BY HEMANT JALUTHRIA

HEMANT JALUTHRIA

Made by adding brandy or spirits to increase the alcohol content of the wine to 15-18% and so prevent further fermentation (to acids) in warm climates, e.g. Madeira, marsala, port, sherry. Initially used as a method to preserve some wines, fortification is the addition of brandy or a neutral spirit in order to boost a wine's ALCOHOL content. Fortified wines generally have between 17 and 21 percent alcohol. Many fortified wines are sweet because by adding ALCOHOL to a level (15 to 16 percent) above which the YEAST cannot work, the yeast quits converting the natural sugar. The earlier this fortification process occurs the more RESIDUAL SUGAR is left and the sweeter the wine. Some of the better-known examples are PORT, SHERRY, MADEIRA, MLAGA HEMANT JALUTHRIA 2 and MARSALA.

Fortified wine is wine to which a distilled beverage (usually brandy) has been added. Fortified wine is distinguished from spirits made from wine in that spirits are produced by means of distillation, while fortified wine is simply wine that has had a spirit added to it. Many different styles of fortified wine have been developed, including port, sherry, madeira, marsala, and vermouth.

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FORTIFICATION WHY & HOW ?

The original reason for fortifying wine was to preserve it, since ethanol is a natural antiseptic. Although grape brandy is most commonly added to produce fortified wines, the additional alcohol may also be neutral spirit that has been distilled from grapes, grain, sugar beets, or sugarcane. The source of the additional alcohol and the method of its distillation can affect the flavor of the fortified wine. If neutral spirit is used, it will usually have been produced with a continuous still, rather than a pot still. When added to wine before the fermentation process is complete, the alcohol in the distilled beverage kills the yeast and leaves residual sugar behind. The end result is a wine that is both sweeter and stronger,HEMANT JALUTHRIAcontaining about 20%4 normally alcohol by volume (ABV).

During the fermentation process, yeast cells in the must continue to convert sugar into alcohol until the must reaches an alcohol level of 16%18%. At this level, the alcohol becomes toxic to the yeast and kills it. If fermentation is allowed to run to completion, the resulting wine will (in most cases) be low in sugar and will be considered a dry wine. The earlier in the fermentation process that alcohol is added, the sweeter the resulting wine will be. For drier fortified wine styles, such as sherry, the alcohol is added shortly before or after the end of the fermentation.

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SHERRY
Fortified wine of Spanish origin. It takes its name from the province of Jerez de la Frontera in Spain. Essential to its taste is the action of flor, a mildewlike growth encouraged by a slight exposure to air after fermentation. Also unique is the solera system of blending wines of many vintage years. Sherry is fortified after fermentation with high-proof brandy to 16 18% alcohol. It is served primarily as an aperitif, though sweeter, heavier sherries are used as dessert wines. Fortified wines (around 15% alcohol by volume) from the southwest of Spain. In order of increasing sweetness, sherries are: fino (very dry); manzanilla; amontillado; oloroso (may be medium-dry or sweetened and more highly fortified); amoroso or cream. Dry sherry contains 1-2% sugar; medium sherry, 3-4% sugar; sweet HEMANT JALUTHRIA 6 sherry, 7% sugar.

THE AGING OF SHERRY

The aging of sherry takes place in one of two ways: BIOLOGICAL AGING: The sherry ages in contact with a film of yeast (Flor) that changes the characterstics of the wine be metabolising elements within the wine and controlling the rate of oxidation. PHYSIO-CHEMICAL AGING: The sherry is in direct contact with air and its immediate oxidising effects.

