Fortified Wine Book DELAWARE 2021 LIBRARY PRESELL Order by July 16 for Fall Arrival
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Fortified Wine Book DELAWARE 2021 LIBRARY PRESELL Order by July 16 for fall arrival In celebration of adding our first Madeira producer to our portfolio, we’ve put together a special pre- sell offering of limited availability wines. See below for that offering and read further for profiles on the wines and producers. MADEIRA H.M. Borges H.M. Borges Dry 15 Madeira Wine (0950017NV) 750ml x 12 $400 H.M. Borges Madeira Wine 2005 (095004505) 500ml x 6 $180 H.M. Borges Madeira Wine 1993 (095005793) 750ml x 12 $1,500 *See our price book for full list of fortified wines. 2 LIBRARY PRESELL Order by July 16 for fall arrival In celebration of adding our first Madeira producer to our portfolio, we’ve put together a special pre- sell offering of limited availability wines. See below for that offering and read further for profiles on the wines and producers. 1934 1935 1963 1974 1990 2003 PORT Feuerheerd’s Feuerheerd's Colheita 1934 (101125734) 750ml x 6 $2,800 Feuerheerd's Colheita 1935 (101125735) 93pts Wine Advocate 750ml x 6 $2,800 Feuerheerd's Colheita 1963 (101125763) 95pts Wine Advocate 750ml x 6 $1,100 Feuerheerd's Colheita 1974 (101125774) 750ml x 6 $660 Feuerheerd's Colheita 1990 (101125790) 91pts Wine Advocate 750ml x 6 $360 Feuerheerd's Colheita 2007 (101125707) 750ml x 6 $180 Feuerheerd Vintage 2003 750ml x 6 $360 Silver Medal Feuerheerd’s 30 Year Tawny International Wine 750ml x 6 $300 Challenge 2021 *See our price book for full list of fortified wines. 3 LIBRARY PRESELL Order by July 16 for fall arrival In celebration of adding our first Madeira producer to our portfolio, we’ve put together a special pre- sell offering of limited availability wines. See below for that offering and read further for profiles on the wines and producers. SHERRY Bodegas Baron ‘Micaela’ Amontillado 4-5 Years, 375ml 375ml x 12 $80 ‘Micaela’ Amontillado 4-5 Years, 750ml 750ml x 6 $66 ‘Micaela’ Palo Cortado 25 – 30 Years 750ml x 6 $186 ‘Xixarito’ Pedro Ximenez 15 Years 750ml x 6 $130 *See our price book for full list of fortified wines. 4 LIBRARY PRESELL Order by July 16 for fall arrival In celebration of adding our first Madeira producer to our portfolio, we’ve put together a special pre- sell offering of limited availability wines. See below for that offering and read further for profiles on the wines and producers. VIN DOUX NATUREL Terrassous VINTAGE 1974 750ml x 6 $450 1981 750ml x 6 $360 1992 750ml x 6 $300 1995 750ml x 6 $270 2000 750ml x 6 $240 Hors d’âge 18 ans 750ml x 12 $418 *See our price book for full list of fortified wines. 5 WHAT IS FORTIFIED WINE? A fortified wine is made by adding grape spirit to a wine which kills the yeast, stopping fermentation. The desired result is a wine which is durable, ageable and often sweet. “Fortified wines are made by adding grape spirit to a wine either during or after fermentation, depending on whether the desired result is for the wine to be dry or sweet. If a wine is fortified before fermentation is finished, the wine will be sweet, as there will still be sugar left in the wine itself, whereas a wine that is fortified after fermentation will be dry. The technique of fortification really came about during the Age of Exploration, when voyagers would strengthen their wines in order to withstand long ocean voyages (hence why many fortified wines today tend to be quite ageable). Wine drinkers – mostly the English – grew to love the style, so the process stuck. Whether dry or sweet, fortified wines have one thing in common: notably high alcohol.” –VinePair 6 SOME TYPES OF FORTIFIED WINE VIN DOUX MADEIRA PORT SHERRY NATUREL Regal Producers H.M. Borges Feuerheerd’s Bodegas Baron Terrassous Location Madeira, Portugal Douro, Portugal Jerez, Spain Southern France Muscat Blanc à Petits Grains, Muscat d'Alexan- Negra Mole, Touriga Franca, Tinta Palomino, drie, Macabeo, Malvoise du Varietals Malvasia, Bual, Roriz, Tinta Barroca, Pedro Ximénez, Roussillon, Grenache Verdelho, Sercial Touriga Nacional, Tinta Cão Moscatel Blanc, Grenache Gris, Gre- nache Noir Major Various: Schist, Volcanic, Volcanic, Clay Schist Albariza Soil Types Sandstone, Calcareous Clay Hot, Sunny Climate Damp, Subtropical Warm Continental Mediterranean Mediterranean Grape spirit for fortifica- Airén grape spirit for tion must be 96% ABV and Grape spirit for fortification Grape spirit for fortification fortification is added after is added before fermenta- must be 95% ABV. It is add- must be 77% ABV and is fermentation and must be tion finishes. Wine is heat- ed while there is still a high Vinification added before fermenta- 96% ABV. Sweet wines