Wines.
WINES.
WHITE WINES
•CHABLIS (BURGUNDY)
•POUILLY FUISSE (BURGUNDY)
•MEURSAULT (BURGUNDY)
•PULIGNY MONTRACHET (BURGUNDY)
•SANCERE (LOIRE)
•MUSCADET (LOIRE)
•VOUVRAY (LOIRE)
•ENTRE-DEUX-MERS (BORDERAUX)
•SAUTERNES (BORDEAUX)
•HOCK (GERMANY)
•STEINWEIN (GERMANY)
•FRASCATI (ITALY)
•SOAVE (ITALY)
•CHIANTI (ITALY)
•VALPOLICELLA (ITALY)
•BARDOLINO (ITALY)
•BARBERA (ITALY)
•ST. JULIEN (BORDEAUX)
•POUILLAC (BORDEAUX)
•ST. EMILLON (BORDEAUX)
•POMEROL (BORDEAUX)
•GRAVES (BORDEAUX)
•NUIT ST. GEORGES (BURGUNDY)
•BEAUNE (BURGUNDY)
•CHINON (LOIRE)
•ST. JOSEPH (RHONE)
•CÔTE ROTIE (RHONE)
•HERMITAGE (RHONE)
•CHATEAU NEUF DU PAPE (RHONE)
•VALDEPENAS (SPAIN)
•RIOJA (SPAIN)
WINE TERMS
- ENOLOGY/OENOLOGY: SCIENCE OF WINE MAKING
- AMPELLOGRAPHY: SCIENCE OF STUDYING GRAPES
- VATS: FERMENTING VESSELS
- LEES: IMPURITIES
- BRUT: VERY DRY
- SEC: MEDIUM DRY
- DEMI-SEC: MEDIUM SWEET
- DOUX: SWEET
- MUST: UNFERMENTED GRAPE JUICE
- APERITIFS: ALCOHOLIC BEVERAGE SERVED OR CONSUMED BEFORE THE MEAL, HELPS IN INCREASING THE APPETITE
- DIGESTIFS: ALCOHOLIC BEVERAGE SERVED OR CONSUMED AFTER THE MEAL, HELPS IN DIGESTION
- CASK: BARRELS MADE UP OF OAK WOOD, USED TO STORE AND AGE WINES
- CELLAR: A WAREHOUSE (USUALLY UNDERGROUND) USED TO STORE WINES
- CHAI: FRENCH TERM FOR CELLAR
- MAITRE DE CHAI: CELLAR MASTER
- VINE: CREEPER OF GRAPE
- VINEYARD: THE PLACE WHERE VINES ARE GROWN
AROMATIZED WINE
This category cannot really be accepted as wines due to the reason that they essentially may not be made from grapes. These are known as Appetizer wines and are used before the meals to stimulate the appetite. These are usually dry wines which are fortified after the fermentation is complete. They can be flavored too and the alcohol content generally ranges from 20-24%.
Dessert wines are generally fortified with brandy which halts their fermentation and makes them stronger and sweeter than table wines and sparkling wines. These are wines which are generally used after the meals with desserts or between meals with snacks. They have a filling effect because of their sweetness and also helps in relaxation and digestion after the meal. Fortified wines are very sweet and have an alcoholic content of about 22%. Basically, the fortification enables the wines to travel more as the increased alcohol content gives the strength to the wines. The time at which the brandy is added decides the degree of sweetness or dryness of the wine.
These are effervescent wines. These wines appear to be bubbling and sparkling. These are used for almost every occasion and could easily be termed as All purpose wines. They could be red or white like the table wines and generally have an alcohol content of 9-14% ranges from very dry to very sweet. All wines other than sparkling wines are called “Still Wines”. The most prominent of all sparkling wines is “CHAMPAGNE”.
These wines are popular at mealtime because of the low alcohol content and also because they have a stimulating effect on the taste buds. These are produced by the natural fermentation of the juice of freshly squeezed grapes. Table wines are generally either red or white containing 9-14% alcohol and may range from very dry to quite sweet . Table wines are considered to be the best with the food as they are great additions to the flavour of a meal. More table wines are produced than all other wines combined.
TYPES OF WINE
1. TABLE WINE / STILL WINE / NATURAL WINE
2. SPARKLING WINE
3. FORTIFIED WINE
4. AROMATIZED WINE
2. SPARKLING WINE
3. FORTIFIED WINE
4. AROMATIZED WINE
VIN DE GOUTE: Known as running Wines. These are from the first pressing. Generally are of superior quality.
VIN DE PRESSE: Known as pressed Wines. These are from the second pressing. Little inferior in quality.
VIN DE PRESSE: Known as pressed Wines. These are from the second pressing. Little inferior in quality.
qHarvesting
q Grading
q Weighing
q Removal of stalks / destalking
q Crushing
q Sulphuring
q Fermentation
q Cellaring & second processing
qRacking
q Fining & Filtering
q Refrigeration
q Blending
q Maturing of wine
q Bottling of wines
q Pasteurization
q Ageing of wine
vVITICULTURE (VINEYARD MANAGEMENT)
vFERMENTATION
vVINICULTURE / VINIFICATION
CHENIN BLANC
SANGIOVESE
SHERRY
Pairing Sherry with Food:
Anything with nuts in it probably has a friend in some sort of sherry. Finos and Manzanillas make great aperitifs, and match perfectly with many tapas and hors-doevres such as olives, shrimp, nuts, and hard cheeses; light Manzanillas are also a hit with raw oysters. Amontillados are a little more robust; I find they're great with creamy soups like chowders and bisques and may be the best sherry for main courses like game birds and white meats generally. Oloroso, Cream, and Pedro Ximenez Sherries can all work with a variety of desserts, and the latter also complements blue cheeses like Cabrales or Valdeon very well. A dry Oloroso or even a Palo Cortado can also suit beef dishes; although they lack tannins that would cut through fattiness, their inherent intensity often balances well and the Oloroso's flavor can add depth to the meat
Anything with nuts in it probably has a friend in some sort of sherry. Finos and Manzanillas make great aperitifs, and match perfectly with many tapas and hors-doevres such as olives, shrimp, nuts, and hard cheeses; light Manzanillas are also a hit with raw oysters. Amontillados are a little more robust; I find they're great with creamy soups like chowders and bisques and may be the best sherry for main courses like game birds and white meats generally. Oloroso, Cream, and Pedro Ximenez Sherries can all work with a variety of desserts, and the latter also complements blue cheeses like Cabrales or Valdeon very well. A dry Oloroso or even a Palo Cortado can also suit beef dishes; although they lack tannins that would cut through fattiness, their inherent intensity often balances well and the Oloroso's flavor can add depth to the meat
SHERRY
Some Thoughts on Serving Sherry
While most people have a good idea how to store and serve red and white table wines, sherry sometimes trips them up. In fact, poor service and storage is one of the reasons sherry is less popular than it deserves. Here are some guidelines to help you get the most out of drinking sherry.
Temperature: Finos, and Manzanillas should be served chilled, as should Amontillados and Palo Cortados, if somewhat less so. Opinion is divided on Olorosos, and I tend to let the occasion dictate; in warmer weather I prefer to chill it ever so slightly. Cream sherries are drank at all sorts of temperatures, even on the rocks with a slice of lemon. This is in keeping with their commercial character; the more ways that can be recommended to serve a drink, the more occasions a consumer might purchase it. If for some reason I have to drink a poor-quality cream sherry - for politeness' sake, let's say - I try to drink it as cold as possible to mask its flaws as much as possible.
Glasses: Because it is fortified and therefore stronger than many wines, sherry is usually served in small, tulip-shaped glasses. The traditional variety is called a copita. However, I must admit that at home I drink it from a larger Chardonnay glass so I don't have to go to the fridge so often.
Storing: Sherry has had all the aging it needs before it is released. The richer styles will last quite some time in an unopened bottle, but will not perceptibly improve from the experience. Finos and Manzanillas are much more delicate and should be drunk as soon as possible after purchase as they tend to lose their freshness just as many crisp, light, unfortified white wines do. Some experts even suggest confirming that your local supplier moves enough sherry to ensure that the bottles haven't been sitting around the store too long.
There is a common misperception that sherry, once opened, remains fresh for quite some time, like some other fortified wines (madeira, for example) and liquors. This is unfortunately not the case, and another reason that sherry is not as popular as it deserves to be with Americans is that they try it at a restaurant that has kept a bottle of Fino sitting on the bar for several months developing dust on the bottle like a reminder of the flor that once helped make the wine great. In restaurants it is definitely important to order sherry at a place that takes wine seriously and sells a fair amount of sherry. They should keep their finos and mazanillas chilled and ideally use some sort of vacuum stopper to help protect the wine once it has been opened.
At home try to finish a bottle of any of the drier sherries within a few days, and keep the wine refrigerated and stoppered after opening. Amontillados, Olorosos and Cream sherries will last much longer whether chilled or otherwise; usually a couple of months or so. This makes them a safer bet in restaurants that may not sell too much sherry generally.
While most people have a good idea how to store and serve red and white table wines, sherry sometimes trips them up. In fact, poor service and storage is one of the reasons sherry is less popular than it deserves. Here are some guidelines to help you get the most out of drinking sherry.
Temperature: Finos, and Manzanillas should be served chilled, as should Amontillados and Palo Cortados, if somewhat less so. Opinion is divided on Olorosos, and I tend to let the occasion dictate; in warmer weather I prefer to chill it ever so slightly. Cream sherries are drank at all sorts of temperatures, even on the rocks with a slice of lemon. This is in keeping with their commercial character; the more ways that can be recommended to serve a drink, the more occasions a consumer might purchase it. If for some reason I have to drink a poor-quality cream sherry - for politeness' sake, let's say - I try to drink it as cold as possible to mask its flaws as much as possible.
Glasses: Because it is fortified and therefore stronger than many wines, sherry is usually served in small, tulip-shaped glasses. The traditional variety is called a copita. However, I must admit that at home I drink it from a larger Chardonnay glass so I don't have to go to the fridge so often.
Storing: Sherry has had all the aging it needs before it is released. The richer styles will last quite some time in an unopened bottle, but will not perceptibly improve from the experience. Finos and Manzanillas are much more delicate and should be drunk as soon as possible after purchase as they tend to lose their freshness just as many crisp, light, unfortified white wines do. Some experts even suggest confirming that your local supplier moves enough sherry to ensure that the bottles haven't been sitting around the store too long.
There is a common misperception that sherry, once opened, remains fresh for quite some time, like some other fortified wines (madeira, for example) and liquors. This is unfortunately not the case, and another reason that sherry is not as popular as it deserves to be with Americans is that they try it at a restaurant that has kept a bottle of Fino sitting on the bar for several months developing dust on the bottle like a reminder of the flor that once helped make the wine great. In restaurants it is definitely important to order sherry at a place that takes wine seriously and sells a fair amount of sherry. They should keep their finos and mazanillas chilled and ideally use some sort of vacuum stopper to help protect the wine once it has been opened.
At home try to finish a bottle of any of the drier sherries within a few days, and keep the wine refrigerated and stoppered after opening. Amontillados, Olorosos and Cream sherries will last much longer whether chilled or otherwise; usually a couple of months or so. This makes them a safer bet in restaurants that may not sell too much sherry generally.
SHERRY
Sherry and Food
Sherry is a blended wine of several years, not a single vintage. The differences between the various types of Sherry are much more marked that those of table wines from the same bodega with different vintages.
The diversity of Sherry makes it difficult to acquire a good knowledge of them, which is in itself a challenge to any gourmet.
Sherry has traditionally been thought of as an aperitif, but its diversity gives it an amazing versatility and makes it perfectly adaptable to different events and meals. There's a Sherry for every occasion:
Fino
Fino is pale straw colored, with a delicate crisp aroma (nutty), dry and light on the palate, and aged under "flor". Ideal with "tapas" and to accompany soups, seafood, fish, ham and mild cheese. It must be served chilled.
Manzanilla
Exclucively from the bodegas of Sanlúcar de Barrameda, where it is aged under "flor". Manzanilla is straw colored, has a crisp aroma, and is dry and light on the palate. Ideal with all sorts of "tapas" or to drink with soups, seafood, fish, ham and mild cheese. It must be served chilled.
Amontillado
Amber in color, naturally dry but with a deep fresh nutty aroma. Smooth and full-bodied on the palate. Besides being a perfect aperitif, it's a good match for fowl, stronger tasting fish and ripened cheese.
