Brandy wine is a processing wine not suitable for consumption with an alcohol content of no more than 22 percent by volume .
To distinguish it from the higher-percentage raw spirit , the alcohol content of distilled wine according to the Spirits Tax Ordinance is between 18 and 22 percent by volume. But even this moderate alcohol content is reached (usually) by the most acid-stressed basic wine with wine distillate increasingly is.
Brandy wine for the production of brandy is produced by fortifying wine from special, suitable grape varieties to increase the shelf life and to reduce the transport volume after alcoholic fermentation . These grape varieties are, for example, Trebbiano , Folle Blanche , Colombard , Meslier-Saint-François , Jurançon Blanc , Montils , Select , Baco Blanc , Blanc Dame , Graisse , Mauzac , Mauzac Rose , Airén or Folignan . For reasons of customs and tax law, brandy wine is treated like brandy until it is processed as intended.
Dutch wine merchants began to fuel low alcohol wines in order to increase their transportability. The wine producers later relocated this production step to themselves, mainly to reduce the transport tariffs on the Charente , which were very high in contrast to the Gironde and Loire . The growing demand for brandy and the fiscal differentiation between brandy pre- and final stages also increased the importance of brandy wine production.
- ↑ § 2 Brandy Tax Ordinance (BrStV)
- ↑ Grape varieties for making cognac
- ↑ Grape varieties for the manufacture of Armagnes
- ↑ Grape varieties for the production of Armenian brandy
- ^ Conal Robert Gregory: Cognac - The manual for connoisseurs . Quintet Publishing Ltd., 1997, ISBN 3-8228-7125-7 .