Fortified Wines

Question 1

Flor

Answer 1

A thick white layer of yeast used for biological ageing of Fino sherry

Question 2

Solera

Answer 2

A system of old oak casks containing wines of different ages. Wines are continually blended together as they age ensuring a consistent and complex style of mature wine. Sherry develops its various distinctive flavors in the solera.

Question 3

Oxidative ageing

Answer 3

Wine aged in contact with oxygen: Oloroso Sherry

Question 4

Fino

Answer 4

Dry biologically aged sherry. 15% abv before entering solera. Apples, almonds, bread dough

Question 5

Oloroso

Answer 5

Dry oxidatively aged sherry. 17% abv before entering solera. Dried fruit, walnuts, caramel

Question 6

Amantillado

Answer 6

Between Fino and Oloroso. Uses biological AND oxidative ageing. Bread dough, walnuts, caramel.

Question 7

Sweet Sheery Styles

Answer 7

Pale Cream Sherry = Sweetened Fino
Medium Sherry = Sweetened Amantillado
Cream Sherry = Sweetened Oloroso

Question 8

PX (Pedro Ximenez)

Answer 8

Sweet sherry made from white PX grapes that have been concentrated by sun drying. Fortified and aged oxidatively in the solera. Resulting wine is almost black in color and sweet with pronounced dried fruit flavors (fig, prune, raisin). Often used as sweetening component in Cream sherries.

Question 9

Palamino

Answer 9

Sherry grape - local white variety

Question 10

Port Production

Answer 10

Sweet fortified wine produced from grapes grown in Upper Douro region of Portugal.

Made from a blend of local black grape varieties.

Blends of wines from several vintages.

Question 11

Winemaking process

Answer 11

After harvest,

1. rapidly extract color and tannin from the skins
2. interrupt fermentation by adding grape spirit (kills yeast) – results in wine that is sweet and high in alcohol
3. Mature for a period prior to blending and bottling.

Question 12

Ruby-style Ports

Answer 12

Ruby Ports - sweet, simple, fruity wines with lower tannins than other ruby-style ports.

Reserve Ruby Ports - use better quality wines with greater flavor intensity. Matured for longer than Ruby to soften and integrate added alcohol.

Late Bottled Vintage (LBV) - similar style to a Reserve Ruby, but contains wines from a single vintage

Vintage Port - made from highest quality wines from a single exceptional vintage. High in tannins and has very concentrated flavors. Can mature in-bottle for 20+ years. Over time turns from ruby to garnet and the wine develops complex tertiary aromas of dried fruit, leather, and coffee. Forms a thick sediment and will need decanting before serving. Not made every year, producers only “declare” a Vintage Port in the best years.

Question 13

Tawny-style Ports

Answer 13

Develop their color from extended oxidative ageing in small oak barrels. Over time, oxygen attacks the color, turning it from ruby to tawny and the wine develops complex notes of dried fruit and deliberate oxidation (walnut, coffee, caramel). Have an age indication of 10, 20, 30 or 40 years.