Oloroso
Initially dry, amber-mahogany in color, with a strongly fragrant aroma as its name implies. Full-bodied (nutty). Oloroso is very good before meals, and ideal to accompany game and red meats.
Pale Cream
A smooth wine of pale or very pale color, with a crisp aroma, and a sweet taste. It is an excellent companion to fois-gras or a fresh fruit salad.
Cream
Cream Sherry is an Oloroso sweetened with rich Pedro Ximenez. Its color is dark of very dark mahogany. Its aroma is rounded, crisp and velvety being full-bodied on the palate. It's the ideal type of Sherry to accompany desserts
Sherry is a blended wine of several years, not a single vintage. The differences between the various types of Sherry are much more marked that those of table wines from the same bodega with different vintages.
The diversity of Sherry makes it difficult to acquire a good knowledge of them, which is in itself a challenge to any gourmet.
Sherry has traditionally been thought of as an aperitif, but its diversity gives it an amazing versatility and makes it perfectly adaptable to different events and meals. There's a Sherry for every occasion:
Fino
Fino is pale straw colored, with a delicate crisp aroma (nutty), dry and light on the palate, and aged under "flor". Ideal with "tapas" and to accompany soups, seafood, fish, ham and mild cheese. It must be served chilled.
Manzanilla
Exclucively from the bodegas of Sanlúcar de Barrameda, where it is aged under "flor". Manzanilla is straw colored, has a crisp aroma, and is dry and light on the palate. Ideal with all sorts of "tapas" or to drink with soups, seafood, fish, ham and mild cheese. It must be served chilled.
Amontillado
Amber in color, naturally dry but with a deep fresh nutty aroma. Smooth and full-bodied on the palate. Besides being a perfect aperitif, it's a good match for fowl, stronger tasting fish and ripened cheese.
Oloroso
Initially dry, amber-mahogany in color, with a strongly fragrant aroma as its name implies. Full-bodied (nutty). Oloroso is very good before meals, and ideal to accompany game and red meats.
Pale Cream
A smooth wine of pale or very pale color, with a crisp aroma, and a sweet taste. It is an excellent companion to fois-gras or a fresh fruit salad.
Cream
Cream Sherry is an Oloroso sweetened with rich Pedro Ximenez. Its color is dark of very dark mahogany. Its aroma is rounded, crisp and velvety being full-bodied on the palate. It's the ideal type of Sherry to accompany desserts
SHERRY
The Varieties of Sherry
Here are the various types of Sherry, depending on the evolution of the "veil of flor"
(Editor's Note: For those less familiar with true sherry, it's important to note that, aside from the Pedro Xinemez, none of these wines are usually sweet. The "Cream" sherries one sees outside of Spain are blends sweetened especially for the export market, which is why Mr. Benito does not address them. The Cream style was developed to cater to the 19th century British market; while there are some quality wines made in this style, by-and-large these wines have only hurt the reputation of sherry abroad):
FINO: The most popular and delicate of the sherries. Finos are made with 100% Palomino grapes and develop and retain the veil of flor for their entire aging process. Usually the flor does not provide a hermetic seal, so some oxidation occurs which gives the fino a marked and penetrating aroma.
MANZANILLA: A fino, but made in the bodegas in Sanlucar de Barrameda, at the mouth of the Guadalquivir river. Here the humidity pretty much guarantees a permanent cap of flor that insulates the wine, making this the palest and lightest of the sherries, with a very characteristic iodine note.
AMONTILLADO: A wine that starts being aged as a fino, but which loses its veil of flor during the solera aging process and so is fortified and aged oxidatively (exposed to the air). This gives the wine greater acidity and a darker, golden shade; sharp notes of dried fruits stand out on the nose, with a fuller body than a fino.
MANZANILLA PASADA: Made in the same manner as the Amontillado of Jerez, but more elegant, but less well-known; like Manzanilla, it is made exclusively in Sanlucar de Barrameda.
OLOROSO: This wine is fortified early on to 18% alcohol, and so never develops any flor. All the aging is oxidative and lasts much longer - it usually takes at least 10 years before the wine is brought together into the solera process. Complex and full-bodied, with a dark, mahogany color, olorosos show notes of walnuts and hazelnuts.
PALO CORTADO: This is an oloroso with very special characteristics; it begins by "wanting" to be a fino; the flor develops, but falters and so the wine evolves into an amontillado. Then the winemaker decides to age the wine extensively, like an oloroso. This wine earns its name when the winemaker marks the cask by cutting (cortado= cut) a mark on the cask to set it apart for this prolonged aging. They are classified with one, two, three, or four cuts depending on the wine's age. A joy.
PEDRO XIMENEZ: A wine made solely from grapes of the same name, the grape clusters are picked, raisinated in the sun and then collected again; this process concentrates the richness of the sugars. During fermentation a neutral grape brandy is added to the must which stops fermentation with some residual sugar remaining. The result is a sweet fortified wine which is then aged to balance the wine. These wines are smooth and velvety on the palate, with a refreshing acidity.
The wines of Montilla-Moriles are classified in the same manner as those of Jerez with the notable exception that they are made with the Pedro Ximenez grape, which does not need to be fortified to develop the veil of flor. This difference means some subtle differences such as more body, smoothness, and some bitterness. Some of the Pedro Ximenez (P.X.) sweet wines made here are truly spectacular, above all in special vintages like the 1939.
Sherry is a very special and often under-valued contribution to the world of wine which regales our senses and enchants us with its extraordinary character.
Here are the various types of Sherry, depending on the evolution of the "veil of flor"
(Editor's Note: For those less familiar with true sherry, it's important to note that, aside from the Pedro Xinemez, none of these wines are usually sweet. The "Cream" sherries one sees outside of Spain are blends sweetened especially for the export market, which is why Mr. Benito does not address them. The Cream style was developed to cater to the 19th century British market; while there are some quality wines made in this style, by-and-large these wines have only hurt the reputation of sherry abroad):
FINO: The most popular and delicate of the sherries. Finos are made with 100% Palomino grapes and develop and retain the veil of flor for their entire aging process. Usually the flor does not provide a hermetic seal, so some oxidation occurs which gives the fino a marked and penetrating aroma.
MANZANILLA: A fino, but made in the bodegas in Sanlucar de Barrameda, at the mouth of the Guadalquivir river. Here the humidity pretty much guarantees a permanent cap of flor that insulates the wine, making this the palest and lightest of the sherries, with a very characteristic iodine note.
AMONTILLADO: A wine that starts being aged as a fino, but which loses its veil of flor during the solera aging process and so is fortified and aged oxidatively (exposed to the air). This gives the wine greater acidity and a darker, golden shade; sharp notes of dried fruits stand out on the nose, with a fuller body than a fino.
MANZANILLA PASADA: Made in the same manner as the Amontillado of Jerez, but more elegant, but less well-known; like Manzanilla, it is made exclusively in Sanlucar de Barrameda.
OLOROSO: This wine is fortified early on to 18% alcohol, and so never develops any flor. All the aging is oxidative and lasts much longer - it usually takes at least 10 years before the wine is brought together into the solera process. Complex and full-bodied, with a dark, mahogany color, olorosos show notes of walnuts and hazelnuts.
PALO CORTADO: This is an oloroso with very special characteristics; it begins by "wanting" to be a fino; the flor develops, but falters and so the wine evolves into an amontillado. Then the winemaker decides to age the wine extensively, like an oloroso. This wine earns its name when the winemaker marks the cask by cutting (cortado= cut) a mark on the cask to set it apart for this prolonged aging. They are classified with one, two, three, or four cuts depending on the wine's age. A joy.
PEDRO XIMENEZ: A wine made solely from grapes of the same name, the grape clusters are picked, raisinated in the sun and then collected again; this process concentrates the richness of the sugars. During fermentation a neutral grape brandy is added to the must which stops fermentation with some residual sugar remaining. The result is a sweet fortified wine which is then aged to balance the wine. These wines are smooth and velvety on the palate, with a refreshing acidity.
The wines of Montilla-Moriles are classified in the same manner as those of Jerez with the notable exception that they are made with the Pedro Ximenez grape, which does not need to be fortified to develop the veil of flor. This difference means some subtle differences such as more body, smoothness, and some bitterness. Some of the Pedro Ximenez (P.X.) sweet wines made here are truly spectacular, above all in special vintages like the 1939.
Sherry is a very special and often under-valued contribution to the world of wine which regales our senses and enchants us with its extraordinary character.
SHERRY
Quality Control
All wines entitled to carry the label Jerez-Xérès-Sherry and Sanlúcar de Barrameda are protected by the Denomination of Origin that guarantees their control from vine to bottle.
The Romans were the first to establish control over our wines, making it compulsory for the amphorae containing wine from the region to be marked with four "A"s. In 1483, the town council of Jerez issued decrees governing the export of wines and rasins and establishing the laws that should control the production and ageing of wine, the characteristics of the casks and the wood they should be made, as well as rules for grape harvesting and transportation. Only casks which complied with these regulations could be marketed with the town seal as a guarantee of quality.
On 27 October, 1733, the Consejo Real de Castilla (The Royal Council of Castille) endorsed the Decrees of the Wine Trade Guild regulating the storage, ageing and transport of wines from the the called Xerez (Sherry), even establishing a register of inns authorized to dispense Sherry.
Finally, in January 1935 the Consejo Regulador of the Denomination of Origin Jerez-Xérès-Sherry was created.
All wines entitled to carry the label Jerez-Xérès-Sherry and Sanlúcar de Barrameda are protected by the Denomination of Origin that guarantees their control from vine to bottle.
The Romans were the first to establish control over our wines, making it compulsory for the amphorae containing wine from the region to be marked with four "A"s. In 1483, the town council of Jerez issued decrees governing the export of wines and rasins and establishing the laws that should control the production and ageing of wine, the characteristics of the casks and the wood they should be made, as well as rules for grape harvesting and transportation. Only casks which complied with these regulations could be marketed with the town seal as a guarantee of quality.
On 27 October, 1733, the Consejo Real de Castilla (The Royal Council of Castille) endorsed the Decrees of the Wine Trade Guild regulating the storage, ageing and transport of wines from the the called Xerez (Sherry), even establishing a register of inns authorized to dispense Sherry.
Finally, in January 1935 the Consejo Regulador of the Denomination of Origin Jerez-Xérès-Sherry was created.
SHERRY
Ageing
Sherry is aged by an original system called "criaderas y solera" in American oak casks of 600 liters, filled to 5/6ths capacity. While in other Denominations (D.O.) the casks are hermetically sealed, in Jerez they are open to allow the wine to be aired by the southwest breezes which, when in contact with the natural yeasts of the Palomino grape, form a veil of growing yeast or "flor" that isolates the wine from the air, thus giving it its characteristic nutrients, aroma and taste.
Sherry butts (casks) are stacked in at least three rows. The first row (solera), that is nearest to the floor, contains the oldest wine ready to be drawn for bottling. The quantity that has been taken from the bottom row (solera) is replaced from the row above (1st criadera), which is refilled in turn from the row above (2nd criadera), and so on until the youngest criadera is topped off with carefully selected "new" wine.
All sherry wines must age for at least three years - the minimum for Finos and Manzanillas. Amontillados are left to age for (at least 5 years), and Olorosos 7 years.
Sherry is aged by an original system called "criaderas y solera" in American oak casks of 600 liters, filled to 5/6ths capacity. While in other Denominations (D.O.) the casks are hermetically sealed, in Jerez they are open to allow the wine to be aired by the southwest breezes which, when in contact with the natural yeasts of the Palomino grape, form a veil of growing yeast or "flor" that isolates the wine from the air, thus giving it its characteristic nutrients, aroma and taste.
Sherry butts (casks) are stacked in at least three rows. The first row (solera), that is nearest to the floor, contains the oldest wine ready to be drawn for bottling. The quantity that has been taken from the bottom row (solera) is replaced from the row above (1st criadera), which is refilled in turn from the row above (2nd criadera), and so on until the youngest criadera is topped off with carefully selected "new" wine.
All sherry wines must age for at least three years - the minimum for Finos and Manzanillas. Amontillados are left to age for (at least 5 years), and Olorosos 7 years.
SHERRY
The Solera
Flor is the first element unique to sherry; the solera aging system is the second. This special aging method was thought up to balance the characters of the different wines. In principle, long lines of casks are stacked on top of each other at least three casks high. This stack is called the solera, and each layer of barrels is called a criadera. When the time comes to bottle the wine, one third of the contents of the lowest cask in the solera is siphoned off; the cask is then topped off with the same amount of wine from the cask immediately above it in the solera. Similarly, each criadera is replenished with wine from the "younger" criadera above it. The barrels at the top of the solera are topped off with wine from the most recent vintage. This process unifies the aromas and provides a consistency which makes them unique.