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PRODUCTION OF SHERRY
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. Pressing Acidification Settling (debourbage) Fermentation Classification (Fino/olorosso) Fortification (fino-15% / olorosso-18%) Aging - Cask aging Flor growth(Finos): Biological Aging Olorosso: Physio-chemical Aging Solera Working on the scales Blending Finishing: addition of sweetener
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SOLERA SYSTEM
A solera is a series of barrels or other containers used for aging liquids such as Sherry, Madeira, Marsala, Mavrodafni (a Greek dark red fortified dessert wine), Muscat, Muscadelle, and Balsamic vinegar. Typically, a portion of the wine from the last barrel of the series is removed and bottled. Then the last barrel is filled from the next-to-last barrel, etc., until the first barrel is filled with new wine. The barrels are then left to age until the process is repeated. Wine produced from a solera cannot have a vintage date because it is the product of wines from many years. The last barrel in a solera has at least a tiny (albeit usually insignificant) fraction of the first wine ever put in it, which could be hundreds of years old. However, if the movement of wine is slow enough, it is possible to establish a minimum age of the blend. For example, if one has ten barrels, and transfers wine along once a year, the result is a minimum of ten years old, and can be labeled as such. However, the average age is older than that. This process described above is known as solera in Spain, where Sherry is made, but is called in perpetuum in Sicily, where Marsala wine is made. A solera can easily be the largest capital investment of a family winemaking 9 HEMANT JALUTHRIA firm, and the barrels used are usually passed down to one's descendants.

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FLOR
Flor (Spanish and Portuguese for 'flower') is a variety of yeast found only in the region of Andaluca in southern Spain, and is important in the manufacture of sherry. In winemaking, it is essential to keep young wines away from exposure to air by sealing in barrels, to avoid infection by bacteria and yeasts that tend to spoil it. However, in the manufacture of sherries, the slightly porous oak barrels are deliberately filled only about five-sixths full with the young wine, leaving "the space of two fists" empty to allow the flor yeast to take form and the bung is not completely sealed. The "velo de flor" on top of the wine looks like a thick white foam. The flor favors cooler climates and higher humidity, so the sherries produced in the coastal Sanlcar de Barrameda and El Puerto de Santa Mara have a thicker cap of flor than those produced inland in Jerez. The yeast gives the resulting sherry its distinctive fresh taste, with residual flavors of fresh bread. Depending on the development of the wine, it may be aged entirely under the veil of flor to produce a fino or manzanilla sherry, or it may be fortified to limit the growth of flor and undergo oxidative aging to produce an amontillado or HEMANT JALUTHRIA 12 oloroso sherry.

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2. 3.

4.

STYLES OF SHERRY Fino ('fine' in Spanish) is the driest and palest of the traditional varieties of Sherry. The wine is aged in barrels under a cap of flor yeast to prevent contact with the air. Manzanilla is an especially light variety of fino Sherry made around the port of Sanlcar de Barrameda. Amontillado is a variety of Sherry that is first aged under flor but which is then exposed to oxygen, producing a sherry that is darker than a fino but lighter than an oloroso. Naturally dry, they are sometimes sold lightly sweetened. Oloroso ('scented' in Spanish) is a variety of Sherry aged oxidatively for a longer time than a fino or amontillado, producing a darker and richer wine. With alcohol levels between 18-20%, olorosos are the most alcoholic sherries in the bottle. Again naturally dry, they are often 13 HEMANT JALUTHRIA also sold in sweetened versions.

5. Palo Cortado is a rare variety of Sherry that is initially aged like an amontillado, but which subsequently develops a character closer to an oloroso. 6. Sweet Sherries (Jerez Dulce in Spanish) are made either by fermenting dried Pedro Ximnez or Moscatel grapes, which produces an intensely sweet dark brown or black wine, or by blending sweeter wines or grape must with a drier variety. Cream Sherry is a common type of sweet Sherry made by blending different wines

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SHERRY LABEL

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PORT
Port wine (also known as Vinho do Porto, Porto, and often simply Port) is a Portuguese style of fortified wine originating from the Douro Valley in the northern provinces of Portugal. It is typically a sweet red wine, often served as a dessert wine, and also comes in dry, semi-dry and white varieties. Fortified wines in the style of port are also produced outside of Portugal, most notably in Australia, South Africa, Canada, India, Argentina and the United States. Under European Union guidelines, only the product from Portugal may be labeled as Port. Elsewhere, the situation is more complicated: wines labelled "Port" may come from anywhere in the world, while the names "Dao", "Oporto", "Porto", and "Vinho do Porto" have been recognized as HEMANT JALUTHRIA 16 foreign, non-generic names for wines originating in Portugal.

