D5 Fortified Wine

Chapter 1: Key Choices Affecting Style, Quality and Price in Fortified Wines

1. Describe the important considerations made when choosing a grape variety for fortified
wines.(ch.1)
2. Explain why colour is an important factor when choosing grape varieties for the production
of red fortified wines. (ch.1)
3. Explain how the style of fortified wine being produced dictates the timing of harvest. (ch.1)
4. Explain why extraction techniques must be as effective as possible in the production of red
fortified wines. (ch.1)
5. Explain two ways of producing sweet fortified wines and give an example of each. (ch.1)
6. Explain why most fortified wines are fortified with strong 95% abv grape spirit. (ch.1)
7. Explain how oxidized styles of fortified wines, such as Tawny Port, are matured. (ch.1)
8. Describe the key aims for blending fortified wines. (ch.1)

1.Describe the important considerations made when choosing a grape variety for fortified wines.
(ch.1)

The important considerations when choosing grape variety are:

For white grapes:

- To provide its own aroma and flavour characters

o e.g. Vins Doux Naturels (VDNs) from Muscat are the most obvious example of a
fortified wine where the grape variety provides the main flavours of the wine; and
this is enhanced by protective winemaking and early release from the winery. Even
in Rutherglen Muscat, where the wines have been aged in warm and oxidative
conditions, the aromatic notes of Muscat are still noticeable in the best wines.
- Or: to use as a relatively neutral base for the flavours of maturation
o e.g. Palomino is a relatively neutral variety, and the characteristic aromas of Sherry
all come from the maturation process (acetaldehyde)

For Black grapes:

- Colour:
o e.g. Port is usually made from a blend of grape varieties and one of the factors
considered in the blend will be attaining a suitable level of colour in the base wine.
o (i.e. Tawny vs Ruby Port – lighter tawny vs deep ruby colour respectively)
o The aims are very different in a basic Tawny Port, which needs to look aged in a short
period of time and hence will be made from wines that are light in colour when
compared to a Vintage Port, which will be expected to retain a deep colour over
decades of bottle maturation. For the latter case, grape varieties that can enhance
the intensity of colour include Touriga Nacional and Sousão.
- Tannin:
o e.g. High levels of tannins are not required nor desirable in early drinking styles of
red fortified wines such as Ruby Port or Maury Grenat. By comparison, the role of
tannins in colour stability makes medium (+) or high levels of tannins beneficial in
long-aged wines. Tannins soften with age, and therefore, in these wines, even high
levels of tannins can become integrated into the wine and provide necessary
structure and balance on the palate
- Acidity:
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o some wines will require high acidity (e.g.1. Madeira, notable for its high acidity, is
made with a number of grape varieties, such as Sercial and Verdelho, that have
naturally high levels of acidity)
o some wines will require low acidity (e.g.2. although the combination of a bone-dry
palate, low glycerol and pungency from high levels of acetaldehyde can give a
sensation similar to acidity in some particularly Fino and Manzanilla Sherries, the
actual level of acidity is low, a characteristic of the Palomino grape.)

3.Explain how the style of fortified wine being produced dictates the timing of harvest. (ch.1)

The timing of harvest will affect the:

- Potential alcohol & sugar level

o If picked early, less sugar will be accumulated and hence lower the potential alcohol
level.
o If picked late, more sugar will be accumulated and hence increase the potential
alcohol level, and providing the scope to retain very high levels of residual sugar
- Range of flavours
o Health/ripeness of grapes
 If picked early, less ripe fruit flavours, but:
 Fresher
 Higher acidity retained
 E.g. VDN – Muscat de Beaumes de Venise
 If picked late and left on the vine longer, more more ripe/fully ripened/more
than fully ripened, fruit character will become dried fruit and more
concentrated/intense (raisin)
 E.g. Rutherglen Muscat - luscious, fuller body, high potential alcohol
20% abv
o Weather conditions:
 rain at harvest dilutes flavours
 humidity may lead to botrytis and in NO circumstances it is desirable in the
making of fortified wine
o Grape varieties: neutral (e.g Palamino) vs aromatic (e.g. Muscat) grape varieties

The timing of harvest for fortified wines is a crucial factor that significantly influences the style and quality of the
final product. Fortified wines are those in which grape spirits, usually brandy, are added to the wine during
fermentation to increase the alcohol content and stop the fermentation process. The most well-known examples
of fortified wines include Port, Sherry, Madeira, and Marsala.

