hj fortified wine

8/3/2019 Hj Fortified Wine

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BY HEMANT JALUTHRIA

HEMANT JALUTHRIA 1



Made by adding brandy or spirits to increase the alcoholcontent of the wine to 15-18% and so prevent furtherfermentation (to acids) in warm climates, e.g. Madeira,

marsala, port, sherry.Initially used as a method to preserve some wines,

fortification is the addition of brandy or a neutral spirit in

order to boost a wine's ALCOHOL content. Fortified wines generally have between 17 and 21 percent alcohol. Manyfortified wines are sweet because by adding ALCOHOL to alevel (15 to 16 percent) above which the YEAST cannot work,

the yeast quits converting the natural sugar.The earlier this fortification process occurs the more RESIDUAL SUGAR is left and the sweeter the wine. Some of thebetter-known examples are PORT , SHERRY , MADEIRA , MÁLAGA

and MARSALA.HEMANT JALUTHRIA 2



Fortified wine is wine to which a distilled beverage (usuallybrandy) has been added. Fortified wine is distinguished fromspirits made from wine in that spirits are produced by means

of distillation, while fortified wine is simply wine that has hada spirit added to it. Many different styles of fortified wine havebeen developed, including port, sherry, madeira, marsala, andvermouth.

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The original reason for fortifying wine was to preserve it,since ethanol is a natural antiseptic.

Although grape brandy is most commonly added to producefortified wines, the additional alcohol may also be neutralspirit that has been distilled from grapes, grain, sugar beets, orsugarcane.

The source of the additional alcohol and the method of itsdistillation can affect the flavor of the fortified wine. If neutralspirit is used, it will usually have been produced with acontinuous still, rather than a pot still.When added to wine before the fermentation process iscomplete, the alcohol in the distilled beverage kills the yeastand leaves residual sugar behind. The end result is a wine that

is both sweeter and stronger, normally containing about 20%alcohol b volume ABV .

FORTIFICATION – WHY & HOW ?

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During the fermentation process, yeast cells in the mustcontinue to convert sugar into alcohol until the must reachesan alcohol level of 16% – 18%. At this level, the alcohol

becomes toxic to the yeast and kills it. If fermentation isallowed to run to completion, the resulting wine will (in mostcases) be low in sugar and will be considered a dry wine. Theearlier in the fermentation process that alcohol is added, the

sweeter the resulting wine will be. For drier fortified winestyles, such as sherry, the alcohol is added shortly before orafter the end of the fermentation.

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SHERRY

Fortified wine of Spanish origin. It takes its name from therovince of Jerez de la Frontera in Spain. Essential to its taste is

the action of flor , a mildewlike growth encouraged by a slightexposure to air after fermentation. Also unique is the solera system of blending wines of many vintage years. Sherry isortified after fermentation with high-proof brandy to 16 – 18%

alcohol. It is served primarily as an aperitif, though sweeter,heavier sherries are used as dessert wines.Fortified wines (around 15% alcohol by volume) from the south-west of Spain.

n order of increasing sweetness, sherries are: fino (very dry);manzanilla; amontillado; oloroso (may be medium-dry or sweetened and more highly fortified); amoroso or cream. Drysherry contains 1-2% sugar; medium sherry, 3-4% sugar; sweet

sherry, 7% sugar. HEMANT JALUTHRIA 6



THE AGING OF SHERRY

The aging of sherry takes place in one of two ways: • BIOLOGICAL AGING: The sherry ages in contact

with a film of yeast (Flor) that changes the

characterstics of the wine be metabolising elements

within the wine and controlling the rate of oxidation. • PHYSIO-CHEMICAL AGING: The sherry is in

direct contact with air and its immediate oxidising

effects.

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PRODUCTION OF SHERRY

1. Pressing 2. Acidification 3. Settling (debourbage) 4. Fermentation 5. Classification (Fino/olorosso)

6. Fortification (fino-15% / olorosso-18%) 7. Aging - Cask aging

8. Flor growth(Finos): Biological Aging 9. Olorosso: Physio-chemical Aging

10. Solera 11. Working on the scales 12. Blending 13. Finishing: addition of sweetener

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SOLERA SYSTEM



SOLERA SYSTEMA solera is a series of barrels or other containers used for aging liquids such asSherry, Madeira, Marsala, Mavrodafni (a Greek dark red fortified dessert wine),Muscat, Muscadelle, and Balsamic vinegar.

