Fortified Wines Flashcards
Fortified Wines through out the world
France: VDN, Spain: Sherry, Malaga, Montilla Moriles, Condado de Huelva. Portugal: Port, Madeira, Setubal, Carcavelos, Pico. Italian: Marsala. Greece: specific PDO wines
Methods of fortification
Arresting fermentation w/ the addition of spirit (a la Port) creates a fortified wine w/ residual sugar. Adding spirit post fermentation (a la Sherry) creates a dry fortified wine, although sugar can also be added after fortification. Adding spirit to grape must prior to fermentation creates a mistelle or Vin de Liqueur rather than a fortified wine
French Vin de Liqueurs
Ratafia in Champagne, Pineau de Charantes in Cognac. Floc de Gascogne in Armagnac, Macvin de Jura in the Jura. Pommeau in Calvados
Macvin du Jura. Grapes, Producers
AOP for Vin de Liqueur in the Jura. Blanc: Chard &/or Savagnin. Rose/Rouge: PN, Poulsard &/or Trousseau. Henri Maire, Jean Bourdy, Berthet-Bondet
Floc de Gascogne. Grapes, Producers
AOP for VDL in Armagnac. Blanc: must be a blend, min 70% comb’d Colombard, Ugni Blanc, Gros Manseng. Rose: varietal or blend: CF, CS, Fer, Merl, Cot, max 50% Tannat. Laubade. Delord (Armagnac producers)
Pineau de Charentes
AOP for VDL in Cognac. Blanc: Ugni Blanc, Folle Blanche, Colombard. Rose/Rouge: CF, CS, Malbec, Merl. Chateau d’Orignac, Pierre Ferrand
Ratafia de Champagne
IGP for VDL in Champagne, new as of 2018
Pommeau
A VDL made in the Calvados region, in Normandy. Made by mixing apple juice w/ apple brandy
cadastro
Porto vineyard register
beneficio
the licensing of Port production granted to growers by the IVDP, dictates the maximum amount of wine that may be fortified in a given year—based on a matrix of twelve factors using a points system classification
IVDP
Instituto dos Vinhos do Douro e Porto, or Douro Port Wine Institute. a government run regulatory body that absorbed the powers of the Commissão Interprofessional da Região Demarcada do Douro in 2003, which in turn replaced the Casa do Douro in 1995. supervises the promotion, production, and trade of all Porto and Douro DOP wines. Both growers and shippers must submit to its authority. The IVDP requires Port houses to maintain compliance with the lei do terço. In addition, the IVDP guarantees label integrity and age designations, and samples all appellation wines for authenticity
The Casas do Douro
a syndicate of growers’ guilds established in 1932 that assumed control over the regulation of viticulture, lost many of its regulatory functions after it bought controlling shares in Royal Oporto, a port shipper and the surviving remnant of the Companhia Geral dos Vinhos do Alto Douro, the original oversight “company” established in the Douro in 1756
Companhia Geral dos Vinhos do Alto Douro
The original oversight company established when Douro was first demarcated in 1756.
lei do terco
“law of the third”, a decree enforced by the IVDP restricting sales of Port to one-third of a house’s total inventory annually
Beneficio Classification
Max 2031, hypothetical min -3129. Class A: >1200 Class B: 1001-1200, and so on every 200 points through Class I: minus 201-minus 400
Beneficio Classification Factors
- 7 for soils and climate: location (Cima corgo and part of Douro Superior +), altitude (up to 150 m +), exposure (south facing, site dependant +), bedrock (Schist soil +), rough matter (stony soils +), slope (higher inclination +) and shelter (more +). 5 for the vine: type of vine (recommended grapes +), planting density (min 3000 vines/ha for full pts), yield (max 55 hl/ha for full pts), training system (up to 0.8 m +, no pergolas), and vine age (older +, < 5yo not allowed)
Douro max Yields
Red: 55 hl/ha, White: 65 hl/ha
Socalcos
Stone terraces in Porto DOP, traditional vineyard layout
Patamares
Common Porto DOP vineyard layout, wide terraces with steep ramps, tractor friendly
Vinhos ao Alta
Newer Porto DOP vineyard layout in which the rows are panted vertically up and down the slope, achieves higher planting density
Porto preffered grapes and “top 5”
Touriga Nacional, Touriga Francesa, Tinta Roriz, Tinta Cão, Tinta Barroca
Dow’s SQVP
Quinta do Bomfim (Cima Corgo)
Warre’s SQVP
Quinta da Cavadinha (Cima Corgo)
Taylor Fladgate SQVP
Quinta de Vargellas (Douro Superior)
Quinta do Noval SQVP
Quinta do Noval is also the SQVP
Quinta do Vesuvio SQVP
