Fortified Wines Flashcards
Fortified Wine
Wine which has a distilled spirit (neutral grape brandy) added to increase its alcohol content. Increases alcohol strength to 15-22% and also helps preserve the wine.
Fortified BEFORE fermentation - Prevents yeast action, Fortified grape juice/must mistelle, rare
Fortified DURING fermentation - Stops yeast action, Retains residual sugar
Port
Fortified AFTER fermentation - Boosts alcohol, Produces a dry wine
Sherry, Madeira, Port, Vins Doux Naturels
Sherry
Location: SW Spain, Atlantic Coast
Region: Jerez-Xeres-Sherry
Climate: Maritime hot and windy
Soil: Albariza limestone (reflects sunlight), Barros clay (PX), Arenas sand
Grapes: Palomino (95%), Pedro Ximénez, Moscatel, Blending for sweetness & color
Style: Fortified wine
Vinification: Base wine production, Fortification timing and degree abv
Flor - Barrels not topped up, Saccharomyces cerevisiae fungus grows on the surface of wine in casks
Harvey’s, Domecq
Sherry Styles
Flor: Fortified up to 15%, Biological aging in Sanlucar de Barrameda
Manzanilla, Fino, Amontillado, Palo Cortado
No Flor: Fortified to 17-18%, Oxidative aging
Oloroso and Cream Sherry (sweetened)
Solera System
Sherry aging & maturation - top to bottom, new / light to old / dark, overflow and top-off barrels as you go down
Levels: Anada, Second Criadera, First Criadera, Solera
Madeira
Location: Island off Moroccan Coast, 625 miles from the mainland of Portugal
Climate: Subtropical
Geography: Mountainous
Soil: Volcanic
History: 1419 Claimed by Portuguese, 1440s Important point in slave trade (wine, slaves, sugar cane), 1600s vine production
Grapes: Tinta Negra (85%), Sercial, Verdelho, Boal, Malvasia (Malmsey)
Viticulture: Steep hillside terraces, Small family vineyards, Hand-harvesting, Growers and producers are totally separate
Vinification: Fortification, Heated in Estufagem tanks or Canteiro casks to caramelize sugars and oxides wine
Aging & Labeling: blends, 5, 10, 15 and 20yrs, labeled by youngest component
Madeira Grape Varieties & Styles
Boal Malvasia or Malmsey (semi-sweet and sweet Madiera) - Fortified closer to beginning of fermentation
Sercial Verdelho (dry & semi-dry Madiera) - Fortified closer to the end of fermentation
Port
Location: N Portugal, Douro River
City: Porto
Climate: Mediterranean warm to hot
Geography: Mountainous, incredibly steep & rugged hillsides
History: 1756 world’s oldest demarcated appellation
Soil: Schist, granite
Grapes: primarily Touriga Nacional
Viticulture: Steep hillside terraces
Vinification: Fortified during fermentation with Aguardente brandy to 19-22% alcohol, based on sugar reading
Aging: Length of time in bottle, barrel, or
both
Regions: Baixo Corgo (wet), Cima Corgo (best), Duoro-Superior (remote)
Graham’s, Dow’s, Taylor’s, Cockburn’s
Port Styles
Ruby Port
Consistent house-style wine of a lodge, blend of multiple vintages & vineyards, bulk aged 2-3 years, bottled when young
Late-Bottled Vintage Port (LBV)
Fruit sourced from top quintas (vineyards), Aged 4-6 years in cask, Vintage and bottling years on the label, Can be filtered or unfiltered
Vintage Port (< 3%)
Declared vintages, Produced from top quintas, Usually two years oak aging
Single Quinta Port
Fruit sourced from best quintas, Non-declared vintages, Must state vintage on the label
Aged Tawny Port
Top wines, blended vintages and quintas, Matured entirely in cask
Aged: 10yr, 20yr, 30yr, 40yr
Vins Doux Naturels
French, fortified during fermentation to 15-16%
Muscat de Beaumes-de-Venise
Location: Southern Rhône Valley
Grape: Muscat Blanc or Rouge
Banyuls
Location: Roussillon, France near Spain
Grape: Grenache
