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Fortified Wine
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Fortified Wine
Karen Goodlad
Spring 2013
Sherry
Region: Jerez, Spain
Climate: hot and dry with some cooling effects of the Atlantic Ocean
Grape Varieties: Palomino, Pedro Ximénez, Moscatel
Soil: mix of chalk, sand and clay
Madeira
5% of the productioin of Porto
known as "cooked wine"
Types of Sherry
Fino
Located off the coast of Africa
Historical significance
Fermented in Stainless Steel
Among the highest quality. Pale, clear, low bitter, aromatic
Fortification: Part clear spirit, part sherry to 15% alc.
Flor develops
Solara System of aging - wine sweetened
Fermented and aged in "butts"
Fortification: 100% clear Spirit to reach 18% alc.
No Flor=quick oxidation (great contact with air)
Concentrated flavors
Oloroso
Four Noble Grape Varieties of Madiera
Malvasia:
Bual:
Verdelho:
Sercial:
Tinta Negra Mole:
Sherry
Fortified During Fermentation
Fortified After Fermentation=
Less residual sugar
Bulk Production
Production:
Harvest is pressed
Free Run Juice
Ferment at 75-85 degrees F
3-7 days using wild yeast
Tasting pannel (Fino or Orloroso)
Classification
of Madeira
Granel: Tank Aged 18 Months
Finest: Tank Aged 3 years
Reserve: Tank Aged 5 years
Special Reserve: Cask, 10 Years
Extra Reserve: Cask, 15 years
Vintage: Cask, 20 years + 2 years
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