7. Fortified Wine Production

Question 1

Fortified wines can be generally divided into which two broad classification?

Answer 1

Fortified during fermentation (and therefore sweet) - example: Port

Fortified after fermentation (dry) - example: Sherry

Question 2

What % of the base wine must be alcohol for the fermentation to stop?

Answer 2

18-20%

Question 3

Why might a fortified wine age in warm cellars vs cool cellars?

Answer 3

This removes any heat unstable compounds from the wine, nearly guaranteeing its stability.

It’s also a traditional approach. And may influence the flavor of the fortified wine.

Question 4

List three sweet, common fortified wines.

Answer 4

Port (Portugal)
Malaga (Spain)
Maury (France)
Rasteau (France)
Rutherglen (Australia)

Madeira can be made in sweeter styles and drier styles (Portugal).

Question 5

What are common grapes used for dry fortified wine?

Answer 5

Sherry:
Palomino
Pedro Ximenez

Madeira:
Serial
Verdelho

These are relatively neutral, white grapes, ideal for the production of these types of wines given that the aroma and flavor characteristics are primarily from the production process vs the grapes themselves.

Question 6

Describe the process for a sweet style, fortified wine.

Answer 6

Base wine fermentation is stopped by adding alcohol at the point when the base wine sugar level is between 8-12%. The alcohol added is typically a brandy (a grape based spirit).

Aging will vary by style and region, but will typically be aged in barrels or large wooden vats. Often, the aging is done in warm to hot locations.

Question 7

When making Sherry, the highest quality base wine is typically destined for _______ Sherry while they rest is destined for ________ Sherry.

Answer 7

Fino (highest quality)
Oloroso (lower quality

Question 8

Fino Sherries undergo _______ aging while Oloroso Sherries undergo _____ aging.

Answer 8

Fino Sherry: Biological Aging (with Flor)
Oloroso Sherry: Oxidative Aging (without Flor)

Question 9

What does Flor feed from?

Answer 9

Sugars / Glycerol
Small amounts of alcohol
Acetic acid (thus lowering the overall acidity of the wine)

Question 10

Fino sherries are _____ in color and ____ bodied.

Answer 10

Pale in color / Light bodied

Question 11

Flor thrives in a wine that is approximately ____ alcohol.

Answer 11

15%

Question 12

Oloroso sherries are fortified to approximately ____ % alcohol, which is too high for __________.

Answer 12

17-18%

This is too high for the development of flor.

Question 13

Why do oloroso sherries darken and increase in alcohol and acidity as they age while fino sherries do not?

Answer 13

Oloroso sherries age with exposure to oxygen, this creates a fuller body, higher alcohol, darker wine dominated by caramelized aromas. The increase in alcohol is due to the evaporation of water that occurs during oxidative aging.

Fino sherries are protected from oxidative aging due to the presence of flor. The flor feeds first from sugars, acids, and alcohol - and then eventually from the oxygen from the atmosphere. This lowers the acids and alcohols, and produces chemicals such as acetaldehydes that create the “nutty” or “bruised apple” characteristics common to fino sherries.

Question 14

True or false:

Only fino sherries mature in a solera system. Oloroso sherries do not.

Answer 14

False.

All sherries mature in solera systems.

Question 15

For fino sherries, new wine must continuously be added to the solera system to maintain the _____________.

Answer 15

To maintain the nutrient levels needed by the flor yeast.

Question 16

What are the two terms used to describe the barrels (butts) in the solera system?

Answer 16

The groups with the oldest wine are called the soleras.

The groups with the newer wine are called the criaderas.

Question 17

What does the term “running the scales” refer to?

Answer 17

Running the scales is the term used to describe the flow of sherry through the solera system.

No more than 40% of the volume of wine from any one barrel is removed at a time. This is referred to as a fractional blending system.

Question 18

Lightly fortified sweet wines produced throughout the south of France are called:

Answer 18

Vin Doux Naturel

Includes:
Muscat de Beaumes-de-Venise (Rhone)
Muscat de Rivesaltes, Banyuls, and Maury (Roussillon)

Question 19

What are Vin Doux Naturel wines?

Answer 19

These are lightly fortified sweet wines produced throughout the South of France.

Question 20

How is a Mistelle wine made?

Answer 20

By fortifying the grape must before - or just slightly after - fermentation.

Examples include:
Pineau de Charente AOC
Floc de Gascogne AOC

Question 21

When “running the scales” what is the maximum amount of liquid that can be removed from each barrel of the system?

Answer 21

40%