ports sherries and fortified wines
TRANSCRIPT
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Introduction to Wines of Introduction to Wines of the Worldthe World
Sherry, PortPort, and Fortified Wines
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SHERRY SHERRY PRODUCTIONPRODUCTION
Spain
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THE WORLD WINE PRODUCING AREASTHE WORLD WINE PRODUCING AREAS
EQUATOR
50N
30N
30S
50S
Wine Producing Areas
AUSTRALIA
NEW ZEALAND
SOUTHAFRICA
RUSSIA
CHINA
NORTHAFRICA
EUROPE
CANADA
NORTHAMERICA
SOUTHAMERICA
CALIFORNIA
CHILE
BRAZIL
ARGENTINA
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France Germany Italy Spain Portugal
QUALITY WINES (QWPSR)
Appellation d’Origine Contrôlée(AC/AOC)
Qualitätswein mit Prädikat(QmP)
Denominazione di Origine Controllata e Garantita
(DOCG)
Denominación de Origen Calificada(DOCa)
Denominação de Origem Controlada
(DOC)
Denominazione di Origine Controllata
(DOC)
Denominación de Origen(DO)
Vin Delimités de Qualité Supérieure(VDQS)
Qualitätswein bestimmter Anbaugebiet
(QbA)
Vinhos de Calidad con Indicación Geográfica (VCIG)
Indicação de Proveniencia Regulamentada
(IPR)
TABLE WINES
Vin de Pays(VdP)
Landwein Indicazione Geografica Tipica(IGT)
Vino de la Tierra(VdlT)
Vinho Regional(VR)
Vin de Table(VdT)
Tafelwein Vino da Tavola(VdT)
Vino de Mesa(VdM)
Vinho de Mesa(VdM)
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SherrySherryIn the southwest of Spain in the
province of Andalusia,- land of TapasInfluenced by the Phonecians in 1100
BCXera, the Phonecian name for the
region where the modern city of Jerez in Spain is now located.
711 AD - Moorish occupation of Spain began and lasted for 5 centuries
History of trade with EnglandFortified wine for storage and travel
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Sherry, Xeres, JerezSherry, Xeres, JerezSherry, also listed as Xeres, or Jerez can
all be labeled on Sherry bottles and all refer to the wine known in English as Sherry
Jerez is the D.O. (Denomination of Origin)Fortified wine - sherry’s alcoholic level is
raised to between 15 and 22 percent with the addition of neutral spirits
Allowed to oxidize to varying degrees depending on the type of the wine being made
Flavors can vary from very dry to ultra sweet
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Palomino, Moscatel Palomino, Moscatel and Pedro Ximenezand Pedro XimenezPalomino is the
main grape variety, comprising about 95 percent of all sherries
Pedro Ximenez, a sweeter grape, also made into a sherry by the same name
Moscatel (Muscat) also used
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SoilsSoilsThe soil plays an important role in the
quality and characteristics of the wine3 types of soil in Jerez: 1.Albarriza – (alba – white from Latin)2.Barro – Clay3.Arena – SandThe amount of calcium carbonate is the
differenceThe higher the calcium carbonate present
the better the soil is for the wineThe richest deposits of calcium carbonate
are found in the Albarriza zoneCalcium carbonate can range from 30% to
80%
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Palomino grape cluster
Pedro Ximenez grapes
Moscatel Grapes
Soil Samples from Jerez DO
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Harvesting the GrapesHarvesting the GrapesMediterranean climate summer heat often
above 100ºF - moderated by Atlantic Ocean westerly breezes
Palomino and Pedro Ximenez grapes thrive in this climate
Roots search deep into the earth for water from spring rains
Hot climate produces massive clusters of grapes
Concentrated sugars by picking late
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FermentationFermentationInitial fermentation is about a week to
ten days – very tumultuous – fermented to dryness
Lightly fortified and racked into casksThree basic types of Sherry – a)Finob)Amontilladoc)OlorosoThe Cellar master will taste each wine
looking for “attributes” to classify it
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FlorFlorA 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
After maturation(usually one or two years), wines are placed in a solera for aging
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SoleraSoleraThe solera is formed by multiple
rows of 600 liter old American oak barrels- butts
The stack is four or five rows of barrels high
The solera may contain as many as fourteen rows
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Soleras and CriaderasSoleras and CriaderasThe solera system oak casks rest in bodegasBodegas are high-roofed buildings, quiet and
cool, where the wines have time to slowly mature
When wine is needed for bottling, a little is drawn off from the oldest casks called the "soleras"
The soleras are topped-up with wine drawn from the next oldest casks
Each row of criaderas is re-filled from the one above it
"running the scales" - "canoe" and "sprinkler" - protecting the flor
The wine in barrel begins to “Educate" the Sherry added to it
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Only 30 PercentOnly 30 PercentSherry 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
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Fino and Manzanilla Fino and Manzanilla
Fino and Manzanilla - dry styled sherries are made by allowing the flor to bloom in the barrels
Required alcohol content is 15% - 19% abv (up to 18% in Finos)
Finos are made inland where it is drier
Manzanillas must be made on the humid coast in Sanlúcar de Barrameda
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AmontilladoAmontillado
Amontillados - Fino sherries fortified to 17% then into another solera without flor
Amber-colored - aromas of hazelnut, mildly tangy, soft fruit and full in the mouth, - alcohol content of between 16º and 22º
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OlorosoOloroso
Made with slightly higher alcohol fortified so that flor could not exist
Amber to mahogany in color, with a strong aroma reminiscent of walnuts, full-bodied, with an alcohol content of between 17º and 22º.
