Fortified Wines

The alcoholic content of wines these are increased upto 22% abv with addition of
grape spirit, either during or at the end of fermentation. Such wines are termed as
fortified wines or Heavy wines or Liqueur wines or Vin de liqueur.

Production
During the fermentation process, yeast cells in the must continue to convert sugar
into alcohol until the must reaches an alcohol level of 14% . 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.

Sherry
Sherry comes town of Jerez, Spain. The white grapes used in manufacturation of
sherry are (Palomino 85 %, Pedro Ximenez,Moscatel) . The later two graapes are
used to add sweetness & colour before bottling.

Production of Sherry

The grapes are picked in September and laid out on Esparto grass mat to dry. The are
taken to Bodegas (Cellar) for crushing & fermentation in oak or Steel vats. Intially the
fermentation is bubbling & foaming in beginning.Later simmer, slumber & settle to
completetion.The new wine is anada (12.5% abv) put into Criaderas (small cask in
nursery) & wine progress is monitered. By spring Foam( Crust )½ inch on some wines
(Flor) but Flor techniclly is Saccharomyces Beticus . It is a blessing for wine. It seals
the wine from harmful bacteria & prevent oxidtion. The formation of flor is
unpredictable . Some cask may develop flor and some may not. The cask which
develop flor result in Fino light sherry & those who doesnot develop flor result in
dark & heavy sherry olorosso.The finos are fortified upto 15.5% abv & Olorroso upto
18% abv with local brandy.
Solara System
Solera is a process for aging liquids such as wine, (specially sherry) by fractional
blending & maturing in such a way that the finished product is mixture of ages,
with the average age gradually increasing as the process continues over many years.
A solera is literally the set of barrels or other containers used in the process.The
youngest sherries are stored in the top barrels and are transferred partially to the
lower barrels and mixed with older sherries after a gap of at least a year. The sherry
is removed for bottling always from the lowest barrels,not more than 1/3 each year,
immediately added from above criadera.

Styles of Sherry

Fino ('fine' in Spanish) dry ,pale ,delicate. The wine is aged in barrels under a cap of
flor yeast to prevent contact with the air. Served chilled

Manzanilla is an especially light variety of fino Sherry.

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.

Famous Shippers
Croft,Sandeman, Harveys, La iva, Osborne, Pedro Domecq

Port
It is one of the world's greatest fortified wine. It comes from the Duoro Valley in
Portugal. Generally sweet red wine, often served as a dessert wine, and comes in dry,
semi-dry, and white varieties. Grapes grown for Port are generally characterized by
their small, dense fruit which produce concentrated and long-lasting flavours,
suitable for long aging.
Making Port

The grapes are taken into Centrifugal crusher which removes certain amount of stalk
& crushes the grapes without breaking the pips. A certain amount of tannins is
required for port.The juice & skin arepumped into special vats called Autovinifactor.
The must ferments & builds pressure which is Propelled must moving machine – on
top of vat where escape valves working on principle of Coffee percolator releases
CO2, comes down valves are closed. When the sugar level 6 Baume & 6-8% abv
Then must is pumped in vats & added with Aguardente (local brandy)The
proportion allowed is 100 litre to 450 litre wine. Now the port with 16.5% abv own
natural sweetness

Styles or Types of Port

Ruby Port is matured in the shortest time in casks; and is full-bodied, robust and
deep ruby in colour.

Tawny Port is kept longer in casks (two years or more) giving the brownish colour
that gives the wine its name. Tawnies are less sweet and lighter in body than Rubies.

Crusted Port is a blend of high quality wines usually from different vintages. Kept for
several years in casks and for more in bottles, it develops a crust in the bottle. It is an
elegant and well-balanced wine, smooth & require decanting.

White Port is made from white grapes and is made in the same way as the Tawny.

Late Bottled Port is aged in casks instead of bottles for six to eight years. Single good
year This is the characteristic of vintage port.

Vintage Port is declared when the maker finds the crop good in the particular year..
It is a delicate and mellow wine.

Famous Shippers
A.A.Calem, Cockburn Smithes, Croft,Fonseca,Morgan Bros.,Taylors

Madeira
Fortified Portuguese wine Madeira Islands.
Age of Exploration 15th century (end)-Port of call for ships heading to the New
World or East Indies. To prevent the wine from spoiling, neutral grape spirits were
added (Aguardente). On the long sea voyages, the wines would be exposed to
excessive heat and movement which transformed the flavor of the wine.
The wine producers of Madeira found this quality when an unsold shipment of wine
returned to the islands after a round trip. (16th century)
Estufagem
Madeira is noted for its unique winemaking process which involves heating the wine
up to temperatures as high as 50 degree for an extended period of time and
deliberately exposing the wine to some levels of oxidation. The process is known as
“estufagem”
Estufa: Heated chamber 40,000 litre. 40-50 degree c for 3 months & 5degree per day
3 months. Thermometer with govt. seal is attached . Due to this unique process,
Madeira is a very robust wine that can be quite long lived even after being opened.

Styles or types of Madeira

Sercial: driest madeira , amber color served chilled crisp , nutty , served as aperitif.
Verdelho: soft & sweet, goes well with soup
Bual: full bodied sweet & velvet brown color Similar to honey ,Dessert wine.
Malmsey: dark colour, rich texture & coffee -caramel flavours
Famous Shippers
Cossart Gordon, Miles, Blandy, Lomelino, Leacock

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. 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.Marsala wine was traditionally served as an aperitif between the
first and second courses of a meal.
Contemporary diners will serve it chilled with Parmesan, Gorgonzola, Roquefort, and
other spicy cheeses, with fruits or pastries, or at room temperature as a dessert
wine.

Classification or style
Oro has a golden color.
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.

Leading Producers/Shippers are

Florio, Ballor, Pelligrino, Ingham, Taylor
 Malaga
Malaga is a sweet fortified wine originating in the Spanish city of Málaga made from
Pedro Ximénez and Moscatel grapes.
The grapes are picked in mid of August & September -Sundried to concentrate sugar
For drierMalaga juice are removed immediately
Classic Malaga – the grpes are self press own weight& the juice runs is known as
Lagrima (tears)
Malaga Lagrima
Fermented in large oaks or Resin lined cement vats & blended through solara system
Styles
Malaga Dolce (Sweet)
Malaga Semi Dolce (semi- sweet)
Malaga Seco-( dry)

Producers of Malaga
Larios, Jorge Ordonez