Quinta do Vesuvio is the SQVP
Croft SQVP
Quinta do Roeda
Fonseca SQVP
Quinta do Panascal
Graham’s SQVP
Quinta dos Malvedos
Sandeman SQVP
Quinta do Seixo
lagares
Traditional Porto open granite troughs used for grape crushing by foot and fermentation. Still in use at some smaller quintas but not the norm
Porto production from harvest to fortification
Grapes are usually hand harvested and destemmed then crushed. Fermentation occurs over a quick 2-3 days over which the goal is to extract as much concentration and color as possible. When the wine reaches the desired residual sugar level, typically when 1/3 of the sugar has been converted to alcohol, the wine is fortified to 19-22% abv, tyoically achieved by adding aguardente at a 1:4 ratio
aguardenete
Neutral grape spirit, 77% abv, used for porto fortification
beneficio aka in french
mutage: the fortification of wine w/ spirit
Porto producers responsible for advocating rose and white Porto styles
Croft
“The Portuguese House”
Ferreria, still portuguese owned
Port pipe
Traditional vessel used for the aging and shipping of Port. Douro Valley: 550L, Vila Nova de Gaia: 650 L, Shipping: 534.24 L
Ruby Port
Often aged in bulk, in wood cement or SS 2-3 years before bottling. Not vintage dated
Ruby Reserve Port
aka Premium Ruby, has replaced the term Vintage Character
Vintage Port
Most expensive, 1-3% of production. Declared vintages ~3 yrs per decade, split vintages are rare for fear of flooding the market. Must be authorized by the IVDP. Must age in Cask until July 30, 3rd year after harvest. Typically require decanting.
Single Quinta Vintage Port
SQVP. A vintage port coming from a single vineyard. Usually released on undeclared years as often much of the fruit would be needed for the Vintage bottling in a declared year. Many smaller quintas release their own vintage wines as well
Late-Bottle Vintage Port
LBV. 4-6 years in cask before bottling, always a single vintage. Most are filtered, no decanting required. Typically won’t improve with age. Quality varies extremely, superior bottlings that will improve a bit w/ age exist
Ramos-Pinto SQVP
Quinta de Ervamoira
Envelhecido em Garrafa
LBV w/ additional 3 years of bottle age, often the higher quality LBV bottlings may be labeled thusly, are often unfiltered an attempt to approach the vintage style more than their lesser counterparts
Tawny Port
Many wines labeled as Tawny Port do not undergo the extensive cask aging that is critical to the style, but are simply paler wines—due to the provenance of grapes, a less-thorough extraction, or the addition of white Port to the blend. Lesser vineyards and vintages constitute these wines, which are a popular aperitif in France
Reserve Tawny
Min. 7 years cask aging, blended from several vintages, and retain some youthful freshness while gaining a hint of the creamy, delicate nature of a true old Tawny, will not improve w/ age
Tawny with indication of age
10, 20, 30, or 40 Years Old. Show a progressively more concentrated and developed character, reaching a pronounced oxidative, rancio state by forty years of age. high-quality fruit, and are matured in seasoned wood. Typically racked annually and topped up w/ spirit or wine, blended together before bottling
IVDP requirement for listing an indication of age
Not an actual measure of age, the wineshould “taste like” the years old it is labeled
Colheita Tawny
a vintage dated port that spends min 7 years in cask, many spend decades. Some producers will leave the Tawny in cask until ordered, thus causing bottle variation w/in a vintage
LBV vs Colheita Tawny
Both are vintage dated. LBV spends less time in cask, retaining more Ruby character, best bottlings may improve slightly in bottle. Colheita spends more time in cask, sometimes much more, exhibiting greater tawny expression, will not improve in bottle
Term for the round trip voyage through the tropics madeira traditionally went on
Torna Viagem
The stone terraces of Madeira
poios
Where can Madeira DOP wines be made
on the Islands of Madeira itself and Porto Santo
Madeira soils
Fertile volcanic
Madeira training system
latadas: a pergola system using low trellises, keeps vines off the ground so less suscpetible to rot and fungal disease in the subtropical climate
Madeira climate
subtropical, rainy, constant cloud cover
levadas
