FORTIFIED WINES
Fortified wine is wine whose alcohol content has been increased by the addition of high alcohol spirit, usually in the form of brandy. The original reason for this addition of alcohol was to preserve wine so that it could keep longer. The alcohol is usually added during the fermentation process where the fermentation would be halted due to the alcohol killing the yeast. By halting this fermentation process, residual sugar would cease to transform into alcohol and therefore the wine would contain higher amounts of sugar as well as higher amounts of alcohol from the additional alcohol added. These two characteristics would then preserve the wine.
PORT
PORT IN GENERAL:
Originating from the Doure Valley region of Portugal, Port goes back as early as the 1400's. During the fermentation process, a neutral grape spirit called Aguardente prematurely ceases fermentation. This halts the transfer of grape sugars into alcohol creating a sweeter, higher in sugar wine which still has defined alcohol content due to the addition of the spirit, usually ranging somewhere between 19-20%.
True Port can only be produced in Portugal, while "port-styled" wines are produced throughout the remained of the world. A true Port can be verified with a small piece of paper on the bottle called the "selo" which has a verification number upon it.
There are five major varieties of grapes in the production of Port. These are Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, and Tinto Cao. Though these are the major varieties in the Port blend, there are around eighty grape varieties that can be used to create different and unique Port blends. After harvest and fermentation the Port is transferred into barrels or casks and aged for a minimum of 2 years.
Originating from the Doure Valley region of Portugal, Port goes back as early as the 1400's. During the fermentation process, a neutral grape spirit called Aguardente prematurely ceases fermentation. This halts the transfer of grape sugars into alcohol creating a sweeter, higher in sugar wine which still has defined alcohol content due to the addition of the spirit, usually ranging somewhere between 19-20%.
True Port can only be produced in Portugal, while "port-styled" wines are produced throughout the remained of the world. A true Port can be verified with a small piece of paper on the bottle called the "selo" which has a verification number upon it.
There are five major varieties of grapes in the production of Port. These are Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, and Tinto Cao. Though these are the major varieties in the Port blend, there are around eighty grape varieties that can be used to create different and unique Port blends. After harvest and fermentation the Port is transferred into barrels or casks and aged for a minimum of 2 years.
RUBY PORT:
A Ruby Port is young Port blend that has been wood barrel aged for 3-5 years. This small amount of aging time provides a Port that is predominated by its fruits and less complex in nature. These ports, when released to the market, are expected to be consumed upon release and are not made for bottle aging. A Reserve Ruby is a blend of vintages usually 5-7 years of age. The fruits of these Ports are still the dominating aroma and taste but more complexity and structure exists.
A Ruby Port is young Port blend that has been wood barrel aged for 3-5 years. This small amount of aging time provides a Port that is predominated by its fruits and less complex in nature. These ports, when released to the market, are expected to be consumed upon release and are not made for bottle aging. A Reserve Ruby is a blend of vintages usually 5-7 years of age. The fruits of these Ports are still the dominating aroma and taste but more complexity and structure exists.
LBV PORT:
Late Bottled Vintage Port (LBV Port) are those that are produced from grapes that came from the same harvest rather than a blend of several years of harvests. These Ports are bottled between 4 and 6 years after harvest. These LBV Ports can be filtered or unfiltered. Filtered, they are meant to be consumed and not bottle aged. These are clear and have no sediment. Unfiltered LBV Ports will contain sediment and are capable of bottle aging in the cellar for 5-20 years.
Late Bottled Vintage Port (LBV Port) are those that are produced from grapes that came from the same harvest rather than a blend of several years of harvests. These Ports are bottled between 4 and 6 years after harvest. These LBV Ports can be filtered or unfiltered. Filtered, they are meant to be consumed and not bottle aged. These are clear and have no sediment. Unfiltered LBV Ports will contain sediment and are capable of bottle aging in the cellar for 5-20 years.
VINTAGE PORT:
these are the big Ports. Only produced an average of three times per decade, these ports come from the very best of growing years. For this reason they are single harvest Ports. These are aged for about 2 years in oak barrels and, by law, will be bottled 2-3 years after harvest. These ports are bottled unfiltered and will need upwards of 30 years cellar aging before mature enough to drink.
these are the big Ports. Only produced an average of three times per decade, these ports come from the very best of growing years. For this reason they are single harvest Ports. These are aged for about 2 years in oak barrels and, by law, will be bottled 2-3 years after harvest. These ports are bottled unfiltered and will need upwards of 30 years cellar aging before mature enough to drink.
