General

Question 1

For fortified wines that are deliberately oxidised, how does this influence the final character of the wine?

Answer 1

1. Colour - deeper tawny or brown
2. Aromas - lose primaries, develop more tertiary
3. Intensity - concentration of flavours due to evaporation
4. Increased alcohol - due to evaporation

Question 2

Key choices affecting style/quality/price

Answer 2

Variety - neutral/aromatic, structure, colour tannin

Site - climate, location (latitude, altitude), laws, soils

Harvest - timing (sugar, potential alcohol), weather

Extraction - reds effective as possible, whites limited

Fortification - timing, style of spirit

Maturation - defining stage, bio or oxi, large old wood, heated, bottle

Blend - NV consistency, balance, style, complexity, volume, price

Question 3

What determined the timing of fortification?

Answer 3

The desired sweetness style determines the timing of fortification.

Dry fortified wines are fortified after fermentation is complete. e.g. the base wine of all Sherry

The majority of sweet fortified wines are fortified mid-way through fermentation, the fortification itself stops the fermentation by raising the alcohol level above the point at which yeasts can operate, leaving residual sugar that was present in the grapes.

Producers will calculate this exact timing of fortification according to the level of sugar that is desired in the final wine. The greater the amount of sugar, the earlier the fortification.

Some styles of sweet Sherry are still fortified completely, and made sweet by adding a sweetening component rather than stopping fermentation early. e,g. Pale Cream, Medium, Cream

Question 4

Arguments for wines not suitable for ageing

Answer 4

The wine shows evolved tertiary aromas and will not improve with more time in bottle.

It is released ready to drink.

Its appeal is in its bright, ripe primary fruit aromas and they will fade with ageing in bottle.

It has already undergone extensive oxidative ageing in the winery and is released ready to drink.

With further bottle ageing, the flavours will fade and become stale and wine will lose its freshness and appeal (Fino)

Question 5

Account for the aromas in biologically aged Sherry

Answer 5

Tend to be dominated by secondary aromas as the variety Palomino is neutral and does not contribute much character to the final wine, though some primary fruit aromas to contribute to the overall complexity of the wine.

Secondary aromas of savoury, nutty flavours, bread dough, toast are due to the presence of flor yeast. As the yeast die and fall to the bottom of the barrel they continue to age on the lees.

Acetaldehyde aromas of apple skin, bruised apple, hay/straw and possibly chamomile are the result of the flor yeast consuming alcohol in the wine.