Fortified Wines
9 important questions on Fortified Wines
Which of the fortified wines is the ONLY one that is fortified after in stead of during fermentation?
Which fortifying spirits for the specific fortified wines
- Sherry
- 95% abv grape spirit
- fino > 15 - 15.5% abv
- oloroso > 17% abv
- Port
- 77% abv grape of grape derived = aguardente
- Madeira
- 96% abv grape spirit
- Vins Doux Naturels
- 95-96% abv neural spirit
- Rutherglen Muscat
- 96% abv at least, neutral
Blending and BCC SVP
- (relatively high) alcohol should be integrated within the other components
- matured, concentrated wines may loose their primary fruit components
- > younger and older wines blended
- non-vintage
- different vintages blended
- in sherry and Rutherglen
- fractional blending > solera
- to gain a greater range of flavours
- blending grape varieties for colour, tannin, flavour (esp. Port)
- adding sweetening component (sweetened sherries)
- brand > house-style
- small holdings > blending grapes of different producers
- blending of numerous small vessels
- to meet a competitive price point
- Higher grades + faster learning
- Never study anything twice
- 100% sure, 100% understanding
For my 1st exam I got a C. Then, I started looking for ways to learn better and I came across Study Smart. Since then I have scored a A+, A, A- and another A. I highly recommend it to everyone who wants to hear it. I am so happy with it!!
I was struggling to finish all my first-year subjects for 3 years. Then I discovered Study Smart, which helped me to finish all of them within 3 months.
Because of StudySmart, things are going well in many ways. Before, I always had study stress and no time for anything. Now I feel calm and confident (because of the program). I used to score a B, now I usually score an A or A+.
Hey Chris, I really want to thank you very much for developing the platform, I usually got around C for my exams, now I scored an A+, an A and a A- !!
Since using Study Smart, my average has increased significantly. I even completed a statistics course with a A+ while I'm bad at statistics. I took on extra courses this year, because of Study Smart. Thanks so much!
Ever since I started studying with StudySmart I passed all my exams !!! No more re-sits!! At first, I was happy with a pass and now I only get good grades. Many thanks!
I aced all the courses I studied with Study Smart. For law, I first scored a D, and now an A! I’m 100% sure that I’ll pass all the courses I study with Study Smart.
I always thought I studied well. My grades were fine. I could never have imagined that applying these study skills would have such a huge and direct impact on my grades, my speed and the pleasure I have in learning.
For the first time, I finally feel totally confident about the way I learn. I have the perfect overview and make great progress in terms of speed and the grades I get. Thanks, Chris!
I immediately started to enjoy learning again, and my grades soared. All of a sudden, everything went better. I highly recommend Study Smart to all students..
Being able to create my materials online made the process of studying so much smoother and quicker. I no longer have to spend a huge amount of my time on creating my summaries.
At first, my notes were a mess. Now I use Study Smart to take my notes in a perfectly structured way. It helps me to save a lot of time and do other things I enjoy.
Students that study with Study Smart get better grades. The system applies all the learning methods in such a way that both well-performing students and students who struggle perform much better.
Hi Chris, I would like to thank you very much. Last year I scored C on a course, and this year I got an A+ thanks to your method! Thank you very much!
The largest effect is that my child is more enthusiastic about school! Every parent wants their children to be happy at school, Study Smart made it happen.
In high school, I failed several exams, and that has really changed now. I actually needed this tool very much back then. Since I started studying with StudySmart, I haven't had any D's. My average score is now an A and those are results I would have never had in the past
With my old method, I passed only 3 out of 8 courses. Since I started taking my notes digitally in Study Smart, I have passed all my courses on the first try. For me, StudySmart takes away the stress of wondering if I will pass or not.
Thanks to StudySmart, I passed all my exams, and with better grades than before! On top of that, I have mastered a very good study method now, which I am confident will help me earn my degree.
What are the key choices affecting Style, Quality and Price in Fortified Wines
- Grape variety
- Vineyard site
- Timing of harvest
- Skin contact and extraction
- Timing of fortification
- The fortifying spirit
- Maturation
- Blending (BCC SVP)
- Finishing
Key factors to identify fortfied wines
- Production method
- Maturation method
- Time of fortification
- e.g. Malmsey early > high level of sugar
Alcohol levels of fortified wines
- 15-16,4% > Low
- Fino
- Manzanilla
- VDN Muscat based (Muscat Beaume de Venise)
- 16,5-18,4 > Medium
- Amontillado
- Oloroso
- Rutherglen
- Maury
- Rainwater
- 18.5+ > High
- Port
- Madeira
- VDN Reds Grenache based
Winemaking process of Madeira
- Grapes are checked for weight, health and potential alcohol
- representatives of IVBAM present
- destemming
- crushing
- skin contact depending on producers
- Tinta Negra often fermented on skins, esp for sweet styles
- fermentation usually in stainless steel with ambient yeast
- for sweeter wines > fortified earlier to retain more residual sugar
- two days
- for dry styles > a week
- fortified with grape spirit of 96%
- neutral
- free to buy but where but quality checked by IVBAM
- after fortification 17-18% abv
- clarifying
- fining
- bentonite, gelatine, albumin
- filtering
- diatomaceous earth
- tasted and classified according to their style and quality to determine their maturation pathway
Maturation of Rutherglen Muscat
- In very old oak casks of
- 1.300-9.000 litres
- smaller barrels 180-500 L
- greater concentration though evaporation
- more oxidation
- quicker maturation
- old> no oak aromas or flavours nor tannins wanted
- In warm conditions
- traditionally in warehouses with tin roofs which become hot in summer
- the higher the vessels are stored, the warmer, the quicker the maturation
- some parts insulated > cooler > slows maturation > retains greater freshness
Maturation of Port wines
- Vila Nova de Gaia (nowadays also in Douro)
- near to Atlantic Ocean
- > more moderate > cooler
- Older oak
- new vessels first been used several years for unfortified wines
- largest = balseiros = 100.000 L
- to store wines and keep them fresh
- pipes = 600 L
- if gentle oxidation is desired
- Lees removed during maturation:
- Racking
- to avoid potential off-flavours
- the frequency is a way to control the amount of oxidation
- Gentle oxidation by:
- Storing the wines in pipas - 600L
- racking to remove the gros lees
- degree to which the vessels are topped up with wine
The question on the page originate from the summary of the following study material:
- A unique study and practice tool
- Never study anything twice again
- Get the grades you hope for
- 100% sure, 100% understanding
