Download Grossman's Guide to Wines, Spirits & Beers PDF

TitleGrossman's Guide to Wines, Spirits & Beers
File Size57.6 MB
Total Pages443
Table of Contents
Preface for the Third Edition
Wine in General
The Wines of France
The Wines of Italy
The Wines of Germany
The Wines of Hungary
The Wines of Spain
The Wines of Portugal
The Wines of Madeira
Aromatized Wines
The Wines of the United States
American Wines
California Wines
Distilled Spirits in General
19 Whiskies
Other Spirits
23 Liqueurs or Cordials
24 Beers and Ales
Cocktails and Other Mixed Drinks
Culinary Uses of Wine
Menu and Wine List Making
Bar Operation*
Beverage Service
30 Purchasing
31 Merchandising
32 Storage and Cellar Treatment
33 Beverage Control*
34 Regulatory Bodies and Laws
A Glimpse Into the Future
36 Summary
Appendix A 
Quick Guide to Wines and Spirits
Appendix B 
Vintage Chart of the Last Twenty Years
Appendix C 
Cost and Profit Charts*
Appendix D  Technical Explanation of Vinous Fermentation*
Appendix E 
Aphorisms of Brillat-Savarin
Appendix F 
The Great Clarets of Bordeaux
Appendix G 
Wine and Spirit Cask Standards,with Litre Equivalents
Appendix H 
American Producers
Appendix I 
Glossary of Terms
Selected Bibliography
Document Text Contents
Page 2

John Rebitoch

2015 s. Peaul

Denoeu 10, Col.

Page 221

brought in are more modest, it is interesting to note that many consumers
found the taste of Portuguese brandy to their liking. As a result a steady
satisfactory volume is imported annually, which has exceeded the quantity
of Spanish brandy imports practically every year since the trade was
started in the early 1940s.

Similar to Spanish brandy, with its distinctive flavor from the Sherry
wines, Portugese brandy, being distilled from the same wines of the Douro
(Port) region, has its own bouquet and flavor strongly reminiscent of
Port wine.


Almost all of the beverage brandy distilled in the United States is
obtained in California from wines of that State, where, since Repeal,
production has averaged about three million gallons annually. In addi­
tion to this, there is an average annual production of approximately
thirteen million gallons of "high proof" brandy which is used in the
processing of fortified wines and as a base for cordials.

Beverage brandy is produced from selected lots of wine which possess
characteristics especially suitable for brandy. The pot still, such as pre­
dominates in Cognac, is to be found in some brandy distilleries, but the
"patent" or continuous still is preferred in California because it yields an
extremely clean distillate and at the same time retains the highly desired
congenerics of the wine when distillation is performed at appropriate
proof strength. It is also more efficient and produces a more uniform

White oak barrels of 50 gallons capacity are used for the storage and
aging, during which time the wood imparts the characteristic oak flavor
and a light golden color to the brandy.

Ample stocks of sound, mature American brandy (260,000 barrels) have
now been accumulated, despite the fact that the industry was compelled
to start from scratch in 1933. However, official government records show
that consumption of California beverage brandy has more than doubled
between 1934 and 1939.

California brandy, like Armagnac or Spanish brandy, is different from
Cognac brandy and must stand on its own merits. Time is the only
maturer of spirits and each year there will be larger stocks of older and
older brandies available for the market.


As I have said before, wherever wine is made, brandy is distilled, but
outside of South Africa, where a good quality brandy is produced, and
the Pisco of Peru, the other wine regions' distillates are not sold with
much success outside of their home markets.

Page 222

206 G R O S S M A N ' S G U I D E

PERU. Pisco takes its name from the port in southern Peru, whence
it is shipped. This brandy is distilled from muscat wines produced in the
Ica Valley, near Pisco. Pisco is matured in porous clay jars. It is con­
sumed in Peru quite young.

Pisco Punch, which is really a "sour" is the most popular cocktail in
Peru, and Chile also. It is a delightfully pleasant drink, but I assure you—
most insidious.

