Information about Wine Type

Branco

Brandy

Brown Sherry

Spain has two types of brandy, Jerez and Penedès. Penedès (since 1985) produces a small quantity by the classic method of Cognac, involving pot still distillation from wine made from Parellada grapes. Maturation can be in oak casks as in Cognac or can be through a solera system. Jerez brandy (since 1989) is much larger (about 1 million bottles sold in the U.K. each year, more than Armagnac). However, the name reflects the locus of maturation. The base wine is usually made from grapes grown in La Mancha (most often Airén). Vinification and distillation are performed in La Mancha. The spirits are matured in a solera system in Jerez. One consequence of this system is greater aeration, so the maturation period can be as short as six months in oak. Reserva indicates at least one year of maturation, and Gran Reserva indicates three. The solera system allows a lot of control over maturation, because the average age can be controlled through the fractional blending system, and the final blend can be adjusted by cross-blending soleras. A disadvantage of the system is that it is not easy to accommodate fluctuations in supply and demand; to maintain an even age in the product, it requires that brandy is removed from the bottom of the solera at a regular rate and replenished at the top at the same rate.

In South America the most important brandy producer is Mexico. The Presidente brand produced by a subsidiary of Domecq is one of world's best selling brandies. Chile, Peru, Bolivia produce brandy as well.

As well as the major industries of France, Spain, Italy, South Africa, and Germany, brandy is produced in several other countries.

Brandy was a normal part of most winemakers' portfolio in California up to prohibition, usually made from wines of poor quality. There are now some attempts to make quality products using high quality grapes. The regulations are that only CA grapes can be used, and the spirit must be distilled to below a maximum of 85% alcohol.

Australia has been producing brandy for over a century. The production of true brandy started in South Australia. Production is strictly regulated, spirit cannot be sold until 2 years old. "Old" brandies must be five years old and "Very old" ten years old.

Distillation and sale of alcoholic beverages was one of few trades permitted to the Jewish people in the Russian empire, so it was natural to set up stills in Israel. In 1882 Baron de Rothschild imported French vines into country and first wine/brandy making co-op was established under the name Carmel. Late in the 1990s, the range of brandies available widened considerably. Because these brandies are kosher, they enjoy Jewish markets worldwide.

There are three basic types of brandy by traditional naming: