brandy

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brandy

[for brandywine, from Du.,=burnt, i.e., distilled, wine], strong alcoholic spirit distilled from wine or from marc, the residue of the wine press. The most noted brandy is cognac, made from white grapes in the Charente district of France. The label Cognac, fine champagne denotes the finest type of cognac, which comes from a small area around Cognac. Brandy is manufactured commercially in other districts of France, notably Armagnac, and in Spain, Portugal, Australia, Italy, South Africa, and the United States. Most fine brandies are distilled in pot stills constructed to retain the volatile ingredients. The product is blended and flavored, then stored in casks (preferably oak), where it mellows and takes on a yellow color; it acquires a deeper tint from long storage or the addition of caramel syrup. Brandy marketed in the United States must be matured in cask for at least four years. Brandy made from marc is very potent and is inferior to wine brandy. Liquor distilled from fermented beets, grains, or sugarcane is sometimes called brandy. The term, qualified by the name of a fruit, is applied to spirits distilled from the fermented juice of fruits other than the grape, e.g., peach brandy, cherry brandy, and plum brandy (slivovitz), which is extensively manufactured in the Balkans.

Brandy

 

(Russian, kon’iak), a strong alcoholic beverage distilled primarily from dry white grape wines and aged in oaken barrels or cisterns with oaken staves. During the aging process brandy, which has an alcoholic content of 65–70 percent by volume is enriched with tannins and acquires its characteristic taste, bouquet, and color. At the same time, oxidizing processes are influenced by oxygen from the air. Distilled water is used to lower the alcoholic content of brandy. The production of brandy is especially widespread in France, in Charente Department (administrative center, Cognac), where the fine French brandy known as cognac is made.

In the Soviet Union two basic kinds of brandies are made, depending on the length of aging: ordinary brandies (from three to five years old, with the age indicated by asterisks) and fine brandies. The latter include KV, or aged brandy (from six to seven years), KWK, or highest quality aged brandy (eight to ten years), and KC, or old brandy (aged more than ten years). High-quality brandies are made in Armenia, Georgia, Moldavia, Azerbaijan, the Ukraine, and the Northern Caucasus. Other countries producing brandy include Italy, Spain, and Greece.

brandy

[′bran·dē]
(chemical engineering)
A potable alcoholic beverage distilled from wine or fermented fruit juice, usually after the aging of the wine in wooden casks; cognac is a brandy distilled from wines made from grapes from the Cognac region of France.

brandy

1. an alcoholic drink consisting of spirit distilled from grape wine
2. a distillation of wines made from other fruits
References in periodicals archive ?
Handpicked in June in the heart of the Cognac region of France, the vine flowers, which last only a few days, are mixed with a grape spirit base.
After fermentation and fortification with grape spirit the sherry is stored in casks, or butts, in a bodega (cellar).
The incredibly concentrated juice, destined to become perhaps the sweetest wine on the planet, slowly begins to ferment, but before much of the precious sugar is transformed into alcohol, grape spirit is added.
Based on clear grape spirit from the Loire Valley , it is flavoured with bitter green oranges from the West Indies and southern France and a secret combination of herbs.
Only made in the Douro Valley, Portugal, but you knew that, and fortified with a grape spirit called aguardente and has the strongest bond with these fair isles as most of the producers have English names, Taylors, Graham's, Warre's and Dows to name but a few are port royalty and a guarantee of quality.
Wines fortified by the addition of grape spirit during vinification open up a whole new and scrumptious chapter of libations to conclude your culinary celebration with.
After the grapes are pressed, the juice is only allowed to ferment for a few days and, once it has reached 6-8 degrees abv, it is poured into a 550-litre cask filled to one-fifth with a neutral grape spirit.
Grape spirit is added (up to around 20% alcohol) and all the sweetness is preserved.