How is Sherry Fortified?

Sherry, a fortified wine that hails from the southern region of Spain, has long been a cherished drink with a rich and diverse history. Known for its unique production process, particularly the method of fortification, sherry stands apart from other wines, offering a complexity that is hard to match. Fortification is the key process that gives sherry its distinctive characteristics, and understanding how sherry is fortified is essential for appreciating this remarkable wine.

In this article, we will delve into the steps involved in fortifying sherry, explore the various types of sherry, and examine the impact of fortification on the wine’s flavor profile. Whether you’re a novice or a seasoned wine enthusiast, this guide will provide you with a comprehensive understanding of how sherry is made and why it holds such a revered place in the world of wine.

The Basics of Sherry

Before we dive into the details of how sherry is fortified, it’s important to first understand what sherry is. Sherry is a type of wine that originates from the Jerez region in the southwest of Spain, specifically the area surrounding the town of Jerez de la Frontera. The region’s climate, soil, and grape varieties all contribute to the distinct flavors and aromas found in sherry.

The most common grapes used in the production of sherry are:

Palomino: The primary grape for dry sherries, known for its neutrality and ability to showcase the influence of the environment and aging process.

Pedro Ximénez: A grape used primarily in the production of sweet sherries. It is known for producing rich, sweet wines with intense flavors.

Muscat of Alexandria: Another grape variety used for sweeter sherries, bringing aromatic and floral notes to the wine.

Sherry is typically categorized into different types based on factors like sweetness, aging, and the method of production. However, one characteristic that sets sherry apart from most other wines is the process of fortification.

What Does Fortification Mean?

Fortification refers to the process of adding a distilled spirit, typically grape brandy, to the wine in order to increase its alcohol content. The addition of brandy halts fermentation, which is a key aspect in shaping the final style of sherry. The primary reason for fortification is to create a wine with a higher alcohol content, which also aids in preservation.

The fortification process in sherry has a deep-rooted history, dating back to the 16th century. It became especially important as a method to stabilize the wine for long journeys across the seas, particularly to England and the Americas.

When the brandy is added, it can either be done at the beginning of fermentation (to produce a higher-alcohol wine with residual sugars) or after fermentation (to leave the wine dry and full of complexity).

How is Sherry Fortified?

Sherry’s fortification process is one of the defining aspects of its production. The technique involves two main stages: fortification before fermentation and fortification after fermentation. Let’s take a closer look at each stage and how it influences the final product.

Fortification Before Fermentation: Producing Sweet Sherries

In some cases, the fortification of sherry occurs before the fermentation process is complete. This method is typically used for producing sweeter styles of sherry. When the fermentation process is still underway, a distilled grape spirit (called aguardiente) is added to the must (the freshly pressed grape juice). The addition of this high-proof brandy prevents the fermentation from completing, resulting in a wine that retains a higher sugar content.

This technique is often used for producing Pedro Ximénez and Muscatel sherries, which are characterized by their rich sweetness. By halting fermentation early, the winemaker preserves the natural sugars in the grape juice, resulting in a wine that is much sweeter than dry sherries.

Fortification After Fermentation: Creating Dry Sherries

For drier styles of sherry, the process is slightly different. After fermentation has completed, a distilled grape spirit is added to the wine. This increases the alcohol content and stabilizes the wine, which helps it to last longer without the risk of spoilage.

In this case, fortification occurs in one of two ways:

The Addition of Brandy to the Finished Wine: In this method, once the wine has fermented fully and is dry, brandy is added to boost the alcohol content to around 15-20%. This process ensures that the wine remains stable and avoids spoilage while still preserving the dryness of the wine. This is typical for dry sherries like Fino and Manzanilla.

The Solera System: A hallmark of sherry production is the use of the solera system, a method of fractional blending. The solera system involves aging wine in a series of barrels or casks. The wine is transferred from one barrel to the next, ensuring that each cask contains a mix of wines from different vintages. This blending process, combined with fortification, results in wines that are rich in complexity and have a distinctive character.

The Role of Aging in Fortified Sherry

Aging is another crucial aspect of the fortification process. Sherry undergoes a lengthy aging process, often lasting several years, which contributes significantly to its complexity and flavor. The flor, a layer of natural yeast that forms on the surface of the wine, plays an important role during the aging process. The flor prevents the wine from oxidizing, which helps preserve its fresh, delicate qualities.

The presence of flor is most common in Fino and Manzanilla sherries, which are aged under this protective yeast layer. The yeast helps preserve the freshness of the wine while allowing it to develop unique flavors.

In contrast, sherries that are aged without flor, such as Amontillado, undergo oxidative aging, which imparts nutty, rich, and complex flavors to the wine.

Types of Fortified Sherry

The method of fortification, combined with the aging process, results in a wide variety of sherry styles. Some of the most well-known types of sherry include:

Fino Sherry

Fino sherry is one of the driest and lightest styles. It is aged under a thick layer of flor, which protects the wine from oxidation and helps preserve its fresh, crisp flavors. The fortification process ensures that Fino sherry remains stable without becoming too alcoholic, and the wine maintains its refreshing acidity.

Manzanilla Sherry

Manzanilla is a style of Fino that is produced exclusively in the coastal town of Sanlúcar de Barrameda. The cool, humid climate here encourages the development of flor, resulting in a sherry that is particularly light, salty, and refreshing.

Amontillado Sherry

Amontillado starts as a Fino but undergoes further aging without flor. This results in a richer, nuttier style with a slightly oxidized character. The fortification process helps preserve the wine’s stability while allowing it to develop its signature flavors.

Oloroso Sherry

Oloroso sherry is the opposite of Fino and Manzanilla. It is aged without flor, resulting in a full-bodied, rich, and often sweet wine. The fortification process for Oloroso is usually completed after fermentation, and the wine undergoes oxidative aging, which deepens its color and imparts complex aromas.

Pedro Ximénez (PX) Sherry

Pedro Ximénez sherry is a sweet, luscious wine made from sun-dried Pedro Ximénez grapes. The fortification process here is typically done before fermentation to preserve the natural sugars in the grapes. The result is a wine that is rich, dark, and intensely sweet, with flavors of dried fruit, caramel, and molasses.

Conclusion

Fortification is the key process that makes sherry unique among wines. By adding grape brandy at different stages of production, winemakers can create wines with varying levels of sweetness, alcohol content, and complexity. From the crisp, refreshing Fino to the rich and sweet Pedro Ximénez, the fortification process helps shape the distinctive characteristics of sherry.

Understanding how sherry is fortified allows wine lovers to better appreciate its diverse range of styles and flavors. Whether you enjoy the delicate, dry notes of Fino or the rich, sweet complexity of PX, sherry remains a testament to the artistry and tradition of Spanish winemaking.

As you explore the world of sherry, remember that the process of fortification is just one of the many elements that contribute to this remarkable wine’s unique appeal.