canals from the mountain tops in Madeira, making agriculture possible
The Madeira wine trade
Average vineyard holding is .3 ha, often separated among plots. Farmers sell fruit to one of 8 IVBIM authorized large production companies who make the wine and are based in Funchal, Madeira’s capital. The wine is then either marketed and sold by the production company or more often bottled and sold to shippers based in London under their own brand. Wine may also be sold to Partidistas who store until maturity and then sell at a profit
IVBIM
the Wine, Embroidery and Handicraft Institute of Madeira. regulates harvesting and production of Madeira
Madeira capital
Funchal
Largest Madeira production company
Vinhos Justino Henriques, responsible for 1/2 the countries exports
Madeira production companies
Vinhos Justino Henrqiues (largest, provides wines to Broadbent), Madeira Wine Company (2nd largest, brands Blandy’s and Cossart Gordon, Henriques & Henriques (largest independent, only firm w/ significant vineyard holdings), Vinhos Barbeito
Varietal labeling in Madeira
Tinta Negra (85% of production): formerly vilified, now recommended, may appear on labels as of 2015. Noble grapes: Sercial, Verdelho, Boal, Malmsey. min 85% for multi vintage, 100% for vintage dated
Sercial Madeira
aka Esgana Cao, piercingly acidic, harvested last w/ Verdelho, crushed off skins prior to fermentation. Driest style, 9-27 g/l RS. citrus in youth, complex almond w/ age, suitable as an apertif, good w/ light soups and consumes
Verdelho Madeira
aka Gouveio, harvested last w/ Sercial, crushed off skins prior to fermentation. medium dry, 27-45 g/l RS, high acid, with a smoky, honeyed character, slightly fuller bodied than Sercial
Boal Madeira
aka Bual, Malvasia Fina, harvested first, w/ Malmsey, short fermentation on the skins. medium sweet, 45-63 g/l RS, rich style of wine, in which the acidity is still powerful enough to dominate the finish. Highly aromatic, chocolate, roasted nut, and coffee notes, raisin. With age, tends to be the darkest Madeira wine in color
Malmsey Madeira
aka Malvasia Branca de São Jorge, harvested first w/ Boal, short, sometimes just a few hours, fermentation on the skins. Sweetest, 63-117 g/l RS, softest style. Vanilla, toffee, marmalade
Terrantez Madeira
The fifth noble grape, almost extinct, exceedingly rare but making a comeback, ranges in sweetness between that of Verdelho and Boal Madeiras
Estufagem
Modern, most common Madeira aging technique. After fortification, wine is transferred to a SS tank (estufa) that warms the wine to a temperature of 45-50° C (113-122°F) by circulating hot water through serpentine coils inside the tank. Wine is held at least 3 months as the sugars slowly caramelize. The wine then rests (estagio) for min 90 days before being transferred to cask. Wines may not be released until 2 years after harvest
armazens de calor
Heating rooms, used as a more gentle Estufagem method variant by the Madeira Wine company. The rooms arewarmed by nearby tanks or steam pipes rather than the direct heat of the estufa. Heats the wine to a lower temp over a longer period of time, up to 1 year
Canteiro
Madeira aging method utilized for the best bottlings. the wines are cask-aged for a period of at least two years in lodge attics, a much slower process of maturation, preventing the burnt caramelization of sugars and resulting bitter flavors associated with rapid heating. may be bottled at a minimum three years of age, the best Vinhos de Canteiro will remain in cask for 20 years or more
Rainwater
Multi-vintage Madeira style. Usually 100% Tinta Negra. The wine is medium dry, and light in style
Selecciondo Madeira
Multi-vintage Madeira style, aka “Finest,” “Choice,” or “Select,” and include a blended wine that is at least 3 years old (but below five years of age). These wines are dominated by the Tinta Negra grape, heated in Estufagem and aged in tank rather than cask
Reserva Madeira
Multi Vintage style. 5 years of age or older (but below 10 years of age)
Reserva Especial Madeira
Multi Vintage style. 10 years of age or older (but below 15 years of age). often made of a single noble variety, heated by the Canteiro method
Extra Reserve Madeira
Multi-vintage style. 15 years of age or older (but below 20 years of age). often made of a single noble variety, heated by the Canteiro method.
