Day 21

Fortified Wine

Fortified wines undergo manipulation by adding neutral grape spirit to enhance the base wines for increased body, warmth, longevity, or aging potential. Over
centuries, the foremost regions producing fortified wines have established distinct production and aging methods. These specific techniques, constituting manipulations of the original material, have become intricately intertwined with the terroir of the wines. Port, Madeira, and Sherry epitomize the three main types of fortified wine, each possessing its own unique and individual characteristics.
 

Vermouth and quinquinas belong to the category of fortified wines that derive their flavors from maceration with various herbs and spices. Quinquinas, in particular, owe their distinct taste to the essential inclusion of cinchona bark. These types of fortified wines are accurately classified as aromatized wines due to the infusion of these aromatic elements during production.

 

Two primary styles of Port: Ruby and Tawny.

Ruby Ports, encompassing Vintage Ports, undergo bottle aging. Apart from aged Vintage Ports, Ruby Port wines generally exhibit deeper hues, youthful fruity and spicy notes, and a bolder, intense character.

On the other hand, Tawny ports mature in casks, evolving into a more intricate profile with nuances of toffee, dried fruits, and toasted nuts over time. Naturally, Tawny Port adopts a lighter, amber color as it matures in wooden casks.

 

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