Fortified Wine Key Choices

Question 1

How do the grapes used in fortified wine production affect the aromas / flavors of the wine? (Provide examples)

Answer 1

Grapes in fortified wine range from providing the main aromas/ flavors in the wine - such as in VDNs (Vin Doux Naturels) from Muscat and Rutherglen Muscat (where wines are aged in warm, oxidative conditions), to wines where grapes are primarily neutral (such as Palomino) where the characteristic aromas of the wine (Sherry) come from the maturation process

Question 2

What fortified wine is noteworthy for its acidity?

Answer 2

Madeira

Question 3

What fortified wine is noteworthy for being lower acidity?

Answer 3

Sherry. It can be perceived as higher acid due to low glycerol and pungency from high levels of acetaldehyde, as well as being bone-dry, which can give a sensation similar to acidity, even though the acidity of Palomino grapes is low

Question 4

Why might the grapes used for a Tawny Port be lighter in color than those used for a Vintage Port?

Answer 4

Tawny Port needs to look aged in a short period of time;
Vintage Port will be expected to retain a deep color over decades of bottle maturation

Question 5

Provide examples of when tannins are more/less desirable in fortified wines

Answer 5

High tannins are NOT required nor desirable in early drinking styles of red fortified wines (e.g. Ruby Port, Maury Grenat (un-aged red))

High tannins ARE desirable in long-aged wines (e.g. Vintage Port). Tannins soften w/ age and become integrated, providing structure and balance

Question 6

How are the vineyards of the Douro scored? Why?

Answer 6

Vineyards are scored on factors such as location, aspect, altitude.
The grape variety, location and climate are important influences on the base material used in production. The score determines how much Port wine the plot of land can produce

Question 7

Is botrytis a common occurrence for fortified wine? Why/why not?

Answer 7

Botrytis in Fortified is not desirable.
It is particularly harmful to Flor development in biologically aged Sherry

Question 8

Generally, when are grapes for fortified wines harvested?

Answer 8

Harvested before the risk of rain and increased humidity because botrytis is not desirable.
Unripe fruit flavors are to be avoided.
Sherry Palomino picked early to avoid loss of acidity.
Rutherglen Muscat, PX, Moscatel Sherry picked later to concentrate sugars

Question 9

When are grapes for dry styles of Sherry picked? Why?

Answer 9

Palomino is generally picked relatively early. The potential alcohol and health of the grapes are more important for determining harvesting date than the range of flavors from the grape (since flavors come predominantly from winemaking)

Question 10

Why might grapes for Rutherglen Muscat, PX, and Moscatel Sherry be picked later than those used for dry styles of Sherry?

Answer 10

The gapes are typically left on the vine longer to concentrate the sugars, necessary for the high levels of RS in the final wine

Question 11

Why is time on skins often short in production of fortified wines? How short is the time?

Answer 11

Fortified wines are often sweet and made by adding fortifying alcohol midway through the fermentation process, limiting the period of maceration to as little as 2-3 days

Question 12

Provide examples of wines where extraction of color, tannin and flavors is more/less desirable:

Answer 12

More: wines undergoing long aging (Vintage Port)
Less: Basic Tawny and Rosé Ports where pale appearance makes less extraction desirable

Question 13

Why might a producer of white fortified wines let their white grapes macerate for a limited time on skins?
Give examples of wines that would and would not do this

Answer 13

To increase body, texture and extract additional flavors
Possible would: some Madeira, Muscat-based VDNs, and some White Port
Would not: Biologically aged Sherry b/c phenolic compounds inhibit flor

Question 14

Skin contact is specifically not desirable for which fortified wines?

Answer 14

Biologically aged Sherries such as Fino and Manzanilla should not have skin contact because the phenolic compounds extracted can restrict the growth of flor yeast

Question 15

When are dry fortified wines fortified?
Sweet fortified?

Answer 15

Dry: once fermentation is complete
Sweet: generally midway through fermentation, stopping fermentation by raising the overall alcohol level above where yeasts can operate and leaving RS
Note: sweet can also be made by adding a sweetening component to a dry wine (such as Pale/ Med/ (std) Cream Sherry)

Question 16

What is the typical level of ABV for the spirits added to create fortified wines? What is the notable exception?

