Introduction to Fortified Wine Tasting
The History of Port and the Fortification of Wine
Origins of Fortified Wine
Fortified wine originated as a solution to a practical problem: preserving wine during long sea voyages. Before modern refrigeration and preservation techniques, wines often spoiled when exposed to fluctuating temperatures, oxygen, and bacteria during transport. Adding a distilled spirit, typically brandy, to the wine stabilized it by increasing its alcohol content and halting fermentation, thereby preserving its flavor and preventing spoilage.
The technique of fortifying wine began in the Mediterranean region, where trading routes spanned long distances. While the exact origins are debated, the practice was documented as early as the 16th century. Portugal, Spain, and Italy were among the first countries to adopt this method, creating distinct styles such as Port, Sherry, and Marsala.
The Birth of Port Wine
Port wine, specifically, is a fortified wine from the Douro Valley in northern Portugal. Its creation is deeply tied to the trade relationship between Portugal and England.
Why Fortification Was Necessary:
During the 17th century, the Anglo-French wars disrupted England’s access to French wines. Seeking an alternative, English merchants turned to Portugal. However, the Portuguese wines often spoiled during the long voyage to England. To address this, winemakers began adding aguardente (a neutral grape spirit) to the wine during fermentation.
The Role of Monasteries:
The earliest documentation of fortified Port-style wine comes from Portuguese monasteries in the late 1600s. Monks had been experimenting with adding spirits to wine to create a sweeter, more robust product, as well as to preserve it.
British Influence on Port:
By the early 18th century, British merchants had formalized the production and trade of Port wine. The Methuen Treaty of 1703 reduced tariffs on Portuguese wine imports to England, further popularizing Port in Britain. English trading families like Taylor, Croft, and Warre established Port houses in Portugal, which still exist today.
How Port Is Fortified
The hallmark of Port wine is its sweet, rich character. This is achieved by fortifying the wine before fermentation is complete, leaving residual sugar in the wine. The process involves:
Fermenting the grape must for a few days.
Adding aguardente to the fermenting wine to halt fermentation.
Aging the fortified wine in barrels or tanks, depending on the desired style (e.g., Ruby, Tawny, Vintage).
Other Early Fortified Wines
While Port is among the most famous fortified wines, other regions developed their own styles:
Sherry (Spain): Fortified after fermentation, producing a range of styles from dry (Fino) to sweet (Pedro Ximénez).
Marsala (Italy): Fortified during or after fermentation, often used in cooking and as a dessert wine.
Madeira (Portugal): Fortified after fermentation, subjected to heat to mimic aging during long sea voyages, resulting in its unique oxidative character.
Who Fortified Wine First?
Determining who first fortified wine is challenging due to limited records, but it is believed that:
Ancient civilizations, such as the Greeks and Romans, may have experimented with adding substances like honey or resin to preserve wine.
Distilled spirits became widely available in Europe during the Middle Ages, paving the way for intentional fortification.
The Portuguese were among the first to standardize the process, particularly in creating Port wine, due to their close ties with England and the challenges of exporting wine.
Why Fortify Wine?
Preservation: To stabilize wine for long voyages.
Enhanced Flavor: Fortification often results in a richer, sweeter product, appealing to consumers.
Trade and Economics: Fortified wines were lucrative commodities, particularly in regions like Portugal and Spain, which relied on exports for economic stability.
Fortified wines like Port became cultural icons, valued for their durability and distinct taste, and continue to be celebrated worldwide for their historical and gastronomic significance.
Join us on December 17th, 2024 to study and taste white, ruby and tawny fortified wines. Alumni grads get to bring a friend for free. If you are an alumni, please call to book in your #2 free. 1-855-941-8810 ext 103
