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Brandy Basics by Korbel(R)

SONOMA COUNTY (RUSSIAN RIVER VALLEY), Calif., Feb. 1 PRNewswire — Rich and warm, brandy is a libation with few peers. Whether savored neat in a snifter, enjoyed in a cocktail or appreciated in a blended drink, brandy's generous character always satisfies. "Clearly many people agree, as brandy continues to grow in popularity," observes Gary Heck, proprietor of Korbel(R) Brandy. "And a few brandy basics can really enhance your appreciation of this classic spirit."

Brandy is created by heating wine (or fruit wine, if so indicated) in a still, carefully drawing off the alcohol and fruit vapor and condensing it back into liquid, aging it in charred (on the inside!) oak barrels, and blending various barrel lots to achieve a desired style. Like winemaking, brandy making is a slow, meticulous process and one that requires plenty of experience to do well.

The origin of brandy is a mystery, though linguistic evidence suggests it may date back to ancient Babylon. Whatever its origin, brandy evolved in Europe between the 12th and 16th centuries, and several nationalities played significant roles; the Germans by considering it a drink rather than a medicine, the Dutch (whose word "brandewijn" — burnt wine — became the source of its name) by refining production techniques and using oak barrels for transport, the French by producing the necessary grapes and oak barrels and the English by demanding quality only achieved by precise distillation. The final step in brandy's evolution came in the 19th century, with the Irish invention of the column still, an alternative to the pot still that gave producers precise control over the levels of alcohol and fruit elements (called cogeners) in the distillate. In the two centuries since, brandy production has expanded around the world. Korbel Brandy was first made in 1889 — today it is one of the oldest brandy producers in the United States.

Fine brandy begins with fine grapes — predominantly white grapes and always grape varieties that retain crisp acidity at maturity. Interestingly, most of these grape varieties are exclusive to brandy production; classic wine grape varieties develop so much fruit character at maturity that they become overwhelming when distilled. For Korbel Brandy, that means premium California grapes. The grapes are crushed and pressed, and the juice fermented just like wine. Whether distillation takes place in a pot still or a column still, considerable care must be taken to capture only the alcohol and fruit vapor suitable for brandy.

The time brandy spends in charred oak barrels is critical to its character. The longer a brandy stays in barrels, the richer, smoother and more concentrated (this due to slow alcohol evaporation through the wood, a loss called the "angel's share") it becomes. All brandy spends at least some time in barrels. Korbel California Brandy averages two years in barrels and emphasizes fresh, youthful character that can be enjoyed neat or in blended drinks. Korbel Gold Reserve VSOP (which stands for "Very Special Old Pale") Brandy, spends a minimum of two years in barrels and has the richness, complexity and smoothness best savored from a snifter. Other acronyms with established meanings in the world of brandy include VS ("Very Special") for brandy in barrels for three to five years and XO ("Extra Old") for brandy in barrels at least six years.

The final steps in brandy production are blending, dilution and bottling. Different barrel lots evolve differently, depending on the young brandy stored in them, the length of storage and the age of the barrel. After evaluating the available lots, the brandy cellar master will slowly "build" a blend, putting together various lots to achieve the "house" style for the specific bottling. At Korbel Brandy, each blend is approximately 7,000 gallons. A few brandies also are lightly enhanced to create unique taste experiences; Korbel XS Brandy — for example — is blended with Madagascar vanilla, orange essence and other exotic flavors to create a brandy superbly suited for mixed drinks. After a blend is completed, the brandy is diluted with water to the specific alcohol level — Korbel California Brandy and XS Brandy are bottled at 80 proof (40% alcohol) and Korbel VSOP is bottled at 90 proof (45% alcohol) — then filtered and bottled. Brandy is ready to enjoy as soon as it is bottled; unlike wine, it will not gain additional complexity or smoothness with cellaring.

With more than 115 years of handcrafted tradition, Korbel Brandy is one of the United States' most respected and honored brandy producers. For more information on Korbel Brandy, including drink recipes, go to http://www.korbelbrandy.com.

Drink responsibly.

SOURCE Korbel