1. Introduction to Wines of theIntroduction to Wines of the
WorldWorld
Sherry, PortPort, and Fortified Wines

2. SHERRY PRODUCTIONSHERRY PRODUCTION
Spain

3. THE WORLD WINE PRODUCING AREASTHE WORLD WINE PRODUCING AREAS
EQUATOR
50N
30N
30S
50S
Wine Producing Areas
AUSTRALIA
NEW
ZEALAND
SOUTH
AFRICA
RUSSIA
CHINA
NORTH
AFRICA
EUROPE
CANADA
NORTH
AMERICA
SOUTH
AMERICA
CALIFORNIA
CHILE
BRAZIL
ARGENTINA

4. France Germany Italy Spain Portugal
QUALITY WINES (QWPSR)
Appellation d’Origine
Contrôlée
(AC/AOC)
Qualitätswein mit Prädikat
(QmP)
Denominazione di Origine
Controllata e Garantita
(DOCG)
Denominación de Origen
Calificada
(DOCa)
Denominação de Origem
Controlada
(DOC)
Denominazione di Origine
Controllata
(DOC)
Denominación de Origen
(DO)
Vin Delimités de Qualité
Supérieure
(VDQS)
Qualitätswein bestimmter
Anbaugebiet
(QbA)
Vinhos de Calidad con
Indicación Geográfica (VCIG)
Indicação de Proveniencia
Regulamentada
(IPR)
TABLE WINES
Vin de Pays
(VdP)
Landwein Indicazione Geografica Tipica
(IGT)
Vino de la Tierra
(VdlT)
Vinho Regional
(VR)
Vin de Table
(VdT)
Tafelwein Vino da Tavola
(VdT)
Vino de Mesa
(VdM)
Vinho de Mesa
(VdM)

7. SherrySherry
In the southwest of Spain in the province of
Andalusia,- land of Tapas
Influenced by the Phonecians in 1100 BC
Xera, the Phonecian name for the region
where the modern city of Jerez in Spain is
now located.
711 AD - Moorish occupation of Spain
began and lasted for 5 centuries
History of trade with England
Fortified wine for storage and travel

8. Sherry, Xeres, JerezSherry, Xeres, Jerez
Sherry, also listed as Xeres, or Jerez can all be
labeled on Sherry bottles and all refer to the
wine known in English as Sherry
Jerez is the D.O. (Denomination of Origin)
Fortified wine - sherry’s alcoholic level is raised
to between 15 and 22 percent with the addition
of neutral spirits
Allowed to oxidize to varying degrees
depending on the type of the wine being made
Flavors can vary from very dry to ultra sweet

9. Palomino, MoscatelPalomino, Moscatel
and Pedro Ximenezand Pedro Ximenez
Palomino is the main
grape variety,
comprising about 95
percent of all
sherries
Pedro Ximenez, a
sweeter grape, also
made into a sherry
by the same name
Moscatel (Muscat)
also used

10. SoilsSoils
The soil plays an important role in the quality and
characteristics of the wine
3 types of soil in Jerez:
1. Albarriza – (alba – white from Latin)
2. Barro – Clay
3. Arena – Sand
The amount of calcium carbonate is the difference
The higher the calcium carbonate present the
better the soil is for the wine
The richest deposits of calcium carbonate are
found in the Albarriza zone
Calcium carbonate can range from 30% to 80%

11. Palomino
grape
cluster
Pedro
Ximenez
grapes
Moscatel Grapes
Soil Samples from Jerez DO

13. Harvesting the GrapesHarvesting the Grapes
 Mediterranean climate summer heat often above 100ºF
- moderated by Atlantic Ocean westerly breezes
 Palomino and Pedro Ximenez grapes thrive in this
climate
 Roots search deep into the earth for water from spring
rains
 Hot climate produces massive clusters of grapes
 Concentrated sugars by picking late

15. FermentationFermentation
Initial fermentation is about a week to ten days
– very tumultuous – fermented to dryness
Lightly fortified and racked into casks
Three basic types of Sherry –
a) Fino
b) Amontillado
c) Oloroso
The Cellar master will taste each wine looking
for “attributes” to classify it

17. FlorFlor
A yeast called "flor" (flower) develops on the
surface of the Sherry resting in the casks
Flor grows on the wines destined to become
Finos, leaving the wine very dry and crisp
Flor grows less fully on the Olorosos and
Amontillados
After maturation(usually one or two years),
wines are placed in a solera for aging

18. SoleraSolera
The solera is formed by multiple rows of
600 liter old American oak barrels- butts
The stack is four or five rows of barrels
high
The solera may contain as many as
fourteen rows

19. Soleras and CriaderasSoleras and Criaderas
 The solera system oak casks rest in bodegas
 Bodegas are high-roofed buildings, quiet and cool,
where the wines have time to slowly mature
 When wine is needed for bottling, a little is drawn off
from the oldest casks called the "soleras"
 The soleras are topped-up with wine drawn from the
next oldest casks
 Each row of criaderas is re-filled from the one above it
 "running the scales" - "canoe" and "sprinkler" -
protecting the flor
 The wine in barrel begins to “Educate" the Sherry
added to it

