Ch. 7: Fortified Wine Production

Question 1

Fortified Wine History

Answer 1

Discovered that adding Brandy to wine helped protect it from spoilage

Alcohol raised to point that yeast & bacteria can’t survive

Became standard practice for wines that needed to travel long distances

Popularity declined in 20th century

Made in most wine-producing countries

Question 2

Most Popular Fortified Wines (16th to 20th Centuries)

Answer 2

Sherry

Port

Madeira

Question 3

Differences Amon Fortified Wines Comes From…

Answer 3

Grape varieties used

Timing of fortification

Aging regimen applied after fortification

Question 4

Two Types of Fortified Wines

Answer 4

Defined by WHEN fortification takes place

Before or after wine has finished fermentation

Question 5

Mutage

Answer 5

A way to make sweet wine

Majority of fortified wines produced this way

Alcohol added to wine before or while it’s fermenting

Alcohol raised to the point that yeast can’t survive

Stops fermentation of remaining sugar

Ensures fermentation won’t be able to restart later

Question 6

Examples of Sweet Style Fortified Wines

Answer 6

Port

Made in Douro Valley, Portugal

Question 7

Fortified Wines: Base Wine Production

Answer 7

No different than production of table wines

Question 8

Fortification: Sweet Style

Answer 8

Fermentation stopped midway through process

When sugar remaining is 8-12%

Addition of high-alcohol spirit

Question 9

Addition of Spirit: Sweet Style Fortification

Answer 9

Grape-based spirit – Usually brandy

Pure alcohol or dilute mixture

Enough added to quickly kill yeast

18-20%

Can be neutral or introduce aromas/flavors/sugars

Question 10

Sweet Style Aging: Baking

Answer 10

Madeira

Rutherglen Muscat

Question 11

Blending and Bottling

Answer 11

After a few months to several years of aging

Wines are blended then bottled

May be reformulated to re-create specific, consistent flavor profile

May incorporate older vintages

Question 12

Dry Style Fortified Wine Examples

Answer 12

Sherry

Madeira and Marsala

Question 13

Sherry

Answer 13

Made in Jerez – Southwestern Spain

Question 14

Fortification: Dry Style

Answer 14

Complete fermentation – to dryness

Question 15

Dry Style Wine Types

Answer 15

Fino

Oloroso

Question 16

Base Wine Production: Dry Style

Answer 16

Grapes handled delicately

Must is fermented at warm temp after pressing

Temp high enough to evaporate floral and fruit aromas

Stainless steel tanks typically used

Question 17

Base Wine Production: Dry Style Grapes

Answer 17

Neutral white grapes

Palomino

Pedro Ximenez

Sercial

Verdeho

Question 18

Fino Sherries

Answer 18

Pale in color

Light-bodied

Question 19

Biological Aging (Fino Sherries)

Answer 19

Requires action of flor yeast during aging process

Flor floats on surface of barrel

Thrives in 15% alcohol

Forms thick, protective blanket

Prevents darkening

Lower alcohol & acidity levels

Higher amounts of acetaldehyde

Question 20

Fortification: Sherries

Answer 20

Best-quality batches are selected

Pale, clear, fresh

Grape spirits added to 15-15.5%, no higher

Flor consumes remaining sugars and glycerol

Question 21

Flor Yeast

Answer 21

Feeds on acetic acid – lowers acidity level in wine

Produces acetaldehyde

Creates “flor aroma” – Nutty, bruised apple