The Finos are required to pass through a minimum of three criaderas before bottling, but it is possible to find complex soleras with as many as 14 levels. If the flor dies during the solera aging process the wine becomes an amontillado. It is refortified to prevent future flor development and transferred to a separate solera for further aging.
Flor is the first element unique to sherry; the solera aging system is the second. This special aging method was thought up to balance the characters of the different wines. In principle, long lines of casks are stacked on top of each other at least three casks high. This stack is called the solera, and each layer of barrels is called a criadera. When the time comes to bottle the wine, one third of the contents of the lowest cask in the solera is siphoned off; the cask is then topped off with the same amount of wine from the cask immediately above it in the solera. Similarly, each criadera is replenished with wine from the "younger" criadera above it. The barrels at the top of the solera are topped off with wine from the most recent vintage. This process unifies the aromas and provides a consistency which makes them unique.
The Finos are required to pass through a minimum of three criaderas before bottling, but it is possible to find complex soleras with as many as 14 levels. If the flor dies during the solera aging process the wine becomes an amontillado. It is refortified to prevent future flor development and transferred to a separate solera for further aging.
SHERRY
The Veil of Flor
When fermentation has finished, the wine has reached a minimum of 13.5% alcohol; the wine is racked into 500 liter casks, but they are not filled to the top as they would be in almost any other wine region of the world. Inside the cask an unusual biological aging begins under what is known as the "veil of flor," a white cap resembling foam which forms on the surface of the wine. However, for this to occur the wine must possess between 15% and 17.5% alcohol, so in Jerez and Manzanilla the winemaker fortifies it with neutral grape brandy; in Montilla-Moriles this higher level of alcohol is reached naturally during fermentation as the Pedro Ximenez grape ripens to a higher level of sugars than Palomino. The cap of flor only forms in the very particular climate of the southwest of Andalucia; humidity is a fundamental factor, and the sherry casks are left open inside the bodega to promote flor growth. For the same reason the bodegas are not cellars but are instead at ground level. Flor is actually a form of yeast; it absorbs any remaining sugars in the wine while lowering volatile acidity and glycerine. At the same time it also increases aromatic esters and aldehydes that give sherry its characteristic aromas.
Each wine will become quite different according to their individual evolutions in the cask. Here the winemaker has many different classifications to choose from, deciding which will become the finest and most elegant wine. Those with an abundance of flor are destined to become "fino" sherries, but may become classified as amontillados instead, depending on their future aging. The casks which do not develop enough flor, or whose quality is otherwise insufficient, are used to make olorosos; they are fortified again up to 18% alcohol (flor can not survive at more than 17.5%) and are aged in separate casks.
When fermentation has finished, the wine has reached a minimum of 13.5% alcohol; the wine is racked into 500 liter casks, but they are not filled to the top as they would be in almost any other wine region of the world. Inside the cask an unusual biological aging begins under what is known as the "veil of flor," a white cap resembling foam which forms on the surface of the wine. However, for this to occur the wine must possess between 15% and 17.5% alcohol, so in Jerez and Manzanilla the winemaker fortifies it with neutral grape brandy; in Montilla-Moriles this higher level of alcohol is reached naturally during fermentation as the Pedro Ximenez grape ripens to a higher level of sugars than Palomino. The cap of flor only forms in the very particular climate of the southwest of Andalucia; humidity is a fundamental factor, and the sherry casks are left open inside the bodega to promote flor growth. For the same reason the bodegas are not cellars but are instead at ground level. Flor is actually a form of yeast; it absorbs any remaining sugars in the wine while lowering volatile acidity and glycerine. At the same time it also increases aromatic esters and aldehydes that give sherry its characteristic aromas.
Each wine will become quite different according to their individual evolutions in the cask. Here the winemaker has many different classifications to choose from, deciding which will become the finest and most elegant wine. Those with an abundance of flor are destined to become "fino" sherries, but may become classified as amontillados instead, depending on their future aging. The casks which do not develop enough flor, or whose quality is otherwise insufficient, are used to make olorosos; they are fortified again up to 18% alcohol (flor can not survive at more than 17.5%) and are aged in separate casks.
SHERRY
Grape Varieties
The viticulture of Jerez is practically mono-varietal. 95% of the vines are of the Palomino grape variety, which was brought to the region by Yañez Palomino, a knight in Alfonso X The Wise's court, after the conquest of Jerez in 1264 A.D.
The Pedro Ximenez grape was brought from Germany to the region by Pieter Siemens, a German soldier from the Flanders Regiment. Over time the name "Siemens" was corrupted into "Xímenez".
Finally there's the Moscatel grape, a variety common to both French (Muscat), and Spanish denominations.
The viticulture of Jerez is practically mono-varietal. 95% of the vines are of the Palomino grape variety, which was brought to the region by Yañez Palomino, a knight in Alfonso X The Wise's court, after the conquest of Jerez in 1264 A.D.
The Pedro Ximenez grape was brought from Germany to the region by Pieter Siemens, a German soldier from the Flanders Regiment. Over time the name "Siemens" was corrupted into "Xímenez".
Finally there's the Moscatel grape, a variety common to both French (Muscat), and Spanish denominations.
SHERRY
The Soil
El Marco's soil is a chalky composition of earth know as "albariza" (alba means white in Latin). This is a white organic marl, formed by sediments of an inland sea that covered the area in the Oligocene era.
Albariza soil is rich in organic remains (shells, sea urchins, starfish ..) which explains its great fertility. It also has a great capacity to retain moisture, storing the winter rainfall to sustain the vines during the long dry season.
The Jerez growers plant their vines on low ridges of albariza, facing southwest.
El Marco's soil is a chalky composition of earth know as "albariza" (alba means white in Latin). This is a white organic marl, formed by sediments of an inland sea that covered the area in the Oligocene era.
Albariza soil is rich in organic remains (shells, sea urchins, starfish ..) which explains its great fertility. It also has a great capacity to retain moisture, storing the winter rainfall to sustain the vines during the long dry season.
The Jerez growers plant their vines on low ridges of albariza, facing southwest.
SHERRY
The Climate
El Marco's climate is southern one, with mild winters and hot summers. The average temperature is 17.5º C (63.5º F), although in July and August the vine endures temperatures well above 40º C (104º F!). The southwest wind off the Altantic brings the vines the right amount of moisture, especially during the summer at dawn.
The annual average rainfall is 600 liters/square meter (23.64"). These are just the right conditions for the vines to thrive, and for the grapes to ripen easily.
El Marco's climate is southern one, with mild winters and hot summers. The average temperature is 17.5º C (63.5º F), although in July and August the vine endures temperatures well above 40º C (104º F!). The southwest wind off the Altantic brings the vines the right amount of moisture, especially during the summer at dawn.
The annual average rainfall is 600 liters/square meter (23.64"). These are just the right conditions for the vines to thrive, and for the grapes to ripen easily.
SHERRY
Sherry Wine Information
Jerez is locateded, in Andalucia, southwest Spain. Sherry, at the time a simple red wine, was started by the Phoenicians here around 1100 BC, and the practice was continued by the Romans. The Arabs invaded in 711, renaming the town here 'Sherish'. This became 'Jerez'. And so a tradition was born.
The Region
The cradle of Sherry is a region roughly triangular in shape, with vertices at Jerez de la Frontera, El Puerto de Santa María and Sanlúcar de Barrameda.
The region, locally known as "el Marco", is limited on the north by the river Guadalquivir, to the south by the river Guadalete, to the east by longitude 6º5' West, and to the west by the Atlantic Ocean.
El Marco covers contains some 11,250 hectares (27,800 acres) of vineyards.
Jerez is locateded, in Andalucia, southwest Spain. Sherry, at the time a simple red wine, was started by the Phoenicians here around 1100 BC, and the practice was continued by the Romans. The Arabs invaded in 711, renaming the town here 'Sherish'. This became 'Jerez'. And so a tradition was born.
The Region
The cradle of Sherry is a region roughly triangular in shape, with vertices at Jerez de la Frontera, El Puerto de Santa María and Sanlúcar de Barrameda.
The region, locally known as "el Marco", is limited on the north by the river Guadalquivir, to the south by the river Guadalete, to the east by longitude 6º5' West, and to the west by the Atlantic Ocean.
El Marco covers contains some 11,250 hectares (27,800 acres) of vineyards.
SHERRY
The History
It was the Roman historian Avienus who first wrote about the wines of Jerez and stated that there were already vines in the region in the fifth century B.C. He said that it was the Phoenicians who, around the year 1,100 B.C. introduced the first vines fron the land of Caanan into the region.
In the year 138 B.C. the region was conquered by Escipion Emiliano, from that date on, and for 500 years, there were wine exports to Rome with an annual average of some 8 million liters, an extrordinary amount for that time. Recent excavations have shown that the Monte Testaccio in Rome is nothing but an immense pile of amphorae that contained either Sherry or olive oil from the region, each with its corresponding identity seal.
The Arabs settled in Jerez from 711 until 1264 A.D. They renamed the town Sherish, hence the english word Sherry by which the British, who have been buying "Jerez" ever since the XIth century know these wines.
In 1264 A.D. King Alfonso X conquered the town. The Wise King, as he was called had his own vineyards that he like to cultivate himself. At the end of the XVIIth century, the first foreign investments took place in the area of Sherry production. English, Scottish, Irish, French and Dutch investors established their own bodegas, thus emphasizing the international reputation of our wines.
STYLES FO SHERRY
# 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.
# Manzanilla is an especially light variety of fino Sherry made around the port of Sanlúcar de Barrameda.
# Amontillado is a variety of Sherry that is first aged under flor but which is then exposed to oxygen, producing a sherry that is darker than a fino but lighter than an oloroso. Naturally dry, they are sometimes sold lightly sweetened.
# Oloroso ('scented' in Spanish) is a variety of Sherry aged oxidatively for a longer time than a fino or amontillado, producing a darker and richer wine. With alcohol levels between 18-20%, olorosos are the most alcoholic sherries in the bottle. Again naturally dry, they are often also sold in sweetened versions.
# Palo Cortado is a rare variety of Sherry that is initially aged like an amontillado, but which subsequently develops a character closer to an oloroso.
# Sweet Sherries (Jerez Dulce in Spanish) are made either by fermenting dried Pedro Ximénez or Moscatel grapes, which produces an intensely sweet dark brown or black wine, or by blending sweeter wines or grape must with a drier variety. Cream Sherry is a common type of sweet Sherry made by blending different wines
PRODUCTION FO SHERRY
PRODUCTION OF SHERRY:
1.Pressing
2.Acidification
3.Settling (debourbage)
4.Fermentation
5.Classification (Fino/olorosso)
6.Fortification (fino-15% / olorosso-18%)
7.Aging Finos: Biological Aging
Olorosso: Physio-chemical Aging
Solera
9.Working on the scales
10.Blending
11.Finishing: addition of sweetener
THE AGING OF SHERRY
The aging of sherry takes place in one of two ways:
v 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.
v PHYSIO-CHEMICAL AGING: The sherry is in direct contact with air and its immediate oxidising effects.
SHERRY
Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called vino de Jerez.
The word "sherry" is an anglicization of Jerez. In earlier times, Sherry was known as sack (from the Spanish saca, meaning "a removal from the solera"). "Sherry" is a protected designation of origin; therefore, all wine labeled as "Sherry" must legally come from the Sherry Triangle.
After fermentation is complete, Sherry is fortified with brandy. Because the fortification takes place after fermentation, most sherries are initially dry, with any sweetness being added later. In contrast, port wine (for example) is fortified halfway through its fermentation, which stops the process so that not all of the sugar is turned into alcohol
WINE TASTING.
ASSESS THE WINE
Now note your impressions. Is the wine well balanced? Does the flavour linger in your mouth? A long-lasting flavour generally means a better wine.
As well as making notes about the wines they taste, many people like to give each wine a score. A simple numerical score can't really convey the pleasure a wine gives, but it can be a good discipline for forcing yourself to come to an overall assessment.
If you're going to score, you should mark the appearance, the bouquet and the taste. I suggest you allocate 10 per cent of the marks to appearance (this is the least important and - to be honest -if you wanted to allocate this ten per cent to bouquet, I wouldn't object). Set aside 30 per cent for bouquet. Much of the beauty and fascination of old wines in particular is conveyed in the bouquet. And finally, give 60 per cent to taste. This is what it's all about: the total sensation when you taste and, indeed, drink the wine. And this should be awarded the greatest percentage of the marks.
