Fortified Wines
Fortified wines or Vin de liqueur are strengthened with the addition of alcohol usually grape spirit. Sherry (Spain) - 16-21% Port (Portugal) - 18-22% Madeira (Portuguese Island of Madeira) - 18% Marsala (Sicily) 18% Malaga (Spain) 18% IHMNOTESSITE
Spain SHERRY PRODUCTION Was known as sack Spanish word Sacar means to export IHMNOTESSITE
Real Sherry comes from Jerez de la Frontera In the southwest of Spain in the province of Andalusia. Jerez (Pronounced as Hereth, from which the word sherry evolved. IHMNOTESSITE
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Palomino is the main grape variety, comprising about 95 percent of all sherries GRAPES Pedro Ximenez a sweeter grape, also made into a sherry by the same name Moscatel (Muscat) also used
Soil Samples from Jerez DO Pedro Ximenez Palomino Moscatel
Three types of soil in Jerez: Soil Albarriza (alba white from Latin) - Chalky & Best Barro Clay & Second Best Arena Sand
Making 1. Pressing 2. Débourbage (racking) 3. Fermentation 4. Classification 5. Fortification 6. Aging 7. Flor development in Fino/Aging Oloroso 8. The Solera 9. Blending 10. Finishing
Making Pressing the grapes-traditional Lagars or modern machines. Fermentation - Fast or Slow
There are three basic types of Sherry Fino Amontillado Oloroso All the styles of sherry are fortified by the addition of high strength local Brandy
A yeast called "flor" (flower) develops on the surface of the Sherry resting in the casks Flor grows on the wines destined to become Finos, leaving the wine very dry and crisp Flor grows less fully on the Olorosos and Amontillados
Technically flor is a yeast strain called Saccharomyces beticus Flor is a blessing, it seals the wine from harmful bacteria & prevents it from oxidising Flor is however unpredictable After maturation(usually one or two years), wines are placed in a solera for aging
SOLERA
The solera is formed by multiple rows of 600 liter old American oak barrels- Butts The solera may contain as many as fourteen rows of Criaderas (Small Barrels)
The solera system oak casks rest in bodegas When wine is needed for bottling, a little is drawn off from the oldest casks called the "soleras" Each row of criaderas is re-filled from the one above it
solera 2nd criadera
Sherry is not the product of any one year, the solera system ensures that and by law only 30percent of the solera can be drawn off each year
Fino and Manzanella Fino and Manzanilla - dry styled sherries are made by allowing the flor to bloom in the barrels Required alcohol content is 16% - 21% ABV (up to 18% in Finos)
Amontillado Amontillados - Fino sherries fortified to 17% then into another solera without flor Resembles wines made in a nearby region of Montilla
Olorosso Made with slightly higher alcohol fortified so that flor could not exist Oloroso sherries go through the solera more slowly developing deep caramel flavors May be dry, or it may be lightly sweetened with a bit of the juice from Pedro Ximenez
Palo Corado special style comes from an early transition from development under flor to oxidative After a few months development under flor, it is fortified to 18-20% ABV - halfway between Amontillado and Oloroso High content of malic acid leads to a malolactic fermentation - lactic quality in this style
Cream Sherries & Pedro Ximenez Olorosos that are sweetened up to 15 percent with Pedro Ximenez are known as cream sherries Made from Pedro Ximenez grapes - can be as sweet as late harvest or ice wines and thicker in texture
Croft Duff Gordon Gonzalez Byas Harveys La Riva Sandeman
PORTUGAL MADEIRA
Madeira - a small, island and province of Portugal, 375 miles west of Morocco and about 500 miles from Portugal Fortified wine usually 18 % ABV Neutral grape spirits are added to the wine before it is finished fermenting Instituto do Vinho da Madiera (IVM) controls
Red grapes Tinta Negra Mole White grapes Sercial Verdelho Bual (Boal) Malmsey (Malvasia)
ESTUFA SYSTEM OR ESTUFAGEM Process Madeira goes through to produce it s unique character An Estufa is a heated chamber or room, containing tanks with large capacity Method involves heating the fortified wines to an average temperature of 45-50 C for three to six months The best Madeiras will age this way for 25 years or more
Sercial - The driest, is made from grapes of the same name that are grown in the coolest vineyards at high altitudes Verdelho - The medium-dry style is made from verdelho grapes grown in warmer vineyards. The style is more fullbodied than the sercials
Bual - A medium-rich style that comes from the bual grapes grown in warmer vineyards, these produce concentrated madeiras with rich sweetness Malmsey - The richest, sweetest style coming from malvasia grapes that are grown in the warmest locations closest to sea level Rain Water - A blend of Sercial & Verdelho, popular in America.
Port Blandy Cossart Gordon Leacock Rutherford Miles
Port comes form only one region, Douro River valley Divided into three sub-zones, from west to east Lower Corgo Upper Corgo Douro Superiore
Red Port Grapes Touriga Nacional Tinta Roriz (Tempranillo) Tinta Barroca Tinta Fransisca Touriga Francesa Tinto Cao White Port Grapes Gouveio Malvasia Fina Rabigato Viosinho Codega
Rapid extraction of color, still traditionally done by treading, but now more commonly done by automatic press. Quick fermentation to between 6-9 degrees of alcohol Fortification with grape spirits results in a stopped fermentation with about 10% residual sugar and finished alcohol of around 20%
Traditionally, 1-2 winters in wineries in large wooden casks or vats Transported to Vila Nova de Gaia (or other legal area in demarcated Douro region) Port barrel is called a pipe (usually 550 l or more)
Most ports reflect a blend of various Grape varieties Vineyard lots Vintages Sweet port may be toned down with dry port Extra-sweet port called geropiga can be blended in to increase sugar levels
There are 10 different styles of port, although all port falls into one of two major categories Ruby Tawny
Ruby (Dark Red) aged in large oak casks for minimum 3 years. The coluor changes to Ruby (Dark Red) during maturation. Tawny (Yellowish Brown) Simple Tawny bottled 3 years after harvest Aged Tawnies can be bottled in multiples of 10 years
Late Bottled Vintage - From a single vintage, bottled unfiltered at four years. Requires ageing. Vintage Port - Only in exceptional years, highest quality Port (less than 2% of all Port production), Bottled after two years in cask, requires long (15-20 years) ageing Single Quinta - Similar to vintage but from a single vineyard. Produced in years when a full vintage declaration is not sought
Aged tawny ports - Designated on the label as, either 10, 20, 30 or 40 years old Colheita - Vintaged Tawny, matured in cask for a minimum of eight years Crusted Port - Named because of the heavy crust or sediment in the bottle (during ageing), Blends of 3 or 4 years and bottled unfiltered
MARSALA
Fortified wine produced in Sicily in dry or sweet styles Catarratto, Grillo, Inzolia and other grapes usedthree methods Fortified with grape spirits Addition of concentrated must (mosto cotto, must boiled down to concentrate) Addition of sifone, late-picked overripe must with added alcohol
Oro Ambra Rubino (Golden) (Amber) (Ruby) Marsala Fino - Marsala Superiore - Aged at least 2 years Marsala Superiore Riserva - Aged 3 years or more Marsala Vergine/Marsala Solera -Aged in cask min. 5 years in solera system Marsala Vergine Stravecchio Riserva - Dry, minimum of 10 years aging in cask Aged minimum of 1 year
Malaga Earlier known as Malligo and later as Mountain Grapes used are Moscatel and Pedro Ximenez Grape Juice is known as Lagrimas- Tears Wine is matured in Solera System Sweet Malaga is known as Dolce and Dry as Seco
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