Fortified Wines

Question 1

Where is Sherry produced and what is the triangle of production?

Answer 1

• Produced in Andalusia, southern Spain
• Sherry Triangle: Jerez de la Frontera, Sanlúcar de Barrameda, El Puerto de Santa María

Question 2

What are the three main soil types in the Sherry region?

Answer 2

• Albariza – white chalky soil, best for Palomino
• Barros – clay-heavy
• Arenas – sandy, suited for Moscatel

Question 3

What are the permitted grape varietals for Sherry?

Answer 3

• Palomino (main grape for dry styles)
• Pedro Ximénez (PX) – for sweet styles
• Moscatel – also used in sweet styles

Question 4

What is the production method of traditional Sherry?

Answer 4

• Base wine fortified after fermentation
• Aged in a solera system (fractional blending)
• Aged either biologically (under flor) or oxidatively

Question 5

What are the main types of Sherry and how do they differ?

Answer 5

• Fino – biological aging under flor, light and dry
• Manzanilla – Fino aged in Sanlúcar (more saline)
• Amontillado – starts biological, finishes oxidatively
• Oloroso – oxidative aging only, richer
• Palo Cortado – rare style, combines Fino freshness and Oloroso depth
• PX / Moscatel – sweet, from sun-dried grapes
• Cream Sherry – sweetened blend

Question 6

What is non-fortified Sherry, and how is it produced?

Answer 6

• Known as “Vino de Pasto”
• Made from Palomino, not fortified, aged biologically under flor
• Often single-vineyard, increasingly appreciated

Question 6

Where is Port produced, and what is the key shipping city?

Answer 6

• Douro Valley, northern Portugal
• Shipped from Vila Nova de Gaia near Porto

Question 6

What are the main soil types in the Douro Valley?

Answer 6

• Schist – fractured, retains heat and allows deep root penetration
• Some granite in higher altitude zones

Question 7

Name key permitted grape varietals for Port.

Answer 7

Red: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Cão, Tinta Barroca

White: Gouveio, Malvasia Fina, Viosinho, Rabigato

Question 8

What is the production method for Port wine?

Answer 8

• Fermentation is stopped early by adding neutral grape spirit
• Results in a sweet, fortified wine
• Aged in bottle or barrel depending on style

Question 9

What are the main styles of Port based on aging?

Answer 9

• Ruby – youthful, fruit-driven, short barrel age
• Reserve Ruby – higher quality, aged longer
• Late Bottled Vintage (LBV) – single vintage, aged 4–6 years in cask
• Vintage Port – best grapes from top vintages, bottle-aged
• Tawny – aged in oak, oxidative character
• 10, 20, 30, 40-Year Tawny – blended to reflect average age
• Colheita – single-vintage Tawny aged at least 7 years in barrel
• White Port – made from white grapes, can be dry to sweet

Question 10

Describe the topography and climate of Madeira.

Answer 10

• Volcanic island with steep slopes
• Subtropical climate, high rainfall
• Vineyards planted on terraced hillsides

Question 11

What are the main soil types of Madeira?

Answer 11

• Volcanic soils: basaltic and clay-based, rich in minerals
• Drain well on steep slopes

Question 12

What grape varietals are permitted for quality Madeira?

Answer 12

• Sercial – driest style
• Verdelho – off-dry
• Boal (Bual) – medium sweet
• Malvasia (Malmsey) – sweetest
• Tinta Negra – most widely planted (used for all styles)
• Terrantez – rare, complex, historically prestigious

Question 13

How is Madeira wine traditionally produced?

Answer 13

Fermented partially (sweetness varies)

Fortified with grape spirit

Heated and oxidized either by:
- Canteiro: natural heat aging in barrels for years
- Estufagem: artificial heating in stainless tanks

Highly resistant to oxidation

Question 14

What are the Madeira styles, and how are they ranked by sweetness?

Answer 14

1. Sercial – dry
   
   2. Verdelho – off-dry
   3. Boal – medium-sweet
   4. Malvasia (Malmsey) – sweet

Also categorized by aging: Reserve (5 yr), Special Reserve (10), Extra Reserve (15), Vintage (20+)

Question 15

What do the terms VOS and VORS mean on a Sherry label?

Answer 15

VOS = Vinum Optimum Signatum or Very Old Sherry
- Minimum 20 years average age

VORS = Vinum Optimum Rare Signatum or Very Old Rare Sherry
- Minimum 30 years average age

Must be certified by tasting panels and record-keeping

Question 16

What are the three sub-regions of the Douro Valley?

Answer 16

1. Baixo Corgo – westernmost, wetter, lighter styles
2. Cima Corgo – heart of top Port production (Vintage, LBV)
3. Douro Superior – easternmost, hottest, rising in quality

Question 17

Name some recent declared Vintage Port years.

Answer 17

• 2011 – widely acclaimed
• 2016 – elegant, balanced
• 2017 – powerful, structured
• 2018 – some houses declared
• 2020 – selected declarations (not universal)

⚠️ Note: Vintage Ports are only declared in exceptional years, and the decision is made by individual producers.

Question 18

What are the Madeira ageing categories for labeled wines?

Answer 18

• Reserve – min. 5 years in cask
• Special Reserve – min.10 years, no estufagem
• Extra Reserve – min. 15 years
• Colheita – vintage-dated wine aged at least 5 years
• Frasqueira (Vintage) – min. 20 years in cask + 2 years in bottle

Question 19

How do Canteiro and Estufagem ageing methods differ in Madeira?

Answer 19

• Canteiro: Natural ageing in oak casks in warm lofts for at least 2 years; used for higher-quality Madeira
• Estufagem: Heated in tanks to ~45–50°C for 3+ months; used for entry-level styles