Add all these up and see if the marks tally with the overall impression of quality, and pleasure, that the wine gave you.
SPIT OR SWALLOW
If you have to taste a number of wines in a limited time, spitting is the only way to appreciate the flavours and stay sober. Practise your technique in front of the bathroom mirror. A bucket with sawdust in the bottom makes a practical spittoon.
TAKE A SIP
Take a decent mouthful, so that your mouth is about one-third full, and hold the wine in your mouth for a few moments, breathing through your nose. Draw a little air through your lips and suck it through the wine to help the aromas on their way to your nasal cavity. Note any toughness, acidity and sweetness that the tongue detects, then enjoy the personality and flavour of the aromas in your nasal cavity. Now gently 'chew' the wine, letting it coat your tongue, teeth, and gums.
Note the first impressions, then the taste that develops after the wine has been in your mouth for a few seconds. You can now swallow the wine or spit it out.
Note the first impressions, then the taste that develops after the wine has been in your mouth for a few seconds. You can now swallow the wine or spit it out.
SMELL THE WINE
Swirl the wine around the glass to release the aromas, then stick your nose into the glass and take a steady, gentle sniff. Register the smell in terms that mean something to you: if it reminds you of herbs, spices, strawberries, wet wool or tar, that is what makes the wine memorable.
LOOK AT THE WINE
Pour the wine into a glass so that it is about one-third full. Tilt the glass against a white background so that you can see the gradations of colour from the rim to the centre. The colour can begin to suggest the taste of the wine, with clues to grape variety, climate and age. A young red wine may have a deep purple tinge, an older one will be lighter, sometimes brick red. A very pale white will be young, fresh or neutral-tasting, a deeper yellow one will be fuller in flavour, sweeter or older (not always a good thing in white wines)
READ THE LABEL
This tells you a great deal about the wine: its region of origin, age, alcohol level, sometimes its grape variety. The design - traditional or modern - can hint at the intentions of the winemaker. At a blind tasting, you will begin at the next step.
HOW TO TASTE WINE
Tasting wine means understanding what you are drinking - and enjoying it more. The ritual observed by professionals is not just showing off: there is a purpose to every stage, and it can help you to get maximum pleasure from a bottle of wine. Wine can be complex stuff, and if you just knock it back you could be missing out on a wonderful sensory experience. Instead, take a few moments to discover a little about a wine's background, appreciate its colour, and savour its scents and range of flavours.
WINE TERMINOLOGY
Acidity The presence of natural fruit acids that lend a tart, crisp taste to wine
Aroma Smells in wine that originate from the grape
Astringent Bitter; gives a drying sensation in the mouth
Balanced All components of the wine are in harmony
Barrel Fermented White wine that is fermented in an oak barrel instead of a stainless steel tank
Body The weight and tactile impression of the wine on the palate that ranges from light to heavy/full
Bouquet Smells from wine making, aging and bottle age
Buttery Rich, creamy flavor associated with barrel fermentation
Character Describes distinct attributes of a wine
Chewy Wine that has a very deep, textured and mouth-filling sensation
Clean Wine without disagreeable aromas or tastes
Closed Wine that needs to open up; aging and/or decanting can help
Complex Layered aromas, flavors and textures
Cooked Wine that has been exposed to excessively high temperatures; spoiled
Corked Wine that has been tainted with moldy smells or other obvious flaws from a bad cork
Delicate Light, soft and fresh wine
Dry No sugar or sweetness remaining; a fruity wine can be dry
Earthy Flavors and aromas of mushroom, soil and mineral
Elegance A well balanced, full wine with pleasant, distinct character Finish
The final impression of a wine on he palate; ranges from short to long
Firm Texture and structure of a young, tannic red
Flabby/Flat Lacking in acidity, mouth-feel, structure and/or texture
Fleshy A soft textured wine
Flinty A mineral tone, aroma or flavor
Floral Flower aromas such as rose petals, violets, gardenia or honeysuckle
Fruity Obvious fruit aromas and flavors; not to be confused with sweet flavors such as berries, cherries and citrus
Full-Bodied Rich, mouth filling, weighty-textured wine
Grassy Aromas and flavors of fresh cut grass or fresh herbs
Green Unripe, tart flavors
Hard Texture and structure that hinders flavor
Herbaceous Grassy, vegetable tones and aromas
Lean Wine is thin and tastes more acidic than fruity
Legs Teardrop impressions of alcohol weightiness that are visible on the inside edges of a wine glass
Light-Bodied A wine with delicate flavors, texture and aromas
Lively Young, fruity and vivacious flavor
Malolactic Conversion of hard, malic acid (green apple flavors) in wine to soft, lactic acid (rich, butter flavors)
Medium-Bodied A wine with solid, but not rich weight and texture
Nose The smell of a wine; aroma
Oak Aromas and flavors contributed during barrel fermentation and/or aging such as vanilla, caramel, chocolate, smoke, spice or toast
Off-Dry (Semi-dry) Very low levels of residual sugar remaining in the wine
Rich Weighty flavors and texture
Round Smooth flavors and texture; well-balanced
Smoky/Toasty Aromas of smoke and toast imparted by fired barrels
Sweet Wines that have a higher concentration of sugar after fermentation
Tannin A drying, astringent sensation on the palate that is generally associated with heavier red wines
Terroir French word reflecting the expression of soil, topography and climate in a wine
Thin Wine is unpleasantly watery and lacks flavor and texture
Vegetal Herbal, weedy aromas and flavors
Velvety Smooth-textured with deep, rich aromas and flavors
Vintage Year that grapes were harvested and fermented to make a wine
Aroma Smells in wine that originate from the grape
Astringent Bitter; gives a drying sensation in the mouth
Balanced All components of the wine are in harmony
Barrel Fermented White wine that is fermented in an oak barrel instead of a stainless steel tank
Body The weight and tactile impression of the wine on the palate that ranges from light to heavy/full
Bouquet Smells from wine making, aging and bottle age
Buttery Rich, creamy flavor associated with barrel fermentation
Character Describes distinct attributes of a wine
Chewy Wine that has a very deep, textured and mouth-filling sensation
Clean Wine without disagreeable aromas or tastes
Closed Wine that needs to open up; aging and/or decanting can help
Complex Layered aromas, flavors and textures
Cooked Wine that has been exposed to excessively high temperatures; spoiled
Corked Wine that has been tainted with moldy smells or other obvious flaws from a bad cork
Delicate Light, soft and fresh wine
Dry No sugar or sweetness remaining; a fruity wine can be dry
Earthy Flavors and aromas of mushroom, soil and mineral
Elegance A well balanced, full wine with pleasant, distinct character Finish
The final impression of a wine on he palate; ranges from short to long
Firm Texture and structure of a young, tannic red
Flabby/Flat Lacking in acidity, mouth-feel, structure and/or texture
Fleshy A soft textured wine
Flinty A mineral tone, aroma or flavor
Floral Flower aromas such as rose petals, violets, gardenia or honeysuckle
Fruity Obvious fruit aromas and flavors; not to be confused with sweet flavors such as berries, cherries and citrus
Full-Bodied Rich, mouth filling, weighty-textured wine
Grassy Aromas and flavors of fresh cut grass or fresh herbs
Green Unripe, tart flavors
Hard Texture and structure that hinders flavor
Herbaceous Grassy, vegetable tones and aromas
Lean Wine is thin and tastes more acidic than fruity
Legs Teardrop impressions of alcohol weightiness that are visible on the inside edges of a wine glass
Light-Bodied A wine with delicate flavors, texture and aromas
Lively Young, fruity and vivacious flavor
Malolactic Conversion of hard, malic acid (green apple flavors) in wine to soft, lactic acid (rich, butter flavors)
Medium-Bodied A wine with solid, but not rich weight and texture
Nose The smell of a wine; aroma
Oak Aromas and flavors contributed during barrel fermentation and/or aging such as vanilla, caramel, chocolate, smoke, spice or toast
Off-Dry (Semi-dry) Very low levels of residual sugar remaining in the wine
Rich Weighty flavors and texture
Round Smooth flavors and texture; well-balanced
Smoky/Toasty Aromas of smoke and toast imparted by fired barrels
Sweet Wines that have a higher concentration of sugar after fermentation
Tannin A drying, astringent sensation on the palate that is generally associated with heavier red wines
Terroir French word reflecting the expression of soil, topography and climate in a wine
Thin Wine is unpleasantly watery and lacks flavor and texture
Vegetal Herbal, weedy aromas and flavors
Velvety Smooth-textured with deep, rich aromas and flavors
Vintage Year that grapes were harvested and fermented to make a wine
WINE LABELS OF AMERICA
North Coast - Includes most of North Coast, California, north of San Francisco Bay. The large North Coast AVA covers most of the region. Notable wine regions include Napa Valley and Sonoma County and the smaller sub AVAs within them. Mendocino and Lake County are also part of this region.
Central Coast - Includes most of the Central Coast of California and the area south and west of San Francisco Bay down to Santa Barbara County. The large Central Coast AVA covers the region. Notable wine regions in this area include Santa Clara Valley AVA,Santa Cruz Mountains AVA, San Lucas AVA, Paso Robles AVA, Santa Maria Valley AVA, Santa Ynez Valley and Livermore Valley AVA.
South Coast - Includes portion of Southern California, namely the coastal regions south of Los Angeles down to the border with Mexico. Notable wine regions in this area include Temecula Valley AVA, Antelope Valley/Leona Valley AVA, San Pasqual Valley AVA and Ramona Valley AVA.
Central Valley - Includes California's Central Valley and the Sierra Foothills AVA. Notable wine regions in this area include the Lodi AVA.
California has over 427,000 acres (1,730 km2) planted under vines mostly located in a stretch of land covering over 700 miles (1,100 km) from Mendocino County to the southwestern tip of Riverside County. There are over 107 American Viticultural Areas (AVAs), including the well known Napa, Russian River Valley, Rutherford and Sonoma Valley AVAs. The Central Valley is California's largest wine region stretching for 300 miles (480 km) from the Sacramento Valley south to the San Joaquin Valley. This one region produces nearly 75% of all California wine grapes and includes many of California's bulk, box and jug wine producers like Gallo, Franzia and Bronco Wine Company.
California sparkling wine traces its roots to Sonoma in the 1880s with the founding of Korbel Champagne Cellars. The Korbel brothers made sparkling wine according to the méthode champenoise from Riesling, Chasselas, Muscatel and Traminer. Today most California sparkling wine is largely made from the same grapes used in Champagne-Chardonnay, Pinot noir and some Pinot meunier. Some wineries will also use Pinot blanc, Chenin blanc and French Colombard. The premium quality producers still use the méthode champenoise (or traditional method) while some low cost producers, like Gallo's Andre brand or Constellation Brands' Cook's, will use the Charmat method
While Californian winemakers increasingly craft wines in more "Old World" or European wine styles, most Californian wines (along with Australia, New Zealand, Chile and Argentina) favor simpler, more fruit dominant New World wines. The reliably warm weather allows many wineries to use very ripe fruit which brings up a more fruit forward rather than earthy or mineralic style of wine. It also creates the opportunity for higher alcohol levels with many Californian wines having over 13.5%. The style of Californian Chardonnay differs greatly from wines like Chablis with Californian winemakers frequently using malolactic fermentation and oak aging to make buttery, full bodied wines. Californian Sauvignon blancs are not as herbaceous as wines from the Loire Valley or New Zealand but do have racy acidity and fresh, floral notes. Some Sauvignon blanc are given time in oak which can dramatically change the profile of the wine. Robert Mondavi first pioneered this style as a Fume blanc which other Californian winemakers have adopted. However, that style is not strictly defined to mean an oak wine.
WINES OF AMERICA
GRAPES & WINES OF CALIFORNIA
Over a hundred grape varieties are grown in California including French, Italian and Spanish wine varietals as well as hybrid grapes and new vitis vinifera varieties developed at the UC Davis Department of Viticulture and Enology. The seven leading grape varieties are:
Other important red wine grapes include Barbera, Cabernet franc, Carignane, Grenache, Malbec, Mouvedre, Petite Sirah, Petit Verdot and Sangiovese. Important white wine varietals include Chenin blanc, French Colombard, Gewürztraminer, Marsanne, Muscat Canelli, Pinot blanc, Pinot gris, Riesling, Roussane, Sémillon,Trousseau gris, and Viognier.