are ed up to 135°F through est- level of natural sweetness tion finishes when ideal achieved through drying ufagem process for several to retain naturally occur- sugar level is reached grapes or by adding sweet months or through natural ring sugar wine or grape syrup heat for several years Whites and rosés are Solera system for aging all reductively processed and wines. For dry wines, either bottled without further Minimum of 3 years oak Minimum of 2 years oak biological or oxidative ag- maturation. The reds are Aging aging followed by bottle aging followed by bottle ing (with flor or without) or aged oxidatively in wood aging aging a mix of both for a mini- or tanks. Requirements mum of 2 years vary by region and classifi- cation Average Alcohol 18 – 20% ABV 16 – 20% ABV 16 – 18% ABV 15 – 18% ABV Content Typical 49 – 100+ g/L RS 100+ g/L RS 45 – 115 g/L RS 45 – 125 g/l RS Sweetness Level Typical High Low Low Low Acidity 7 THE ULTIMATE GUIDE TO FORTIFIED WINES VIN DOUX NATUREL 8 MADEIRA Madeira is a small, remote volcanic island in the Atlantic Ocean about 500 miles from its mother country, Portugal. The first settlers came to the island in 1425 and cleared much of the forested area by burning the vegetation, making the volcanic soil even more fertile. The earliest records of wine from this land date back to 1455 when navigator Alvise de Cadamosto praised the good wines of the island. Madeira is a difficult place to grow grapes. Nearly all the island’s vineyards are planted on steep step-like terraces called poios, carved from the red or grey basalt bedrock. Most vineyards are planted on low trellises to raise the canopy above the ground making the grapes less vulnerable to fungal diseases that thrive in this damp climate. In the late 1500s, Madeira wines were picked up by merchant ships traveling to Africa and India, when the wines were still unfortified. The wines tended to spoil, so in the seventeenth century, winemakers started adding brandy to the wine to stabilize and preserve it for shipments. Aged over long months on ships headed to the Americas, the wine became rich and delicious. It became very popular with the founding fathers of the United States and was said to be drank in celebration after the signing the Declaration of Independence. Today, Madeira is still made the same way it was 300 years ago, with some advancements in technology. Clear brandy (grape spirit) of 96% alcohol by volume is added to the wine before it has finished fermentation. This stops fermentation and leaves a fortified wine which will offer different flavors depending on which grapes were used to make it and how long it is aged. After the wine is fortified, it is heated to obtain its toffee and caramel characteristics through a process called estufagem. The more modern heating process developed in the 19th century for younger Madeira wines takes the fortified base wine into large tanks and heats the wine through a stainless-steel coil in the middle of a stainless steel tank or a tank jacket to an average of 113 degrees Fahrenheit, 130 degrees Fahrenheit maximum, for three to six months (90 days minimum). The wine’s age is counted from the point at which estufagem has been completed. The more extensive, traditional and gentler process used to make Madeira wines is called the canteiro process and allows the heating process to happen naturally. Oak casks of the fortified wines are placed in upper floors of the producers’ buildings where they rest under the heat of the island for many years, sometimes twenty or longer. After the heating process is complete, the wine rests for a year or more and continues to age. Overall, the wines can be aged from three to twenty years after the heating process before bottling. Vintage wines will be aged longer after bottling. Madeira is considered the most ageable of all wines. It can last for centuries and can remain drinkable for months after opening. Tinta Negra Mole is a red skinned grape and the most planted variety on the island today. The “noble varieties” include Sercial, Verdelho, Bual and Malvasia. Malvasia and Bual are traditionally fermented on their skins while Sercial and Verdelho musts are separated from the grape skins before fermentation. Madeiras have high natural acidity making them refreshing and well suited to pair with food. Serve Sercials and Verdelhos cool and Buals and Malmseys at room temperature. 9 Styles of Madeira: Sercial: The driest style of Madeira. These grapes are grown in the coolest vineyards on the north side of the island at the highest altitudes and make a wine with bright crisp acidity, lemony, herbaceous notes and minerality on the palate. They are tart and astringent when young. Verdelho: Medium-dry style.