<?xml version="1.0" encoding="UTF-8" ?>
<?xml-stylesheet type="text/xsl" href="https://www.guildsomm.com/cfs-file/__key/system/syndication/rss.xsl" media="screen"?><rss version="2.0" xmlns:dc="http://purl.org/dc/elements/1.1/"><channel><title>Port, Sherry, and Fortified Wines</title><link>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines</link><description /><dc:language>en-US</dc:language><generator>Telligent Community 13</generator><item><title>Port, Sherry, and Fortified Wines</title><link>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines</link><pubDate>Tue, 12 Aug 2025 20:08:10 GMT</pubDate><guid isPermaLink="false">8277e151-5ba9-4335-93f0-6f497ffb8dc4:b855560e-6249-4aa6-920f-23fd8c177a88</guid><dc:creator>Stacy Ladenburger</dc:creator><comments>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines#comments</comments><description>Current Revision posted to Study-Guide by Stacy Ladenburger on 8/12/2025 8:08:10 PM&lt;br /&gt;
&lt;div class="paywall-restricted"&gt;&lt;div style="text-align:justify;"&gt;
&lt;div class="style_box"&gt;Table of Contents
&lt;ol&gt;
&lt;li&gt;Fortified Wine&lt;/li&gt;
&lt;li&gt;Port&lt;/li&gt;
&lt;li&gt;Styles of Port&lt;/li&gt;
&lt;li&gt;Madeira&lt;/li&gt;
&lt;li&gt;Sherry&lt;/li&gt;
&lt;li&gt;Marsala&lt;/li&gt;
&lt;li&gt;Review Quizzes&lt;/li&gt;
&lt;/ol&gt;
&lt;/div&gt;
&lt;p&gt;&lt;a name="01"&gt;&lt;/a&gt;&lt;/p&gt;
Fortified Wine
&lt;p class="callout"&gt;Fortified wines, like sparkling wines, are the result of a process beyond simple vinification.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;Fortified wines are manipulated through the addition of neutral grape spirit, in order to strengthen the base wines for the purpose of added body, warmth, durability or ageworthiness. Through centuries of effort, the world&amp;rsquo;s premier fortified wine regions have developed unique regimes of production and aging; these methodologies&amp;mdash;or manipulations of the base material&amp;mdash;have become inextricably linked to the terroir of the wines. Port, Madeira, and Sherry represent the three great archetypes of fortified wine, yet each is utterly distinct. Sicily&amp;rsquo;s Marsala; France&amp;rsquo;s vin doux naturel; many of Greece&amp;rsquo;s PDO&amp;nbsp;wines; Portugal&amp;rsquo;s Set&amp;uacute;bal, Carcavelos, and Pico; Sherry&amp;rsquo;s close cousins M&amp;aacute;laga, Montilla-Moriles, and Condado de Huelva; the many fading traditional styles of the Iberian peninsula&amp;mdash;Tarragona Cl&amp;aacute;sico, Rueda Dorado, etc.&amp;mdash;and a myriad number of New World adaptations constitute the remaining stratum of fortified wine styles. Vermouth and quinquinas, fortified wines flavored by maceration with additional herbs and spices (cinchona bark is essential to the flavor of quinquinas) are properly considered aromatized wines.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;There are three general methods of fortification. A wine&amp;rsquo;s fermentation may be arrested through the addition of spirit while sugars remain (as in the case of Port) or the wine may be fortified after the fermentation has concluded (as in the case of Sherry). The latter method produces a dry fortified wine, although the winemaker may restore sweetness by the addition of sweetened wine or grape syrup. The third method, in which grape must is fortified prior to fermentation, produces a mistelle rather than a fortified wine. This category was once exclusively known as vins de liq&lt;/p&gt;&lt;/div&gt;&lt;/div&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {
                                   jQuery.telligent.evolution.messaging.publish('paywall.restricted', {
                                        contentId: 'b855560e-6249-4aa6-920f-23fd8c177a88'     
                                   });  
                            }); 
                    });
                    &lt;/script&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {

                                   jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', {  });  
                            }); 
                    });
                    &lt;/script&gt;&lt;div style="clear:both;"&gt;&lt;/div&gt;