Here's how the style of fortified wine being produced dictates the timing of harvest:

1. Sugar Levels and Ripeness:

 For many fortified wines, especially Port and Sherry, the grapes are often left on the vine longer
to achieve higher sugar levels. The timing of harvest is influenced by the desired ripeness of the
grapes, which contributes to the sweetness of the final wine. Grapes with higher sugar levels
result in a sweeter and richer fortified wine.
2. Acidity and Fortification:
 The acidity of the grapes is another important consideration. In some cases, the grapes are
harvested earlier to maintain higher acidity levels. The decision on when to harvest is a balance
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between achieving the desired sugar levels for alcohol fermentation and preserving sufficient
acidity. Fortified wines often have a higher alcohol content, and the addition of grape spirits
during fermentation can further affect the wine's acidity.
3. Grape Varieties:
 Different grape varieties are used in the production of fortified wines, and each variety has its
own optimal ripening period. The timing of harvest is adjusted accordingly to ensure that the
grapes reach their full flavor potential. For example, in the production of Port wine, Touriga
Nacional is a common grape variety, and the timing of its harvest is crucial to achieving the
characteristic flavors of Port.
4. Weather Conditions:
 Weather conditions also play a significant role in determining the timing of harvest.
Winemakers monitor factors such as temperature, humidity, and rainfall to assess the grape
ripening process. Adverse weather conditions, such as rain during the harvest period, can dilute
flavors and affect the quality of the grapes. This may influence the decision to harvest earlier or
later, depending on the specific requirements of the fortified wine style.
5. Desired Style of Fortified Wine:
 The style of fortified wine desired by the winemaker is a key factor. For example, if a winemaker
is aiming for a sweeter style of Port, the grapes may be left on the vine longer to accumulate
more sugar. If a drier style is preferred, the grapes might be harvested earlier to retain higher
acidity and produce a more balanced wine.

In summary, the timing of harvest for fortified wines is a complex decision that involves a careful balance of sugar
levels, acidity, grape variety characteristics, and desired wine style. The winemaker's expertise and understanding
of the specific requirements of the fortified wine being produced are crucial in making the right decisions during
the harvest season.

5.Explain two ways of producing sweet fortified wines and give an example of each. (ch.1)

The 2 ways to produce sweet fortified wines are:

1. Stop fermentation by adding spirit to the fermented wine: This is typically achieved by
adding a 95-96% neutral spirt or 77% Aguardente (e.g. Port) to stop fermentation, thereby
retaining the desired level of residual sugar in the final wine.
Example: Port
2. Blending: this can be achieved by blending must from different grape varieties (e.g. PX
sherry)or by adding RCGM (rectified concentrated grape must = sweet)
Example: Pale Cream (e.g. Bristol Harvey Cream – biologically aged wine blend with RCGM)
Sweet fortified wines are wines that have had a distilled spirit, usually grape brandy, added to them to stop
fermentation and increase the alcohol content. This process also imparts a sweeter taste to the wine. Two popular
methods of producing sweet fortified wines are:

1. Sherry Production:
 Process: Sherry is a fortified wine produced in the Jerez region of Spain. The traditional method
involves fortifying the wine with grape spirit after fermentation is complete. However, the
unique aspect of sherry production is the solera system, a fractional blending system that
incorporates wines of different ages. The solera system involves stacking barrels in a pyramid-
like structure, with the oldest wines at the bottom and the newest at the top. As wine is drawn
from the bottom barrels for bottling, it is replaced with wine from the barrels above, ensuring a
consistent and complex flavor profile over time.
 Example: Pedro Ximénez (PX) Sherry is an intensely sweet and dark sherry made from sun-dried
Pedro Ximénez grapes. The grapes are dried to concentrate sugars before fermentation, and
the resulting wine is fortified to create a lusciously sweet and rich dessert wine.
2. Port Wine Production:
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 Process: Port wine, originating from the Douro Valley in Portugal, is made by adding grape
spirit (brandy) to the wine while it is still fermenting. This stops the fermentation process,
leaving residual sugars in the wine and increasing the alcohol content. The wine is then aged in
wooden barrels, contributing to its unique flavor and character. There are different styles of
Port, including Ruby, Tawny, and Vintage, each with its own aging process and characteristics.
 Example: Late Bottled Vintage (LBV) Port is a style of Port that is made from grapes of a single
vintage and aged for a longer period in barrels before bottling. LBV Ports are known for their
rich, fruity flavors and are more approachable at an earlier age compared to Vintage Ports.

