Fortified wines are in a class of their own. Just like sparkling, rosé, dessert, and dry red and white, this wine is made in its own special method. Fortified wines are ususally very high in alcohol, but tend to be very sweet as well. The most common fortified wines are: Port, Madeira, Sherry, and Vermouth. A more uncommon wine is also considered fortified: Marsala.

 

         Fortified wine began in the 16th century when wine was not as well preserved as it is today with the addition of sulfites and other preservatives. Winemakers began experimenting with preservation methods by adding other liqour or spririts to it to make it more travel-worthy. Usually brandy was the liquor of choice.

 

         The basic fermentation process dictates that the yeast in the juice will eat all the sugar until it kills itself off by producing an excess of alcohol and carbon dioxide. This will produce what’s called a “dry” red wine. In the case of Port, the brandy is added prior to fermentation, and therefore kills the yeast cells  before all the sugar is consumed by the yeast. The result is a wine that is very high in alcohol, (usually not under 20%) and very sweet as well. This makes it an acquired taste for most wine drinkers. 

          There are many different styles of fortified wine. The most popular is probably Port wine. This one is made from a blend of the following grapes: Touriga Nacional, Tinto Cão, Tinta Barroca, Tinta Roriz, and Touriga Francesa. These are the traditional grapes grown in Portugal in the Duoro river valley in northern Portugal.

 

         Port (Porto or vinho de Porto) comes in many varieties, but here are the most common to be concerned with:

 

         Ruby: This is a style of Port that has been blended in large vats for at least 2 years and then bottled. It has limited exposure to air, so it retains its “runy” color. It is usually made from more than one harvest of grapes.

 

         Tawny: Same harvest blend, but this one is aged up to seven years in wooden casks. This aging process brings the wine into more contact with air and it achieves a more brown, “tawny” color.

 

         Vintage: This type is made from a single harvest, and is initially aged in casks. Then, it is transferred to bottles where it ages even longer.

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Courtesy of  world wide web

Courtesy of  world wide web

          

         The other popular fortified wine that this issue will cover is called: Madeira. Translated from Portuguese, it means: wood. This wine hails from the island of Madeira off of the coast of Portugal. It is made in a similar manner to Porto, but in some cases is heated and tempered with oxidation depending on the maker. This gives Madeira its unique color and flavor. Madeira is usually very high in alcohol as well, but from personal experience is a great accompaniment to a caramel/apple dessert.

 

         Madeira is made from 4 different grape varietals, which creates 4 different flavors.

         Sercial: This is the driest style, fermented to almost no residual sugar.

         Verdelho: In this wine, there is a slightly higher residual sugar and acidity too.

         Bual: This style is edging towards a darker, richer flavor with a higher sugar level yet.

         Malmsey: The highest sugar content, this wine has a naturally higher acidity to counter the sweetness.

           When searching for a bottle of Madeira, you may see the following          terms:

         Finest: Aged for 3 yr. minimum, but mainly used for cooking.

         Reserve: A Madeira aged at least 5 years. It must be made from the          aforementioned grape varieties.

         Special Reserve: Madeira aged 10+ years. Not made with the heating          method.

         Extra Reserve: Aged 15+ years. Richer than reserve.

         Colheita: Made from a single vintage, but richer than Extra Reserve.

         Vintage: Aged at least 20 years.

 

 

            While fortified wines are strong and different to get used to than others, my opinion has always been that they are more diverse than people think.

 

         One may enjoy a glass of Porto or Madeira before a meal as an apéritif, or it can be paired with a hearty cheese. The choice of cheese is up to you, but a richer, creamier cheese would be a good match for the weight and texture of the fortified wines.

 

         For those out there with a sweet tooth, Port or Madeira can also be served with a dessert. One of my favorite sweet-tooth pairings is an apple pie ala mode with a caramel sauce and a glass of Malmsey Madeira.

 

 

            Get out and start experimenting with these wines! There are many great fortified wines waiting for you to discover them, and it will enrich your life that much more after you have tried them.

 

Cheers!

 

          

 

 

Sessions @ Du Vin December Performance Schedule

 

             12-3: Thomas Chun. Classy, smooth Jazz guitar. (Think Wes Montgomery!)

 

             12-10: Howard Nett and Richie Padilla, fabulous Jazz guitar and smooth saxophone.

 

             12-17: Shoji Ledward, Acoustic Jazz, Hawaiian and contemporary guitar.

 

             12-24: James McCarthy, Acoustic folk-rock. This week James will present a special line              up of holiday music.

 

Every Wednesday in December at 7 p.m.

Brasserie Du Vin, 1115 Bethel St.

545-1115