Award in Wines & Spirits WSET® Level 2 Award in Wines & Spirits Session 10: Fortified Wines

Fortified Wine Production AIM: To increase the level of alcohol in a wine by adding high strength neutral grape spirit. Fortification during fermentation Wine will be sweet. PORT Douro (Port) SPAIN Fortification after fermentation Wine will be dry. SHERRY PORTUGAL Jerez (Sherry)

Sherry Grape Varieties SPAIN PORTUGAL Jerez (Sherry) Palomino (dry styles) Pedro Ximénez (sweet styles) SPAIN PORTUGAL Jerez (Sherry)

Sherry Production dry base wine fortified (Fino 15% abv/ Oloroso 18% abv) aged in a Solera System sweetening (optional) Dry Sherry Sweet Sherry

Dry Styles of Sherry Fino Amontillado Oloroso fortified to 15% abv flor pale, dry, medium-bodied Amontillado Fino re-fortified to 18% abv flor dies, wine oxidises deep amber, nutty flavours Oloroso fortified to 18% abv oxidised deep brown, full-bodied, high alcohol kernal (roasted nuts, coffee)

Sweet Styles of Sherry Fino Amontillado Oloroso PX (Pedro Ximénez) sweetened = Pale Cream Amontillado sweetened = Medium Oloroso sweetened = Cream PX (Pedro Ximénez) sun-dried Pedro Ximénez grapes high sugar content often used as a sweetening agent

Port Blend of local black grape varieties SPAIN Douro (Port) PORTUGAL

maturation (oak vessels) Port Production rapid extraction of colour and tannin partially fermented to retain sugars fortified to 20% abv Sweet Wine maturation (oak vessels) blended and bottled Port

Port Styles Ruby Port Vintage Port Tawny Port Reserve Ruby Port Late Bottled Vintage (LBV) Vintage Port Tawny Port Reserve Tawny Port Tawny Ports with an Indication of Age (10,20,30 or 40 years old)

Level 2 Systematic Approach to Tasting Wine® APPEARANCE Clarity clear – hazy Intensity pale – medium – deep Colour white rosé red lemon – gold – amber pink – salmon – orange purple – ruby – garnet – tawny NOSE Condition clean – unclean light – medium – pronounced Aroma characteristics e.g. fruits, flowers, spices, vegetables, oak aromas, other PALATE Sweetness dry – off-dry – medium – sweet Acidity low – medium – high Tannin Body light– medium – full Flavour Characteristics e.g. fruits, flowers, spices, vegetables, oak flavours, other Finish short – medium – long CONCLUSIONS Quality faulty – poor – acceptable – good – very good – outstanding