SWEET WINES Orange glue Pear Apricot raisins dried fruit vanilla honey Mint tea Peach Fig How does a winemaker sweeten a wine? The most obvious answer would be ‘by adding sugar’, but in most cases that is unlawful. How does a winemaker sweeten a wine? The most obvious answer would be ‘by adding sugar’, but in most cases that is unlawful.

HOW..? As such, winemakers have to use other techniques. They can stop fermentation by adding alcohol, which means more sugars remain in the wine. This technique is used, for example, in Port and “vin doux naturel” wines. As such, winemakers have to use other techniques. They can stop fermentation by adding alcohol, which means more sugars remain in the wine. This technique is used, for example, in Port and “vin doux naturel” wines.

DRY.. Another technique is to dry the grapes: the water in the grapes will evaporate and the grapes will have relatively high sugar levels. An example of a wine made using this technique is the “Vin Santo” from Italy. Another technique is to dry the grapes: the water in the grapes will evaporate and the grapes will have relatively high sugar levels. An example of a wine made using this technique is the “Vin Santo” from Italy.

NOBLE ROT Grapes can also be dried on the grapevine. When grapes are left on the grapevine for a long time, there is a chance that the famous ‘botrytis cinerea’ fungus will affect them. The French call this ‘pourriture noble’ (or ‘noble rot’ in English). In the Sauternes region, this fungus gives wines a wholly unique character. Grapes can also be dried on the grapevine. When grapes are left on the grapevine for a long time, there is a chance that the famous ‘botrytis cinerea’ fungus will affect them. The French call this ‘pourriture noble’ (or ‘noble rot’ in English). In the Sauternes region, this fungus gives wines a wholly unique character.

EISWEIN In colder wine regions, like the Alsace, winemakers wait for a harsh winter to freeze the grapes. From these frozen grapes, they make fantastic Eiswein. The flavour of this wine is reminiscent of dried fruit, honey, mint and apricots. Mind you, these wines are not cheap. In colder wine regions, like the Alsace, winemakers wait for a harsh winter to freeze the grapes. From these frozen grapes, they make fantastic Eiswein. The flavour of this wine is reminiscent of dried fruit, honey, mint and apricots. Mind you, these wines are not cheap.

SWEET & FORTIFIED Orange glue pear mango peach dried fruit viola fig vanilla mint chocolate apricot A journey through the primary sweet and fortified wines! This chapter will guide you through the primary sweet and fortified wines! ===OPMERKING=== MD: Het lijkt erop dat deze slide op de verkeerde plaats (volgorde) staat.

PORT Port gets its name from the city of Oporto, where most wine houses have their main office. The city is about 70 kilometers west of the Douro valley, which is where the grapes used in Port originate. Port gets its name from the city of Oporto, where most wine houses have their main office. The city is about 70 kilometres west of the Douro valley, which is where the grapes used in Port originate.

VINTAGE PORT Vintage Ports are Ports of the highest quality. All grapes used in this wine are from a single harvest year. Vintage Ports are only made during the best years. and only from grapes from the best vineyards. Vintage Ports can age very long. After ageing in barrels for two or three years, Port is bottled. It can usually be kept for a long time and a lot of lees will form during this time. Vintage Ports are Ports of the highest quality. All grapes used in this wine are from a single harvest year. Vintage Ports are only made during the best years and only from grapes from the best vineyards. Vintage Ports can age very long. After ageing in barrels for two or three years, Port is bottled. It can usually be kept for a long time and a lot of lees will form during this time.

NON VINTAGE PORT Blended Ports age in barrels and do not further develop in the bottle. The primary ‘non vintage’ Ports are Ruby and Tawny. Ruby is the youngest type of Port; it is firm and fruity. Most Port houses age this Port for three years. Then there are Tawny Ports: these are often a mixture of red and white Port. Tawny Ports can be aged; the best Tawny Ports get their flavor and light brown colour from wood ageing for a long period of time. The number of ageing years is mentioned on the bottle. Port generally tastes of chocolate, currants and cherries. Blended Ports age in barrels and do not further develop in the bottle. The primary ‘non vintage’ Ports are Ruby and Tawny. Ruby is the youngest type of Port; it is firm and fruity. Most Port houses age this Port for three years. Then there are Tawny Ports: these are often a mixture of red and white Port. Tawny Ports can be aged; the best Tawny Ports get their flavour and light brown colour from wood ageing for a long period of time. The number of ageing years is mentioned on the bottle. Port generally tastes of chocolate, currants and cherries.

LATE HARVEST The Sauternes wine region is quite different. Whereas Burgundy is usually associated with full red wines, Sauternes only produces white wines. Sweet botrytis wines are made in Sauternes: these wines are made from grapes affected by ‘noble rot’. Wines from the Sauternes region are decadently sweet, liquorous and of high quality. You can easily recognize aromas of glue, honey, mint and apricots. The Sauternes wine region is quite different. Whereas Burgundy is usually associated with full red wines, Sauternes only produces white wines. Sweet botrytis wines are made in Sauternes: these wines are made from grapes affected by ‘noble rot’. Wines from the Sauternes region are decadently sweet, liquorous and of high quality. You can easily recognise aromas of glue, honey, mint and apricots.

VIN DOUX NATUREL (VDN) By adding alcohol to a fermenting wine, the winemaker can make sure a lot of sugar remains present in the wine. The result is a ‘vin doux naturel’ with recognisable flavours: orange, dried fruit and apricot with a luxuriously sweet aftertaste. It is also available in red from, for instance, Rasteau, Banyuls and Maury. This red version is reminiscent of better Port types. By adding alcohol to a fermenting wine, the winemaker can make sure a lot of sugar remains present in the wine. The result is a ‘vin doux naturel’ with recognisable flavours: orange, dried fruit and apricot with a luxuriously sweet aftertaste. It is also available in red from, for instance, Rasteau, Banyuls and Maury. This red version is reminiscent of better Port types.

JEREZ Jerez wines are far from alike. That is what makes it so exciting to compare them. A Fino is a nice dry Jerez, with tones of rocket leaves and nuts and a nice salty character. Manzanilla is quite similar to that, but tastes slightly lighter. Oloroso and Medium are both characterised by a hazelnut-like aroma. Jerez wines are far from alike. That is what makes it so exciting to compare them. A Fino is a nice dry Jerez, with tones of rocket leaves and nuts and a nice salty character. Manzanilla is quite similar to that, but tastes slightly lighter. Oloroso and Medium are both characterised by a hazelnut-like aroma.

PEDRO XIMÉNEZ (PX) And then there is Pedro Ximénez (PX): a refined sweet Jerez that goes amazingly well with chocolate desserts and various cheeses! It is as soft as velvet and tastes of dried currants, chocolate and honey. And then there is Pedro Ximénez (PX): a refined sweet Jerez that goes amazingly well with chocolate desserts and various cheeses! It is as soft as velvet and tastes of dried currants, chocolate and honey.

THE END In this chapter, I gave you an overview of the primary fortified wines. Obviously, there are many other wines that fit this profile. So, keep looking for your own style and experience your own taste; you will discover more exclusive wines as you go! In this chapter, I gave you an overview of the primary fortified wines. Obviously, there are many other wines that fit this profile. So, keep looking for your own style and experience your own taste; you will discover more exclusive wines as you go!