Wine fortified: history and practice

Every normal middle-aged man, probably at least once in his life, tried port wine or Madera - drinks from the Soviet past. Fortified grape wine then used much more than dry, because of its increased strength, most likely. But let's not unnecessarily nostalgic. The fact that such wine is fortified, than it differs from usual, we will tell in our article. Also from the material you will learn how to make this drink with your own hands at home.

Definition: wine fortified

This type of alcoholic beverages, which are made from ordinary wort or pulp by both full and partial fermentation, with the addition of ethyl alcohol or other alcohol-containing strong alcohol. What does it mean, simply, that the wine is fortified? At the final stages of manufacturing, alcohol is added to the product. Thus, the beverage has a higher strength (in some cases - up to 20%) compared with non-hardened wines. And a distinctive taste.

These drinks traditionally include: sherry, port, Madera, Marsala. Still - some Tokajsky and dessert wines.

How correctly to use?

Wine fortified should be drunk as an aperitif (a drink that stimulates appetite) or digestive (a drink that helps digestion). Use it chilled to 10-18 degrees. It is desirable from special glasses: narrow and high. On the basis of port, Madera, sherry, cocktails are prepared, also considered an aperitifs.

Fortified wines are best combined: port wine - with blue cheese, almonds, walnuts, chocolate, dried fruits; Sherry - with sheep cheese, olives, almonds, ham; Madera with first dishes, cheeses and nuts; Marsala - with chocolate desserts.

From the history

To strengthen wine began in times immemorial. Vinotorgovtsy, who transported alcohol by water (and he sometimes took a long time), noticed that the wine is too quickly spoiled by temperature changes and constant shakes during inclement weather. They also came up with the idea of adding grape alcohol to dry wine. And, I must say, this unusual kind of wine at that time came to taste for many real connoisseurs of alcoholic beverages. Such wines can be white, red, and pink. The usual fortress is from 16 to 22%. After opening, the bottles are stored longer than the dining rooms.

Sherry

This fortified wine from white grapes is one of the national symbols of Spain. It is known that grapes were brought to Spain by the Phoenicians as early as 1100 BC. The Arabs, who captured Spain later, tried to uproot the vineyards for religious reasons (the Koran prohibited the use of alcohol). But the inhabitants of the province of Jerez saved the vine from cutting down, telling the caliph that they would produce raisins from the grapes to feed the soldiers. Christians, who defeated the Arabs in the 13th century, again began to produce and drink sherry. The warriors even gave them horses so that the animals would become fearless and not afraid of enemies. In England, sherry was called "sherry", because of the difficult pronunciation of the word for the British. By the way, sherry became the first of the famous wines that traveled in barrels to the New World, thus opening America. The standards by which it is produced are approved by a special document, according to which so only the wine produced in the "magic triangle" of the province of Jerez can be called.

Port and Madeira

This alcoholic beverage comes from Portugal. It is here, in the city of Porto, it is believed that the production of this drink began. At the first stages it is kept in oak barrels, fastened and left to ripen either in a barrel or in a bottle. Madeira is another Portuguese wine from the island of Madeira, from which the wine got its name. Its distinctive feature are caramel and nut notes, well - of course - the fortress.

Marsala

Sicilian wine similar to Madeira. It has been produced since the 18th century in Sicily. Compared with Madeira has more sugar.

Crimean fortified wines

Massandra products are also appreciated by true lovers of fortified wines. These include: port red and white, muscatel black, white and pink, Cahors. In port there is more fortress (17%), but less sugar (6). In Muscat, the traditional ratio (16/16). These wines are classified as fortified dessert and fortified strong wines (according to the Soviet classification).

How to make fortified wine?

This unique and many favorite drink can be made with your own hands. It will differ from the table dry or semi-dry with its strength, which gives the drink its originality and new tastes.

So, at the first stage we prepare the grape wine according to the classical technology - using the process of natural fermentation and water shutter. There are lots of recipes for such wine, with all sorts of variations, so we will not repeat ourselves and will proceed immediately to the second stage.

At the second stage, the prepared young wine must be fixed - add a degree to it. This can be done in several ways.

The first way

The fortress is added with the help of sugar (20 grams per liter not yet completely fermented juice to increase the strength by one degree). Sugar is mixed and put the wort under the water seal for further fermentation. In a couple of weeks, the wine is drained through a filter and removed to the basement in order to mature. After - bottled and clogged.

The second way

And the most common! Into the expressed wort is poured ethyl alcohol (preferably cognac) - about 20% of the volume of wine. After adding alcohol, the bacteria die, and the wine stops fermenting. It is decanted and taken to the basement for lightening (a couple of weeks). After pouring into bottles and clogging. Store in a horizontal position, periodically turning, so that the cork does not dry out. So you can prepare fortified wines at home.