PRODUCTION OF PORT
Port is produced from grapes grown and processed in the demarcated Douro region. The wine produced is then fortified by the addition of a neutral grape spirit known as Aguardente in order to stop the fermentation, leaving residual sugar in the wine, and to boost the alcohol content. The fortification spirit is sometimes referred to as Brandy but it bears little resemblance to commercial Brandies. The wine is then stored and aged, often in barrels stored in "caves" (pronounced "ka-vess" and meaning "cellars" in Portuguese) as is the case in Vila Nova de Gaia, before being bottled. The wine received its name, "Port", in the latter half of the 17th century from the seaport city of Porto at the mouth of the Douro River, where much of the product was brought to market or for export to other countries in Europe. The Douro valley where Port wine is produced was defined and established as a protected region, or appellation in 1756 making it the third oldest defined and protected wine region in the HEMANT 17 world after Chianti (1716) and TokajiJALUTHRIA (1730).

GRAPE VARIETIES - PORT WINE

Over a hundred varieties of grapes (castas) are sanctioned for Port production, although only five (Tinta Barroca, Tinta Co, Tinta Roriz (Tempranillo), Touriga Francesa, and Touriga Nacional) are widely cultivated and used. Although Touriga Nacional is the most celebrated Port grape, the difficulty of growing it and its small yields result in Touriga Francesa being the most widely-planted variety within the Douro. White ports are produced the same way as red ports, except that they use white grapes Esgana-Co, Folgaso, Malvasia, Rabigato,Verdelho, and Viosinho.
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STYLES OF PORT
Port from Portugal comes in several styles, which can be divided into two broad categories: Wines that have matured in sealed glass bottles, with no exposure to air, and experience what is known as "reductive" aging. This process leads to the wine losing its colour very slowly and produces a wine which is smoother on the palate and less tannic. Wines that have matured in wooden barrels, whose permeability allows a small amount of exposure to oxygen, and experience what is known as "oxidative" aging. They too lose colour, but at a faster pace. If red grapes are used, in time the red colour lightens to a tawny colour - these are known as Tawny (or sometimes Wood) ports. They also lose volume to evaporation (angel's share), leaving behind a wine that is slightly more viscous and intense. The IVDP (Instituto dos Vinhos do Douro e Porto) further divides Port into two categories: normal Ports (standard Rubies, Tawnies and White Ports) and Categorias Especiais, Special Categories, which includes HEMANT JALUTHRIA 19 everything else.

WOOD AGED PORTS TAWNY COLHEITA GARRAFEIRA

BOTTLE AGED PORTS RUBY VINTAGE PINK WHITE LBV (LATE BOTTLES VINTAGE)
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VINEYARDS IN DUORO VALLEY

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VINTAGE PORTS FROM 1870 & 1873

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PORT LABEL

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VERMOUTH
Vermouth (pronounced ver-MOOTH ) is a fortified wine, flavored with aromatic herbs and spices ("aromatized" in the trade) such as cardamom, cinnamon, marjoram and chamomile.Some vermouth is sweetened; unsweetened, or "dry" vermouth tends to be bitter. There are three general styles of vermouth, in order from driest to sweetest: extra dry, bianco/white, and sweet/red. Sweet red vermouth is drunk as an apritif, often straight up, as well as in mixed drinks like the Manhattan. Dry white vermouth, along with gin, is a key ingredient in the mixing of martinis. Red vermouths are sometimes referred to as Italian vermouths and white vermouths as French vermouths, although not all Italian vermouths are red and HEMANT JALUTHRIA 25 not all French vermouths are white.