Both Sherry and Port wines have unique production methods that result in distinct flavor profiles, making them
popular choices for dessert or fortified wine enthusiasts.

6. Explain why most fortified wines are fortified with strong 95% abv grape spirit. (ch.1)

Answer copied from the book:

The majority of fortified wines are fortified with 95–96% abv grape spirit. Spirits with such
high alcohol content are neutral in aroma and flavour, and hence these spirits do not mask
the characteristics of the wine. Furthermore, the high level of alcohol minimises the volume
of spirit needed to bring the fortified wine to the required alcoholic strength (usually between
15–22% abv depending on style) leading to less dilution of the base wine.
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The exception is Port, which must be fortified with a grape spirit of 77% abv (+/– 0.5%). As
the spirit is distilled to a lower level of alcohol, it is more characterful and contributes more
of its own aroma and flavour characteristics to the blend. Also due to its lower strength, a
significant volume of spirit is required to bring the partially-fermented must up to its required
alcoholic strength of 19–22% abv, again, meaning that the style and quality of the spirit has
an important influence of the style and quality of the final wine. Although some producers
choose to use more aromatic styles of spirit, especially in red Ports, in Rosé Ports a relatively
subtle spirit will be chosen so as not to overpower this more delicate style of wine. The
strength and volume of the fortifying spirit added influences the final alcohol level of the
wine

7.Explain how oxidized styles of fortified wines, such as Tawny Port, are matured. (ch.1)

Tawny port is matured through controlled oxidation. It is typically matured in lodges located in Villa
Nova de Gaia, as it is situated near the Atlantic Ocean which offers cooler and more constant
temperature well-suited to oxidative maturation.

It is typically matured in Pipes (600L) old oak barrels. This offers relative larger surface area so more
wine is in contact with the internal surface of the barrel; and not contribute undesirable character.

Racking is carried out to remove lees, and is a key process to control amount of oxidation (i.e. the
more you rack the more oxidation will take place). Also, the producer can control oxidation by
topping up the barrel with desirable level of win (i.e. with ullage to allow oxidation)

Longer oxidative maturation time for aged indicated Tawny (i.e. 10-50 years plus) will help to soften
tannins, integrate alcohol, colour development to Tawny, turn primary fruit flavours into dried fruit,
and develop tertiary flavours (caramel, coffee, walnut). Further, due to long ageing period,
clarification and stabilisation occurs naturally in the barrel, and hence not require filtering before
bottling.

8.Describe the key aims for blending fortified wines. (ch.1)

