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Percentage reduction in wine anticipated to result from this year’s French harvest. The French Ministry of Agriculture expects a loss of up to 35.6 million hectoliters (940 million gallons) of wine nationally. French levels were last this low in 1977. Due to late frosts in April, persistent rains in June and July, and consistent drought in the south, many French regions are also preparing for higher prices.

Which of these wines is fortified before primary fermentation is complete?

A. Sherry

B. Madeira

C. Port

D. Eiswein

Unlike Sherry or Madeira which can be fortified before or after primary fermentation is completed, Port is fortified with neutral grape spirits (clear brandy) before fermentation is complete. Once Port grapes are crushed, the soupy mass is poured into a tank so that fermentation can begin to turn the grapes’ sugars to alcohol. About thirty-six hours into the process, when about half the natural sugar has been converted into alcohol, fermentation must be stopped. To do so, clear brandy with an alcoholic strength of 77 percent (about 150 proof) is added to the Port. The alcohol in the brandy causes the yeasts in the wine to die, and fermentation subsides. The result is a sweet wine with about 7 percent residual sugar and fortified to about 20 percent alcohol.

Valentine’s Day Champagne Shortage?

As we reported in November, Moët Hennessy CEO Philippe Schaus got the attention of many wine lovers when he suggested that stocks of LVMH Champagnes (Veuve Cliquot, Krug, Moët, etc.) were running dangerously low in… Continue reading

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