Care for a glass of burnt wine? While it may not sound like something you would seek out, it could be just the ticket. When Dutch traders described the spirit they introduced to northern Europe after picking it up in southern France and Spain in the 16th Century, they said it was “burnt” (or boiled) in order to be distilled. From these Dutch traders, the name and spirit known as brandy was introduced to Europe and eventually the world.
Brandy’s broadest definition is a spirit made from fruit juice or fruit pulp and skin. Specifically, there are three basic categories: grape, pomace, and fruit brandy.
Grape Brandy is distilled from fermented grape juice or crushed but not pressed grape pulp and skin. It is aged in wooden casks, normally oak, which colors and mellows the brandy, which contributes aromas and flavors. This is the largest category of brandy and the best known of the Grape Brandy’s come from Cognac, France. The Cognac brandies are the ‘Cadillac’ of this group and the standard by which all other brandies are measured. Following Cognac is the Armagnac’s, which is the oldest type of brandy dating back five centuries. There are also quality brandies made in Spain, Germany, the United States and Portugal.
Virtually all Cognacs and most Armagnacs are blended from different brandy vintages, so the industry adopted terms to differentiate quality levels. V.S.-‘very superior’- requires a minimum of two years aging in a cask, although the industry average is more like four or five years. V.S.O.P.- ‘very superior old pale’- must be aged a minimum of four years, but, again, the average casking is ten to fifteen years. The luxury bottlings labeled X.O.- ‘extra old’- must be aged a minimum of six years for the youngest of the blends, but the average casking lasts around 20 years.
Pomace Brandy is made from the pressed grape pulp, skins and stems that remain after the grapes are crushed and pressed to extract the juice for wine. Italian Grappa and French Marc are the best-known examples. These sometimes fiery spirits have a reputation for being an acquired taste, but more elegant artisanal versions have also appeared in recent years. Grappa can be aged or unaged for a few years in old casks, which serves to tame its’ rough edge without imparting much color or flavor. Marc is mostly consumed locally. Californian and Canadian pomace brandies are made in the Italian style and are usually called Grappas.
Fruit Brandy is the term for all brandies that are made from fruit other than grapes. Fruit brandies are usually distilled from fruit wines, except those made from berries. One of the best-known fruit brandies is Calvados, the apple brandy from the Normandy region of France.
Brandy is frequently enjoyed by itself, sipped from a snifter. There are also recipes that use brandy as a base in mixed drinks.
A few of Justin Pitts favorites:
Germain Robin Fine- This California brandy is fruity and delicate. Hints of Orange zest are followed by creamy caramel and oak.
Hine “Rare” VSOP- A blend of more than 25 Grande and Petite Champagne Cognacs all aged for a minimum of four years. Aromas of apricot and vanilla give way to a long, mellow taste.
Pierre Ferrand Ambre- A 10 year old Cognac of golden amber color. Rich and warm with a creamy butterscotch flavor on the palate. A very well balanced Cognac.
Daron Calvados- Distilled entirely from apple cider, the aromas of baked apple with a touch of pear are predominate. The perfect spirit to enjoy during the chill of autumn and winter.
Inga Grappa di Chardonnay- Often a fiery spirit, this grappa is pleasantly warm without being harsh. A peppery nose of mulling spices and hay with a hint of sweet apple. The finish is very warm and well suited for the stout tongue.