Muscat brandies produced both in Chile and Argentina, labelled Pisco,
are sold locally, but not exported as such.


A great deal of brandy is distilled in Greece, but here, as with their
wines, they do not like their brandy au naturel, and flavor it with some­
thing or other. A sweet, dark, resinous brandy, which is quite popular
and sells in fair quantities, is Metaxa.

Another, flavored with anise, is Ouzo, the popular aperitif of Greece,
usually drunk mixed with water as a tall beverage. When the water and
ice are added, the concoction turns a milky, opalescent hue. It is pleasant
in taste because of the anise flavor.

Yet another drink of the Eastern Levant Coast is Raki, which is ob­
tained from many things, but usually from wine and figs, dates, and
other fruits. The resultant spirit, generally drunk when young, is harsh
and fiery.


The two principal sources of apple brandy are the United States and
France. Here it is commonly called Apple Jack, while in France it is
called Calvados, from the Department of Calvados in Normandy, center
of apple and cider production in France. The chief difference between
Calvados and Apple Jack is in the aging. Calvados is generally sold after
it has aged in wood for ten years, whereas ours is sold after it is two to
five years in wood. Our brandies, too, are often bottled at 100° proof,
while theirs are under 90° proof.

The method of production is simple. The cider is made only from
perfect, sound, ripe cider apples. After fermentation is complete, and no
sugar remains unfermented, it is distilled. In France pot stills are used,
and the first, or low, wines must be redistilled to obtain the high wines or
brandy. They are distilled out at around 1400 proof. Here we use patent
stills and distil out at between 140° and 160° proof. Apple brandy is aged
in oak barrels and acquires its color from the wood. It has a pleasant, but
very definite apple flavor.

Page 442


France, 1, 14, 17, 18, 21-70, 240, 241,
244, 246, 251

fruit, 186-187
Germany, 6, 7, 18, 86-97, 383, 392
Greece, 173-174
Hungary, 6, 7, 98-104
Iran, 175
Israel, 174-175
Italy, 6, 7, 18, 71-85, 392, 393
Luxemburg, 88, 170
Madeira, 7, 17, 126-131, 280, 281, 282,

309, 317, 318, 320, 357, 393
Morocco, 176
Peru, 177
Portugal, 7, 33, 118-125, 393
quick guide, 361-369
Rumania, 172
Russia, 172
sacramental, 116, 187-188
Spain, 6, 7, 11, 18, 105-117
Switzerland, 170, 171
Tunisia, 176
Turkey, 175
Union of South Africa, 176
United States, 3, 14, 18, 33, 46, 112, 116,

American, 6, 15, 18, 38, 138, 139-

California, 149-169

Uruguay, 178
Yugoslavia, 172

W i n e and Food Society, 53, 285, 294
wine as food, 17, 18
wine and spirit cask standards, 385
wine and spirit trade, 360
wine cellar, 336, 339

Wine Cook Book, The, 284
wine-cups, 277
wine glasses, color in, 304
wine in cans, 356
wine in cask, 335
wine list, how to use, 285
wine list making, 285-295
Wine Lover's Cook Book, A, 283
wine, order of service, 292
wine stewards, 338
Wines and Spirits, 244
Wines, forms for listing, 294
With a Jug of Wine, 284
W o o d , Morison, 284
Wooded Port wine, 123
worm condenser, 191
Wormeldinger Riesling wine, 170
wort, 16, 211, 216, 226, 254, 256, 257,


Würzburger Leiste wine, 96
Würzburger Stein wine, 96

yeast, 10, 11, 12, 13, 41, 58, 70, 110, 158,
211, 216, 217, 232, 235, 256, 257,

Yugoslavia wine, 172

Zeltinger Schlossberg wine, 95
Zeltinger Sonnenuhr wine, 95
Zibibbo grape, 84
Zinfandel grape, 156, 157
Zinfandel wine, 164
Zombie, 235, 276, 258
Zwack, J., & Co., 245
Zubrowka, 192, 238
Zymase, 371, 373

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