The aging process of fortified wines
The Aging Process of Fortified Wines
Fortified wines have been enjoyed for centuries, and the aging process is essential for creating their unique characteristics. Fortified wines are wines that have had a grape spirit added during fermentation, which stops the yeast from converting all of the sugar to alcohol. This leaves residual sugar and elevates the alcohol content of the wine, making it stronger and fuller in flavor. The process of aging fortified wines can take years or even decades, and it is during this time that the wine develops its complex flavor profile. In this article, we will explore the aging process of fortified wines and the factors that affect it.
Factors that Affect the Aging Process of Fortified Wines
The aging process of fortified wines is influenced by several factors, including the type of wine, the barrel used for aging, and the temperature and humidity of the cellar. The type of wine used for fortification can greatly impact the aging process. For example, port wine is fortified with grape spirits during fermentation, while sherry is fortified after the fermentation has completed. The barrel used for aging the wine also plays a crucial role in the aging process. The type of wood, the size of the barrel, and the age of the barrel can all affect the flavor and texture of the wine.
Temperature and humidity are also vital factors in the aging process of fortified wines. A consistent temperature and humidity are necessary to ensure that the wine ages properly. Generally, a cellar temperature of around 55 degrees Fahrenheit is ideal, and humidity levels between 60 and 80 percent will prevent the corks from drying out and prevent the wine from oxidizing.
The Aging Process of Port Wines
The aging process of fortified wines can be different depending on the type of wine. Port wine is a fortified wine that is typically aged in oak barrels for several years or even decades. During this time, the aging process causes oxidation and evaporation, which concentrates the flavors and aromas of the wine. Tawny port is aged in smaller barrels than Ruby port, which leads to a faster aging process due to the increased surface area of the wine that is in contact with the wood. As port wines age, they develop a range of flavors, including dried fruits, nuts, spices, and caramel.
The Aging Process of Sherry Wines
Sherry is a fortified wine that is aged through a unique process called the Solera System. This system involves mixing different vintages of sherry to create a consistent flavor profile. Sherry is typically aged in a series of barrels in a pyramid shape, with the youngest sherry at the top and the oldest sherry at the bottom. The wine is extracted from the bottom barrel and replaced with younger wine from the higher tiers. This process ensures that the sherry has a consistent flavor profile and that every bottle has some of the oldest wine in the pyramid. The aging process of sherry can take anywhere from three to thirty years, depending on the type of sherry and the desired flavor profile.
Conclusion
The aging process of fortified wines is a complex and essential part of creating their unique characteristics. The type of wine, the barrel used for aging, and the temperature and humidity of the cellar are all factors that can greatly impact the aging process. Whether you prefer port or sherry, a well-aged fortified wine is sure to be a delicious addition to any wine collection or wine cellar. With patience and care, fortified wines can be aged for decades and enjoyed for generations.