Balance The components that need balancing will differ depending on the style of the wine.
For all fortified wines, alcohol is relatively high (compared to unfortified wines) and therefore
in wines of good quality and above, this should be integrated within the other components
of the wine. As stated in Maturation, many styles of fortified wines undergo long periods of
ageing. These wines become increasingly concentrated and lose their primary fruit
characters. Although these wines are complex, a better balance in the final wine is usually
achieved by blending some younger wines with the older wines, to provide a degree of
freshness against the developed flavours. This is a practice that is particularly notable in
Sherry and Rutherglen Muscat.
Consistency Many fortified wines are non-vintage products and therefore it is expected that
they will show consistency year on year. In some regions, the wines of different vintages
mature separately (called static maturation). At a certain point, skilled blenders will taste a
variety of wines from different vintages and use their experience to create the blend. In
Sherry production, a solera system is used. This is a method of fractional blending that
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ensures consistency among the vessels of a particular age. A modified version of a solera
system is used for Rutherglen Muscat.
Style Blending is an essential method of influencing style. In Port, the blend of grape
varieties will be an important factor in the level of colour, tannin and flavour concentration in
the young wine and therefore its ability to age. In sweetened Sherries, the blending in of the
sweetening component, such as PX wine, completely transforms the style of the final wine.
Brands are important in most fortified wine categories, and therefore blending is often used
to create a certain ‘house style’ across the product range.
Complexity Similar to the above points, wines of different ages or that have been treated
differently in the winery may be blended to gain a greater range of flavours.
Volume In most regions producing fortified wines, vineyard holdings are small and therefore
it is necessary to blend grapes from a number of different producers. Similarly, a number of
fortified wines are matured in small vessels and therefore blending of these vessels is usually
needed before bottling to make up a sufficient volume of consistent wine.
Price Fortified wines can reach premium and super-premium prices, but a significant
proportion of sales volumes are made up of wines that are mid-priced or even inexpensive.
Meeting a competitive price point is essential and, in order to obtain the best value product,
the producer may decide to add a small amount of older wine to give some complexity to a
blend of younger, more simple wines.
FINISHING The majority of fortified wines will be stabilised, fined and filtered before bottling
to ensure they are clean and clear for the consumer. Some styles of Port, such as Vintage,
Single Quinta, Crusted and some LBVs, are purposely not filtered. Sediment may be noticed
when these wines are opened and poured, and decanting or passing the wine through a
wine funnel and strainer may be necessary. Equally, some styles of Sherry termed ‘en rama’
either undergo a light fining and filtration or not be fined or filtered at all. In style they are
generally more pronounced and complex than their fined and filtered counterparts
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Evaluate the vineyard layouts in Douro Valley. (Ch3 – Port) 40%

Evaluate = Describe + Pros/Cons + Opinion of which is superior method

Douro Valley consist of areas including Baixa Corgo, Cima Corgo, Douro Superior, with vineyard
situation typically on steep slopes of 30% gradients.

There are typically 3 vineyard layouts and are:

Layouts:

 Solcalcos
o Traditional method on steep slopes, protected by UNESCO
o Narrow terrace supported by dry rock walls
o Allow 6,000 vines per hectare plant density
Pro:
- Able to support vine growth on very steep slopes
- So can plant at relatively higher densities than the other 2 layouts per below.
Con:
- Not suitable for mechanisation to harvest grapes
- Use of labour increases costs
- Limitation of labour availability, hence vineyard maintenance and harvest cannot be done
simultaneously at the same time
- Costs of maintain dry rock walls and terrace structure
 Patamares
o Terraces supported by steep earth ramps, rather than stone wall, and typically has 2
versions:
 Wide Patamares with 2 rows

Pro: Allows mechanisation

Con: May lead to uneven ripening on the exterior row of vine

o Small terrace
 Narrow Patamares with 1 row
 Slightly tilted towards the slope to help water absorption and drainage, and
reduce erosion

Pro:

- may allow mechanisation, as it is only 1 row

- More even ripening due to 1 row

Con:

 Subject to soil erosion

 Planting density is relatively low 3,000-3,500 vines per hectare
 Vinha Ao Alto: planted vertically up the slope
o Pro:
 Least expensive option
 Allows relatively high planting density at 5,000 vines per hectare
 Allows mechanisation for slope gradients up to 40%
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 Allows VSP, therefore better sunlight exposure, helping vine growth

o Con:
 Water run-off (i.e not able to hold water for absportion)
 Prone to soil erosion
 Still requires labour, and subject to labour shortage issue
 Only suitable for relatively flatter sites

In summary, Patamares appears to be the best option, given the fact that it can allow a fair degree of
mechanisation, and able to be operated on steep slopes, as well as allowing a relatively high planting
density.
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Explain how the grape growing and winemaking influence the style of Rutherglen Muscat.