TAWNY PORT:
The more popular after dinner port, Tawny Port is known for consistency in quality. Tawny Port is Ruby Port that has been given extra time in oak casks to soften it up more and round it out. Oak wood is porous which allows some of the wine to evaporate which will concentrate the flavours more. The oxygen that enters through the porous oak over the years will also oxidize the Port which changes its color to Tawny, hense the name. Tawny port also differs in that it can be served not just at room temperature but chilled or over ice as well.
The more popular after dinner port, Tawny Port is known for consistency in quality. Tawny Port is Ruby Port that has been given extra time in oak casks to soften it up more and round it out. Oak wood is porous which allows some of the wine to evaporate which will concentrate the flavours more. The oxygen that enters through the porous oak over the years will also oxidize the Port which changes its color to Tawny, hense the name. Tawny port also differs in that it can be served not just at room temperature but chilled or over ice as well.
SHERRY
SHERRY IN GENERAL:
Sherry comes from the south of Spain. There are three grape varieties used in the production of Sherry, Palomino, Muscat of Alexandria and Pedro Ximenez. Palomino is the dominant grape in the blend that creates Sherry, with the other two mostly used for sweetness. The creation of Sherry is a complex production. A yeast that forms a film on top of the developing wine of Sherry, known as flor, is crucial to the formation of Sherry. This Flor protects the Sherry from oxidization while developing and helps ferment the Sherry. The Flor also contributes a nutty apple flavour to the Sherry.
Also contributing to the flavour of Sherry is the precise setup of the Sherry butts (barrels). These barrels are set up in a way that allows wine to travel from one sherry butt to another in a specific order during maturation. The Sherry trickles down from the top barrels to the bottom where the final stage of maturation occurs. Every year, one third of the Sherry wine is removed from these bottom barrels and these bottom barrels are refilled by the butts above them. Sherry therefore contains a mixture of vintages. Sherries are then labelled as Very Old Sherry (VOS) which can be 20 years old and up or Very Old Rare Sherry (VORS) which are older than 30 years.
Sherry comes from the south of Spain. There are three grape varieties used in the production of Sherry, Palomino, Muscat of Alexandria and Pedro Ximenez. Palomino is the dominant grape in the blend that creates Sherry, with the other two mostly used for sweetness. The creation of Sherry is a complex production. A yeast that forms a film on top of the developing wine of Sherry, known as flor, is crucial to the formation of Sherry. This Flor protects the Sherry from oxidization while developing and helps ferment the Sherry. The Flor also contributes a nutty apple flavour to the Sherry.
Also contributing to the flavour of Sherry is the precise setup of the Sherry butts (barrels). These barrels are set up in a way that allows wine to travel from one sherry butt to another in a specific order during maturation. The Sherry trickles down from the top barrels to the bottom where the final stage of maturation occurs. Every year, one third of the Sherry wine is removed from these bottom barrels and these bottom barrels are refilled by the butts above them. Sherry therefore contains a mixture of vintages. Sherries are then labelled as Very Old Sherry (VOS) which can be 20 years old and up or Very Old Rare Sherry (VORS) which are older than 30 years.
FLOR FINO SHERRY:
These are Sherries that are considered the freshest and most delicate. They usually contain 15% alcohol and is dry, crisp, containing aromas and flavors of yeast, nut and tang.
These are Sherries that are considered the freshest and most delicate. They usually contain 15% alcohol and is dry, crisp, containing aromas and flavors of yeast, nut and tang.
MANZANILLA SHERRY:
This is a fino styled Sherry from the specific coastal town called Sanlucar De Barrameda. The Flor Layer from this area is thicker due to humidity and these Sherries tend to turn out lighter and fresher than a fino, with salty sea tang.
This is a fino styled Sherry from the specific coastal town called Sanlucar De Barrameda. The Flor Layer from this area is thicker due to humidity and these Sherries tend to turn out lighter and fresher than a fino, with salty sea tang.
AMONTILLADO SHERRY:
This is Sherry that has been aged until it has lost the flor and then continued to oxidize. It is amber in color and has a nutty taste with long finish. These Sherries last longer after opening.
This is Sherry that has been aged until it has lost the flor and then continued to oxidize. It is amber in color and has a nutty taste with long finish. These Sherries last longer after opening.