Madeira with “years old” labeling
Mutli-vintage style: 5,10,15,20,30,40,50 years old. often made of a single noble variety, heated by the Canteiro method
Solera Madeira
peoduced by fractional blending and the canteiro method. max 10% of a solera’s stock may be made per year, only 10 additions may be made to each solera. Wines are bottled w/ the starting date of the solera, but wines added to a solera may actually be older than the original wine
Colheita Madeira
aka “harvest” single vintage (min 85%), min 5 years aging. may be a blend or single varietal
Frasqueira
Vintage Madeira (min 85%) aged for a minimum 20 years in cask, may be a blend or single varietal, canteira method. typically topped up with younger wines during the aging process. may be aged for additional time—sometimes decades—in glass demijohns after the period of cask aging
Vinho da Roda
aka Vinho da Torna, Vinho da Volta, Extremely rare, journeyed past the equator and back by ship. Shortridge Lawton, now a brand of the Madeira Wine Company, produced wines in this traditional style as late as the early 1900s
When was Marsala first produced
1773 by the English Port and Sherry merchant, John Woodhouse
mosto cotto
cooked/reduced grape must used to adjust color and sweetness of Marsala. only allowed and required for Ambra style, min 1%
When are Marsala wines fortified
either during fermentation or after depending on desired sweetness.
sifone
a mistelle produced by fortifying the unfermented must of overripe grapes, used to adjust color and sweetness in Marsala wines
Marsala wine colors
Ambra (amber), Oro (gold), Rubino (Ruby)
Ambra Marsala
Lowest quality Marsala color, only style that permits concia. White grapes: Grillo, Inzolia (preferred), Catarrato, Damaschino
concia
the addition of mosto cotto to Marsala. only allowed for Ambra syle
Oro Marsala
“Gold” White grapes: Grillo, Inzolia (preferred), Catarrato, Damaschino. Concia not allowed
Term for VDN or fortified wine in Italy
liquoroso
Marsala ABV requirements
Wines are to be vinified to a min 12% abv. Fine: min 17% abv, all other styles: min 18%
Rubino Marsala
“Ruby,” Perricone, Calabrese (Nero d’Avola), and Nerello Mascalese; plus a max. 30% white grapes. Concia not allowed
Marsala sweetness labeling
Secco: max. 40 g/l
Semisecco: 40-100 g/l
Dolce: min. 100 g/l
Fine Marsala
Min. 1 year in oak or cherry wood (first 4 months may be in alternative containers). min 17% abv
Superiore Marsala
Min. 2 years in oak or cherry wood. min 18% abv
Superiore Riserva Marsala
Min. 4 years in oak or cherry wood. min 18% abv
Vergine Marsala
min 5 years in oak or cherry wood. min 18% abv. Must be secco, no mosto cotto or sifone allowed
Vergine Riserva/Stravecchio
min 10 years in oak or cherry wood. min 18% abv. Must be secco, no mosto cotto or sifone allowed
Solera Marsala
min 5 years in oak or cherry, min 10 years for Solera Riserva/Stravecchio
Vintage Marsala
exists, year of fortification
Marsala producers
Florio, Pelegrino
Consejo Regulador
The governing body of the Jerez appellation, est in 1933, making it oneof Spains first protected areas
Sherry location, climate
in the Province of Cadiz, in Andulucia. the hottest region in Spain. Cooler on the coast but can be 20 degrees celsius warmer inland. The alternating hot and humid winds (levante and poinente) promote good conditions for yeast development necessary for Sherry’s maturation process
levante
Hot, dry wind, blows over the Sherry region from the east
Poinente
Humid Atlantic wind that blows over the Sherry from the west.
