In English Christmas cuisine, brandy is a common flavor in traditional foods such as Christmas cake, brandy butter and Christmas pudding. It is also commonly used in beverages such as mulled wine and eggnog that are drunk during the holiday season. B.02.051 [S]. Armagnac brandy or Armagnac is a spirit produced in the French district of Armagnac under the laws of the French Republic for consumption in that country. Brandy is used to flambé dishes such as crêpe suzette and jubilee cherries during serving. [1] Brandy is also traditionally poured over a Christmas pudding and lit before serving. The use of flambé can contain up to 75% of the alcohol in the brandy. [14] (4) No person shall make a claim in respect of the age of the spirit other than for the period during which it was stored in wooden containers or small pieces of wood. Brandy is traditionally served at room temperature (pure) from a sniffer, wine glass or tulip glass. When drunk at room temperature, it is often lightly heated by holding the glass in the palm of your hand or heating gently. Overheating the brandy can make the alcohol vapor too strong, making its aroma overwhelming. Brandy drinkers who like to heat their brandy can request that the glass be heated before the brandy is poured.
[11] Anglo-Indian usage has “brandy-pawnee” (brandy with water). [12] [13] The term brandy is a shorthand for the archaic English brandewine or brandywine,[15] which was derived from the Dutch word brandewijn, which in turn is derived from gebrande wijn, which literally means “burnt wine”. [16] In Germany, brandy refers to all distilled spirits, while brandy refers specifically to distilled wine. (c) may be labelled as “spirit (name of fruit)” if all the fruit or fruit wine used in its manufacture comes from that fruit. Brandy is made from the so-called base wine, which differs significantly from ordinary table wines. It is made from early grapes to achieve a higher concentration of acidity and lower sugar content. Base wine generally contains lower amounts (up to 20 mg/l) of sulphur than ordinary wines, as it produces unwanted copper(II) sulphate in reaction with copper in pot stills. Yeast sediments produced during fermentation may or may not be retained in wine, depending on the style of brandy. [10] With the exception of a few large producers, brandy production and consumption tend to be regional in nature, so production methods vary considerably. Brandy is made from a variety of grape varieties. A special selection of varieties that offer a distinct aroma and character is used for high-quality eaux-de-vie, while the cheapest ones are made from the available wine. [10] As described in the 1728 edition of Cyclopaedia, the following method was used to distill the brandy:[8] I expect Bruichladdich to release an inferior brandy, carefully distilled in Ugly Betty, using only the finest Bordeaux grapes slowly formed by a twelve-day journey without refrigeration by Château Petrus.
Call it, Bruichladdich Noble Red. Since most eaux-de-vie have been distilled from grapes, the regions of the world that produce excellent eaux-de-vie have roughly acreage that produces grapes for viticulture. By the end of the 19th century, Western European markets, including their overseas empires, were dominated by French and Spanish eaux-de-vie, and Eastern Europe by eaux-de-vie from the Black Sea region, including Bulgaria, Crimea and Georgia. In 1884, David Sarajishvili established his brandy factory in Tbilisi, Georgia, a hub for Turkish, Central Asian, and Persian trade routes and then part of the Russian Empire. [9] Pomace alcohol can be described as “grappa” or “grappa brandy”. [17] Apple Brandy may be referred to as “Applejack”. [17] There is also a product called “grain brandy” made from grain spirit. [18] In a broader sense, the term spirits also refers to spirits obtained by distillation of pomace (pomace spirit) or porridge or wine of other fruits (fruit spirit). [3] [1] These products are also called brandy (which translates to “water of life”). (xiv) spirit, fruit spirit or alcohol resulting from the alcoholic fermentation of a foodstuff distilled to at least 94 % alcohol by volume; (b) label names. Brandy corresponding to one of the type designations shall be designated by the type name or specific designation given in the requirements of that type. The term “brandy” without further qualification (such as “peach” or “pomace”) may only be used as a designation on grape brandy labels within the meaning of paragraph (c)(1) of this Article.
Brandy conforming to one of the type designations defined in point (c)(1) to (12) of this Section shall be indicated on the label bearing the name of the type, unless a specific designation is included in the requirements for that model. Brandy or mixtures thereof that do not correspond to any of the types defined in this section must be labelled as “brandy” followed by a true and appropriate indication of the composition. B.02.059 No person shall blend or alter a spirit imported in bulk for bottling and sale in Canada as imported brandy, except Originally, wine was distilled as a method of preservation and as a means of facilitating the transportation of merchants.