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I've read a lot about the processing of the grapes, however there seems to be little information on its other process - fortification.

Is the timing of fortification judged by taste or specific gravity? How is the spirit added to ensure it is swift process without it being uneven? What sort of spirit - presumably a high proof spirit made from the same grapes? Would larger houses have their own distilling facilities or is it all bought in from a few independent distillers?

Thanks in advance for any information!

angeleyes wrote:I've read a lot about the processing of the grapes, however there seems to be little information on its other process - fortification.

Is the timing of fortification judged by taste or specific gravity? How is the spirit added to ensure it is swift process without it being uneven? What sort of spirit - presumably a high proof spirit made from the same grapes? Would larger houses have their own distilling facilities or is it all bought in from a few independent distillers?

Thanks in advance for any information!

Traditional fortification is done using Aguardente.

I don't know the specifics and I would imagine that it probably depends on the house on when they decide to fortify it.

Grahams being sweeter t hen say dows, probably cuts off fermentation at a much lower level of alcohol then the latter.

Hi Angel,

As G-man said, the moment of the fortification depends on the houses' style. There are some winemakers that make sweet Ports, while other opt for dryers. The moment of the fortification depends on the sugar of the must that was already transformed in alcohol. Usually we do it at a density around 1055. When the must is fermenting the process tends to be very quick and few hours separate a sweet Port from a dry Port.

The brandy, with 77% alcohol, can be acquired to one of the few distillers approved by the IVDP.

I think this video can help you to understand the process a little bit better http://quevedoportwine.com/winemaking/m ... guardente/

Please post your questions. I'm sure you have many more!

Oscar

Interesting to watch, thanks. I thought the process would be more delicate than that!

angeleyes wrote:Interesting to watch, thanks. I thought the process would be more delicate than that!

What could be more delicate than "If you do it before lunch it will be Graham's but if you leave it till tea-time it'll be Dow"?

it's a little bit like that!!!

I was more thinking it would be mixed in with a siphon rather than splashed in like that .. less oxidisation?