albariza
a chalky, porous, limestone-rich soil of brilliant white color, produces the best Sherry. Moisture retentive and friable for deep root penetration. Concentrated on the slopes of Jerez Superior subregion, home to 80% of vineyard acreage
pago
Spainish vineyard
Largest pago in Jerez
Macharnudo, over 2000 acres, in Jerez de la Frontera
barros
fertile clay soils found in low lying valleys of Jerez, more difficult to work than the preferred albariza soils
arenas
sandy soils found along the coast in Jerez
Soils of Jerez
albariza: best, chalk. barros: clay arenas: sand
Grapes of Jerez
Palomino (Listán): 95% of vineyard acreage, Pedro Ximénez (PX) and Moscatel (Muscat of Alexandria): typically used for sweetening sherry, varietal bottlings are rare, often go through the soleo process for 1-3 weeks. Moscatel mainly cultivated on arenas soils near Chipiona. PX plantings have diminished so much, special dispensation from the consejor regulador allows producers to import PX must from Montilla-Moriles
soleo
Grape suuning process used in Jerez. grape bunches are dried in the sun on esparto grass mats prior to pressing. Used primarily for Moscatel and PX, 1-3 weeks. Sometimes Palomino, no more than 24hrs
vara y pulgar
“Stick and thumb” Traditional vine training method used in Jerez. growers prune alternate spurs each year: one year’s vara (stick) will be pruned back after harvest to become the following year’s pulgar (thumb). Similar to the head trained, cane pruned single Guyot method
Jerez max yields
80 hl/ha in Jerez Superior, 100 hl/ha everywhere else
mitad y mitad
mixture of grape spirit and mature Sherry used to fortify the delicate palomino wine, gentler than straight spirit so as not to shock the wine
palo tank marking
vertical slash, used to signify which tanks are destined for biological aging in Sherry production. typically wines from premera yema (free run must) and alabriza soils
gordura
Circle tank marking, used to signify which tanks are destined for oxidative aging in Sherry production. typically wines from segunda yema (press wine must)
Mosto de yema
grape must in Sherry production. separated into three parts: premera yema (free run juice, 60-70%), Segunda Yema (press wine), and mosto prensa (poorer quality press wine for distillation). The premera and segunda yema are vinified separately
Biological aging
Sherry production. Post fermentation, tanks marked as palo (vertical strike), typically premera yema must from albariza soils. Fortified to 15-15.5% w/ mitad y mitad and transferred to old 600 L American oak Sherry butts. Flor is allowed to develop, wines enter the sobretables period (~6months to a year) for a second classification determining the final style of the wine
Conditions for flor development
flor, a specialized set of yeast species of the genus Saccharomyces, requires contact w/ oxygen and metabolizes glycerin, alcohol,and volatile acids in the wine. Humid poinente winds, a specific abv 15-15.5%, moderate temp of 60-70 degrees, and an absence of fermentable sugars are required for its healthy development. florished in the spring and fall, turns gray and thin in winter and summer months. The solera system is critical as well, the movement of wine provides oxygen and introduction of new anada provides fresh nutrients.
Sobretablas
An intermediary stage in Sherry biological aging. After fortification, flor begins to develop and the wines are monitored over 6months to a year after which point the wines are classified a second time, determining their final style
anada
vintage in sherry making
criadera
a tier of butts in the solera system. As few as 3-4, as many as 14
Solera requirements in Jerez
min 2 years solera aging as of 2010 (previously 3 years). For every L drawn from the solera craidera, 2 (formerly 3) must remain. Wines are often marked with the year the Solera started (Sherry is rarely marked w/ a vintage)
trasiegos
movement of wine through a solera system
Oxidative aging
Sherry production. Post fermentation, tanks marked as gordura w/ a circle, typically segunda yema must. Fortified to 17-18% abv w/ mitad y mitad, will become Olorosso Sherries
Sherry second classification
following the sobretablas, the wines are classified into 5 categories depending on the condition of the wine and flor: Palma, Palma Cortado, Palo Cortado, Raya, Dos Rayas
Palma
After sobretablas, if the wine is fine and delicate and the flor has flourished, protecting it from oxygen. will become Fino Sherry
Palma Cortado
After sobretablas, if the wine is more robust, but the flor healthy, will become amontillado
Palo Cortado
After sobretablas, if the flor is still present, but the wine’s richness leads the cellar master to redirect the wine toward an oxidative aging path. The wine will be fortified to at least 17% abv, destroying the veil of flor that protects it from oxygen
Raya
After sobretablas, if flor growth is anemic, or the protective yeast has died completely, the wine is fortified to 17-18% and becomes an Olorosso
Dos Rayas
After Sobretablas, if the flor has disappeared, but its character is rough and coarse. Characterized by high levels of volatile acidity, these wines are either blended and sweetened for lower quality Sherry or removed from the Sherry-making process, often finding new life as Sherry vinegar
Fino Sherry
Biological aging. 15-18% abv. light, delicate, almond-toned style characterized by a high concentration of acetaldehydes, a salty tang
Amontillado Sherry
Biological aging followed by Oxidative aging. 16-22% abv. began it’s life as a fino, as the wine aged, the flor finally disappeared, the wines start to age oxidateivly, taking on a more robust, hazelnut character and slowly increasing in alcohol. a laborious process, and soleras devoted to the wine are expensive to maintain
Oloroso Sherry
Oxidative aging. 17-22% abv. spicy, walnut tones and a smooth mouthfeel
Palo Cortado
Biological and redirected Oxidative aging during sobretablas. 17-22% abv. combines the rich body and color of an Oloroso with the penetrating yet delicate bouquet of an Amontillado.
