Fortified Wine Production Methods Flashcards

Which of the following fortified wines is produced by adding grape spirit to the must *after* fermentation is complete, resulting in a dry style?

Answer: Fino Sherry

Fino Sherry is unique in that it is fortified after the base wine has fermented to dryness. The spirit is added to raise the alcohol to around 15-15.5%, which is ideal for the development of the 'flor' yeast layer. Port, sweet Madeira styles, and Vins Doux Naturels like Banyuls are all fortified *during* fermentation to arrest it and retain residual sugar.

A winemaker in the Douro Valley adds a 77% abv grape spirit to fermenting grape must when the alcohol has reached 6-8%. This process, known as 'mutage', stops fermentation. What style of wine is being produced?

Answer: Port

The production of Port involves adding a grape spirit (aguardente) at approximately 77% abv to the fermenting must when about half the sugar has been converted to alcohol. This action, called mutage or fortification, halts the fermentation, preserving the natural sweetness of the grapes and resulting in a sweet, high-alcohol fortified wine.

The 'estufagem' process is a key production method for which fortified wine, designed to replicate the effects of long sea voyages in hot climates?

Answer: Madeira

Madeira is unique for its 'estufagem' process, where the wine is heated in tanks (estufas) for a period of months to accelerate aging and create its characteristic caramelized, nutty flavors. This was developed to mimic the 'maderization' that occurred historically when casks of wine were transported through the tropics on ships.

What is the primary purpose of the Solera system in the production of Sherry?

Answer: To achieve a consistent style and quality by blending wines of different ages.

The Solera system is a fractional blending and aging process used for Sherry. It involves a series of barrels (criaderas and the solera) where younger wines are progressively blended with older wines. The main goal is to create a final product that is consistent in style, character, and quality from year to year, smoothing out vintage variations.

Vins Doux Naturels (VDNs), such as Muscat de Beaumes-de-Venise, are fortified during fermentation. What is the typical strength of the neutral grape spirit used in their production?

Answer: 95-96% abv

The production of Vins Doux Naturels involves mutage, the addition of a high-strength neutral grape spirit to the fermenting must. Regulations and tradition dictate the use of a spirit that is at least 95% abv to effectively stop the yeast activity while adding minimal volume, thus preserving the wine's original character.

In the production of Oloroso Sherry, why is the base wine fortified to a higher alcohol level (typically 17% abv or more) compared to Fino Sherry?

Answer: To prevent the development of the 'flor' yeast layer.

For Oloroso Sherry, the base wine is deliberately fortified to 17% abv or higher. This higher alcohol level is toxic to the 'flor' yeast, preventing it from forming. This ensures the wine ages oxidatively from the start, developing the rich, nutty, and complex characteristics typical of the Oloroso style. Fino Sherry is fortified to a lower level (around 15%) specifically to allow the flor to thrive.