&lt;div style="font-size: 90%;"&gt;Tags: Preview&lt;/div&gt;
</description></item><item><title>Port, Sherry, and Fortified Wines</title><link>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines/revision/76</link><pubDate>Tue, 25 Feb 2025 13:50:03 GMT</pubDate><guid isPermaLink="false">8277e151-5ba9-4335-93f0-6f497ffb8dc4:b855560e-6249-4aa6-920f-23fd8c177a88</guid><dc:creator>Jonathan Eichholz</dc:creator><comments>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines#comments</comments><description>Revision 76 posted to Study-Guide by Jonathan Eichholz on 2/25/2025 1:50:03 PM&lt;br /&gt;
&lt;div class="paywall-restricted"&gt;&lt;div style="text-align:justify;"&gt;
&lt;div class="style_box"&gt;Table of Contents
&lt;ol&gt;
&lt;li&gt;Fortified Wine&lt;/li&gt;
&lt;li&gt;Port&lt;/li&gt;
&lt;li&gt;Styles of Port&lt;/li&gt;
&lt;li&gt;Madeira&lt;/li&gt;
&lt;li&gt;Sherry&lt;/li&gt;
&lt;li&gt;Marsala&lt;/li&gt;
&lt;li&gt;Review Quizzes&lt;/li&gt;
&lt;/ol&gt;
&lt;/div&gt;
&lt;p&gt;&lt;a name="01"&gt;&lt;/a&gt;&lt;/p&gt;
Fortified Wine
&lt;p class="callout"&gt;Fortified wines, like sparkling wines, are the result of a process beyond simple vinification.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;Fortified wines are manipulated through the addition of neutral grape spirit, in order to strengthen the base wines for the purpose of added body, warmth, durability or ageworthiness. Through centuries of effort, the world&amp;rsquo;s premier fortified wine regions have developed unique regimes of production and aging; these methodologies&amp;mdash;or manipulations of the base material&amp;mdash;have become inextricably linked to the terroir of the wines. Port, Madeira, and Sherry represent the three great archetypes of fortified wine, yet each is utterly distinct. Sicily&amp;rsquo;s Marsala; France&amp;rsquo;s vin doux naturel; many of Greece&amp;rsquo;s PDO&amp;nbsp;wines; Portugal&amp;rsquo;s Set&amp;uacute;bal, Carcavelos, and Pico; Sherry&amp;rsquo;s close cousins M&amp;aacute;laga, Montilla-Moriles, and Condado de Huelva; the many fading traditional styles of the Iberian peninsula&amp;mdash;Tarragona Cl&amp;aacute;sico, Rueda Dorado, etc.&amp;mdash;and a myriad number of New World adaptations constitute the remaining stratum of fortified wine styles. Vermouth and quinquinas, fortified wines flavored by maceration with additional herbs and spices (cinchona bark is essential to the flavor of quinquinas) are properly considered aromatized wines.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;There are three general methods of fortification. A wine&amp;rsquo;s fermentation may be arrested through the addition of spirit while sugars remain (as in the case of Port) or the wine may be fortified after the fermentation has concluded (as in the case of Sherry). The latter method produces a dry fortified wine, although the winemaker may restore sweetness by the addition of sweetened wine or grape syrup. The third method, in which grape must is fortified prior to fermentation, produces a mistelle rather than a fortified wine. This category was once exclusively known as vins de liq&lt;/p&gt;&lt;/div&gt;&lt;/div&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {
                                   jQuery.telligent.evolution.messaging.publish('paywall.restricted', {
                                        contentId: 'b855560e-6249-4aa6-920f-23fd8c177a88'     
                                   });  
                            }); 
                    });
                    &lt;/script&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {

                                   jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', {  });  
                            }); 
                    });
                    &lt;/script&gt;&lt;div style="clear:both;"&gt;&lt;/div&gt;

