WSET Spirits Questions and Answers
Verified by Experts
Cognac - Grape Varieties & Winemaking Correct Answ_8 grapes allowed but 3 main grapes
by far:
1. Ugni blanc: 95% pltgs; good acidity; floral spicy + patisserie notes in eau de vie
2. Folle blanche: supple weight+fruitiness+flower (violet & anglica).
3. Colombard: racier & aromatic
Harvest: October. The colder the year, the better. Chaptalisation forbidden
Winemaking: gentle pressing -> fermentation w no SO2 to alcohol wine (8-10% abv) and hi
acidity -> lees sitting + MLF
Lees/no lees
a. Rémy method: ageing wine on lees before distillation for better longer ageing and softer
mouthfeel.
b. Martell method: no lees from quicker maturing crus e.g. Borderies.
Cognac - Distillation Correct Answ_Double Pot Still
,AC -> all Cognac to be distilled by 31st March H+1 in Charentais stills made of copper - all
uniform size & shape Charentais still distillation:
a. Wine heated in still
b. Alcohol vapours rise through head (chapiteau) and then col de cygne then through a chauffe-
vin
c. Alcohol coils around in condenser and collected in receiving cask
Brouillis = 1st pass distillate. Brouillis redistilled (bonne chauffe) and divided into tetes, Coeur
(new spirit), secondes & queues (both redistilled).
Heart usually collected at 58-60%abv
Key influences: 1. The cut 2. The shape of the head (olive/onion) 3. Speed (slower = better i.e.
congeners+reflux) 4. Secondes Secondes management:
a. Martell: use of secondes in wine for lighter alcohol with more abv.
b. Other: use of secondes in brouillis for a deeper richer eau de vie
c. Hennessy: 50/50
Cognac - Maturation Correct Answ_2 types of 350-400l barrels: Limousin for quicker
extraction / Troncais for longer maturation (tighter grained)
3 steps:
,1. 6-12mths; ageing in new barrels -> colour fixing & tannins
2. Further maturation in old barrels -> slow oxidation + integration + concentration of flavours
3. 20 yrs+: dried fruit, forest floor, rancio '
Conditions: moist, humid for rounder but less volume/strength or dry for less flavours but more
abv
Cognac - Reduction Correct Answ_Collection at 70% abv
Slow reduction via demineralised water or faibles (15% old Cognac + water) Bottled at 40%abv
Cognac - Blending Correct Answ_Key element to achieve & maintain style. Fine
Champagne = min 50% Grande + Petite Champagne
Cognac - Styles & Brands Correct Answ_Styles:
VS/*** Cognac: 2 years
VSOP Cognac: 4 years youngest age
XO/Napoleon: 6 years youngest age
, Brands:
Hennessy (LVMH) #1 w 5m cs/yr
Rémy Martin (RM) / Martell (Pernod Ricard) #2/3 w 2m cs/yr
Courvoisier (Beam) #4 w 1.5m cs/yr
Cognac - Tasting Note Correct Answ_Gold/Amber - Fruits, floral, spices, earthiness and nuts
- Light to full bodied.
Armagnac - History Correct Answ_15th: first French Brandy = Armagnac. 19th: intro of
Armagnacais alembic for differentiation vs. Cognac
17th: Armagnac supplying the Dutch 20th: recovery post 1945 but smaller industry vs. Cognac
18th:
of exports but good local reputation (18,000hl)
Armagnac - Location Correct Answ_South of Bordeaux and Garonne river with 3 vine
growing Crus areas:
1. Bas-Armagnac: sand, chalk & boulbens (stones) -> elegant & aromatic with prune flavours
2. Tenareze: warmer, chalky -> round & complex. Fiery when young
Verified by Experts
Cognac - Grape Varieties & Winemaking Correct Answ_8 grapes allowed but 3 main grapes
by far:
1. Ugni blanc: 95% pltgs; good acidity; floral spicy + patisserie notes in eau de vie
2. Folle blanche: supple weight+fruitiness+flower (violet & anglica).
3. Colombard: racier & aromatic
Harvest: October. The colder the year, the better. Chaptalisation forbidden
Winemaking: gentle pressing -> fermentation w no SO2 to alcohol wine (8-10% abv) and hi
acidity -> lees sitting + MLF
Lees/no lees
a. Rémy method: ageing wine on lees before distillation for better longer ageing and softer
mouthfeel.
b. Martell method: no lees from quicker maturing crus e.g. Borderies.
Cognac - Distillation Correct Answ_Double Pot Still
,AC -> all Cognac to be distilled by 31st March H+1 in Charentais stills made of copper - all
uniform size & shape Charentais still distillation:
a. Wine heated in still
b. Alcohol vapours rise through head (chapiteau) and then col de cygne then through a chauffe-
vin
c. Alcohol coils around in condenser and collected in receiving cask
Brouillis = 1st pass distillate. Brouillis redistilled (bonne chauffe) and divided into tetes, Coeur
(new spirit), secondes & queues (both redistilled).
Heart usually collected at 58-60%abv
Key influences: 1. The cut 2. The shape of the head (olive/onion) 3. Speed (slower = better i.e.
congeners+reflux) 4. Secondes Secondes management:
a. Martell: use of secondes in wine for lighter alcohol with more abv.
b. Other: use of secondes in brouillis for a deeper richer eau de vie
c. Hennessy: 50/50
Cognac - Maturation Correct Answ_2 types of 350-400l barrels: Limousin for quicker
extraction / Troncais for longer maturation (tighter grained)
3 steps:
,1. 6-12mths; ageing in new barrels -> colour fixing & tannins
2. Further maturation in old barrels -> slow oxidation + integration + concentration of flavours
3. 20 yrs+: dried fruit, forest floor, rancio '
Conditions: moist, humid for rounder but less volume/strength or dry for less flavours but more
abv
Cognac - Reduction Correct Answ_Collection at 70% abv
Slow reduction via demineralised water or faibles (15% old Cognac + water) Bottled at 40%abv
Cognac - Blending Correct Answ_Key element to achieve & maintain style. Fine
Champagne = min 50% Grande + Petite Champagne
Cognac - Styles & Brands Correct Answ_Styles:
VS/*** Cognac: 2 years
VSOP Cognac: 4 years youngest age
XO/Napoleon: 6 years youngest age
, Brands:
Hennessy (LVMH) #1 w 5m cs/yr
Rémy Martin (RM) / Martell (Pernod Ricard) #2/3 w 2m cs/yr
Courvoisier (Beam) #4 w 1.5m cs/yr
Cognac - Tasting Note Correct Answ_Gold/Amber - Fruits, floral, spices, earthiness and nuts
- Light to full bodied.
Armagnac - History Correct Answ_15th: first French Brandy = Armagnac. 19th: intro of
Armagnacais alembic for differentiation vs. Cognac
17th: Armagnac supplying the Dutch 20th: recovery post 1945 but smaller industry vs. Cognac
18th:
of exports but good local reputation (18,000hl)
Armagnac - Location Correct Answ_South of Bordeaux and Garonne river with 3 vine
growing Crus areas:
1. Bas-Armagnac: sand, chalk & boulbens (stones) -> elegant & aromatic with prune flavours
2. Tenareze: warmer, chalky -> round & complex. Fiery when young