Typically, a portion of the wine from the last barrel of the series is removed andbottled. Then the last barrel is filled from the next-to-last barrel, etc., until thefirst barrel is filled with new wine. The barrels are then left to age until theprocess is repeated.Wine produced from a solera cannot have a vintage date because it is the

product of wines from many years. The last barrel in a solera has at least a tiny(albeit usually insignificant) fraction of the first wine ever put in it, which couldbe hundreds of years old. However, if the movement of wine is slow enough, itis possible to establish a minimum age of the blend. For example, if one has tenbarrels, and transfers wine along once a year, the result is a minimum of tenyears old, and can be labeled as such. However, the average age is older thanthat.This process described above is known as solera in Spain, where Sherry ismade, but is called in perpetuum in Sicily, where Marsala wine is made.

A solera can easily be the largest capital investment of a family winemaking firm, and the barrels used are usually passed down to one's descendants.HEMANT JALUTHRIA 9

http://www.encyclowine.org/?title=Winemaking

http://www.encyclowine.org/?title=Winemaking



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FLORFlor (Spanish and Portuguese for 'flower') is a variety of yeast found only inthe region of Andalucía in southern Spain, and is important in the manufactureof sherry.

In winemaking, it is essential to keep young wines away from exposure to airby sealing in barrels, to avoid infection by bacteria and yeasts that tend to spoilit. However, in the manufacture of sherries, the slightly porous oak barrels aredeliberately filled only about five-sixths full with the young wine, leaving "thespace of two fists" empty to allow the flor yeast to take form and the bung isnot completely sealed. The "velo de flor" on top of the wine looks like a thickwhite foam.The flor favors cooler climates and higher humidity, so the sherries producedin the coastal Sanlúcar de Barrameda and El Puerto de Santa María have a

thicker cap of flor than those produced inland in Jerez. The yeast gives theresulting sherry its distinctive fresh taste, with residual flavors of fresh bread.Depending on the development of the wine, it may be aged entirely under theveil of flor to produce a fino or manzanilla sherry, or it may be fortified to limitthe growth of flor and undergo oxidative aging to produce an amontillado or

oloroso sherry. HEMANT JALUTHRIA 12



STYLES OF SHERRY 1. Fino ('fine' in Spanish) is the driest and palest of the

traditional varieties of Sherry. The wine is aged in barrels

under a cap of flor yeast to prevent contact with the air.2. Manzanilla is an especially light variety of fino Sherry

made around the port of Sanlúcar de Barrameda.3. Amontillado is a variety of Sherry that is first aged under

flor but which is then exposed to oxygen, producing asherry that is darker than a fino but lighter than an oloroso.Naturally dry, they are sometimes sold lightly sweetened.

4. Oloroso ('scented' in Spanish) is a variety of Sherry agedoxidatively for a longer time than a fino or amontillado,producing a darker and richer wine. With alcohollevels between 18-20%, olorosos are the most alcoholic

sherries in the bottle. Again naturally dry, they are oftenalso sold in sweetened versions.HEMANT JALUTHRIA 13



5. Palo Cortado is a rare variety of Sherry that is initiallyaged like an amontillado, but which subsequently developsa character closer to an oloroso.

6. Sweet Sherries (Jerez Dulce in Spanish) are made eitherby fermenting dried Pedro Ximénez or Moscatel grapes,which produces an intensely sweet dark brown or blackwine, or by blending sweeter wines or grape must with a

drier variety. Cream Sherry is a common type of sweetSherry made by blending different wines

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SHERRY LABEL

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PORT

Port wine (also known as Vinho do Porto, Porto, and often

simply Port) is a Portuguese style of fortified wine originatingfrom the Douro Valley in the northernprovinces of Portugal. It is typically a sweet red wine, often

served as a dessert wine, and also comes in dry, semi-dry

and white varieties. Fortified wines in the style of port arealso produced outside of Portugal, most notably in Australia,South Africa, Canada, India, Argentina and the United States.Under European Union guidelines, only the product from