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 wine
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Palo CortadoPalo CortadoA bright mahogany-colored wine, with a
bouquet suggestive of hazelnuts and a dry palate.
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
A Palo Cortado is recognized by an aroma similar to Amontillado - body more like Oloroso
high content of malic acid leads to a malolactic fermentation - lactic quality in this style
Alcohol content varies between 17º and 22º.
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Cream Sherries &Cream Sherries &Pedro XimenezPedro Ximenez
Olorosos that are sweetened up to 15 percent with Pedro Ximenez are known as cream sherries
Richer - with sweet dried fruit intensity and thicker bodies
Pedro Ximenez - another type of Oloroso
made from Pedro Ximenez grapes - can be as sweet as late harvest or ice wines and thicker in texture
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MARSALAMARSALA
Vin Santo
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MarsalaMarsalaMarsala Sicily’s fortified wineDOC in and around the seaside
town of MarsalaDry to sweet stylesQuality Marsala is labeled
“superiore” or “vergine” Usually fortified to 17 or 18%
abvMade in a Solera
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GrapesGrapesWhite grape varieties:a)Grillo b)Catarratto Biancoc) Inzoliad)DamaschinoRed grape varieties:a)Perricone b)Calabresec)Nerellod)Mascalesee)Nero d’Avola
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Oro, Ambra, RubinoOro, Ambra, RubinoThree colors of Marsalaoro (golden)ambra (amber)rubino (red) – the rarest Each can be made with all the
different levels of sweetnesseach is fortified to 17 or 18
percent
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Types of MarsalaTypes of Marsala
Fine: 17° alcohol, aged 1 yr Superiore: 18° alcohol, aged 2 years Superiore Riserva: 18° alcohol, aged
4 years Vergine Soleras: 18° alcohol, aged 5
years Vergine Stravecchio - highest level
allows no cotto, and a minimum of 10 years of wood aging
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Marsala PairingsMarsala PairingsMarsala was traditionally served
between the first and second courses.
It is now also served, chilled, with Parmesan (stravecchio), Gorgonzola, Roquefort and other, spicy cheeses
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Vin SantoVin SantoVin Santo – Tuscany’s fortified
wineSome comes from the
surrounding regions
“Holy Wine” – discovered in 1439It’s full bodied, but still light, and
is classically combined with biscotti or fruit
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GrapesGrapesWhite varieties:a)Malvasiab)Trebbianoc)San colombano
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Dried grapes fermentedDried grapes fermentedMore than three months (usually
January,) good, unmolded grapes are selected and pressed
Liquid - put in small barrels out of cherry, oak or chestnut wood- 'caratelli'
Filled up to 75% - sealed with cement allows high pressure to develop during fermentation
Fermentation is slow - three years high alcohol content of approximately
16% abv
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MADEIRAMADEIRA
Portugal
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MadeiraMadeiraMadeira - a small, island and
province of Portugal375 miles west of Morocco and
about 500 miles from PortugalFortified wine usually 17 to 20 %
abv Neutral grape spirits are added
to the wine before it is finished fermenting
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EstafugemEstafugemEstafugem - process Madeira goes
through to produce it’s unique character
Method involves heating the fortified wines to an average temperature of 105 degrees F for three to six months
The best Madeiras will age this way for 25 years or more - only about 3 percent of all Madeiras
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Oxidative QualityOxidative QualityAllowed to oxidize as it heats up -
head space left in each barrelMay be aged for 20 years or
more after the heating process but before blending and bottling.