WINE PRODUCING REGIONS OF AUSTRALIA
Grampians: The Grampians is an Australian wine region located in the state of Victoria, west of Melbourne. It is located near the Grampians National Park and the Pyrenees hills. The area is dominated by red wine production, particularly Shiraz and Cabernet Sauvignon.
Henty is a town in south western Victoria, Australia. The town is located in the Shire of Glenelg Local Government Area, 373 kilometres (232 mi) west of the state capital, Melbourne.
It is also an Australian wine region. It has one of the cooler climates of any Australian wine region and is known for its white wine production of Chardonnay, Riesling, Semillon and Sauvignon blanc as well as a small red wine production of Pinot noir.
Eden Valley: is a small South Australian town in the Barossa Ranges. It was named by the surveyors of the area after they found the word "Eden" carved into a tree. Eden Valley has an elevation of 460 metres and an average annual rainfall of 716.2mm.Eden Valley gives its name to a wine growing region that shares its western boundary with the Barossa Valley. The region is of similar size to the Barossa Valley, and is well known for producing high quality riesling and shiraz wines. Englishman Joseph Gilbert planted the first Eden Valley vineyard, Pewsey Vale, in 1847. Within the Eden Valley region there is a sub-region called High Eden which is located higher in the Barossa Ranges, giving cooler temperatures.
Pyrenees: The Pyrenees ranges are located in Victoria, Australia near the town of Avoca. It is a wine growing region. The altitude of the ranges is 220-375 m (722-1230 ft). Wines were first planted in the region in 1848. In recent years it is recognized as a significant producer of full-bodied red wines based on Cabernet Sauvignon and Shiraz grape varieties.
Clare Valley: The Clare Valley is a cooler growing area located in South Australia, north of Adelaide. This is an area of four interconnecting valleys, the Clare, Polish River, Watervale and Skillogallee. The main wines from the Clare Valley are the whites such as Riesling, Chardonnay and Semillon.
Coonawarra: Coonawarra lies to the south east of Adelaide and is more noted for it's reds such as Shiraz and Cabernet Sauvignon. The area has a cooler climate and is also noted for is reddish coloured terra rossa soil. Penfolds grows some its grapes here for some of its Cabernets. One of the more popular wines from this region includes the Wynns Coonawarra Estate.
Yarra Valley: The Yarra Valley is located in Victoria, north east of Melbourne. It has a temperate climate and is noted for making the cooler climate varietals. The Pinot Noir is popular here and one of the better wines that we have tried from this area is Coldsteam Hills.
Barossa Valley: The Barossa Valley is north east of Adelaide, South Australia, and has a hot climate. Penfolds is one of the more famous wineries in this region. Barossa is renowned for its Rieslings which is indicative of the Valley's German heritage, and for the reds such as Shiraz and Cabernets.
Hunter Valley: The Hunter Valley is another hot area and is located north of Sydney, New South Wales. This area is within easy reach of Sydney for a day trip or you can stay overnight at one of the many bed and breakfasts. Some of the more notable vineyards include Rosemount, and Rothbury. A variety of wines are grown in the Hunter Valley, including Shiraz and Semillon. As well as visiting the larger vineyards, you will want to check out some of the smaller boutique wines.
RED
SHIRAZ CHARDONNAY
CABERNET SAUVIGNON SEMILLON
MERLOT SAUVIGNON BLANC
PINOT NOIR RIESLING
GRENACHE
MOURVEDRE
WHITE
CHARDONNAY
SEMILLON
SAUVIGNON BLANC
RIESLING
Major grape varieties are Shiraz, Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, Sémillon, and Riesling. The country has no native grapes, and Vitis vinifera varieties were introduced from Europe and South Africa in the late 18th and early 19th centuries. Some varieties have been bred by Australian viticulturalists, for example Cienna and Tarrango.
Although Syrah was originally called Shiraz in Australia and Syrah elsewhere, its dramatic commercial success has led many Syrah producers around the world to label their wine "Shiraz".
About 130 different grape varieties are used by commercial winemakers in Australia. Over recent years many winemakers have begun exploring so called "alternative varieties" other than those listed above. Many varieties from France, Italy and Spain for example Petit Verdot, Pinot Grigio, Sangiovese, Tempranillo and Viognier are becoming more common. Wines from many other varieties are being produced.
The Australian wine industry is the fourth-largest exporter in the world, exporting over 400 million litres a year to a large international export market that includes "old world" wine-producing countries such as France, Italy and Spain. There is also a significant domestic market for Australian wines, with Australians consuming over 400 million litres of wine per year. The wine industry is a significant contributor to the Australian economy through production, employment, export and tourism.
FRENCH WINE TERMS
vQWPSR: Quality wines produces in a specific region
INAO: Institut des Appellations d’origine
TERROIR: It refers to the unique combination of factors like soil, underlying rocks. Altitude, slope of hill, orientation towards sun and other climatic conditions.
FRENCH WINE CONTROL TERMS
TABLE VIN / VIN DE TABLE: These are the wines of medium quality which may be a blend of wines from more than one country of the EEC and are not less than 8.5% in alcoholic content.
vVIN DE PAYS: These are the wines from the larger districts of France.
AOC (Appellation d’origine contrôllée): Under AOC, strict regulations are there to govern & control the whole wine manufacturing process ( viticulture, fermentation & vinification ). Quality wines from different French regions whether small or large, if bears a label of AOC, ensures the guarantee of authenticity.
VDQS ( Vins délimités de qualité supérieure): VDQS wines are excellent second quality wines produced from specified vineyards or districts of France. These wines are also governed by strict laws.
SOUTH WEST FRANCE
South West France or Sud-Quest, a somewhat heterogeneous collection Bordeaux. Some areas produce primarily red wines like Bordeaux, while others produce dry or sweet white wines. Area included in Sud-Quest are:
SAVOY
Savoy or savoie, primarily a white wine region in the Alps close to Switzerland, where many unique grape varities are cultivated.
PROVENCE
It is located in southeast and close to the Mediterranean. It is perhaps the warmest wine region of France and produces mainly rosé and red wine. It covers eight major appellations led by the Provence flagship, Bandol. Some Provence wine can be compared with the Southern Rhone wines as they share grapes, style and climate. Provence also has a classification of its most prestigious estates, much like Bordeaux.
LANGUEDOC-ROUSSILLON
It is by far the largest region in terms of vineyard area and the region in which much of France’s cheap bulk wines have been produced. While still the source of much of France’s and Europe’s overproduction, the so-called “wine lake”. This region is also the home of some of France’s most innovative producers. They try to combine traditional French wine and international styles and do not hesitate to take lessons from the New World. Most of the wine from this region is sold as Vin de pays.
JURA
It’s a small in the mountains close to Switzerland where some unique wine styles, notably Vin Jaune and Vin de Paille areproduced. The region covers six appellations and is related to Burgundy through its extensive use of the Burgundian grapesChardonnay and Pinot Noir. Though other varieties are also used. It also shares climatic conditions with Burgundy.
CORSICA
It is an island in the Mediterranean, the wines of which are primarily consumed on the island itself. It has nine AOC regions and and island wide vin de pays designation and is still developing its production methods as well as its regional style.
LOIRE
This region is located along the banks of Loire river which is the longest and one of the most beautiful rivers of France. Loire wines sometimes are collectively known as “ Vins de la loire” which includes red, white & rose wines , ranging in quality from poor to great.
ALSACE
This region is located along the Rhine river which flows across Germany. This region produces some good quality white wines which are France’s answer to the German Rhine & Mosell wines. Riesling is the main grape variety used for making the wines.
CHAMPAGNE
This region produces the world’s best sparkling wine which is named after the region i.e. “CHAMPAGNE”. The word Champagne can only be associated to a sparkling wine, if
a)It is produced within the region of Champagne and
b)It is manufactured by using the “ Methode Champagnoise”.
1.MONTAGNE DE REIMS
2.VALLEE DE LA MARNE
3.CÔTE DE BLANCS
4.CÔTE DE SEZANNE
5.AUBE
RHONE
This region is named after the river which flows through it. Rhone produces good white & red wines.
1.COTE ROTIE
2.HERMITAGE
3.CHATEAU NEUF-DU-PAPE
BURGUNDY
This region is also known as “The heart of France” and is famous for the fine quality red, white & sparkling burgundies produced here.
1.CHABLIS
2.COTE D’OR
3.MACONNAISE
4.BEAUJOLAIS
5.CHALLONAISE
Largest wine producing region of France. This region is famous for the good quality red wines produced here which are known as “CLARET” in England and other English speaking countries.
1.MEDOC
2.GRAVES
3.ST. EMILLON
4.POMEROL
5.
SAUTERNES
WINES OF FRANCE
THERE ARE 6 MAIN WINE PRODUCING REGIONS AND SOME OTHER SMALLER REGIONS AS:
1.BORDEAUX
2.BURGUNDY
3.RHONE
4.CHAMPAGNE
5.ALSACE
6.LOIRE
A.P.NUMBER
Abbreviation for Amtliche Prüfungsnummer, the official testing number displayed on a German wine label that shows that the wine was tasted and passed government quality control standards.
FAMOUS WINES OF GERMANY
1.Spätburgunder: The forefather of the burgundy wines. Dark red colour with delicate aroma. Typical is a taste that reminds of blackcurrant or blackberry. These noble wines are good with game, poultry, paté de fois gras, pasta and pizza. The colour stays in the berry involucres and creates, therefore, a salmon-coloured fresh wine that is especially consumed in summer.
2.Trollinger: Southern Tyrol is the original homeland of the Trollinger from where the name is derived from. Today, it is almost exclusively cultivated in Wurttemberg. A light and fruity wine that varies in its colour between salmon-red and ruby-red. A good Trollinger tastes juicy and is served lightly cooled.
3.Muskattrollinger: Fruity, bright red wine with distinctive nutmeg aroma. Rare speciality, good with Hors d’oeuvres and desserts.
4.Lemberger (Blaufrankisch): a warm and aromatic wine. The colour is a glowing ruby-red with some brown reflections. Powerful red wine, one of the most noble types.
5.Dornfelder: Deep purple, dense colour. Noble red wine with a full body and full aroma and flavour. Excellent for the production in small wooden barrels (barrique).
6.Samtrot: A natural mutation of the black Riesling. Ruby-red to dark red colour. Velvety taste, warm and full bodied.
3. Franconia or Franken - around portions of Main river, and the only wine region situated in Bavaria. Noted for growing many varieties on chalky soil and for producing powerful dry Silvaner wines.
4. Hessische Bergstraße (Hessian Mountain Road) - a smallregion in the federal state Hesse dominated by Riesling.
5. Mittelrhein - along the middle portions of river Rhine,primarily between the regions Rheingau and Mosel, anddominated by Riesling.
6. Mosel - along the river Moselle (Mosel) and its tributaries, the rivers Saar and Ruwer, and was previously known as Mosel-Saar-Ruwer. The Mosel region is dominated by Riesling grapes and slate soils, and the best wines are grown in dramatic-looking steep vineyards directly overlooking the rivers. This region produces wine that is light in body, crisp, of high acidity and with pronounced mineral character. The only region to stick to Riesling wine with noticeable residual sweetness as the "standard" style, although dry wines are also produced.
7. Nahe - around the river Nahe where volcanic origins give very varied soils. Mixed grape varieties but the best known producers primarily grow Riesling, and some of them have achieved world reputation in recent years.
8. Palatinate or Pfalz - the second largest producing region in Germany, with production of very varied styles of wine(especially in the southern half), where red wine has been on the increase. The northern half of the region is home to manywell known Riesling producers with a long history, which specialize in powerful Riesling wines in a dry style. Warmer than all other German wine regions. Until 1995, it was known in German as Rheinpfalz.
9. Rheingau - a small region situated at a bend in river Rhine which give excellent conditions for wine growing. The oldest documented references to Riesling come from the Rheingau region and it is the region where many German wine making practices have originated, such as the use of Prädikat designations, and where many high-profile producers are situated. Dominated by Riesling with some Spätburgunder. The Rheingau Riesling style is in-between Mosel and the Palatinate and other southern regions, and at its finest combines the best aspects of both.
10. Rheinhessen or Rhenish Hesse - the largest production area in Germany. Once known as Liebfraumilch land, but a quality revolution has taken place since the 1990s. Mixed wine styles and both red and white wines. The best Riesling wines are similar to Palatinate Riesling - dry and powerful. Despite its name, it lies in the federal state of Rhineland-Palatinate, not in Hesse.
