of alcoholic beverages. In modern Europe, alcohol with this name must be made strictly from wine material (wine or crushed grape berries), without coloring (only caramel is allowed), without alcohol, without aromatic additives and aged for 6 or more months in oak containers, have a strength of 36 revolutions. In reality, each manufacturing country has technological nuances.

The material obtained from the fermented fruits of pear, cherry, peach, plum, apple and other fruits and berries is also distilled into alcohol. The output product (fermentation + distillation) has the same name, with an obligatory insertion of the fruit or berry used (Cherry Brandy).

The difference with cognac

A more “noble fellow” differs only in the presence of clear standards and officially legalized origin. The production methods are almost the same, there are no special differences. A higher percentage of alcohol in the liquid is provided by vapor condensation. According to the European classification, cognac is the same brandy (only "privileged").

Production nuances

Due to the lack of a clear technological regulation, not all manufacturers produce a quality drink. During distillation, the "bouquet" of alcohol is sometimes lost. There are versions that are heavily tinted with caramel (color is used to replace insufficient aging in oak containers or the complete absence of it).

Alcohol of proper quality will first be distilled twice, and will be determined in oak barrels for 3-15 years. Upon reaching a fortress of 60º blended with muscat wine.

Options for raw additives can be different: artichokes, toffee, fruits, coffee beans.

Strict variety

A kind of classification is based on the components of the raw materials and the methods of making the drink:

Grape- the source material (fermented juice of grape berries) is distilled and kept in a certain way. Production has been established where grapes are grown: the Old and New Worlds, southern Africa;
From pomace- ferment grape pulp, seeds, peel, cuttings, (a by-product from making wine). It is better known: in Italy under the name "grappa", in France - "mark", in the Caucasus - "chacha", on the Balkan Peninsula - "rakia";
fruity- fruits and/or berries are used, with the exception of grapes. From the prefix in the name, you can guess the components of the raw material: "Calvados" - apple, "Kirschwasser" - cherry, "Slivovitz" - plum.

Without special instructions in the name on the label, we classify the drink as a “grape” by default.

Separation according to the degree of strength does not depend on the components of the recipe:

Strong- alcohol-containing mark at the level of 80–90% vol. Exclusively for production needs - production of fortified wine;
Grappa- 70–80% of the liquid falls to the share of alcohol. Before use, it is recommended (strictly!) Dilute with water;
Normal- a fortress of 57–75% vol. Sold in alcohol stores and consumed in its pure form.

Believe the label through time

If there are inscriptions and designations like X.O., Napoleon, V.S., V.S.O.P., Extra on the bottles, then it is not necessary to take them seriously. They can be applied to labels or containers as decorations. Similar symbols are legalized on bottles of cognac, Calvados and Armagnac.

How to drink brandy

From tulip-shaped cognac glasses. The ideal temperature before serving is 16° C. To fully reveal the bouquet, it is better to warm the contents of the glass with the warmth of your fingers. You can eat meat or cheese. Coffee (from grains, well-prepared) and cigars are considered the best "neighbors" of the drink. How to drink brandy as an aperitif? Add ice cubes or soda.

The best brands of brandy have won the trust of consumers thanks to strict quality control of the raw materials on the basis of which the drink is made. Almost every country produces its own unique brandy, which is elevated to the status of a national drink. To date, there are a lot of varieties of this alcohol, and almost each of them has its own unique production technology.

In the article:

french brandy

French brandy Cortel X.O. Superior

Brandy Cortel is one of the most popular brands of this drink made in France. His recipe was first obtained in the first half of the 19th century. The production process involves a special aging technology in small oak barrels. Only high-quality wines for distillation, obtained from rare grape varieties, are used as the basis. To date, this manufacturer produces several types of brandy.

Brandy Bardinet XO - aging for at least 6 years

The Bardinel company is engaged in the production of not only brandy, but also other elite alcoholic beverages. In the middle of the 19th century The founder of the company, Paul Bardin, was the first to launch the production of brandy, the basis of which to this day is the best varieties of grapes grown in the southern French provinces. The drink is aged in French or American white oak barrels for 5 years.

The most famous brandy produced in the southern regions of France is. This drink is known all over the world. Cognac got its name in honor of one of the southern French provinces. The right to be called real cognac belongs to a drink made in this particular region of France.

The most famous French cognac is "Napoleon". It is famous for its unique taste and aroma, and its exposure is about two decades. This cognac was preferred by the emperor Napoleon Bonaparte himself, and the cognac house Courvoisier produced products.

Cognac Hennessy occupies a leading position in sales among connoisseurs of elite alcoholic beverages around the world. The company for the production of this cognac was founded by the Irishman Richard Hennessy back in the 18th century. His products became popular among the French nobility, and a few years later, Hennessy cognac was preferred in many European countries.

Another type of French brandy is. Its main difference from cognac is the method of aging. This drink was invented by the French even earlier than cognac. Moreover, the inhabitants of France themselves prefer Armagnac. It got its name from the name of the area where it was produced (in the province of Gascony). The most famous representative of Armagnac is the Marquis de Montesquieu. Its maturity is over 10 years.

Italian grappa

Bosca s.p.a. (Bosca and sons);
Distilleria Berta (Bert's Distillery);
Distilleria Poli (Distillery Poli);
Prunotto (Prunotto).

Portuguese brandy is produced, in most cases, using cognac-type distillers. The drink goes through the aging process in special barrels that previously contained port. Thanks to this, it acquires characteristic wine notes. Also, Portuguese alcohol is characterized by the addition of plum or almond essences. The most common brandy producers in Portugal are:

Calem;
Ribeiro Ferreira.

Brandy produced on the territory of the Balkan countries, called Slivovitz, is made on the basis of plums. For a quality drink, only sweet ripe fruits collected from mature trees that have reached the age of two decades are suitable. Slivovitz is characterized by almond notes, obtained as a result of the use of plum stones. The highest quality drink is produced under the Czech brand R. Jelinek (Rudolf Jelinek). The company has been producing this alcohol for more than a century. A high quality product is achieved through triple distillation.

R. Jelinek 10 Year Kosher Slivovitz Plum Brandy

Thus, there are a huge number of varieties and manufacturers of brandy in the world. Many countries can boast of their original recipe for this strong alcoholic drink. Recipes and production technologies in each country have undergone numerous changes to end up with a high-quality and refined drink that has become famous all over the world.

History, types and features of brandy production. Brandy grape "Novokubansky": reviews

About types of brandy

How brandy is made

Cognac wisdom

How to drink cognac and brandy

Differences between brandy and cognac

Brandy production technology

About the types of "Brandy"

Grape "Brandy"

"Brandy" from squeeze

Fruit Brandy

History of occurrence

Serving and drinking etiquette

Suitable snacks

Usage options

About types of brandy

How brandy is made

Cognac wisdom

How to drink cognac and brandy

Origin question

Raw materials and technology

The difference with cognac

Production nuances

Strict variety

Believe the label through time

How to drink brandy

french brandy

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