21. Only 30 PercentOnly 30 Percent
Sherry is not the product of any one
year, the solera system ensures that and
by law only 30percent of the solera can
be drawn off each year

22. Fino and ManzanillaFino and Manzanilla
Fino and Manzanilla - dry styled sherries
are made by allowing the flor to bloom in
the barrels
Required alcohol content is 15% - 19%
abv (up to 18% in Finos)
Finos are made inland where it is drier
Manzanillas must be made on the humid
coast in Sanlúcar de Barrameda

23. AmontilladoAmontillado
Amontillados - Fino sherries fortified to
17% then into another solera without flor
Amber-colored - aromas of hazelnut,
mildly tangy, soft fruit and full in the
mouth, - alcohol content of between 16º
and 22º

24. OlorosoOloroso
Made with slightly higher alcohol fortified so
that flor could not exist
Amber to mahogany in color, with a strong
aroma reminiscent of walnuts, full-bodied, with
an alcohol content of between 17º and 22º.
Oloroso sherries go through the solera more
slowly – developing deep caramel flavors
May be dry, or it may be lightly sweetened with
a bit of the juice from Pedro Ximenez wine

25. Palo CortadoPalo Cortado
A bright mahogany-colored wine, with a bouquet
suggestive of hazelnuts and a dry palate.
special style – comes from an early transition
from development under flor to oxidative
After a few months development under flor, it is
fortified to 18-20% abv - halfway between
Amontillado and Oloroso
A Palo Cortado is recognized by an aroma similar
to Amontillado - body more like Oloroso
high content of malic acid leads to a malolactic
fermentation - lactic quality in this style
Alcohol content varies between 17º and 22º.

26. Cream Sherries &Cream Sherries &
Pedro XimenezPedro Ximenez
Olorosos that are sweetened up to 15
percent with Pedro Ximenez are known
as cream sherries
Richer - with sweet dried fruit intensity
and thicker bodies
Pedro Ximenez - another type of
Oloroso
made from Pedro Ximenez grapes - can
be as sweet as late harvest or ice wines
and thicker in texture

28. MARSALAMARSALA
Vin Santo

29. MarsalaMarsala
Marsala Sicily’s fortified wine
DOC in and around the seaside town of
Marsala
Dry to sweet styles
Quality Marsala is labeled “superiore” or
“vergine”
 Usually fortified to 17 or 18% abv
Made in a Solera

31. GrapesGrapes
White grape varieties:
a) Grillo
b) Catarratto Bianco
c) Inzolia
d) Damaschino
Red grape varieties:
a) Perricone
b) Calabrese
c) Nerello
d) Mascalese
e) Nero d’Avola


32. Oro, Ambra, RubinoOro, Ambra, Rubino
Three colors of Marsala
oro (golden)
ambra (amber)
rubino (red) – the rarest
Each can be made with all the different
levels of sweetness
each is fortified to 17 or 18 percent

33. Types of MarsalaTypes of Marsala
Fine: 17° alcohol, aged 1 yr
Superiore: 18° alcohol, aged 2 years
Superiore Riserva: 18° alcohol, aged 4
years
Vergine Soleras: 18° alcohol, aged 5 years
 Vergine Stravecchio - highest level allows
no cotto, and a minimum of 10 years of
wood aging

34. Marsala PairingsMarsala Pairings
Marsala was traditionally served between
the first and second courses.
It is now also served, chilled, with
Parmesan (stravecchio), Gorgonzola,
Roquefort and other, spicy cheeses

35. Vin SantoVin Santo
Vin Santo – Tuscany’s fortified wine
Some comes from the surrounding
regions
“Holy Wine” – discovered in 1439
It’s full bodied, but still light, and is
classically combined with biscotti or fruit

36. GrapesGrapes
White varieties:
a)Malvasia
b)Trebbiano
c)San colombano

38. Dried grapes fermentedDried grapes fermented
More than three months (usually January,)
good, unmolded grapes are selected and
pressed
Liquid - put in small barrels out of cherry, oak
or chestnut wood- 'caratelli'
Filled up to 75% - sealed with cement allows
high pressure to develop during fermentation
Fermentation is slow - three years
high alcohol content of approximately 16% abv

39. MADEIRAMADEIRA
Portugal

40. MadeiraMadeira
Madeira - a small, island and province of
Portugal
375 miles west of Morocco and about
500 miles from Portugal
Fortified wine usually 17 to 20 % abv
Neutral grape spirits are added to the
wine before it is finished fermenting

42. EstafugemEstafugem
Estafugem - process Madeira goes
through to produce it’s unique character
Method involves heating the fortified
wines to an average temperature of 105
degrees F for three to six months
The best Madeiras will age this way for
25 years or more - only about 3 percent
of all Madeiras

43. Oxidative QualityOxidative Quality
Allowed to oxidize as it heats up - head
space left in each barrel
May be aged for 20 years or more after
the heating process but before blending
and bottling.
Some Madeiras are 40 years old or more