11. Saale-Unstrut - one of two regions in former East Germany, situated along the rivers Saale and Unstrut, and Germany's northernmost wine growing region.
12. Saxony or Sachsen - one of two regions in former East Germany, in the southeastern corner of the country, along the river Elbe in the federal state of Saxony.
13. Württemberg - a traditional red wine region, where grape varieties Trollinger (the region's signature variety), Schwarzriesling and Lemberger outnumber the varieties that dominate elsewhere. One of two wine regions in the federal state of Baden-Württemberg.
1. Ahr - a small region along the river Ahr, a tributary of Rhine, that despite its northernly location primarily produces red wine from Spätburgunder.
2. Baden - in Germany's southwestern corner, across river Rhine from Alsace, and the only German wine region situated in European Union wine growing zone B rather than A, which results in higher minimum required maturity of grapes and less chaptalisation allowed. Noted for its pinot wines - both red and white. Although the Kaiserstuhl region in the wine growing region of Baden is Germany's warmest location, the average temperature in the whole wine region is a little bit lower than in Palatinate (zone A). One of two wine regions in the federal state of Baden-Württemberg.
fully ripened light wines from the main harvest, typically semi-sweet with crisp acidity, but can be dry if designated so.
typically semi-sweet, often (but not always) sweeter and fruitier than Kabinett. Spätlese can be a relatively full-bodied dry wine if designated so. While Spätlese means late harvest the wine is not as sweet as a dessert wine.
made from selected very ripe bunches or grapes, typically semi-sweet or sweet, sometimes with some noble rot character. Sometimes Auslese is also made into a powerful dry wine, but the designation Auslese trocken has been discouraged after the introduction of Grosses Gewächs. Auslese is the Prädikat which covers the widest range of wine styles, and can be a dessert wine.
made from individually selected overripe grapes often affected by noble rot, making rich sweet dessert wine.
made from grapes that have been naturally frozen on the vine, making a very concentrated wine. Must reach at least the same level of sugar content in the must as a Beerenauslese. The most classic Eiswein style is to use only grapes that are not affected by noble rot. Until the 1980s, the Eiswein designation was used in conjunction with another Prädikat (which indicated the ripeness level of the grapes before they had frozen), but is now considered a Prädikat of its own.
made from selected overripe shrivelled grapes often affected by noble rot making extremely rich sweet wines.
Prädikat designations
The Prädikatswein (formerly QmP) category of the classification contains most high-quality German wines, with the exception of some top-quality dry wines. The different Prädikat designations differ in terms of the required must weight, the sugar content of the grape juice, and the level required is dependent on grape variety and wine-growing region and is defined in terms of the Oechsle scale. In fact the must weight is seen as a rough indicator of quality (and price). The Prädikat system has its origin at Schloss Johannisberg in Rheingau, where the first Spätlese was produced in 1775 where wines received different colour seals based on their must weight.
The different Prädikat designations used are as followed, in order of increasing sugar levels in the must:
Prädikatswein, recently (August 1, 2007) renamedfrom Qualitätswein mit Prädikat (QmP) :
The top level of the classification system. These prominently display a Prädikat from Kabinett to Trockenbeerenauslese on the label and may not be chaptalized. Prädikatswein range from dry to intensely sweet, but unless it is specifically indicated that the wine is dry or off-dry, these wines always contain a noticeable amount of residual sugar. Prädikatswein must be produced from allowed varieties in one of the 39 subregions (Bereich) of one of the 13 wine-growing regions, although it is the region rather than the subregion which is mandatory information on the label. (Some of the smaller regions, such as Rheingau, consist of only one subregion.) The required must weight is defined by the Prädikat, and the alcohol content of the wine must be at least 7% by volume for Kabinett to Auslese, and 5.5% by volume for Beerenauslese, Eiswein and Trockenbeerenauslese.
3. Qualitatswein bestinnter Anbaugebiete (QbA): These wines must be produced exclusively from allowed varieties in one of the 13wine-growing regions (Anbaugebiete), and the region must be shown on the label. The grapes must reach a must weight of 51°Oe to 72°Oe depending on region and grape variety. The alcohol content of the wine must be at least 7% by volume, and chaptalization is allowed. QbA range from dry to semi-sweet, and the style is often indicated on the label. There are some special wine types which are considered as special forms of QbA. Some top-level dry wines are officially QbA although they would qualify as Prädikatswein. It should be noted that only Qualitätswein plus the name of the region, rather than the full term Qualitätswein bestimmter Anbaugebiete is found on the label.
2. Deutscher Landwien: This category is equivalent to French Vin de pays. There are 19 different areas from where the German Country wine can be produced. The wine must be dry or semi dry with 0.5% more alcohol that tablewines. These are also known as German Fruit wine.
1. Deutscher Tafelwein: This category is equivalent to the French Table Wines. The alcohol content must be at least 8.5%by volume. Sugar can be added to reach at this level. Acidity must be 4.5 g/lt. Tafelwein (without Deutscher) is a table wineblended with other European wines, also known as Euroblend.
German wine laws came into existence in the year 1971.
Germany is divided into 13 wine producing regions (Anbaugebiete). Each region is having 2 or more districts. Each district has several villages or parishes and each village has several vineyards. In total, there are about 2600 vineyards in Germany.
1.1.Ahr
2. Baden
3.3.Hessiche Bergstrasse
4. Franken
5.5.Mittelrhein
6. Mosel-Saar-Ruwer
7.7.Nahe
8. Rheingau
9.9.Rheinhessen
10. Rheinpfalz
11.11.Württemberg
12. Saale Unstrut
13. Sachsen
Germany does not produce much of wine. Its total wine production is only about 10% of either France’s or Italy’s and only about 1% of the world’s total production.
Germany produces wines from the major vines of the world like Riesling, Sylvaner, Traminer etc. Although in earlier times most of the German wines used to be red but today it is almost entirely white. The wines of Germany are produced primarily in the valley of the Rhine & Moselle rivers. Some of the best German wines are produced from over ripened grapes, a condition that concentrates the grape sugar & natural flavour. It is the degree of ripeness that forms the basis of German wine laws. Because of their sweetness, German wines are best consumed on their own or with desserts but not with any strongly flavoured food.
MAJAOR INDIAN WINERIES
SULA WINES
CHATEAU INDAGE
GROVERS
VINSURA WINES
SANKALP WINES
RENAISSANCE WINES
ND WINES
VINICOLA
VINTAGE WINES
MANDALA WINES
FLAMINGO WINES
FOUR SEASONS WINES
Variety | Area (ha) | Production (t) |
Anab-e-Shahi (white, seeded) | 3,000 | 135,000 |
Bangalore Blue Syn. Isabella (black, seeded) | 4,500 | 180,000 |
Bhokri (white, seeded) | 500 | 15,000 |
Flame Seedless (red, seedless) | 500 | 10,000 |
Gulabi Syn. Muscat Hamburg (purple, seeded) | 1,000 | 30,000 |
Perlette (white, seedless) | 1,500 | 60,000 |
Sharad Seedless - A mutant of Kishmish Chorni (black,seedless) | 1,000 | 20,000 |
Thomson Seedless and its mutants (white, seedless) | 22,000 | 550,000 |
Total | 34,000 | 1,000,000 |
WINE REGIONS OF INDIA
Vineyards in India range from the more temperate climate of the northwestern state of Punjab down to the southern state of Tamil Nadu. Some of India's larger wine producing areas are located in Maharashtra, Karnataka near Bangalore and AndhraPradesh near Hyderabad. Within the Maharashtra region, vineyards are found on the Deccan Plateau and aroundBaramati, Nashik, Pune, Sangli and Solapur. The high heat and humidity of the far eastern half of the country limits viticultural activity.
India has forever remained a land of dichotomies. It has always perceived a notion in almost two totally paradoxical perspectives. And wine or liquor is no exception to this rule. When on one hand it was a drink of festivities; it was also considered a forbidden affair for the society at large. Drink was considered as a ‘Taamasi’ food that is always subject to repudiation as it only results in bad thoughts and behaviour. But it was never shunned completely and pervaded every spatial and temporal dimension.
Since the very inception Indians had the native familiarity with Wine. This becomes apparent with the artifacts found at the sites of Harappan Civilization. During the Vedic period wine was often referred to as Somarasa; it was believed to be associated with Indra, and was a part of religious festivals. Soma is mentioned in Vedic scriptures as well. Also the reference of Drakshasava is found in ayurvedic texts which was basically a delicious digestive preparation made from ripened red grapes, cinnamon, cardamom, nagkesara, vidanga, tejpatra, pippali, and black pepper and contained natural alcohol.
Indian wine is wine made in the Asian country of India. Viticulture in India has a long history dating back to the time of the Indus Valley civilizationwhen grapevines were believed to have been introduced from Persia. Winemaking has existed throughout most of India's history but was particularly encouraged during the time of the Portuguese and British colonization of the subcontinent. The end of the 19th century saw the phylloxera louse take its toll on the Indian wine industry followed by religious and public opinion moving towards the prohibition of alcohol. Following the country's independence from the British Empire, the Constitution of India declared that one of the government's aims was the total prohibition of alcohol. Several states went dry and the government encouraged vineyards to convert to table grape and raisin production. In the 1980s and 1990s, a revival in the Indian wine industry took place as international influences and the growing middle class increased started increasing demand for the beverage. By the turn of the 21st century, demand was increasing at a rate of 20-30% a year.
PORTUGUESE WINE TERMS
Adega: Winery
Branco: White
Casta: Grape variety
Colheita: Vintage year
Espumante: Sparkling wine
Garrafeira: A reserva red wine aged at least two years in a barrel and one year in a bottle; a white wine aged at least six months in a barrel and six months in a bottle.
Maduro: mature (in opposition to verde). Mature wines are Portuguese wines produced in all regions except the ones produced in Vinho Verde region, due to that, the term "maduro" rarely appears on bottles.
Quinta: Vineyard
Reserva: Superior quality wine of a single vintage
Seco: Dry
Tinto: Red
Verde: green (in opposition to maduro). Wines produced in Vinho Verde region with a distinctive method.
Vinho: Wine
Vinho Verde is produced from grapes which do not reach great doses of sugar. Therefore, Vinho Verde does not require an aging process. Vinho Verde wines are now largely exported, and are the most exported Portuguese wines after the Port Wine. The most popular variety in Portugal and abroad are the white wines, but there are also red and more rarely rosé wines. A notable variety of Vinho Verde is Vinho Alvarinho which is a special variety of white Vinho Verde, the production of Alvarinho is restricted by EU law to a small sub-region of Monção, in the northern part of the Minho region in Portugal. It has more alcohol (11.5 to 13%) than the other varieties (8 to 11.5%).
Douro wine (Vinho do Douro) originates from the same region as port wines. In the past they were considered to be a bitter tasting wine. In order to prevent spoilage during the voyage from Portugal to England, the English decided to add a Portuguese wine brandy known as aguardente. The first documented commercial transactions appearing in registries of export date as far back as 1679. Today's Douro table wines are enjoying growing favor in the world, maintaining many traits that are reminiscent of a port wine.
Dão wine is from the Região Demarcada do Dão, a region demarcated in 1908, but already in 1390 there were taken some measures to protect this wine. The Dão Wine is produced in a mountainous region with temperate climate, in the area of the Mondego and Dão Rivers in the north region of central Portugal. These mountains protect the castas from maritime and continental influences
Dão wine is from the Região Demarcada do Dão, a region demarcated in 1908, but already in 1390 there were taken some measures to protect this wine. The Dão Wine is produced in a mountainous region with temperate climate, in the area of the Mondego and Dão Rivers in the north region of central Portugal. These mountains protect the castas from maritime and continental influences
Bairrada wine, is produced in the Região Demarcada da Bairrada. The name "Bairrada" is from "barros" (clay) and due to the clayey soils of the region. Although the region was classified in 1979, it is an ancient vineyard region. The vines grow exposed to the sun, favouring the further maturity of the grapes. The Baga casta is intensely used in the wines of the region. The Bairrada region produces table, white and red wines. Yet, it is notable for its sparkling natural wine: the "Conde de Cantanhede" and "Marquês de Marialva" are the official brands for this wine.
Alentejo wine is produced from grapes planted in vast vineyards extending over rolling plains under the sun which shines on the grapes and ripens them for the production.
