Wines: Sherry, Madeira and

Port
BY:RITUPARNA
BISWAS
ASHISH
VANNELA
Spain
SHERRY PRODUCTION

BY: RITUPARNA
BISWAS
Top wine regions of Spain:
INTRODUCTION
Sherry, also listed as Xeres , or Jerez can all
be labeled on Sherry bottles and all refer to
the wine known in English as Sherry.
Jerez is the D.O. (Denomination of Origin)
Fortified wine - sherrys alcoholic level is
raised to between 15 and 22 percent with the
addition of neutral spirits
Allowed to oxidize to varying degrees
depending on the type of the wine being
made
Flavors can vary from very dry to ultra sweet
Xera , the Phoenician name for the region
where the modern city of Jerez in Spain is
now located.
Grape Variety
Palomino is the
main grape variety,
comprising about
95 percent of all
sherries
Pedro Ximenez, a
sweeter grape, also
made into a sherry
by the same name
Moscatel (Muscat)
also used.
Soil
Thesoil plays an important role in the quality
and characteristics of the wine

3 types of soil in Jerez:

1. Albarriza white soil (alba white from Latin)

2. Barro Clay
3. Arena Sand
The amount of calcium carbonate is the
difference
The higher the calcium carbonate present the
better the soil is for the wine
The richest deposits of calcium carbonate are
found in the Albarriza zone
Calcium carbonate can range from 30% to 80%
Soil Samples from Jerez DO Palomino
grape
cluster

Pedro
Ximenez
grapes

Moscatel Grapes
Harvesting the Grapes
Mediterranean climate summer heat often
above 100F - moderated by Atlantic Ocean
westerly breezes
Palomino and Pedro Ximenez grapes thrive in
this climate
Roots search deep into the earth for water
from spring rains
Hot climate produces massive clusters of
grapes
Concentrated sugars by picking late
Fermentation
Initial fermentation is about a week to
ten days fermented to dryness
Lightly fortified and racked into casks
Three basic types of Sherry
a)Fino
b)Amontillado
c) Oloroso
The Cellar master will taste each wine
looking for attributes to classify it
Yeast :
A yeast called "flor" (flower) develops on
the surface of the Sherry resting in the
casks
Flor grows on the wines destined to
become Finos, leaving the wine very dry
and crisp
Flor grows less fully on the Olorosos and
Amontillados
After maturation(usually one or two
years), wines are placed in a solera for
aging
Solera
The solera is formed by multiple rows of 600
liter old American oak barrels- butts
The stack is four or five rows of barrels high
The solera may contain as many as fourteen
rows
The solera system oak casks rest in bodegas
Bodegas are high-roofed buildings, quiet and
cool, where the wines have time to slowly
mature
Sherry is not the product of any one year, the
solera system ensures that and by law only
30percent of the solera can be drawn off each
year
Fino and Manzanilla
Fino and Manzanilla - dry styled
sherries are made by allowing the
flor to bloom in the barrels
Required alcohol content is 15% -
19% above (up to 18% in Fino)
Fino are made inland where it is drier
Manzanillas must be made on the
humid coast in Sanlcar de
Barrameda
Amontillado
Amontillados - Fino sherries
fortified to 17% then into another
solera without flor
Amber-colored - aromas of
hazelnut, mildly tangy, soft fruit
and full in the mouth, - alcohol
content of between 16 and 22
Oloroso
Made with slightly higher alcohol fortified so
that flor could not exist
Amber to mahogany in color, with a strong
aroma reminiscent of walnuts, full-bodied,
with an alcohol content of between 17 and
22.
Oloroso sherries go through the solera more
slowly developing deep caramel flavors
May be dry, or it may be lightly sweetened
with a bit of the juice from Pedro Ximenez
wine
 Cream Sherries
Olorosos that are sweetened up
to 15 percent are known as
cream sherries
Richer - with sweet dried fruit
intensity and thicker bodies
Pedro Ximenez - another type of
Oloroso
made from Pedro Ximenez grapes
- can be as sweet as late harvest
or ice wines and thicker in texture
The Art of Drinking

The traditional wine tasting glass (if it is large

enough) is an ideal glass for Sherry served as a
dessert wine.
However we recommend a good quality generic white
wine glass with a generous bowl which will allow the
wine to breathe and a long stem so that the wine
stays cool.
This is always the best choice of glass to enjoy Sherry
at the table during the meal.
Serving Temperatures:

With the exception of Finos and Manzanillas there is

no fixed rule about serving temperatures as these
depend on what one is eating, but here are some
general recommendations:
FINOS AND MANZANILLAS
Always serve chilled, between 5 and 7 degrees

