Detailed Notes on Fortified Wines

Fortified Wines

Fortified wines, previously known as versetzte Weine, are characterized by their unique production process involving the addition of components to enhance their stability and flavor. These wines undergo special treatments for preservation and include additives such as carbon dioxide, alcohol (derived from wine distillate), sugar, acids, must, and concentrated must. They typically have a minimum alcohol content of 13% by volume.

  • Classification Based on Additives:
    • Alcohol (Wine Distillate) and Must: Sherry, Port wine, Madeira, Samos, Mavrodaphne.
    • Alcohol, Wine, Must, and Concentrated Must: Marsala, Malaga.
    • Raisins and Must: Tokaji.
    • Alcohol and Sugar: Refosco, Karlowitzer.
    • Alcohol, Grape Juice, Quinine Bark, and Flavorings: Cynar, Dubonnet, St. Raphael.
    • Carbon Dioxide: Kunstschaumwein, Perlwein.

Sherry

Sherry is produced in the Sherry Triangle within Jerez, located in southwestern Andalusia, Spain. This area is a designated DOP (Denominación de Origen Protegida) wine region, encompassing approximately 38,000 hectares, with 11,000 hectares specifically dedicated to Sherry production.

  • Climate (Sherry Triangle):

    • Enclosed by the Guadalquivir and Guadalete rivers.
    • The triangle is formed by the cities of Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda.
    • Maritime humidity promotes the growth of flor yeast, a unique characteristic of this region.

  • Soils:

    • Classified based on chalk content.
    • Albarizas: White soils with a high chalk content.
    • Barros, Arenas: Dark soils with a low lime content, producing more robust wines.

  • Grape Varieties:

    • Palomino Fino.
    • Pedro Ximenes.
    • Moscatel.
Traditional Sherry Production:
  1. Harvesting: Grapes are hand-picked.
  2. Pressing: Hydraulic presses are used.
  3. Fermentation: The wine is fermented in American oak barrels.
  4. Aging: After classification, young wine is fortified with wine distillate.
  5. Solera System: Barrels are stacked, and different vintages are blended.
Sherry Types:
  • Fino: Dry and light, with an almond aroma.
  • Amontillado: Medium-dry and amber in color, with a nutty aroma.
  • Manzanilla: The lightest type, exclusively from Sanlúcar de Barrameda, with a hint of saltiness.
  • Oloroso: Medium-dry to medium-sweet, with caramel and vanilla notes, golden to amber in color.
  • Cream (Milk): Sweetened Oloroso with the addition of sweet Pedro Ximenes wines, resulting in a dark color.
Sherry Producers:

Domecq, Gonzales Byass, Harveys.

  • Serving Temperature:

    • 10-12°C for Fino.
    • 15°C for Oloroso & Cream.

  • Glassware:

    • Copita (5 cl).

Port Wine

Produced in the Douro Valley in northern Portugal, Port wine originated from simple wines transformed into Vinho do Porto. It is exclusively cultivated in the demarcated Douro region, covering 40,000 hectares across Baixo Corgo, Cima Corgo, and Douro Superior.

Port Wine Production:
  1. Harvesting: Grapes are hand-picked.
  2. Crushing and Pressing: The grapes are crushed and pressed.
  3. Fermentation: Brandy is added when about half of the sugar has been fermented to stop fermentation.
  4. Aging and Storage: The wine is transported to Vila Nova de Gaia and aged in 550-liter barrels (Pipas).
Port Wine Types:
  • Ruby Port
  • Tawny Port
  • Colheita
  • Vintage
  • White Port
Port Wine Producers:

Croft, Ferreira, Sandeman.

  • Serving Temperature:

    • Ice-cold for aperitifs.
    • Room temperature for digestifs.

  • Glassware:

    • Port wine glass.

Madeira

Madeira is produced on the Portuguese island of Madeira. The young wine is fortified with brandy and aged in wooden barrels, which imparts a caramel hue. It typically has a golden-yellow color and an alcohol content of 17-22% by volume.

Malaga

Originating from the Andalusian wine region, Malaga is a blend of Pedro Ximenes and Moscatel de Alexandria grapes.

Malaga Types:

Bianco Dulce, Bianco Seco, Dulce Color, Lagrima.

Marsala

Marsala comes from the western Sicilian province of Trapani. It is a blended wine fortified with brandy.

Marsala Types:

Oro, Ambra, Rubino.

  • Minimum Aging:
    • Fine (1 year).
    • Superiore (2 years).
    • Superiore Riserva (4 years).
    • Soleras (4 years).
    • Riserva (10 years).

Samos

Samos is a sweet wine produced on the Greek island of Samos using white Muscat grapes.

  • Samos Doux: Fermentation is interrupted with wine distillate.
  • Samos Grand Cru: Not fortified.
  • Samos Nectar: Made from sun-dried grapes.

Mavrodaphne

Mavrodaphne is produced in the Peloponnese region of Greece. It is an intense red wine fortified with grape spirit and has long aging potential.

Tokaji Aszu

Tokaji Aszu is a Hungarian wine made by kneading noble rot-affected, shriveled grapes into a mass and then mashing it into the wine. It is aged in small oak barrels.

Vermouth

Vermouth was initially administered as a medicinal remedy containing wormwood. It is a wine aromatized with herbs and spices, typically containing 16-18% alcohol by volume. Herbs are steeped in wine and brandy to extract their flavors.

  • Aging: Matured in barrels.
Vermouth Producers:
  • France: Noilly Prat.
  • Italy: Martini, Martinazzi, Cinzano.
  • Austria: Burschnik, Spitz, Meinl.

Wine Aperitifs:

  • Byrrh
  • St. Raphael
  • Dubonnet
  • Lillet Blanc