Colares wine is type of wine produced in sandy soils outside Lisbon between the foothills of Sintra and Roca Cape. Because of Lisbon's urban sprawl, the lands available for vineyards became so small, that the demands has always been higher than the production, making it one of the most expensive Portuguese wines
The appellation system of the Douro region was created nearly two hundred years before that of France, in order to protect its superior wines from inferior ones. The quality and great variety of wines in Portugal are due to noble castas, microclimates, soils and proper technology.
vQuality Wine Produced in a Specific Region (QWPSR) or VQPRD - Vinho de Qualidade Produzido em Região Demarcada
v These are the most protected wine and indicates a specific vineyard, such as Port Wine, Vinhos Verdes, and Alentejo Wines. These wines are labeled D.O.C. (Denominação de Origem Controlada) which secures a superior quality.
v Wines that have more regulations placed upon them but are not in a DOC region fall under the category of Indicação de Proveniência Regulamentada (IPR, Indication of Regulated Provenance)
v Regional Wine - Vinho Regional Carries with it a specific region within Portugal.
v
Portugal possesses a large array of native varietals, producing an abundant variety of different wines. The wide array of Portuguese grape varietals contributes as significantly as the soil and climate to wine differentiation, producing distinctive wines from the Northern regions to Madeira Islands, and from Algarve to the Azores. In Portugal only some grape varietals or castas are authorized or endorsed in the Demarcated regions, such as:
Vinhos Verdes - White castas Alvarinho, Arinto(Pedern),Avesso, Azal, Batoca, Loureiro, Trajadura; redcastas Amaral,Borraçal, Alvarelhão, Espadeiro, Padeiro, Pedral, Rabo de Anho, Vinhão.
Porto/Douro - Red castas Touriga Nacional, TintaAmarela, Aragonez, Bastardo, Castelão, Cornifesto, Donzelinho Tinto,MalvasiaPreta, Marufo, Rufete, Tinta Barroca, Tinta Francisca Tinto Cão, Touriga Franca; white castas Arinto, Cercial,Donzelinho Branco, Folgazão, Gouveio, Malvasia Fina, Moscatel GalegoBranco, Rabigato, Samarrinho, Semillon, Sercial,Roupeiro, Verdelho, Viosinho, Vital.
Dão - Red castas Touriga Nacional, Alfrocheiro, Aragonez, Jaen e Rufete; Whitecastas Encruzado, Bical, Cercial, Malvasia Fina, Verdelho.
Bairrada - Red casts Baga, Alfrocheiro, Camarate, Castelão, Jaen, Touriga Nacional, Aragonez; white castas Maria Gomes, Arinto, Bical, Cercial, Rabo de Ovelha, Verdelho.
Bucelas - White castas Arinto, Sercial e Rabo de Ovelha.
Colares - Red casta Ramisco; White casta Malvasia
Carcavelos - Red castas Castelão and Preto Martinho; White castas Galego Dourado, Ratinho, Arinto.
Setúbal - Red casta Moscatel Roxo; white casta Moscatel de Setúbal.
Alentejo - Red castas Alfrocheiro, Aragonez, Periquita1, Tinta Caiada, Trincadeira, Alicante Bouschet, Moreto; White castas Antão Vaz, Arinto , Fernão Pires, Rabo de Ovelha,Roupeiro
Algarve - Red castas Negra Mole, Trincadeira, Alicante Bouschet, Aragonez , Periquita; White castas Arinto, Roupeiro, Manteúdo, Moscatel Graúdo, Perrum, Rabo de Ovelha.
Madeira - Red castas Bastardo, Tinta, Malvasia Cândida Roxa, Verdelho Tinto e Tinta Negra; white castas Sercial, Malvasia Fina (Boal), Malvasia Cândida, Folgasão (Terrantez), Verdelho
Portuguese wine is the result of traditions introduced to the region by ancient civilizations, such as the Phoenicians,Carthaginians, Greeks, and mostly the Romans. Portugal started to export its wines to Rome during the Roman Empire. Modern exports developed with trade to England after the Methuen Treaty in 1703. From this commerce a wide variety ofwines started to be grown in Portugal. And, in 1758, the first wine-producing region of the world, the Região Demarcada do Douro was created under the orientation of Marquis of Pombal, in the Douro Valley. Portugal has two wine producing regions protected by UNESCO asWorld Heritage: the Douro Valley Wine Region (Douro Vinhateiro) and Pico Island Wine Region (Ilha do Pico Vinhateira). Portugal has a large variety of native breeds, producing a very wide variety of different wines with distinctive personality.
ROBERTSON and a few other villages lie along a fertile, if warm, valley where white wines such as chardonnay (from De Wetshof Estate) and sparkling wine (from Graham Beck Winery) used to be the main stars. Today the move is to red varieties, especially shiraz (Zandvliet).
STELLENBOSCH is, in the minds of many, the finest wine area in South Africa, claiming the crown for reds. With a list of more than 80 wineries and producers, it is also the most expensive wine farmland. Nearly all the most famous international names in South African wines are found here in an area reaching from sea-facing slopes to valley-hugging hills. This is the home of Kanonkop, Meerlust, Rustenberg, Thelema and Warwick. The list is endless. This is also where Distell, the country’s largest player in the drinks market, is seated. Designated wards within the district are Jonkershoek Valley, Simonsberg-Stellenbosch, Bottelary, Devon Valley and Papegaaiberg. Cabernet sauvignon, merlot, pinotage and chenin blanc are the stars here.
SWARTLAND means “black country”, a traditional sunny wheat area north of Cape Town. These days, wineries are making modern, well-appreciated white wines here with top reds on the way. The Darling region especially is on the roll.
WALKER BAY near the coastal town of Hermanus has become another of the Cape’s most fashionable regions. With Elgin to the west and Bot River inland, it falls under the Overberg appellation. It is the home of Cape pinot noir and good chardonnay and home to places like Hamilton-Russell.
WORCESTER and surrounds comprise 20% of all South Africa’s vineyards. Brandy is produced, and wine for wholesalers. Small volumes are bottled under own labels. Value-for-money is a hallmark.
WINE REGIONS OF SOUTH AFRICA
PAARL is another of the Cape’s historic towns where wine has been made for centuries. Home to the original KWV head office and its impressive Cathedral Cellar, as well as the country’s best-known brand Nederburg, many cellars, small and large, from boutique to co-operative, produce wine from the ordinary to the sensational. Winemakers have been concentrating on shiraz, but some fine chenin blanc, pinotage, cabernet sauvignon, blends, and even unusual varieties such as viognier and mourvèdre are turned into prize-winning wines. Glen Carlou, Villiera and the value-for-money co-operative Boland Kelders are among the top performers here.
OLIFANTS RIVER is a fast-growing region stretching a few hundred kilometres up the west coast from the Cape. Plenty of exported easy-drinking wines come from here. The Vredendal Winery is one of the largest in the world, employing some of the most modern techniques.
ORANGE RIVER is one of Africa’s great rivers and along its Northern Cape bank lie large white-wine producing vineyards. Winemaking is sophisticated and reds are getting more attention with an eye to exports.
FRANSCHHOEK: lies in a contained valley, a pretty town founded by the French Huguenots in 1688. Today it is very much a boutique region with old buildings, restaurants and small producers. Stylish cellars include La Motte, Cabrière, Plaisir de Merle and Boekenhoutskloof.
KLEIN KAROO: is a semi-desert region inland that has inspired some winemakers to take up the challenge. Fortified wines such as muscadels and Portuguese “port” styles do well in places such as Calitzdorp.
CONSTANTIA: It is the historic hub of Cape wine. Closest to Cape Town, it boasts some of the most famous estate names such as Groot and Klein Constantia, and Buitenverwachting. On premiumterroir and in ideal climatic conditions, superb sauvignon blanc and semillon wines are produced
DURBANVILLE: and its hills northeast of Cape Town have a winemaking history dating back 280 years. Some star performers are emerging, including brilliant sauvignon blancs with strong contemporary focus on shiraz and merlot. Durbanville Hills is a large, modern facility and Nitida a small boutique set-up.
Grape | Vineyards |
Chenin Blanc | 18.7% |
Cabernet Sauvignon | 13.1% |
Colombard | 11.4% |
Shiraz | 9.6% |
Sauvignon Blanc | 8.2% |
Chardonnay | 8.0% |
Merlot | 6.7% |
Pinotage | 6.2% |
Since the 1990s, interest and plantings of red grape varieties have been steadily on the rise. In the late 1990s, less than 18% of all the grapes grown in South Africa were red. By 2003 that number has risen to 40% and was still trending upwards. For most of the 21st century, the high yielding Cinsaut was the most widely planted red grape variety but the shift in focus to quality wine production has saw plantings of the grape steadily decline to where it represented just 3% of all South Africa vineyards in 2004. In its place Cabernet Sauvignon, Shiraz and Pinotage have risen to prominence with Cabernet Sauvignon being the most widely red grape variety covering 13% of all plantings in 2006. Other red grape varieties found in South Africa include Carignan, Gamay (often made in the style of Beaujolais wine with carbonic maceration, Grenache, Pontac, Ruby Cabernet, Tinta Barroca and Zinfandel.
There is a wide range of lesser known groups that are used to feed the country's still robust distilled spirits and fortified wine industry. These grapes usually produce bland, neutral wine that lends itself well to blending and distillation but is rarely seen as varietal bottlings. These include Belies, False Pedro, Kanaän, Raisin blanc, Sultana and Servan.
GRAPE VARIETIES - SOUTH AFRICA
Grape varieties in South Africa are known as cultivar, with many common international varieties developing local synonyms that still have a strong tradition of use. These include Chenin blanc (Steen), Riesling (known locally as Weisser Riesling), Crouchen (known as Cape Riesling), Palomino (the grape of the Spanish wine Sherry known locally as "White French"), Trebbiano (Ugni Blanc), Sémillon (Groendruif) and Muscat of Alexandria (Hanepoot). However, wines that are often exported overseas will usually have the more internationally recognized name appear on the wine label.
In 2006, SAWIS (South African Wine Information and Systems) reported that the country had 100,146 hectares of vineyards, with about 55 percent planted to white varieties. Chenin blanc has long been the most widely planted variety, still accounting for at least one-fifth of all grape varieties planted in South Africa as of 2004 though that number is decreasing. In the 1980s and 1990s, interest in international varieties saw increase in plantings of Chardonnay and Sauvignon blanc. Other white grape varieties with significant plantings include Colombard (spelled locally as Colombar), Cape Riesling, Gewürztraminer, Hannepoot, Muscat Blanc à Petits Grains, Riesling and Sémillon. Both red and white mutants of Muscat Blanc à Petits Grains as well as Chenel and Weldra, two Chenin blanc-Ugni blanc crossings, are used for brandy distillation and fortified wine production.
SOUTH AFRICA IS ONE FO THE WORLD’S MOST EXCITING WINE PRODUCING COUNTRIES. As of 2003, South Africa was 17th in terms of acreage planted with the country owning 1.5% of the world's grape vineyards with 270,600 acres (110,000 hectares). Yearly production among South Africa's wine regions is usually around 264 million gallons (10 million hl) which regularly puts the country among the top ten wine producing countries in the world. The majority of wine production in South Africa takes place in the Cape Province, particularly the southwest corner near the coastal region. South African wine has a history dating back to 1659, and at one time Constantia was considered one of the greatest wines in the world. Access to international markets has unleashed a burst of new energy and new investment. Production is concentrated around Cape Town, with major vineyard and production centres at Paarl, Stellenbosch and Worcester.
There are about 60 appellations within the Wine of Origin (WO) system, which was implemented in 1973 with a hierarchy of designated production regions, districts and wards. WO wines must be made 100% from grapes from the designated area. "Single vineyard" wines must come from a defined area of less than 5 hectares. An "Estate Wine" can come from adjacent farms, as long as they are farmed together and wine is produced on site. A ward is an area with a distinctive soil type and/or climate, and is roughly equivalent to a European appellation.
WINES OF SPAIN
RED WINES
vVALDEORRAS
v TORO
v CAMPO DE BORJA
v LA MANCHA
v VALDEPENAS
v RIOJA
WHITE WINES
v RIAS BAJAS
v RIBIERO
v RUEDA
v LA MANCHA
v VALENCIA
ROSE WINES
v NAVARRE
v CIGALES
SPARKLING WINES
CORDON NEGRO
CORDON NEVADA
v PENEDES
v ASTURIAS
Tempranillo is the second most widely planted grape in Spain and is an important grape in the Rioja, Ribera del Duero and Penedès regions.
Crianza red wines are aged for 2 years with at least 6 months in oak. Crianza whites and rosés must be aged for at least 1 year with at least 6 months in oak.
