Fortified Wines Flashcards
Sherry production
- Started with dry base wine made from Palomino
- Alcohol is added to fortify the wine before solera system
Solera system
A system of old-oak casks containing wines of different ages
Dry Sherry styles
Sherry styles
Fino Sherry
* Biological aging - ages under a thick white layer of yeast (flor)
* Pale lemon colour
* Aromas of apple, almonds, and pronounced flavours from the flor (biscuit, bread dough)
* Best served chilled
* Around 15% abv
Oloroso Sherry
* No flor involves
* Ages oxidatively
* Brown colour
* Flavours of dried fruits (raisins, prunes) and notes of deliberate oxidation (walnuts, caramel)
* Around 17% abv
Amontillado Sherry
* Ages with flor and oxidatively after
* Deepr colour than Fino
* Flavours from flor (biscuit, bread dough) and oxidative again (walnuts, caramel)
* Around 17% abv
Sweet Sherry styles
Sherry styles
Pale Cream
Sweetened Fino
Medium/Cream
Sweetend Amontillado/Oloroso Sherry
PX (Pedro Ximénez)
* Made from white Pedro Ximénez that is concetrated by sun-drying
* Almost black in colour
* Sweet
* Pronounced dried fruit flavours (fig, prune, raisin)
Port Production
- Produced from grapes grown in Portugal
- Most Ports are blended with several vintages
- Rapidly extracting colour and tannin from the skins after harvesting
- Adding grape spirit to stop fermentation
Ruby-style Port
Port styles
- Deep colour
- Fruity
- Aging in large old-oak casks
Vintage Port
Port styles
- Made from the highest-quality wines from a single exceptional vintage
- High tannins
- Very concentrated flavours
- Colour turns from ruby to garnet
- Develops complex tertiary aromas of dried fruit, leather, and coffee
Tawny-style Port
Port styles
- Tawyny in colour
- Extended oxidative agin in small barrels
- Develops complex notes of dried fruit and deliberate oxidation (walnut, coffee, caramel)
