Sherry 1.1 Introduction: from word Jerez or Xeres Produced in Southwest Cadiz, Andalucia, between the towns Jerez de la Frontera, Sanlucar de Barrameda and Puerto de Santa Maria. Grape varieties used are Listan Palamino and Pedro Ximenez.

Sherry

Sherry 1.2 Manufacturing Sherry: Harvesting & Pressing: drying on Esparto grass, pressing by Zapates de Pisar Fermentation: at casks in Bodegas for 4 – 7 days fortified with Brandy (15 to 18 %) Formation of thick Flor gives Fino – Dry Sherry Absence of thick Flor gives Amantillado- Sweet Sherry Ageing: with Flor for 18 to 24 months.

Sherry Formation of Flor: Thick yeast like substance

Sherry Blending: fractional blending through Solera System

Sherry Fining & Bottling Addition of Brandy to make 17% to 22% alcoholic strength Refrigeration for further stabilisation 1.3 Types of Sherry Fino: Dry, Pale & Light made from Palamino. Amontillado: More body and colour, has nutty flavor Olorosso: Fuller bodied and semi-sweet Cream: Rich deep, amber to golden brown, very sweet. Manzanilla: Palest, driest and lightest Fino Palo Cortado: Lightest olorosso, rarest sherry. Pedro Jiminez: Rich deep brown, viscious and sweetest.

Sherry 1.4 Storage: as other wines, does not improve on ageing Service of Sherry: Chilled, undiluted as aperitifs and after dinner. 1.5 Shippers: Croft, Duff Gordon, Sherry House Sandenam, Gonsalez Byas, Harveys, La Riva, Osborne,

Port 1.1 Introduction: from word Oporto Produced in Vile Nova de Gaina, opposite the city of Oporto. Wine brought from Douro and aged in Bodegas. Grape varieties used are Bastardo Tempranillo

Port Bastardo Tempranillo

Port 1.2 Manufacturing of Port: Harvesting by Hands, Crushed and fermented for 36-48 hours in Auto-vinificator i.e., sealed container for CO2 to extract maximum colour and flavour. Fortified with Brandy up to 21% alcoholic strength. Classified and transferred to Pipes (523 liters.) to produce 660 bottles.

Port 1.3 TYPES OF PORT: Ruby Port: Fresh young port ruby red color. Tawny Port: blended port of different years upto 20 years, aged in wood exposing to oxygen adds nutty flavour, sweet or medium dry. Crusted Port: bottled young, throws sediments or develops crust, blend of several vintages. White Port: Made from White grapes. Vintage Port: exceptionally good year, develops sediments or crust. Colheita: A tawny port from a single vintage, aged for 20 years or more in wood.

Port 1.4 Storage: as other wines, does not improve on ageing. Service of Sherry: Chilled, undiluted as aperitifs and after dinner. Dock, Tulip or Paris Goblet glass. Served through decanters and passed clockwise on table. 1.5 Shippers: Croft, Cockburn Smith, Delaforce, Dow, Ferreira, graham, Sandeman, Taylor, Warre.

Madeira 1.1 Introduction: from word Madeira, meaning wood or timber, an Portugese Island. Named so for presence of trees, burned down for years. The wood ash enriched the soil for growing grapes and sugarcane. Grapes Used: Sercial, Malmsey, Verdelho, Bual.

Madeira Sercial Verdelho

Madeira 1.2 Manufacturing of Madeira: Harvesting , Crushed and fermented with or without skin from 4 days to a month. Fermentation is stopped by addition of Brandy. Estufagen Process: Fortified wine is heated at 50o C for 3 months in …… Estufa – large stainless steel vats with hot water pipe system. WINE is mellowed down, secondary fermentation is locked and leaves pasteurization effect. Caramel may be added. After cooling, Matured in wooden cask for years.

Madeira Sercial: Dry, amber, nutty flavour, crisp style. 1.3 TYPES OF MADEIRA: Sercial: Dry, amber, nutty flavour, crisp style. Verdelho: Golden, versatile, medium sweet to medium dry. Bual: richer, Strong, deeper, sweeter,, honey flavoured. Malmsey: deep brown, luscious, fatty dessert wine. Vintage Madeira: Rare and aged with Solera Rainwater: Blend of Sercial and Bual, named as cask were diluted due to rain water.

Madeira 1.4 Storage: as other wines, does not improve on ageing. Service of Sherry: Chilled, undiluted as aperitifs and after dinner. Dock, Copita,Tulip or Paris Goblet glass. 1.5 Shippers: Blandy, Cossart Gordon, Leacock, Lomelino, Rutherford and Miles.

Marsala 1.1 Introduction: Italian city of Marsala in Cecily region. It has Fairly intense amber color and complex aroma. 1.2 Manufacturing: originally fortified with ethyl alcohol, Made by process called perpetuum similar to solera. Develops during long journeys over seas. Made popular by John Woodhouse. Grapes Used: Grillo, Inzolia Cataratto.

Marsala Inzolia Grillo

Marsala 1.3 TYPES OF MARSALA: Fine: Aged for less than a year. Superiore: Aged for at least TWO years. Superiore Riserva: Aged for at least FOUR years. Vergine Soleras: aged at least five years. Vergine Soleras Stravecchio Riserva: aged at least ten years.

Marsala 1.4 Storage: as other wines. Service of Marsala: Chilled, undiluted as aperitifs with variety of cheese. Dock, Copita,Tulip or Paris Goblet glass. 1.5 Shippers: Blandy, Cossart Gordon, Leacock, Lomelino, Rutherford and Miles.

Wine Diseases 1. Grape Phylloxera: Tiny, Pale Yellow sap sucking insect, native of north America, causes deformation and fungal infections, cuts down supply of nutrients.

Treated by Sulphure Powder 2. Oidium: Asexually produced fungal spore, causes grapes to shrink and split. Treated by Sulphure Powder

3. Powdery mildew: Caused by different fungus, plants display powdery deposits on stems and leaves. Spots grow larger. Treated by use of copper sulphate solution.

Treated with water sprays and smoking. 4. Frost: Seen in springs, stops the growth of buds and reduced yield. Treated with water sprays and smoking.

Wine Faults Cork taint: Forms due to Trichloroanisole -- result of mould growth on bleached wine corks. Leaves earthy, mouldy, musty aromas.

Ropiness : increase in Viscocity and a slimey or fatty mouthfeel of a wine. In France the fault is known as "graisse", which translates to fat. The problem stems from the production of Dextrins and Polysaccharides by certain lactic acid bacteria.

Mousiness: Caused due to Brettanomyces but can also originate from the Lactic Acid, However, when mixed with the slightly basic pH of saliva they can become very apparent on the palate, especially at the back of the mouth, as mouse cage or mouse urine.

Heat damage: extreme aging rate, thermal expansion of wine,become oxidized, cooked wines.