Fortified Wine

Question 1

What is fortified wine?

Answer 1

Wine which has a distilled spirit added to increase alcohol content. Helps preserve wine.

Neutral grape brandy added to increase alcohol strength to 15 - 22%

Question 2

When are the 3 times in the winemaking process that you can fortify wine?

Answer 2

Before fermentation - prevents yeast action, fortified grape juice / must, *mistelle

During fermentation - stops yeast action, retains residual sugar. (port)

After fermentation - boosts alcohol, produces a dry wine.

Question 3

Sherry characteristics

Answer 3

Southwest Spain
Atlantic coast near northern tip of Africa

Hot maritime, marine influence, Windy!

Soil - super important!
Albariza - limestone rich in Calcium Carbonate making it look chalky white.

Barrios: Clay. Arrenas: Sand. PX do better in these soils.

Forms cap when it rains that traps moisture underneath. Reflects sun to keep soil cool.

Question 4

Sherry Grape Varieties

Answer 4

Palomino
Major grape variety. 95% of all plantings.

Pedro Ximénez (super sweet) & Moscatel (orange aromas)
For blending. Adds sweetness and color.

Question 5

Biological Aging - types of sherry

Answer 5

fortified to 15% so it develops flor
more funky

Manzanilla - aged in sanlucar de Barrameda

Fino: Amontillado & Palo Cortado (PC loses protective Flor)

Question 6

Oxidative Aging Types

Answer 6

Fortified to 17-18%
No flor protection

More straightforward.

Oloroso
Sweetened to Cream Sherry

Question 7

Solera System

Answer 7

Method of aging and maturation
Old Wine educates the new wine.

Añanda (newest wine)
Second Criadera to
First Criadera
to Solera

Affects of old wine with some of the vitality of youth.

Question 8

Madeira (Portuguese word for wood) - island off coast of Morocco

Climate / geography Characteristics?

Answer 8

Subtropical climate
Mountainous / volcanic soil

Fortified and heated it
Sugars caramalize
promotes complete oxidation
Because they’re cooked they don’t really go bad.

Question 9

Madeira Grape Varities

Answer 9

White
Sercial (dry)
Verdelho (dry)
Boal (sweet)
Malvasia (Malmsey) (Sweet)

Red
Tinta Negra (dry or sweet)
85% of production

Question 10

Madeira Aging Requirements

Answer 10

Most area blended
Typically seen as 5, 10, 15, 20

Vintage is 20 years of aging and 2 years in glass. Longest aging requirements of any wine in the world.

Question 11

PORT

Answer 11

Northern Portugal, Duoro River
Warm to hot Mediterranean climate

Mountainous, steep, rocky cliffsides
Schist soil

Grape Varieties - Touriga Nacional & friends (over 100 legalized for port)

1756 words oldest demarcated appellation

Question 12

Three Port Subregions

Answer 12

Baixo Corgo
Cima Corgo -
Duuro-Superior - wild/remote

Question 13

Port Viticulture / Vinification

Answer 13

End of August / hot harvest
steep hillside

Fortified during fermatation with Aguardente - based on sugar reading - alcohol level 19-22%

Then age a couple years and barrel and then decide what style of port to make

Question 14

Port Styles

Answer 14

Ruby
House style
Bulk aged 2-3 years
Bottled when young

Late- Bottled Vintage Port (LBV)
High quality fruit
Aged 4-6 years in cask
Vintage and bottled years on label
Good category for value

Vintage Port
Less than 3% of all production
Usually two years in wood, then to glass. Age long time in bottle.
Produced from top quintas
Declared Vintages

Single Quinta Port
Fruit sourced from best Quintas
non-declared vintages - cheaper but great value

Aged Tawny Port
Matured entirely in cask
Top wines
Age declarations: 10, 20, 30, 40
very distinct flavor profile

Question 15

Vin Doux Naturels

Answer 15

French fortified wines
Fortified during fermentation
to 15-16%

Muscat de Beaumes-de-Venise
Southern Rhone Vlaley
Muscat Blanc / Rouge
Not as much oak as …?

Banyuls
Roussilon, France
Grenache
Drinks like Port