Some Madeiras are 40 years old or more
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Grape VarietiesGrape VarietiesRed grapes:a)Tinta Negra MoleWhite grapes a)Sercialb)Verdelhoc)Buald)Malmsey (Malvasia) Grape names are also used to
designate various styles of Madeira
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Styles of MadeiraStyles of Madeira
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 full-bodied than the sercials
Bual is 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
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Quality LevelsQuality LevelsBulk, - usually 1 -2 years oldRainwater – 3 years old5, 10 and 15 year old - solera
madeirasVintage madeiras.
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Port
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PortPortPortugal is the home of port, although
the firms that produce port were started and run by the British. The town of Oporto is where port derives it’s name. This major port City on the Atlantic and at the mouth of the Douro River was a perfect export city for centuries.
Wine needed to be fortified by neutral grape spirits in order to be transported by ships throughout the 15th, 16th, 17th, and 18th centuries. This led indirectly to the discovery of Port.
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Oporto city
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PortPortPort comes form only one region70 mile-long Port region in the Douro River
valleyMore than 83,000 vineyard properties in
the Douro, owned by about 28,500 growersDivided into three sub-zones, from west to
east a)Lower Corgob)Upper Corgoc)Douro SuperioreBetter quality ports come from the Upper
Corgo and the Douro Superiore which extends to the Spanish border.
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GrapesGrapesTouriga National: deep color, tannic,
strong black fruit character - High quality
Touriga Francesa: lighter, refined and fragrant
Adds softness and roundnessTinta Roriz: fresh, lighter color, adds
structure and length, red cherry aroma
Tinta Barroca: deep color, high sugar content
Tinta Cao: fine flavor, adds structure for age ability
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FermentationFermentationRapid extraction of color, still traditionally
done bytreading, but now more commonly done by robotictreading or punch down
Quick fermentation to between 6-9 degrees of alcohol
Fortification with grape spiritsResults in a stopped fermentation with about
10% residual sugar andfinished alcohol of around 20%
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MaturationMaturation
Following the next spring, wine is transferred to the shipper’s lodges in Vila Nova da Gaia
The milder and damper climate is better suited for ageing
Based on the quality of the base wine, length of barrel maturation and optional filtration a variety of styles are available
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Barcos RabelosBarcos RabelosOporto in northern Portugal is well known for
its characteristic wine sailboats, the "Barcos Rabelos" used to ship Port downstream from the vineyards.
The journey was dangerous, but even despite the introduction of the Port train in the late 1800's, the Barcos Rabelos continued to be used for transporting Port until the 1960's.
These days, the famous boats are used for an annual race, held in Oporto in June every year.
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Styles of PortStyles of Port
There are 10 different styles of port, although all port falls into one of two major categories:
Ruby : bottled aged ports Tawny : wood aged ports
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Port Styles are divided into two Port Styles are divided into two categories:categories:
Bottle aged and Wood Bottle aged and Wood agedaged
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Young Ruby PortsYoung Ruby PortsRuby ports is the least complex
style of the reds and the least expensive as well
Also known as fine ruby these ports are almost never aged in bottle and are released immediately
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Aged Ruby PortsAged Ruby Ports Late Bottled Vintage Traditional :
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
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Young Tawny PortsYoung Tawny PortsYoung tawny ports like ruby
ports are less than three years old and uncomplicated. They are usually not in contact with the skins of the grapes for very long and some are blended with white ports.
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Aged Tawny PortsAged Tawny PortsAged tawny ports are designated on
the label as, either 10, 20, 30 or 40 years old
Aging in oak for the average of the amount of time listed on the label
Colheita: Vintaged Tawny - matured in cask for a minimum of eight years
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Vintage PortVintage PortVintage port represents only 2 to
3 percent of the total production and is make only in very good years
Shippers declare a vintage - aged for 2 years in barrel and then in bottle by the shipper and the consumer
The first vintage ports were listed around 1734
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Crusted PortCrusted PortCrusted Port is named because
of the heavy crust or sediment in the bottle.
Blends of 3 or 4 years and bottled unfiltered.
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Understanding LabelsUnderstanding Labels