44. Grape VarietiesGrape Varieties
Red grapes:
a)Tinta Negra Mole
White grapes
a)Sercial
b)Verdelho
c)Bual
d)Malmsey (Malvasia)
Grape names are also used to designate
various styles of Madeira

45. Styles of MadeiraStyles of Madeira
 Sercial, the driest, is made from grapes of the same
name that are grown in the coolest vineyards at high
altitudes
 Verdelho, the medium-dry style is made from verdelho
grapes grown in warmer vineyards. The style is more
full-bodied than the sercials
 Bual is a medium-rich style that comes from the bual
grapes grown in warmer vineyards, these produce
concentrated madeiras with rich sweetness
 Malmsey, the richest, sweetest style coming from
malvasia grapes that are grown in the warmest
locations closest to sea level

46. Quality LevelsQuality Levels
Bulk, - usually 1 -2 years old
Rainwater – 3 years old
5, 10 and 15 year old - solera madeiras
Vintage madeiras.

47. Port

48. PortPort
Portugal is the home of port, although the firms
that produce port were started and run by the
British. The town of Oporto is where port
derives it’s name. This major port City on the
Atlantic and at the mouth of the Douro River
was a perfect export city for centuries.
Wine needed to be fortified by neutral grape
spirits in order to be transported by ships
throughout the 15th, 16th, 17th, and 18th
centuries. This led indirectly to the discovery
of Port.

49. Oporto city

50. PortPort
Port comes form only one region
70 mile-long Port region in the Douro River
valley
More than 83,000 vineyard properties in the
Douro, owned by about 28,500 growers
Divided into three sub-zones, from west to east
a) Lower Corgo
b) Upper Corgo
c) Douro Superiore
Better quality ports come from the Upper
Corgo and the Douro Superiore which extends
to the Spanish border.

52. GrapesGrapes
Touriga National: deep color, tannic, strong
black fruit character - High quality
Touriga Francesa: lighter, refined and fragrant
Adds softness and roundness
Tinta Roriz: fresh, lighter color, adds structure
and length, red cherry aroma
Tinta Barroca: deep color, high sugar content
Tinta Cao: fine flavor, adds structure for age
ability

54. FermentationFermentation
 Rapid extraction of color, still traditionally done by
treading, but now more commonly done by robotic
treading or punch down
 Quick fermentation to between 6-9 degrees of alcohol
 Fortification with grape spirits
 Results in a stopped fermentation with about
10% residual sugar and
finished alcohol of around 20%

55. MaturationMaturation
 Following the next spring, wine
is transferred to the shipper’s
lodges inVila Nova da Gaia
 The milder and damper climate
is better suited for ageing
 Based on the quality of the base
wine, length of barrel maturation
and optional filtration a variety
of styles are available

56. Barcos RabelosBarcos Rabelos
 Oporto in northern Portugal is well known for its
characteristic wine sailboats, the "Barcos Rabelos" used
to ship Port downstream from the vineyards.
 The journey was dangerous, but even despite the
introduction of the Port train in the late 1800's, the
Barcos Rabelos continued to be used for transporting
Port until the 1960's.
 These days, the famous boats are used for an annual
race, held in Oporto in June every year.

59. Styles of PortStyles of Port
There are 10 different styles of port,
although all port falls into one of two
major categories:
Ruby : bottled aged ports
Tawny : wood aged ports

60. Port Styles are divided into two categories:Port Styles are divided into two categories:
Bottle aged and Wood agedBottle aged and Wood aged

61. Young Ruby PortsYoung Ruby Ports
Ruby ports is the least complex style of
the reds and the least expensive as well
Also known as fine ruby these ports are
almost never aged in bottle and are
released immediately

62. Aged Ruby PortsAged Ruby Ports
 Late Bottled Vintage Traditional : from a
single vintage, bottled unfiltered at four years.
Requires ageing.
 Vintage Port: only in exceptional years,
highest quality Port (less than 2% of all Port
production)
Bottled after two years in cask, requires long
(15-20 years) ageing
 Single Quinta: similar to vintage but from a
single vineyard. Produced in years when a full
vintage declaration is not sought

63. Young Tawny PortsYoung Tawny Ports
Young tawny ports like ruby ports are
less than three years old and
uncomplicated. They are usually not in
contact with the skins of the grapes for
very long and some are blended with
white ports.

64. Aged Tawny PortsAged Tawny Ports
Aged tawny ports are designated on the label
as, either 10, 20, 30 or 40 years old
Aging in oak for the average of the amount of
time listed on the label
Colheita: Vintaged Tawny - matured in cask for
a minimum of eight years

65. Vintage PortVintage Port
Vintage port represents only 2 to 3
percent of the total production and is
make only in very good years
Shippers declare a vintage - aged for 2
years in barrel and then in bottle by the
shipper and the consumer
The first vintage ports were listed around
1734

66. Crusted PortCrusted Port
Crusted Port is named because of the
heavy crust or sediment in the bottle.
Blends of 3 or 4 years and bottled
unfiltered.

67. Understanding LabelsUnderstanding Labels