Class 4b: Fortified Wines

Question 1

Why were fortified wines invented?

Answer 1

Only way to stabilize and preserve wines for long journeys or long periods of storage

Question 2

Where are fortified wines made?

Answer 2

Across the world
All climate types

Question 3

What styles of fortified wine are there?

Answer 3

Range of:
* Styles
* Sweetness levels
* Red and white

Question 4

How are fortified wines fortified?

What is the abv of a fortified wine?

Answer 4

Neutral spirit often made with grapes
Neutral
16-25% abv

Question 5

How does the timing of fortification impact final sweetness levels?

Answer 5

Fermentation stops when a spirit is added (yeast dies at app 15% alcohol)

Timing fortification will determine the final sweetness level of the wine
* Stopping early = yeast doesn’t eat all sugar = sweet wine
* Stopping later =yeast eats all sugar = dry wine

Question 6

What is “pre-fermentation” fortified wine?

Answer 6

Adding spirit to grape juice and ageing it
Subcategories of Fortied called Mistelles
1. Ratafia (Champage)
2. Pineau de Charentes (Cognac)
3. Macvin de Jura (Jura)

Question 7

What is “mid-fermentation” fortified wine?

Answer 7

Adding spirit partway through fermentation
Large category
Timing determines sweetness
1. Port
2. Madeira

Question 8

What is a “post-fermentation” fortified wine?

Answer 8

Fortifying a nearly finished wine
1. Sherry

Question 9

Where is Port grown and aged?

Answer 9

Grown in the Duoro River Valley
* Hot, dry, steep
* Strict production controls over production and harvest

Aged in Oporto on the coast

Question 10

How is Port traditionally fermented?

Answer 10

Wide open troughs
Foot treading
Fast and hot ferment: maximum extraction over 2-3 days before yeast can eat all the sugar

Question 11

Name 3 types of cheap, cheerful, bulk port.

Answer 11

1. Ruby
   * Aged 2-3 years before bottling
   * No vintage
   * Fruit driven
2. Ruby Reserve
   * Same as ruby but more complexity
3. Tawny
   * Pale because less extraction or adding white port
   * Not a true tawny

Question 12

Name 3 types of mid-range, drink now port.

Answer 12

1. Late Bottle Vintage
   * Aged 4-6 years in barrel before bottling
   * Single vintage quality but will not improve in quality
2. Tawny Reserve
   * Aged at least 7 years before bottling
   * Fresher character but some creamy nutty tones
3. Tawny with Age Statement
   * Age is statement of style, not average age
   * With age, becomes more rancio (sugar eaten)

Question 13

Name 2 types of Special, Age-Worthy port

Answer 13

1. Single Quinta
   * Single vintage bottling from undeclared vintage
   * Single estate
   * Will improve in bottle; way less than a Vintage
2. Colheita Tawny
   * Vintage tawny aged at least 7 years
   * Many aged much longer
   * Styles vary by producer