Portugal may be labeled as Port . Elsewhere, the situation ismore complicated: wines labelled "Port" may come fromanywhere in the world, while the names "Dao", "Oporto","Porto", and "Vinho do Porto" have been recognized as

foreign, non-generic names for wines originating in Portugal.HEMANT JALUTHRIA 16



PRODUCTION OF PORT Port is produced from grapes grown and processed in the demarcatedDouro region. The wine produced is then fortified by the addition of a

neutral grape spirit known as Aguardente in order to stopthe fermentation, leaving residual sugar in the wine, and to boostthe alcohol content. The fortification spirit is sometimes referred toas Brandy but it bears little resemblance to commercial Brandies. Thewine is then stored and aged, often in barrels stored in "caves"(pronounced "ka-vess" and meaning "cellars" in Portuguese) as is thecase in Vila Nova de Gaia, before being bottled. The wine received itsname, "Port", in the latter half of the 17th century fromthe seaport city of Porto at the mouth of the Douro River, where much

of the product was brought to market or for export to other countriesin Europe. The Douro valley where Port wine is produced wasdefined and established as a protected region, or appellation in 1756 — making it the third oldest defined and protected wine region in the

world after Chianti (1716) and Tokaji (1730).HEMANT JALUTHRIA 17



GRAPE VARIETIES - PORT WINE Over a hundred varieties of grapes (castas) are sanctioned forPort production, although only five (Tinta Barroca, Tinta Cão,

Tinta Roriz (Tempranillo), Touriga Francesa, and TourigaNacional) are widely cultivated and used.

Although Touriga Nacional is the most celebrated Port grape,the difficulty of growing it and its small yields result

in Touriga Francesa being the most widely-planted varietywithin the Douro. White ports are produced the same way as red ports, exceptthat they use white grapes — Esgana-Cão, Folgasão, Malvasia, Rabigato,Verdelho,and Viosinho.

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STYLES OF PORT Port from Portugal comes in several styles, which can be divided intotwo broad categories:Wines that have matured in sealed glass bottles, with no exposure to air,and experience what is known as "reductive" aging. This process leads tothe wine losing its colour very slowly and produces a wine which issmoother on the palate and less tannic.Wines that have matured in wooden barrels, whose permeability allows a

small amount of exposure to oxygen, and experience what is known as"oxidative" aging. They too lose colour, but at a faster pace. If red grapesare used, in time the red colour lightens to a tawny colour - these areknown as Tawny (or sometimes Wood) ports. They also lose volume to

evaporation (angel's share), leaving behind a wine that is slightly moreviscous and intense.The IVDP ( Instituto dos Vinhos do Douro e Porto) further divides Portinto two categories: normal Ports (standard Rubies, Tawnies and WhitePorts) and Categorias Especiais, Special Categories, which includeseverything else. HEMANT JALUTHRIA 19



WOOD AGED PORTS TAWNY

COLHEITA GARRAFEIRA

BOTTLE AGED PORTS RUBY VINTAGE PINK

WHITE LBV (LATE BOTTLES VINTAGE)

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VINEYARDS IN DUORO VALLEY



VINEYARDS IN DUORO VALLEY

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VINTAGE PORTS FROM 1870 & 1873

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VINTAGE PORTS FROM 1870 & 1873

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PORT LABEL

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PORT LABEL

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HEMANT JALUTHRIA 24

VERMOUTH





VERMOUTH

Vermouth (pronounced ver-MOOTH ) is a fortified wine,flavored with aromatic herbs and spices ("aromatized" in

the trade) such as cardamom, cinnamon, marjoram andchamomile.Some vermouth is sweetened; unsweetened, or"dry" vermouth tends to be bitter.

There are three general styles of vermouth, in order fromdriest to sweetest: extra dry, bianco/white, and sweet/red.Sweet red vermouth is drunk as an apéritif, often straightup, as well as in mixed drinks like the Manhattan. Dry

white vermouth, along with gin, is a key ingredient in themixing of martinis. Red vermouths are sometimes referredto as Italian vermouths and white vermouths as French

vermouths, although not all Italian vermouths are red and

not all French vermouths are white.HEMANT JALUTHRIA 25

[ MOOTH] Whit i th t h b FORTIFIED d



[ver-MOOTH] White wine that has been FORTIFIED andflavored with various herbs and spices. blend of white

wines fortified with additional alcohol and flavored with

aromatic herbs, spices, and roots. It contains up to 19%alcohol. All vermouths are derived from white wines.The word "vermouth" comes from theGerman wermut or vermut ("wormwood") which, before it

was declared poisonous, was the principal flavoringingredient.Drunk as an aperitif, either with soda or with gin or vodka(a martini).