[ver-MOOTH] White wine that has been FORTIFIED and flavored with various herbs and spices. blend of white wines fortified with additional alcohol and flavored with aromatic herbs, spices, and roots. It contains up to 19% alcohol. All vermouths are derived from white wines. The word "vermouth" comes from the German wermut or vermut ("wormwood") which, before it was declared poisonous, was the principal flavoring ingredient. Drunk as an aperitif, either with soda or with gin or vodka (a martini). The sweeter, darker type of vermouth is sometimes called Italian vermouth, and the lighter, drier type, French vermouth. Vermouth is used as JALUTHRIA an appetizer and as a mixer HEMANT 26 in cocktails.

VERMOUTH STYLESThere are two primary styles of vermouth-sweet [(red)-rosso ] and dry [(white)-bianco ]. All vermouths are derived from white wines. Sweet vermouth -The sweeter, darker type of vermouth is sometimes called Italian vermouth, Sweet vermouth was introduced in 1786 by Italian Antonio Benedetto Carpano. It has a slightly sweet flavor and a reddish-brown color from the addition of caramel. This Italian-style vermouth is served as an apritif and used in slightly sweet cocktails like the americano. Dry vermouth - The lighter, drier type of vermouth is sometimes called French vermouth. Dry vermouth, created by Frenchman Joseph Noilly in 1800, is also called French vermouth, although today it's also produced in other countries including Italy and the United States. Dry vermouth is served as an apritif and used in dry cocktails like martinis. HEMANT JALUTHRIA
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VERMOUTH BRANDS

Cinzano Martini & Rossi Noilly Prat Dubonnet

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MADEIRA
Madeira (the Portuguese word for wood) is the name of a group of islands in the Atlantic Ocean. Madeira is one of the three best-known FORTIFIED WINES, the others being PORT and SHERRY. Madeira is unique in that it gains its flavor from elements that would ruin most other wines-heat and oxidization. There are four distinct styles of madeira. The pale golden SERCIAL is the lightest, driest style. It's followed by VERDELHO which is sweeter and stronger, and then by BOAL (or Bual), which is fuller and sweeter than either of the previous two. MALMSEY is the richest, darkest, and sweetest of the group. The two lighter wines are generally used as APRITIFS and the heavier, sweeter styles, as DESSERT WINES. The pale golden Sercial is the lightest, driest Madeira, while the rich, dark Malmsey is the sweetest. JALUTHRIAand Verdelho are both29 Bual HEMANT medium-sweet wines.

STYLES Reserve (5 years)- This is the minimum amount of aging that a wine labeled with one of the noble varieties is permitted to have. Special Reserve(10 years) -At this point the wines are often aged naturally without any artificial heat source. Extra Reserve (over 15 years) -This style is rare to produce with many producers extending the aging to 20 years for a vintage or producing a "colheita". It is richer in style than a Special Reserve Madeira. Colheita or Harvest -This style includes wines from a single vintage but aged for a shorter period than true Vintage Madeira. The wine can be labeled with a vintage date but include the word "colheita" on it. Vintage or Frasquiera -This style must be aged at least 20 HEMANT JALUTHRIA 30 years.

MARSALA
Marsala is a wine produced in the region surrounding the Italian city of Marsala in Sicily. Marsala wine first received Denominazione di origine controllata, or DOC, status in 1969
Marsala is produced using the Grillo, Inzolia, and Catarratto white grape varietals. Marsala contains about 15-20% alcohol by volume. Different Marsala wines are classified according to their color, sweetness and the duration of their aging. The three levels of sweetness are secco (with a maximum 40 grams of residual sugar per liter), semisecco' (41-100 g/l) and sweet (over 100 g/l). The color and aging classifications are as follows:_
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Oro has a golden color. Ambra has an amber color. The coloring comes from the mosto cotto sweetener added to the wine.

Rubino has a ruby color.

Fine has minimal aging, typically less than a year.

Superiore is aged at least two years.

Superiore Riserva is aged at least four years. Vergine e/o Soleras is aged at least five years. Vergine e/o Soleras Stravecchio e Vergine e/o Soleras Riserva is HEMANT JALUTHRIA 32 aged at least ten years