Generoso Sherry
Dry style, max 5 g/l RS. includes Fino, Amontillado, Palo Cortado, Oloroso
Manzanilla Generoso Sherry
Dry style, max 5 g/l RS. includes Manzanilla Fina, Manzanilla Pasada, Manzanilla Olorosa
Manzanilla Pasada
Fino-Amontillado style Generoso Sherry aged in Sanlucar de Barrameda
Manzanilla Fina
Genersoso Sherry aged in Sanlucar de Barrameda. Similar in style to fino but harvest occurs a week earlier, and the resulting wines are lower in alcohol and fortified to a lower degree, and are entered into—and moved through—the solera more quickly
Cabeceo
Sherry production. When producing sweet Sherry, the final blend is created on a small scale and applied proportionally to the wine at large. min 17.5% abv for base wines
dulce pasa
a sweetening agent in Sherry production. mistela produced from sunned Palomino—is the most common sweetening agent in modern Jerez
dulce de alimbar
rarely seen Sherry sweetening agent. a blend of invert sugar and Fino
Sherry sweetening agents
dulce pasa, dulce de alimbar, mistella from sunned Moscatel or PX (preffered but expensive), vino de color
vino de color
Sherry color adjusting agent. a non-alcoholic concoction produced by a combination of boiled, reduced syrup and fresh must. sancocho: If reduced to one-third of its original volume. arrope: If reduced to one-fifth of its original volume. Also adds sweetness to the Sherry
sancocho
Sherry production. vino de color, a non-alcoholic concoction produced by a combination of boiled, reduced syrup and fresh must, if reduced to 1/3 of its original volume
arrope
Sherry production. vino de color, a non-alcoholic concoction produced by a combination of boiled, reduced syrup and fresh must, if reduced to 1/5 of its original volume
Generoso liqueur
Vino Generoso blended with Vino Dulce Natural or concentrated must (vino de color). Styles: Dry, Medium, Pale Cream, Cream
Dry Sherry
Generoso Liqueur style. 5-45 g/l residual sugar
Medium Sherry
Generoso Liqueur style. 5-115 g/l residual sugar, usually produced from Amontillado. May additionally be labeled Golden, Milm, Browm, etc
Pale Cream Sherry
Generoso Liqueur style. 45-115 g/l residual sugar, usually produced from Fino
Cream Sherry
Generso Liqueuer style. 115-140 g/l residual sugar, usually produced from Oloroso
Vino Dulce Natural
“naturally sweet wine” fortified after partial fermentation of “sunned” (soleo) grapes, often bottled varietally as Pedro Ximénez or Moscatel. also Dulce
Dulce Sherry
Vino Dulce Natural style. min 160 g/l RS
Moscatel Sherry
Vino Dulce Natural style, min 160 g/l RS
Pedro Ximinez Sherry
Vino Dulce Natural style. min 212 g/l RS
VOS Sherry
Vinum Optimum Signatum/Very Old Sherry: min. 20 years average age. For every liter drawn, 20L must remain. only applies to an individual lot of drawn wine, not the entire Solera. only allowed for Amontillado, Oloroso, Palo Cortado, and Pedro Ximénez Vino Dulce Natural. Certified by a tasting panel
VORS
Vinum Optimum Rare Signatum/Very Old Rare Sherry: min. 30 years average age. For every lier drawn, 30L must remain. only applies to an individual lot of drawn wine, not the entire Solera. only allowed for Amontillado, Oloroso, Palo Cortado, and Pedro Ximénez Vino Dulce Natural. Certified by a tasting panel
Major cities of Jerez
Aging towns: Jerez de la Frontera, Sanlucar de Barrameda, El Puerto de Santa Maria. Other major cities: Cadiz, Chipiona, Rota, Lebrija, San Fernando, Puerto Real, Chiclana de la Frontera
Sherry producers
Tio Pepe (fino), La Gitana (Manzanilla)
Kopke SQVP
Quinta do Sao Luiz
Niepoort SQVP
Quinta do Passadouro
Calem SQVP
Quinta do Sagrado
VDN producers
Domaine des Soulanes Maury 2009 Grenat and Hors d’Age
Domaine du Mas Blanc 2006 Banyuls Rimage
Mas Amiel in Maury
