Fortified Wines

Do you like fortified wines? Are those that are made by adding wine alcohol to the must or to the wine at some point of its fermentation process. In this way, it is possible to increase the alcoholic degree and modify the flavor, aroma and color of the final product. Fortified wines are a specialty of Spain, where some of the most famous and appreciated in the world are produced. In this article we tell you everything you need to know about the origin, characteristics and the best fortified wines in Spain. Don't miss out!

Source

The origin of fortified wines dates back to Roman times, who alreadyused alcohol to better preserve their wines strong> and prevent them from getting damaged during long sea voyages. However, it was from the fifteenth century onwards that this type of wine gained greater prominence, thanks to trade with England and other European countries. The English, especially, developed a great taste for Spanish fortified wines, such as sherry, port or Madeira, and made them part of their gastronomic culture.

Features

Fortified wines are characterized by having a high alcohol content, which usually ranges between 15 and 22 degrees. This gives them greater durability and resistance to oxidation, so they can age for years and even decades in barrels or bottles. In addition, fortified wines have a great variety of styles and flavors, which depend on the type of grape, the time of fortification, the degree of sweetness and the aging system. Thus, we can find dry or sweet, white or red, young or old, light or intense fortified wines.

On the other hand, it is important to note that fortified wines can be classified according to when alcohol is added: before, during or after fermentation. This determines the degree of sweetness and the type of aromas that the wine will have. For example, if alcohol is added before fermentation is complete, the process stops and the residual sugar from the grapes is preserved, resulting in a sweet wine. If alcohol is added after fermentation, a dry wine is obtained, with little or no residual sugar.

Among the main factors that influence the characteristics of fortified wines are climate, soil, grape variety, aging system and aging time . These elements give each fortified wine a unique and distinctive colour, smell and taste.

Color:

The color of fortified wines can range from pale yellow to amber, gold, ruby, mahogany, or black. The color depends on the type of grape, the degree of oxidation and the aging time. Generally, younger fortified wines are lighter and older ones are darker.

Smell:

The smell of fortified wines is very rich and complex, with a great diversity of nuances. The smell depends on the type of alcohol added, the aging system and the aging time. In general, younger fortified wines have fruity and floral aromas, while older ones have toasty aromas, spicy, balsamic or roasted.

Flavor:

The flavor of fortified wines is very intense and persistent, with a wide variety of sensations. The flavor depends on the degree of sweetness, the alcoholic degree, the type of aging and the aging time. Sweeter fortified wines typically have raisin, honey, or caramel flavors, while drier ones have nut, herbal, or wood flavors.

Best fortified wines in Spain

Spain is one of the countries with the greatest tradition and quality in the production of fortified wines. Some of the most prominent are:

- Sherry:

It is the best-known and most prestigious fortified wine in Spain. It is made in the province of Cádiz, mainly with palomino grapes, pedro ximénez and moscatell. There are several types of sherry, such as fino, amontillado, oloroso, palo cortado or cream. Sherry is characterized by its aging under a velo de flor, a layer of yeasts that protects the wine from oxidation and gives it unique aromas.

- Porto:

It is the most famous fortified wine in Portugal, but it is also produced in some areas of Spain, such as Galicia or Castilla y León. It is made with several varieties of red and white grapes, and it is fortified before finishing the fermentation, which gives it a natural sweetness. There are several types of port, such as ruby, tawny, white or rosé. Port is characterized by its aging in barrels or barrels, which give it different nuances depending on the aging time.

- Madeira:

It is the most emblematic fortified wine from the Portuguese island of Madeira, but it is also made in some areas of Spain, such as the Canary Islands or the Balearic Islands. It is made with four main varieties of white grapes: sercial, verdelho, bual and malvasia. It is fortified after fermentation and undergoes a process of controlled heating and oxidation, which give it a complex and unique flavor.

- Montilla-Moriles:

It is the most representative fortified wine of the province of Córdoba. It is mainly made with the pedro ximénez grape, although other white varieties are also allowed. It is fortified after fermentation and aged under a flor veil or in contact with the air, depending on the type of wine. There are several types of montilla-moriles, such as fino, amontillado, oloroso or pedro ximénez.

Conclusion

In summary, fortified wines are very special and versatile wines, which can accompany everything from appetizers to desserts. Their history, their production and their flavor make them unique wines with their own personality. In Wineries of Andalusia if you like fortified wines, we encourage you to discover them and enjoy them in moderation. And if you want to know more about the world of wine, do not hesitate to visit our blog, < strong>where you will find more interesting articles and practical advice. Cheers!

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