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| Distillation from wine |
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| 作者：mario or… 文章来源：不详 更新时间：2008-2-12 20:00:57 | 【字体：小 大】 |
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Wine Distilled Liquors
Distillation is the centuries-old process used to produce alcohol. Heat is used to separate the components of a liquid, or mash, and as vaporization takes place the vapors are cooled so they condense into neutral spirits with little color, aroma, or flavor.
The distiller then blends this neutral spirit with other alcohol or flavorings and may or may not leave it to mature, or age, until the desired flavor and aroma is achieved before bottling. Brandy and clear, colorless grappa are two examples of spirits distilled from wine, which you will find in most standard bar stocks. The following are the best-known distillations from wine produced in countries around the world.
Armagnac
Armagnac is a pale golden, fiery, dry-tasting French brandy. Under French law, only white grapes from the Haut-Armagnac, Tenareze, and Bas-Armagnac regions of Gascony, in southwest France, may be distilled for Armagnac. The distillation takes place after the grape harvest, which occurs between October and April. Unlike cognac, its younger cousin, Armagnac has traditionally been made with only one distillation, but a recent change in legislation means double distillation is now allowed, speeding up the maturation process, which takes place in oak barrels.
Three stars on the label mean it has had at least two years' maturation; V.S.O.R, at least five years; Napoleon and X.O., at least six years; and Hors d'Age at least 10 years in the barrel. A vintage year on the label indicates the year of the harvest. A vintage Armagnac is never blended.
Brandy
First discovered in the middle of the thirteenth century in France as an attempt to produce a medicinal drink, brandy is now made around the world wherever grapes are grown. After two distillations, the clear, colorless alcohol is given its distinctive nutty brown color and flavor by aging in wo[1] [2] [3] [4] 下一页
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