Grape growing

- Climate:
o Continental with warm days but moderated by cool air flowing down from the
Victorian Alps during the night. Warms days in the growing season and long dry
autumns allow large amounts of sugar accumulated; leading to syrupy and very
sweet wine style.
- Harvest:
o Often left on the vine until they become extra ripe and start to shrivel, which
increases sugar concentration, giving scope to achieve high potential alcohol level of
20% abv., and development of dried fruit characters (raisin)
o Timing of harvest dependent on weather and ripeness of grape will again influence
style of final wine as cited above.
o Pick from different blocks allow a producer to combine earlier harvested grapes with
fresher fruitier Muscat characters, with extra ripe shrivelled grapes with more sugar
to give more dried fruit characters.
- Grape variety:
o Muscat a Petits Grain Rouges (Australian Brown Muscat) is a mutation of Muscat
Blanc a Petits Grain, giving floral and grapey aromas.

Winemaking

Fermentation & Fortification

- Muscat grapes are crushed and fermented briefly on the skin, as well as adding enzymes to
the juice; to aid extraction from the dense juice after immediate pressing.
- Juice is drained off skin once reached 1-2% abv, and the fresh juice and pressed juice are
combined and then using 96% abv neutral sprit to fortify to 17.5% abv to retain Muscat
flavours. Or alternatively, if a lower strength spirit is used, greater volume of spirit used will
dilute the Muscat flavour.
- Clarification by racking off lees / Light filtration will avoid deposits which gives off flavours.
- Adjustment to pH (i.e. increase acidity to balance sweetness) and light fining for stability.

Maturation

Maturation environment:

- It is matured in warms conditions in old oak barrels within warehouses with tin roofs.
- Old oak barrels are used not to mask flavours of tannins from new oak over fruity grapey
flavours of Muscats.
- A producer can play with the positioning of barrels (i.e. placing barrels near the tin roof will
accelerate maturation due to warmer temperatures for greater flavours and complexity; or
placing them in insulated cooler areas near the bottom of the warehouse for slower
maturation to retain freshness)
- Size of oak barrels: larger (1,300-9,000L) will lead to less oxidation, whereas smaller barrels
(180-500L) will lead to greater oxidation and promote greater concentration through
evaporation and hence quicker maturation.
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- Ullage: a producer can choose to top up a barrel with less gap, to lessen oxidation, thereby
retain fresh characters. Or top up less frequently to encourage oxidative flavours to develop.

Blending:

- A producer can employ a Solera system to balance sweetness and complexity by blending
young and old wines to achieve the desired style. (i.e. to achieve a consistent year on year
house style or a more complex aged style e.g. Grand / Rare Rutherglen Muscat style)

Overall, the maturation will lead to colour change from Pale Pink, Ruby to Garnet to Deep Brown,
giving greater complexity.

Rutherglen Muscat is a unique and renowned style of fortified wine produced in the Rutherglen wine region of
Victoria, Australia. The distinct style of Rutherglen Muscat is a result of various factors in both grape growing and
winemaking processes. Here's an explanation of how these aspects influence the style of Rutherglen Muscat:

1. Grape Varieties:
 Rutherglen Muscat is typically made from the Muscat grape variety, specifically the Brown
Muscat or Muscat à Petits Grains Rouge. These grapes have small berries with a high
concentration of sugar, which contributes to the wine's sweetness and richness.
2. Viticulture Practices:
 The climate and terroir of the Rutherglen region play a crucial role. The warm climate and well-
drained soils create optimal conditions for the Muscat grapes to ripen fully and develop intense
flavors.
 Vineyard practices, such as canopy management and irrigation, are carefully employed to
ensure the grapes reach the desired ripeness while maintaining acidity and flavor intensity.
3. Harvesting:
 Grapes for Rutherglen Muscat are often left on the vine for an extended period to achieve high
sugar levels and a process called "raisining." This involves allowing the grapes to partially dry
on the vine, concentrating sugars and flavors.
4. Fortification:
 Rutherglen Muscat is a fortified wine, meaning that grape spirits (brandy) are added to the
fermenting grape juice to stop fermentation. This process preserves the natural sweetness of
the grapes, resulting in a rich, sweet wine.
 The fortification process also contributes to the alcohol content, giving Rutherglen Muscat its
characteristic warmth.
5. Aging and Blending:
 The unique aging process known as the solera system is commonly used for Rutherglen
Muscat. This involves blending younger wines with older, more mature wines over time. This
method imparts complexity and consistency to the final product.
 The wine is often aged in small oak barrels, allowing it to develop flavors of caramel, toffee,
nuts, and dried fruits.
6. Classification:
 Rutherglen Muscat is classified based on its age and flavor intensity, ranging from Rutherglen
Muscat (young and vibrant) to Classic, Grand, and Rare classifications, each representing a
more extended aging process and greater complexity.

