Fortified Wine Styles

Each style of fortified wine (Sherry, Port, and Madeira) has unique flavors and characteristics influenced by the aging process (oxidative, biological, or reductive) and the grape varieties used.

While Sherries vary from bone-dry to syrupy sweet, Ports range from youthful and fruit-forward to rich and complex with oxidative notes, and Madeiras showcase a spectrum of styles, all benefiting from high acidity and a unique aging process that promotes remarkable longevity.

Sherry Styles

Fino and Manzilla

• Aging
  Undergoes biological aging under a layer of flor yeast in the solera system, protecting it from oxidation.

• Characteristics
  Pale, dry, and delicate with flavors of green apple, almond, and bread dough. The flor imparts salty, yeasty, and slightly bitter notes.

• ABV
  Typically around 15%.

• Best Consumed
  Young and fresh, usually within a year or two of bottling.

Amontillado

• Aging
  Begins with biological aging under flor, similar to Fino, but then undergoes oxidative aging after the flor dies.

• Characteristics
  Amber-colored, with a mix of Fino’s fresh, yeasty notes and deeper flavors from oxidation, like hazelnut, caramel, and tobacco.

• ABV
  Usually around 17-18%.

• Best Consumed
  Stable over time, can be enjoyed over several years.

Oloroso

• Aging
  Exclusively oxidative, as it is fortified to 17-18% ABV to prevent flor formation.

• Characteristics
  Darker, richer, and full-bodied, with intense flavors of dried fruit, leather, spice, and walnut.

• ABV
  Typically 18% or higher.

• Best Consumed
  Stable over time, suitable for long-term aging.

Pedro Ximénez (PX)

• Aging
  Oxidative aging in the solera system, often for many years.

• Characteristics
  Made from dried Pedro Ximénez grapes, PX Sherry is intensely sweet, thick, and syrupy with flavors of raisins, molasses, chocolate, and fig.

• ABV
  Usually around 15-17%.

• Best Consumed
  Very stable, can age for decades and remain drinkable after opening.

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Port Styles

Ruby Port

• Aging
  Short maturation period, often in large oak or stainless steel tanks to minimize oxidation and retain bright fruit flavors.

• Characteristics
  Bold red color, youthful and vibrant with flavors of ripe red and black fruits, such as cherry, plum, and raspberry.

• Subtypes
  Includes basic Ruby, Reserve Ruby, and Late Bottled Vintage (LBV), with LBV generally more structured and intense.

• Aging Potential
  Best enjoyed young to retain its fruitiness.

Tawny Port

• Aging
  Extended aging in smaller oak barrels, promoting oxidative aging.

• Characteristics
  Tawny in color, with complex flavors of caramel, dried fruit, nuts, and spice due to prolonged oxygen exposure.

• Subtypes
  Includes age-designated Tawnies (10, 20, 30, or 40 years) and Colheita (single-vintage Tawny).

• Aging Potential
  Very stable, with older Tawny Ports offering more depth and complexity, and they are ready to drink upon release.

Vintage Port

• Aging
  Aged for a short period in barrels, then bottled young, where it continues to age reductively (without oxygen).

• Characteristics
  Intense, structured, and concentrated with dark fruit flavors, such as blackberry, plum, and spice. Gains complexity over decades.

• Aging Potential
  Meant for long-term aging; can mature for decades in the bottle, developing secondary and tertiary characteristics over time.

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Madeira Styles

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Sercial

• Sweetness
  The driest style of Madeira, with high acidity.

• Aging and Characteristics
  Undergoes canteiro aging, developing flavors of citrus peel, almond, and light smoky notes, balanced by brisk acidity. Often served as an aperitif.

• Aging Potential
  Ages exceptionally well and remains stable over decades.

Verdelho

• Sweetness
  Off-dry to semi-sweet.

• Aging and Characteristics
  Can undergo estufagem or canteiro aging, leading to flavors of dried fruits, orange peel, and honey, with a notable acidity that balances the sweetness.

• Aging Potential
  Also has good aging potential, with layers of complexity over time.

Bual (Boal)

• Sweetness
  Medium-sweet, offering a rich profile.

• Aging and Characteristics
  Often aged through the canteiro method, yielding flavors of caramel, roasted nuts, and coffee, with moderate acidity that adds freshness.

• Aging Potential
  Ages well and can develop complex, rich flavors over time.

Malmsey (Malvasia)

• Sweetness
  The sweetest style of Madeira.

• Aging and Characteristics
  Rich and full-bodied, with flavors of toffee, chocolate, molasses, and fig, balanced by acidity to prevent it from feeling overly heavy.

• Aging Potential
  Very long-lived and extremely stable, with the potential to develop complexity over decades.

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Muscat Styles

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Muscat de Beaumes-de-Venise (France)

• Sweetness
  100-120 grams/liter (10-12%).

• Alcohol
  15-18% ABV.

• Characteristics
  Intense aromas of apricot, orange, mandarin, muscat grape, caramel, honey, blossom.

• Age
  Youthful and Unaged.

Rutherglen (Australia)

• Sweetness
  180-240 grams/liter (18-24%).

• Alcohol
  17-18% ABV.

• Characteristics
  Aromas of orange blossom, espresso, Turkish delight, nuts, toffee, dark chocolate, Christmas spice, rose hip, raisins.

• Age
  Often aged for many years, developing extraordinary complexity and a luscious, velvety texture.

Vermouth

Wine Characteristics: Italian vermouths are typically more herbal, spicy, and bittersweet than French vermouths. Dry Vermouth: Light, crisp, with herbal and floral notes. Sweet Vermouth (Italian/Red): Rich and full-bodied, with aromas of spice, caramel, and dark fruit. Blanc/Bianco: Floral and aromatic, often with a softer sweetness than red vermouth. The alpine and Mediterranean botanicals (such as wormwood, juniper, and citrus peel) used in Italian vermouths are influenced by the local terrain, climate, and herbaceous landscape, leading to the balanced bitterness and complex aromatic profile that characterizes Italian vermouth.