OLOROSSO SHERRY:
These are Sherries that develop without a flos layer. They often develop for many years and result in a complex, rich, nutty Sherry with aromas that have been described as "old furniture and raisins."
These are Sherries that develop without a flos layer. They often develop for many years and result in a complex, rich, nutty Sherry with aromas that have been described as "old furniture and raisins."
MADEIRA
Madeira fortified wine is Wine fortified on the island of Madeira Portugal. It is produced in several styles ranging from dry to sweet and involves four grape varieties: Sercial, Verdelho, Bual and Malmsey. The wine is foritified with a neutral spirit (Brandy) during different points of fermentation. The point at which it is added depends on whether a dryer or sweeter Madeira is desired. What sets Madeira apart from the other fortified wines is that its producers want oxidization and do so by heating the wine - called maderization. Madeira can take on an amber color and tends to acquire caramel and nut flavour.
A Madeira made from Sercial grape variety is used as the wine base for dryer styled Madeira while Verhelho is used in the making of semi-dry Madeira. Bual is often used in semi-sweet Madeira and Malmsey brings about a sweeter Madeira. Madeira is labelled as Finest, Reserve, 10-15 years and Vintage. Finest Madeira is aged for three years while Reserve is aged for five. 10-15 years is aged for this period of time, and Vintage is dated for a specific year.
A Madeira made from Sercial grape variety is used as the wine base for dryer styled Madeira while Verhelho is used in the making of semi-dry Madeira. Bual is often used in semi-sweet Madeira and Malmsey brings about a sweeter Madeira. Madeira is labelled as Finest, Reserve, 10-15 years and Vintage. Finest Madeira is aged for three years while Reserve is aged for five. 10-15 years is aged for this period of time, and Vintage is dated for a specific year.
MARSALA
Marsala is a fortified wine made exclusively in the the area surrounding the town of Marsala Italy. Marsala, currently, can be made from any one of ten grape varieties sanctioned for use. These include Grillo, Inzolia, Catarratto, Pignatello, Nerello, Mascalese, Damaschino and Nero d'Avola.
Marsala has five age related categories of fine, superiore, superiore riserva, vergine/soleras, and vergine, solera stravecchio. Fine must be aged for one year, superiore for two, superiore riserva for four, vergine/soleras for five and vergine/soleras stravecchio for ten years.
Marsala has five age related categories of fine, superiore, superiore riserva, vergine/soleras, and vergine, solera stravecchio. Fine must be aged for one year, superiore for two, superiore riserva for four, vergine/soleras for five and vergine/soleras stravecchio for ten years.
ICE WINE
Ice wine is made from grapes left to freeze naturally on the vine. These grapes are left on the vines, covered to prevent being eaten in the fall, until temperatures of -8 or lower are reached in winter. During this waiting period between summer and harvesting in the winter, the grapes dehydrate causing their juices and sugars to concentrate.
The grapes for icewine are then harvested within a few hours while the temperatures are sustained below -8 and are pressed during the night while still frozen. This still frozen state will leave most of the water behind as ice which will mean only a small portion of concentrated juice is extracted from the product. Juice yields for ice wine are much lower than table wine. The juice is therefore extremely sweet due to the concentration and fermentation can difficult. The result is an early end to the fermentation process where high sugar remains in the final product with low alcohol results. These high sugar, low alcohol levels, coupled with firm acidity make icewine a well balanced wine.
The grapes for icewine are then harvested within a few hours while the temperatures are sustained below -8 and are pressed during the night while still frozen. This still frozen state will leave most of the water behind as ice which will mean only a small portion of concentrated juice is extracted from the product. Juice yields for ice wine are much lower than table wine. The juice is therefore extremely sweet due to the concentration and fermentation can difficult. The result is an early end to the fermentation process where high sugar remains in the final product with low alcohol results. These high sugar, low alcohol levels, coupled with firm acidity make icewine a well balanced wine.
Sweet and Fortified Wine Association @ sweetandfortifedwine.org
For The Love of Port @ fortheloveofport.com
Wine Anorak @ wineanorak.com
Stacy Slinkard @ wine.about.com
Wine Searcher @ wine-searcher.com
For The Love of Port @ fortheloveofport.com
Wine Anorak @ wineanorak.com
Stacy Slinkard @ wine.about.com
Wine Searcher @ wine-searcher.com