A fortified wine has had distilled grape spirit added to it before, during, or after alcoholic fermentation. Historically, grape spirit was added to wines prior to maturation during a long sea transit. This process made them stable and protected them from microbial spoilage, enabling the wines to develop oxidative complexity. Today, the production methods of fortified wines, from the vineyard to aging, have a marked effect on their character and ultimate style. Key influences include climate, vineyard selection, choice of grape blend versus single variety, spirit used, timing of fortification, winemaking techniques, and maturation and associated vessels.
Only grape-based wines fortified during and after fermentation will be considered here, excluding flavored fortified wines, such as vermouth, and fortified grape juice, such as mistelle and vin de liqueur.
According to the Instituto dos Vinhos do Douro e do Porto (IVDP), the Douro Valley is planted with approximately 26,000 hectares (64,000 acres) of vines that are dedicated to Port production. The Douro has high elevations and a cool, wet period from November through April, followed by mounting aridity and extended heat (frequently surpassing 40 degrees Celsius, or 100 degrees Fahrenheit) during the summer months. As a result, the black grapes are small and thick skinned, with grippy tannins and a high degree of color and extract. The region’s mountain elevations also afford a marked diurnal shift in the vineyards, which helps retain acidity and build aroma and flavor precursors in the grapes. The resulting wines at all quality levels are, to varying degrees, phenolic and fresh.
Along with vineyard conditions, the art of blending is essential in Port production—both of these defining the style of wine even before the maturation process begins. It is traditional
Enjoy your vinous research, Pablo!
My pleasure. Thanks Julia
Thanks Joshua. I'm pleased that you enjoyed it.
This is great read. Thank you.
Great article! Thanks for this.