Fortified Wine Production

Question 1

How did the practice of fortifying wine come about?

Answer 1

It was discovered adding branding to wine protected it from spoilage, especially on long journeys across the ocean. Ex: Port, Sherry, Madeira

Question 2

What are the two general categories of fortified wine?

Answer 2

Those that are fortified before fermentation completes on its on, and those fortified after.

Question 3

What is mutage?

Answer 3

Adding brandy or grape spirit before fermentation is complete, resulting in a sweet wine.

Question 4

Name a famous fortified wine from the following places, along with the grapes used in its production:

France (5)
Cyprus
Portugal (3)
Spain
Italy
Greece
Australia

Answer 4

France:

Banyuals, Rasteau, Maury - Grenache
Muscat de Beaumes-de-Venise, de Rivesaltes - Muscat

Cyprus :

Commandaria - Mavros, Xinisteri

Portugal:

Port - Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinta Cao

Madeira - Malvasia, Sercial, Boal, Verdelho, Tinta Negro

Moscatel de Setubal - Muscat

Spain:

Malaga - PX, Muscat

Italy:

Marsala - Grillo, Inzolia, Cararratto

Greece:

Mavrodaphne de Patras - Mavrodaphne

Australia:

Rutherglen - Muscat, Muscadelle

Question 5

What’s the most well-known sweet fortified wine?

Answer 5

Port from the Douro Vally of Portugal

Question 6

Why would grapes be late-harvested for the production of sweet fortified wines?

Answer 6

To insure high sugar levels

Question 7

What is the key difference between the initial stage of fortified wine and still wine production?

Answer 7

Because fermentation is only allowed for a short period of time, special practices may be used to extract color and phenolics from the skins.

Question 8

At what sugar level does fortification typically take place?

Answer 8

Can vary, but usually between 8%-12%

Question 9

What alcohol level must the fortified wine be raised to and why?

Answer 9

Between 18% and 20%, high enough to kill the yeast quickly and stop fermentation.

Question 10

What are two noteworthy aspects of aging a fortified wine?

Answer 10

Most fortified wines are aged for a significant amount of time to allow the elements to become thoroughly integrated; some fortified wines are intentionally allowed to bake, such as Madeira and Rutherglen Muscat.

Question 11

What is the most well-known dry fortified wine?

Answer 11

Sherry from the area surrounding the city of Jerez.

Question 12

What characteristic do the grapes used for dry fortified wine production share, along with the way in which they are handled?

Answer 12

Usually, neutral grapes are used and handled carefully, much like grapes used for sparkling wine production; neutral vessels such as stainless steel tanks are used.

Question 13

What are the two main types of Sherry?

Answer 13

Finos, which undergo biological aging under a layer of flor; and Olorosos, which are aged oxidatively.

Question 14

What do flor feed on, and how do they produce the fino sherry’s signature aromas?

Answer 14

Initially sugars and glycerol in the wine, along with acetic acid.

Then they switch to oxygen from the atmosphere and produce acetaldehyde, which creates a nutty, bruised apple aroma.

The acetaldehyde is not converted to acetic acid and the flor prevents browning.

Question 15

What happens to the wine during oxidative aging?

Answer 15

Alcohol increases, acid increases, color deepens

Question 16

How high can alcohol levels rise during in an Oloroso sherry during aging?

Answer 16

24%

Question 17

How long can flor be maintained with the period addition of new wine?

Answer 17

6-7 years, although many finos are only aged for 2 years, the minimum time required by law

Question 18

What is a butt, solera, criadera and a bodega?

Answer 18

Butt is a 600 L American oak barrel used for aging sherry
A solera is the oldest row or level of sherries, and also refers to the entire system of fractional blending itself.
Criaderas are the rows or levels of sherry, grouped by age.
Bodega is the winery.

Question 19

What is meant by running of the scales?

Answer 19

When wine from the oldest level (the solera) is topped off by wine from the next oldest criadera, and so on.

Question 20

What is the maximum amount of volume that can removed from a single butt?

Answer 20

40%

Question 21

Name other wines besides Sherry that utilize some form of a solera?

Answer 21

Malaga, Montilla-Moriles, Marsala, Madera, Mavrodaphne of Patras, Rutherglen Muscat

Question 22

What happens to sherry after aging prior to bottling?

Answer 22

It can be sweetened, colored and/or blended, depending on the style.

Question 23

What is Vin Doux Naturel?

Answer 23

Lightly fortified wines made throughout the South of France with both red and white grapes. Examples included Maury (Roussillon), Muscat de Beaumes-de-Venise, Banyuls and Muscat de Rivesaltes.

Question 24

What is a mistelle?

Answer 24

A wine that is made by fortifying the grape must before or slightly after it begins to ferment.

Question 25

What are mistelles called in Spain?

Answer 25

Mistela if fermented before fermentation and Vino Licor if fermented after.

Question 26

What are mistelles called in Italy and what are they used for?

Answer 26

Sifone, which is used to sweeten some styles of Marsala

Question 27

What are some examples of mistelles?

Answer 27

Pineau de Charentes - from Cognac, made with Ugni Blanc, Folle Blanche and Colombard.

Floc de Gascogne - from Armagnac, with Ugni Blanc, Colombard and Gros Manseng

Question 28

What is a Vins de Liqueurs?

Answer 28

Traditionally, a mistelle, however the EU has changed the definition to include ALL fortified wines.