AFAIK, the starting point are usually pretty neutral, acidic white
varieties - the main one in Cognac, for example, is Ugni Blanc aka
Trebbiano in Italy. These are cheap too so that works well for home
winemakers. I am not sure if he can get something similar in NZ though.
In any case, it doesn't really matter that much because no matter what
he starts with, he'll have a grape spirit after distillation, so closer
to vodka than brandy. His main issue is getting the colour and flavour
- these mostly come from oak aging and added flavourings like caramel,
not from the grapes. Basically, the problem is converting grappa into
brandy.

Pp

On Jan 3, 11:45 am, (Dick Adams) wrote:
> A relative who lives in New Zealand came back to the States
> for the holidays. He has been making Vodka in NZ and wants
> to make Brandy.
>
> He asked me "What is the best type of wine for making Brandy?"
>
> Other than telling him to use a wine he made rather than one
> he purchased, I don't know. Does anyone know?
>
> Dick