In summary, the unique style of Rutherglen Muscat is a result of carefully cultivated Muscat grapes, specific
viticultural practices, the fortification process, and the distinctive aging techniques employed in the winemaking
process. The combination of these factors results in a luscious, sweet, and complex wine with a wide range of
flavors and aromas.
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What are the/ Identify 5 main varieties planted for Port and what are the reasons that producers
are planting varieties other than these 5. (ch.3)

Explain:

- Volume and Quality

5 Varieties:

- Touriga Franca:
o Thick skinned grape – gives colour, tannin and acidity, also juicy red and black fruit
flavours with floral flavours
o Popular with producers as it is resistant to disease, and most widely planted, so is
easily and widely available
o Vigour, leading to high volume of grapes available
- Touriga Nacional:
o Often used with Touriga Franca for Vintage Port
o Thick skinned grape, giving colour, tannin and acidity , that gives black and floral
flavours
o Good for long ageing premium wines, (Vintage Port)
- Tinta Barroca – earthy
o High yields
o Planted at cooler parts at Baixo and Cima Corgo, and hence less costly
o But colour less intense, and less acidity; but is a good complement blend with
Touriga Franca and Touriga Nacional
- Tinta Roriz (tempranillo)
o Lend body and deep colour to the blend
o High yields, and hence less costly
- Tinto Cao
o Low yielding but high quality small skinned grapes
o Resistant to fungal disease, hence supply albeit low yielding will remain consistent
o High acidity and will age well
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What is the climate in Jerez, and describe the natural conditions that contribute to this climate.
(ch.2)

Location: Jerez, SW of Spain near Andalusia (low 36 latitude)

Climate: Hot Mediterranean climate; climate with hot dry summers, and mild relatively rainy winters.

Natural condition:

- Proximity to Atlantic ocean:

o Poniente wind = Which brings a cool damp wind, acting as cooling influence in the
summer
o Levante wind = hot dry wind from North Africa to make climate more arid.
- Together with:
o High number of cloud free days
o Long sunlight hours in growing season
- To give rise to this climate.
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List the 5 ‘recommended’ varieties for Madeira wine. (ch.4)

 Sercial
 Verdelho
 Boal
 Malvasia
 Terrantez
 Tinta Negra (Not a Recommneded category, and only allowed to put on label since 2015)

Describe the climate of the island of Madeira and the effect on grape growing there. (ch.4)

Climate

Madeira is a mountainous island with a range of microclimates.

It has warm summers (20-22 degrees Celsius average temperature) and mild winters (16-17 degrees).
As a result, it lacks winter dormancy.

The north side and centre of the island are wetter and cooler, with most of the rain falling in autumn
and winter. And temperatures are cooler with altitudes.

Effect on grape growing

Due to the above climate, vine growth is of high vigour and hence high yields. Because it is warm and
humid, it is prone to disease pressure.

Vine Training: Hence, producers will need to plant grapes as cordon trained VSP, to ensure better air
circulation, coupled with canopy management (i.e. removes leaves to keep vines drier).

Spraying: In addition, fungicide spraying is necessary to keep down fungal infections to vines.

Water management: High rainfall in autumn and winter, rainwater is caught in levadas (irrigation
channels), and especially important for the south side of the island due to its relatively low rainfall.

Altitudes: Cooler temperatures by higher altitude, lead to grapes retaining high acidity, typically
found in the “recommended” grape varieties (e.g. Sercial)

Harvest: climate will also affect the harvest date, which is decided between IVBAM and producers, to
ensure grapes are picked at the right time (i.e. right acidity and potential alcohol 9% -11% abv
especially in this warm/hot climate)