Reserva red wines are aged for at least 3 years with at least 1 year in oak. Reserva whites and rosés must be aged for at least 2 years with at least 6 months in oak.
Gran Reserva wines typically appear in above average vintages with the red wines requiring at least 5 years ageing, 18 months of which in oak.Gran Reserva whites and rosés must be aged for at least 4 years with at least 6 months in oak.
Vino de Mesa (VdM) - These are wines that are the equivalent of most country's table wines and are made from unclassified vineyards or grapes that have been declassified through "illegal" blending. Similar to the Italian Super Tuscans from the late 20th century, some Spanish winemakers will intentionally declassify their wines so that they have greater flexibility in blending and winemaking methods.
Vinos de la Tierra (VdlT) - This level is similar to France's vin de pays system, normally corresponding to the larger comunidad autonóma geographical regions and will appear on the label with these broader geographical designations like Andalucia, Castilla La Mancha and Levante.
Vino de Calidad Producido en Región Determinada (VCPRD) - This level is similar to France's Vin Délimité de Qualité Supérieure (VDQS) system and is considered a stepping stone towards DO status.
Denominación de Origen (Denominació d'Origen in Catalan - DO)- This level is for the mainstream quality-wine regions which are regulated by the Consejo Regulador who is also responsible for marketing the wines of that DO. In 2005, nearly two thirds of the total vineyard area in Spain was within the boundaries a DO region.
Denominación de Origen Calificada (DOCa/DOQ - Denominació d'Origen Qualificada in Catalan)- This designation, which is similar to Italy's Denominazione di Origine Controllata e Garantita (DOCG) designation, is for regions with a track record of consistent quality and is meant to be a step above DO level. Rioja was the first region afforded this designation in 1991 and was followed by Priorat in 2003, and Ribera del Duero in 2008.
Additionally there is the Denominación de Pago (DO de Pago) designation for individual single-estates with an international reputation. As of 2009, there were 9 estates with this status.
Spanish wines are wines produced in the southwestern European country of Spain. Located on the Iberian Peninsula, Spain has over 2.9 million acres(over 1.17 million hectares) planted—making it the most widely planted wine producing nation but it is only the third largest producer of wine in the world, the largest being Italy and France. This is due, in part, to the very low yields and wide spacing of the old vines planted on the dry, infertile soil found in many Spanish wine regions. The country is ninth in worldwide consumptions with Spaniards drinking, on average, 10.06 gallons (38 liters) a year. The country has an abundance of native grape varieties, with over 600 varieties planted throughout Spain though 80 percent of the country's wine production is from only 20 grapes—including Tempranillo, Albariño, Garnacha, Palomino, Airen, Macabeo, Parellada, Xarel·lo, Cariñena and Monastrell. Major Spanish wine regions include the Rioja and Ribera del Duero which is known for their Tempranillo production; Jerez, the home of the fortified wine Sherry; Rías Baixas in the northwest region of Galicia that is known for its white wines made from Albariño and Catalonia which includes the Cava and still wine producing regions of the Penedès as well the Priorat region.
RUBY
VINTAGE
PINK
WHITE
LBV
VINTAGE
PINK
WHITE
LBV
TAWNY
COLHEITA
GARRAFEIRA
COLHEITA
GARRAFEIRA
Port from Portugal comes in several styles, which can be divided into two 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 to the wine losing its colour very slowly and produces a wine which is smoother 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 grapes are used, in time the red colour lightens to a tawny colour - these are known as Tawny (or sometimes Wood) ports. They also lose volume to evaporation (angel's share), leaving behind a wine that is slightly more viscous and intense.
The IVDP (Instituto dos Vinhos do Douro e Porto) further divides Port into two categories: normal Ports (standard Rubies, Tawnies and White Ports) and Categorias Especiais, Special Categories, which includes everything else.
Over a hundred varieties of grapes (castas) are sanctioned for Port production, although only five (Tinta Barroca, Tinta Cão, Tinta Roriz (Tempranillo), Touriga Francesa, and Touriga Nacional) 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 variety within the Douro. White ports are produced the same way as red ports, except that they use white grapes—Esgana-Cão, Folgasão, Malvasia, Rabigato,Verdelho, and Viosinho.
Port is produced from grapes grown and processed in the demarcated Douro region. The wine produced is then fortified by the addition of a neutral grape spirit known as Aguardente in order to stop the fermentation, leaving residual sugar in the wine, and to boost the alcohol content. The fortification spirit is sometimes referred to as Brandy but it bears little resemblance to commercial Brandies. The wine is then stored and aged, often in barrels stored in "caves" (pronounced "ka-vess" and meaning "cellars" in Portuguese) as is the case in Vila Nova de Gaia, before being bottled. The wine received its name, "Port", in the latter half of the 17th century from the 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 countries in Europe. The Douro valley where Port wine is produced was defined 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).
Port wine (also known as Vinho do Porto, Porto, and often simply Port) is a Portuguese style of fortified wine originating from the Douro Valley in the northern provinces 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 are also 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 is more complicated: wines labelled "Port" may come from anywhere 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.
There are three general styles of vermouth, in order from driest to sweetest: extra dry, bianco/white, and sweet/red.
Sweet red vermouth is drunk as an apéritif, often straight up, as well as in mixed drinks like the Manhattan. Dry white vermouth, along with gin, is a key ingredient in the mixing of martinis. Red vermouths are sometimes referred to as Italian vermouths and white vermouths as French vermouths, although not all Italian vermouths are red and not all French vermouths are white.
VERMOUTH
Vermouth is a fortified wine, flavored with aromatic herbs and spices ("aromatized" in the trade) such as cardamom, cinnamon, marjoram andchamomile. Some vermouth is sweetened; however, unsweetened, or dry, vermouth tends to be bitter. The person credited with the second vermouth recipe, Antonio Benedetto Carpano from Turin, Italy, chose to name his concoction "vermouth" in 1786 because he was inspired by a German wine flavoured with wormwood, an herb most famously used in distilling absinthe. The modern German word Wermut (also spelled Wermuth) means both wormwood and vermouth. The herbs in vermouth were originally used to mask raw flavours of cheaper wines, imparting a slightly medicinal "tonic" flavour.
STYLES OF MADEIRA
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 a vintage or producing a "colheita". It is richer in style than a Special Reserve Madeira.
Colheita or Harvest-This style includes wines from a single vintage but aged for a shorter period than true Vintage Madeira. The wine can be labeled with a vintage date but include the word "colheita" on it.
TYPES OF MADEIRA
There are four major types of Madeira, named according to the grape variety used. Ranging from the sweetest to the driest style, they are:
v Malvasia (also known as Malmsey or Malvazia)
v Bual or Boal
v Verdelho
v Sercial
MADEIRA
Madeira is a fortified Portuguese wine made in the Madeira Islands. The wine is produced in a variety of styles ranging from dry wines which can be consumed on their own as an aperitif, to sweet wines more usually consumed with dessert. Cheaper versions are often flavored with salt and pepper for use in cooking. The islands of Madeira have a long winemaking history dating back to the Age of Exploration when Madeira was a standard port of callfor ships heading to the New World or East Indies. To prevent the wine from spoiling, neutral grape spirits were added. On the long sea voyages, the wines would be exposed to excessive heat and movement which transformed the flavor of the wine as the wine producers of Madeira found out when an unsold shipment of wine returned to the islands after a round trip. Today, Madeira is noted for its unique winemaking process which involves heating the wine up to temperatures as high as 60°C (140°F) for an extended period of time and deliberately exposing the wine to some levels of oxidation. Due to this unique process, Madeira is a very robust wine that can be quite long lived even after being opened.
MARSALA IN COOKING
Marsala wine is frequently used in cooking, and is especially prevalent in Italian restaurants in the United States. A typical Marsala sauce, for example, involves reducing the wine almost to a syrup with onions or shallots, then adding mushrooms and herbs. One of the most popular Marsala recipes is Chicken Marsala, in which flour-coated pounded chicken breast halves are braised in a mixture of Marsala, butter, olive oil, mushrooms, and spices. Marsala is also used in some risotto recipes, and is used to produce rich Italian desserts such as zabaglione,tiramisu and shortcake.
CHARACTERSTICS & TYPES
Marsala is produced using the Grillo, Inzolia, and Catarratto white grape varietals, among others. Marsala wine was traditionally served as an aperitif between the first and second courses of a meal. Contemporary diners will serve chilled with Parmesan (stravecchio), Gorgonzola, Roquefort, and other spicy cheeses, with fruits or pastries, or at room temperature as a dessert wine. Marsala is sometimes discussed with another Sicilian wine, Passito di Pantelleria (Pantelleria Island's raisin wine).
Different Marsala 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 residual sugar per liter), semisecco' (41-100 g/l) and sweet (over 100 g/l). The color and aging classifications are as follows:
Oro has a golden color.
Ambra has an amber color. The coloring comes from the mosto cotto 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 aged at least ten years.
MARSALA
Marsala is a wine produced in the region surrounding the Italian city of Marsala in Sicily. Marsala wine first received Denominazione di origine controllata, or DOC, status in 1969.
While the city's natives sometimes drink "vintage" Marsala, the wine produced for export is universally a fortified wine similar to Port. Originally, Marsala wine was fortified with alcohol to ensure that it would last long ocean voyages, but now it is made that way because of its popularity in foreign markets.
MISTELLE
Mistelle (sifone in Italian, mistela in Spanish) is sometimes used as an ingredient in fortified wines,particularly Vermouth, Marsala and Sherry, though it is used mainly as a base forapéritifs such as the French Pineau des Charentes, It is produced by adding alcohol to non-fermented or partially fermented grapejuice. The addition of alcohol stops the fermentation and, as a consequence Mistelle is sweeter than fully fermented grape juice in which the sugars turn to alcohol.
FOTIFIED WINES
Although grape brandy is most commonly added to produce fortified wines, the additional alcohol may also be neutral spirit that has been distilled from grapes, grain, sugar beets, or sugarcane. Regional appellation laws may dictate the types of spirit that are permitted for fortification.
The source of the additional alcohol and the method of its distillation can affect the flavor of the fortified wine. If neutral spirit is used, it will usually have been produced with a continuous still, rather than a pot still.
During the fermentation process, yeast cells in the must continue to convert sugar into alcohol until the must reaches an alcohol level of 16%–18%. At this level, the alcohol becomes toxic to the yeast and kills it. If fermentation is allowed to run to completion, the resulting wine will (in most cases) be low in sugar and will be considered a dry wine. The earlier in the fermentation process that alcohol is added, the sweeter the resulting wine will be. For drier fortified wine styles, such as sherry, the alcohol is added shortly before or after the end of the fermentation.
In the case of some fortified wine styles (such as late harvest and botrytized wine), a naturally high level of sugar will inhibit the yeast. This causes fermentation to stop before the wine can become dry.
FOTIFIED WINES
Fortified wine is wine to which a distilled beverage (usually brandy) has been added. When added to wine before the fermentation process is complete, the alcohol in the distilled beverage kills the yeast and leaves residual sugar behind. The end result is a wine that is both sweeter and stronger, normally containing about 20% alcohol by volume (ABV). The original reason for fortifying wine was to preserve it, since ethanol is a natural antiseptic. Even though other preservation methods exist, fortification continues to be used because the fortification process can add distinct flavors to the finished project.
Fortified wine is distinguished from spirits made from wine in that spirits are produced by means of distillation, while fortified wine is simply wine that has had a spirit added to it. Many different styles of fortified wine have been developed, including port, sherry, madeira, marsala, andvermouth.
Although grape brandy is most commonly added to produce fortified wines, the additional alcohol may also be neutral spirit that has been distilled from grapes, grain, sugar beets, or sugarcane. Regional appellation laws may dictate the types of spirit that are permitted for fortification.
The source of the additional alcohol and the method of its distillation can affect the flavor of the fortified wine. If neutral spirit is used, it will usually have been produced with a continuous still, rather than a pot still.
During the fermentation process, yeast cells in the must continue to convert sugar into alcohol until the must reaches an alcohol level of 16%–18%. At this level, the alcohol becomes toxic to the yeast and kills it. If fermentation is allowed to run to completion, the resulting wine will (in most cases) be low in sugar and will be considered a dry wine. The earlier in the fermentation process that alcohol is added, the sweeter the resulting wine will be. For drier fortified wine styles, such as sherry, the alcohol is added shortly before or after the end of the fermentation.
In the case of some fortified wine styles (such as late harvest and botrytized wine), a naturally high level of sugar will inhibit the yeast. This causes fermentation to stop before the wine can become dry.
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