Fortified Wines Guide for Introductory Sommelier Level 1
Here’s a beginner-friendly breakdown of Fortified Wines for your Introductory Sommelier Course. Fortified wines are wines that have had a distilled spirit (usually brandy) added to increase their alcohol content and create unique styles.
Key Topics to Study for Fortified Wines
1. What Are Fortified Wines?
Definition: Wines that have been fortified with a distilled spirit (e.g., brandy) to increase alcohol content, typically between 15-22%.
Purpose of Fortification:
Preserve the wine.
Enhance flavors and structure.
Create different styles (dry, sweet, oxidative, or fresh).
2. Key Types of Fortified Wines
The most important fortified wines to know are Sherry, Port, and Madeira, but there are others like Marsala and Vin Doux Naturel (VDN).
Sherry (Spain)
Region: Jerez, Andalusia, Spain.
Grapes:
Palomino (main grape for dry styles).
Pedro Ximénez (PX) and Moscatel (used for sweet styles).
Soils: Albariza (chalky white soil) is key for high-quality Sherry.
Sherry Production:
Base Wine: Made from Palomino grapes.
Fortification:
Fino/Manzanilla: Fortified to 15-15.5% ABV to allow the development of flor (a layer of yeast that protects the wine from oxidation).
Oloroso: Fortified to 17-18% ABV, preventing flor and allowing oxidation.
Aging: Aged in the Solera System, a fractional blending system that ensures consistency.
Styles of Sherry:
Dry Styles:
Fino: Light, fresh, and dry with notes of almonds and bread.
Manzanilla: Similar to Fino but made in Sanlúcar de Barrameda, with a salty tang.
Amontillado: Starts as a Fino but is aged oxidatively after flor dies, resulting in nutty, richer flavors.
Oloroso: Fully oxidative aging, producing rich, dark, and nutty wines.
Sweetened Styles:
Pale Cream: Sweetened Fino.
Medium: Sweetened Amontillado.
Cream: Sweetened Oloroso.
Naturally Sweet Styles:
Pedro Ximénez (PX): Made from sun-dried PX grapes, intensely sweet with raisin and molasses flavors.
Moscatel: Sweet and floral.
Port (Portugal)
Region: Douro Valley, Portugal.
Grapes:
Red: Touriga Nacional, Touriga Franca, Tinta Roriz (Tempranillo), Tinta Barroca, Tinto Cão.
White: Used for White Port.
Soils: Schist soils in steep, terraced vineyards.
Port Production:
Fermentation: Fermentation is stopped early by adding grape spirit (aguardente), leaving residual sugar.
Aging:
Ruby Ports: Aged in stainless steel or large oak vats to preserve fruitiness.
Tawny Ports: Aged in smaller barrels for oxidative aging.
Styles of Port:
Ruby Styles:
Ruby Port: Fresh, fruity, and youthful.
Reserve Ruby: Higher quality, more concentrated.
Late Bottled Vintage (LBV): Single vintage, aged 4-6 years in oak.
Vintage Port: Made from the best grapes of a single vintage, aged briefly in oak and then in bottle for decades.
Tawny Styles:
Tawny Port: Oxidatively aged, with nutty and caramel flavors.
Aged Tawny: Labeled as 10, 20, 30, or 40 years old, indicating the average age of the blend.
White Port:
Made from white grapes, can be dry or sweet.
Rosé Port:
A newer style, light and fruity.
Madeira (Portugal)
Region: Madeira Island, Portugal.
Grapes:
Sercial: Dry.
Verdelho: Off-dry.
Bual: Sweet.
Malmsey (Malvasia): Very sweet.
Tinta Negra: Most widely planted, used for all styles.
Madeira Production:
Fortification: Can occur during or after fermentation, depending on the desired sweetness level.
Heating Process:
Estufagem: Wines are heated in tanks to mimic the effects of long sea voyages.
Canteiro: High-quality wines are aged in warm attics for slow, natural heating.
Aging: Oxidative aging ensures Madeira is virtually indestructible.
Styles of Madeira:
Dry to Sweet:
Sercial: Dry, high acidity, citrus and nutty flavors.
Verdelho: Off-dry, with honeyed and smoky notes.
Bual: Sweet, with caramel and raisin flavors.
Malmsey (Malvasia): Very sweet, with toffee and chocolate notes.
Marsala (Italy)
Region: Sicily, Italy.
Grapes:
White: Grillo, Catarratto, Inzolia.
Red: Perricone, Nero d’Avola.
Styles:
Dry (Secco), Semi-Dry (Semisecco), Sweet (Dolce).
Aging Levels:
Fine: Aged 1 year.
Superiore: Aged 2 years.
Vergine: Aged 5+ years.
Vin Doux Naturel (VDN)
Region: Southern France (e.g., Roussillon, Rhône Valley).
Grapes:
Muscat (Muscat de Beaumes-de-Venise, Muscat de Rivesaltes).
Grenache (Banyuls, Maury).
Production: Fermentation is stopped by adding grape spirit, leaving residual sugar.
Styles:
Muscat VDN: Aromatic, floral, and sweet.
Grenache VDN: Rich, sweet, and often oxidative.
Key Differences Between Fortified Wines
Tips for Studying Fortified Wines
Focus on Production Methods: Understand how fortification and aging affect the style of each wine.
Learn Key Regions: Be able to identify Jerez, Douro, and Madeira on a map.
Taste Fortified Wines: Try examples of Sherry, Port, and Madeira to understand their unique characteristics.