Answer 16

Majority of fortified wines: 95-96% grape neutral spirit
Exception: Port, fortified w/ 77% (+/- 0.5%) grape spirit

Question 17

How does the grape spirit added to Port affect the wine’s character?

Answer 17

The 77% ABV grape spirit is distilled to a lower level of alcohol so it is more characterful and contributes more of its own aroma and flavor to the blend than the neutral spirits added to most other fortified wines. Because the ABV is lower, more must be added, which increases the dilution of the base wine and also increases the influence of the spirit’s character

Question 18

What is considered to be the defining stage of fortified wine production?

Answer 18

The maturation process, which is the key to their final character

Question 19

Provide examples of fortified wines that are released relatively early from the winery with the intention that they be drunk young

Answer 19

Vin Doux Natureles (VDNs)
Ruby and Rosé Ports
Some White Ports

Question 20

Provide examples of fortified wines that are released early with the intention that they will improve in the bottle:

Answer 20

Vintage and some LBV Port

Question 21

How are early-release fortified wines such as VDNs, Ruby and Rosé Ports typically stored for maturation

Answer 21

Stainless steel or concrete to be protected from oxygen

Question 22

How are wines such as Vintage Port typically stored for maturation?

Answer 22

They are typically stored in large oak vessels for a few years before bottling, but they are designed to age in bottle

Question 23

How are wines such as premium Tawny Ports, Madeiras, Rutherglen Muscats and some VDNs and Sherries matured?

Answer 23

These wines are aged oxidatively, often for extended periods of time. Their maturation is usually carried out in relatively small wooden vessels to encourage oxygen exposure. The small size also increased the rate of evaporation and lead to ullage

Question 24

What aromas tend to develop from oxidative aging?

Answer 24

Tertiary notes of nuts, caramel and dried fruits

Question 25

What is “Maderization”?

Answer 25

The process whereby a wine is heated and oxidized.

Question 26

What is “Rancio”?

Answer 26

A tasting term used to describe a collection of aromas and flavors that are found in some styles of (fortified) wines. These aromas vary, but typical descriptors include leather, wood varnish, strong coffee

Question 27

What are the key aims of blending of fortified wines?

Answer 27

Balance
Consistency
Style
Complexity
Volume
Price

Question 28

How does blending contribute to balance of fortified wines?

Answer 28

Alcohol is high so this needs to be integrated w/in other components of the wine.
Many styles undergo long periods of aging and become increasingly concentrated, losing primary fruit character, so some younger wines may be blended in for freshness (particularly for Sherry and Rutherglen Muscat)

Question 29

What is meant by blending for consistency in fortified wine?

Answer 29

Many fortified wines are NV so they are expected to be the “same” YOY.
In some regions, wines of different vintages mature separately (static maturation) and then blenders taste and blend. In other areas (such as Sherry) “fractional blending” is used

Question 30

What is “static maturation”?

Answer 30

When wines of different vintages mature separately but are later used for blending

Question 31

What is “fractional blending”?

Answer 31

A method used to ensure consistency amongst the vessels of a particular age. The Solera systems of Sherry are an example. Wines are added each year such that there is a fraction of each past vintage in the blend

Question 32

Using Port and Sherry as examples, describe how fortified wine producers use blending to maintain style(s)(within types)

Answer 32

In Port, the blend of grape varieties will be an important factor in the level of color, tannin and flavor concentration in the young wine and therefore its ability to age.
In sweetened Sherry, the blending in of the sweetening component (such as PX) transforms the style.
Brands often have a “house style” created by blending

Question 33

How is blending used in relation to volume?

Answer 33

In most regions producing fortified wines, vineyard holdings are small and therefore it is necessary to blend grapes from a # of different producers.
A # of fortified wines are matured in small vessels and therefor blending these vessels is usually needed

Question 34

How is blending used in relation to complexity of fortified wines?

Answer 34

Wines of different ages or that have been treated differently in the winery may be blended to gain greater range of flavors

Question 35

Why is price a consideration in blending of fortified wines?

Answer 35

While these wines can fetch premium/super-premium prices, significant volumes come from mid-priced/inexpensive wines so meeting a competitive price point is important.
A producer may add a small amount of an older wine to give some complexity to a blend of younger, more simple wines

Question 36

What are the alcohol levels for the SAT for fortified wines?

Answer 36

Low: 15-16.4%
Med: 16.5-18.4%
High: 18.5%+