According to the IVV (Institute of Wine and Wine), “”wine brandy” means a spirit drink obtained exclusively by distillation at less than 86 % vol. of wine or by redistillation of a wine distillate at less than 86 % vol..” In other words, it is a drink derived from wine and its quality is directly linked to the quality of the wine used for its production.
Distillation can be continuous, carried out in a distillation column, or discontinuous, carried out in a still. The distillate obtained is usually subjected to a more or less prolonged aging process. The quality of the brandy also depends on the environmental conditions where it is aged. Ageing should present low light, absence of ventilation, high and constant relative humidity.
This type of brandy is also used in the production of Port Wine. In this case, it is added to stop alcoholic fermentation and preserve some of the grape’s natural sweetness (“fortification”).
A good way to enjoy a brandy is as a digestive at the end of a meal at temperatures ranging from 16 ºC to 20 ºC.
In Portugal there is one of the only 3 regions demarcated exclusively for the production of wine spirits in Europe, DOC Lourinhã in the Lisbon wine region. Lourinhã was recognized as a Demarcated Region of Quality Wine Brandy in 1992.