PALE CREAM
Between 7 and 9 degrees
MADEIRA
WINE

BY: ASHISH
INTRODUCTION:
Madeira is a fortified wine made in
madeira islands, off the coast of portugal.
Madeira is produced in a variety of styles
ranging fromdry wineswhich can be
consumed on their own as anaperitif to
sweet wines usually consumed
withdessert.
Cheaper cooking versions are often
flavoured withsaltandpepperfor use in
cooking, but these are not fit for
consumption as a beverage.
MADEIRA:
Madeira- A small, island and
province of portugal.
375 miles of west morroco and
about 500 miles from portugal.
Fortified wine usually 17 to 20 %
(abv).
Neautral grape spirits are added
to the wine before finishing
fermenting.
ESTAFUGEM PROCESS:
Estafugem- process Madeira goes
through to produce its unique
character.
Today, Madeira is noted for its unique
winemaking process which involves
heating the wine.
The wine is placed in stainless steel
vats that are heated via a serpentine
method.
Methods involves heating the fortified
wines to an approximately temperature
of 115 F for three to six months.
 Once this heating process is completed,
the wine is subjected to a rest period of
at least 90 days.
In order to acquire the conditions that
will make it possible for the oenologist
to finish the wine so that it may be
placed in a bottle with the required
quality guarantee.
Because of this unique process, Madeira
is a very robust wine that can be quite
long lived even after being opened.
Estafugem process:

Cuba de Calor: The most common, used for low cost Madeira, is
bulk aging in low stainless steel or concrete tanks surrounded by
either heat coils or piping that allow hot water to circulate around
the container. The wine is heated to temperatures as high as115 F
for a minimum of 90 days.
Armazem de Calor: Only used by the Madeira Wine Company, this
method involves storing the wine in large wooden casks in a specially
designed room outfitted with steam-producing tanks or pipes that
heat the room, creating a type ofsauna. This process more gently
exposes the wine to heat, and can last from six months to over a year.
Canteiro: Used for the highest quality Madeiras, these wines are
aged without the use of any artificial heat, being stored by the winery
in warm rooms left to age by the heat of the sun. In cases such
asvintageMadeira, this heating process can last from 20 years to
100 years.
 VITICULTURE:
The island of Madeira has anoceanic
climate with sometropical influences.
With high rainfall and average mean
temperature of 66F (19C), the
threats offungalgrape diseases
andbotrytisrot are
constantviticulturalhazards.
To combat these threats, Madeira
vineyards are often planted
lowtrellises, known aslatada, that
raise thecanopyof the vine off the
ground similar to a style used in
theVinho Verde region of Portugal.
GRAPE
VARIETIES:
RED GRAPES
1. Tinta negra mole
WHITE GRAPES
1. Sercial
2. Verdelho
3. Bual
4. Malmsey (Malvasia)
Grape names are also used to desginate
various styles of madeira.
GRAPE
VARIETIES:

Approximately 85% of Madeira is

produced with the red grape, Negra Mole.
The four major white grape varieties used
for Madeira production are
Malvasia,Bual,VerdelhoandSercial.
After the phylloxera epidemic, many
wines were "mislabeled" as containing
one of these noble grape varieties, which
were reinterpreted as "wine styles" rather
than true varietal names.
STYLES OF
MADEIRA:
Sercial, the driest, is
made from grapes of the
same name that are
grown in the coolest
vineyards at high
altitudes.

Verdelho, the medium

dry style is made from
vardelho grapes grown
in warmer vineyards.
The style is more full-
bodied than sercials.
STYLES OF
MADEIRA:
Bual is a medium rich style
that comes from the bual
grapes grown in warmer
vineyards, these produce
concentrated madeiras with
rich sweetness.

Malmsey, the richest, sweetest

style coming from Malvasia
grapes that are grown in the
warmest locations closest to
sea level.
SERVICE OF
MADEIRA WINE

Madeira goes wonderfully with

cheese, and works great as a
pre-dinner sipper.
The heavier madeiras also work
well as a post-dinner dessert
drink, for sipping by the fire.
It should be served relatively
cool, around 55-60F, like aport.
It can be served in a port-style
glass, small and thin.
Port definition
A port is a location on a coast or shore containing one
or more harbors where ships can dock and transfer
people or cargo to or from land. Port locations are
selected to optimize access to land and navigable water
, for commercial demand, and for shelter from wind and
waves. Ports with deeper water are rarer, but can
handle larger ships. Since ports throughout history
handled every kind of traffic, support and storage
facilities vary widely, may extend for miles, and
dominate the local economy. Some ports have an
important military role.
Images of port
 What is port wine
Port is one of the great classic European
wines and its history is a long and fascinating
one.
So what is Port wine? Port is a fortified
wine. Fortified wines are made by adding a
proportion of grape spirit, or brandy, to the
wine at some point during the production
process. Port is arguably the greatest of all
fortified wines and its paramount expression,
Vintage Port, ranks alongside the finest
produce of Bordeaux or Burgundy as one of
the great iconic wines of the world. In the
case of Port, the addition of the brandy takes
place before the wine has finished fermenting.
This means that the wine retains some of the
natural sweetness of the grape, making it
rich, round and smooth on the palates
cinating one.
 How to drink port
Drinking port wine is a centuries-old tradition that
wine
is very popular today. Originally from the Douro
River Valley in Portugal, port is a sweet dessert
wine that is fortified with brandy during the
fermentation process. Because of its distinct taste,
the art of port drinking quickly spread to other
countries and has continued to grow in popularity
ever since. Learning how to drink port and the
traditions that come with it may take you a little
time, but once mastered, it may become one of
your favorite hobbies. Some in Britain say that,
when drinking port it should always be passed to
the left at the table and the bottle should never
touch the table. Others say this is nonsense
Images of port wine in
india
CONCLUSION

By the end of this presentation we

come to know about the
fermentation , types of grapes ,
soil , temperature , how to serve
wines like Sherry, Port and
Madeira .