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Section 32 of 34
Sparkling and fortified wines
The final chapter covers two styles of wine made by deliberately altering the finished product: sparkling wines (CO₂ from a second fermentation) and fortified wines (extra alcohol added during or after fermentation). Both have their own production methods, and both produce some of the most famous wines in the world.
By the end of this chapter you will be able to:
- Compare the traditional method and the tank method for making sparkling wine.
- Identify Champagne AOC, Cava, Prosecco DOC, and Asti DOCG with the correct production method and grape varieties.
- Explain yeast autolysis and dosage.
- Describe how Sherry is made - Palomino base wine, the solera system, and the role of flor - and distinguish Fino, Oloroso, and Amontillado.
- Describe how Port is made - fortification during fermentation - and distinguish Ruby-style (Ruby, Reserve Ruby, LBV, Vintage) from Tawny-style Ports.
Two sub-sections ahead. Start with sparkling wines.