The sweeter, darker type of vermouth is sometimes called Italian vermouth, and the lighter, drier type, Frenchvermouth. Vermouth is used as an appetizer and as a mixerin cocktails.

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VERMOUTH STYLES



VERMOUTH STYLES-

There are two primary styles of vermouth-sweet [(red)-rosso ]and dry [(white)-bianco ]. All vermouths are derived from whitewines. Sweet vermouth -The sweeter, darker type of vermouth is

sometimes called Italian vermouth, Sweet vermouth wasintroduced in 1786 by Italian Antonio Benedetto Carpano. It hasa slightly sweet flavor and a reddish-brown color from theaddition of caramel. This Italian-style vermouth is served as anapéritif and used in slightly sweet cocktails like the americano.

Dry vermouth - The lighter, drier type of vermouth is sometimescalled French vermouth. Dry vermouth, created by FrenchmanJoseph Noilly in 1800, is also called French vermouth, althoughtoday it's also produced in other countries including Italy and theUnited States. Dry vermouth is served as an apéritif and used indry cocktails like martinis.

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VERMOUTH BRANDS



VERMOUTH BRANDS

CinzanoMartini & Rossi

Noilly PratDubonnet

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MADEIRA



MADEIRA

Madeira (the Portuguese word for wood) is the name of a group of islands in the Atlantic Ocean.

Madeira is one of the three best-known FORTIFIED WINES, the othersbeing PORT and SHERRY. Madeira is unique in that it gains its flavorfrom elements that would ruin most other wines-heat andoxidization.

There are four distinct styles of madeira. The pale goldenSERCIAL

is the lightest, driest style. It's followed by VERDELHO which issweeter and stronger, and then by BOAL (or Bual), which is fullerand sweeter than either of the previous two. MALMSEY is therichest, darkest, and sweetest of the group. The two lighter winesare generally used as APÉRITIFS and the heavier, sweeter styles, asDESSERT WINES.The pale golden Sercial is the lightest, driest Madeira, while therich, dark Malmsey is the sweetest. Bual and Verdelho are bothmedium-sweet wines. HEMANT JALUTHRIA 29

STYLES



STYLES - Reserve (5 years)- This is the minimum amount of aging that

a wine labeled with one of the noble varieties is permitted to

have. Special Reserve(10 years) -At this point the wines are often

aged naturally without any artificial heat source. Extra Reserve (over 15 years) -This style is rare to produce

with many producers extending the aging to 20 years for avintage or producing a "colheita". It is richer in style than aSpecial Reserve Madeira.

Colheita or Harvest -This style includes wines from a single

vintage but aged for a shorter period than true VintageMadeira. The wine can be labeled with a vintage date butinclude the word "colheita" on it.

Vintage or Frasquiera -This style must be aged at least 20

years. HEMANT JALUTHRIA 30

MARSALA



Marsala is a wine produced in the region surrounding theItalian city of Marsala in Sicily. Marsala wine first received

Denominazione di origine controllata, or DOC, status in 1969

MARSALA

Marsala is produced using the Grillo, Inzolia, and Catarratto

white grape varietals.Marsala contains about 15-20% alcohol by volume. DifferentMarsala wines are classified according to their color,sweetness and the duration of their aging. The three levels of

sweetness are secco (with a maximum 40 grams of residualsugar per liter), semisecco' (41-100 g/l) and sweet (over 100g/l). The color and aging classifications are as follows:_

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Oro has a golden color



Oro has a golden color.

Ambra has an amber color. The coloring comes from the mostocotto sweetener added to the wine.

Rubino has a ruby color.

Fine has minimal aging, typically less than a year.

Superiore is aged at least two years.

Superiore Riserva is aged at least four years.

Vergine e/o Soleras is aged at least five years.

Vergine e/o Soleras Stravecchio e Vergine e/o Soleras Riserva is

d t l t t HEMANT JALUTHRIA 32

hj fortified wine

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