BRANDY - 4 reference results
brandy [for brandywine, from Du.,=burnt, i.e., distilled, wine], strong alcoholic spirit distilled from wine or from marc, the residue of the wine press. The most noted brandy is cognac, made from white grapes in the Charente district of France. The label Cognac, fine champagne denotes the finest type of cognac, which comes from a small area around Cognac. Brandy is manufactured commercially in other districts of France, notably Armagnac, and in Spain, Portugal, Australia, Italy, South Africa, and the United States. Most fine brandies are distilled in pot stills constructed to retain the volatile ingredients. The product is blended and flavored, then stored in casks (preferably oak), where it mellows and takes on a yellow color; it acquires a deeper tint from long storage or the addition of caramel syrup. Brandy marketed in the United States must be matured in cask for at least four years. Brandy made from marc is very potent and is inferior to wine brandy. Liquor distilled from fermented beets, grains, or sugarcane is sometimes called brandy. The term, qualified by the name of a fruit, is applied to spirits distilled from the fermented juice of fruits other than the grape, e.g., peach brandy, cherry brandy, and plum brandy (slivovitz), which is extensively manufactured in the Balkans.
The Columbia Electronic Encyclopedia Copyright © 2004.
Licensed from Columbia University Press
Licensed from Columbia University Press
Brandy Station, small trading center, Culpeper co., Va. It was the scene of the greatest cavalry engagement of the Civil War (also called the battle of Fleetwood Hill), fought June 9, 1863. Gen. Alfred Pleasonton's Union cavalry surprised Confederate Gen. Jeb Stuart's cavalry and fought a hard battle before the approach of Confederate infantry forced a withdrawal across the Rappahannock. This engagement was followed by the Gettysburg campaign.
The Columbia Electronic Encyclopedia Copyright © 2004.
Licensed from Columbia University Press
Licensed from Columbia University Press
Alcoholic beverage distilled from wine or a fermented fruit mash. The name comes from the Dutch brandewijn, “distilled wine.” Most brandies are aged and contain about 50percnt alcohol by volume. Some are darkened with caramel. They are usually served alone as after-dinner drinks but are sometimes used in mixed drinks or dessert dishes or as fuel in flamed dishes such as crêpes suzettes and cherries jubilee. They are also used as the base of various liqueurs. The finest brandy is usually thought to be French cognac.
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Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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