&lt;div style="font-size: 90%;"&gt;Tags: Preview&lt;/div&gt;
</description></item><item><title>Port, Sherry, and Fortified Wines</title><link>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines/revision/75</link><pubDate>Mon, 24 Feb 2025 12:16:59 GMT</pubDate><guid isPermaLink="false">8277e151-5ba9-4335-93f0-6f497ffb8dc4:b855560e-6249-4aa6-920f-23fd8c177a88</guid><dc:creator>Jonathan Eichholz</dc:creator><comments>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines#comments</comments><description>Revision 75 posted to Study-Guide by Jonathan Eichholz on 2/24/2025 12:16:59 PM&lt;br /&gt;
&lt;div class="paywall-restricted"&gt;&lt;div style="text-align:justify;"&gt;
&lt;div class="style_box"&gt;Table of Contents
&lt;ol&gt;
&lt;li&gt;Fortified Wine&lt;/li&gt;
&lt;li&gt;Port&lt;/li&gt;
&lt;li&gt;Styles of Port&lt;/li&gt;
&lt;li&gt;Madeira&lt;/li&gt;
&lt;li&gt;Sherry&lt;/li&gt;
&lt;li&gt;Marsala&lt;/li&gt;
&lt;li&gt;Review Quizzes&lt;/li&gt;
&lt;/ol&gt;
&lt;/div&gt;
&lt;p&gt;&lt;a name="01"&gt;&lt;/a&gt;&lt;/p&gt;
Fortified Wine
&lt;p class="callout"&gt;Fortified wines, like sparkling wines, are the result of a process beyond simple vinification.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;Fortified wines are manipulated through the addition of neutral grape spirit, in order to strengthen the base wines for the purpose of added body, warmth, durability or ageworthiness. Through centuries of effort, the world&amp;rsquo;s premier fortified wine regions have developed unique regimes of production and aging; these methodologies&amp;mdash;or manipulations of the base material&amp;mdash;have become inextricably linked to the terroir of the wines. Port, Madeira, and Sherry represent the three great archetypes of fortified wine, yet each is utterly distinct. Sicily&amp;rsquo;s Marsala; France&amp;rsquo;s vin doux naturel; many of Greece&amp;rsquo;s PDO&amp;nbsp;wines; Portugal&amp;rsquo;s Set&amp;uacute;bal, Carcavelos, and Pico; Sherry&amp;rsquo;s close cousins M&amp;aacute;laga, Montilla-Moriles, and Condado de Huelva; the many fading traditional styles of the Iberian peninsula&amp;mdash;Tarragona Cl&amp;aacute;sico, Rueda Dorado, etc.&amp;mdash;and a myriad number of New World adaptations constitute the remaining stratum of fortified wine styles. Vermouth and quinquinas, fortified wines flavored by maceration with additional herbs and spices (cinchona bark is essential to the flavor of quinquinas) are properly considered aromatized wines.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;There are three general methods of fortification. A wine&amp;rsquo;s fermentation may be arrested through the addition of spirit while sugars remain (as in the case of Port) or the wine may be fortified after the fermentation has concluded (as in the case of Sherry). The latter method produces a dry fortified wine, although the winemaker may restore sweetness by the addition of sweetened wine or grape syrup. The third method, in which grape must is fortified prior to fermentation, produces a mistelle rather than a fortified wine. This category was once exclusively known as vins de liq&lt;/p&gt;&lt;/div&gt;&lt;/div&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {
                                   jQuery.telligent.evolution.messaging.publish('paywall.restricted', {
                                        contentId: 'b855560e-6249-4aa6-920f-23fd8c177a88'     
                                   });  
                            }); 
                    });
                    &lt;/script&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {

                                   jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', {  });  
                            }); 
                    });
                    &lt;/script&gt;&lt;div style="clear:both;"&gt;&lt;/div&gt;

&lt;div style="font-size: 90%;"&gt;Tags: Preview&lt;/div&gt;
</description></item><item><title>Port, Sherry, and Fortified Wines</title><link>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines/revision/74</link><pubDate>Tue, 18 Jun 2024 15:11:32 GMT</pubDate><guid isPermaLink="false">8277e151-5ba9-4335-93f0-6f497ffb8dc4:b855560e-6249-4aa6-920f-23fd8c177a88</guid><dc:creator>GuildSomm Admin</dc:creator><comments>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines#comments</comments><description>Revision 74 posted to Study-Guide by GuildSomm Admin on 6/18/2024 3:11:32 PM&lt;br /&gt;
&lt;div class="paywall-restricted"&gt;&lt;div style="text-align:justify;"&gt;
&lt;div class="style_box"&gt;Table of Contents
&lt;ol&gt;
&lt;li&gt;Fortified Wine&lt;/li&gt;
&lt;li&gt;Port&lt;/li&gt;
&lt;li&gt;Styles of Port&lt;/li&gt;
&lt;li&gt;Madeira&lt;/li&gt;
&lt;li&gt;Sherry&lt;/li&gt;
&lt;li&gt;Marsala&lt;/li&gt;
&lt;li&gt;Review Quizzes&lt;/li&gt;
&lt;/ol&gt;
&lt;/div&gt;
&lt;p&gt;&lt;a name="01"&gt;&lt;/a&gt;&lt;/p&gt;
Fortified Wine
&lt;p class="callout"&gt;Fortified wines, like sparkling wines, are the result of a process beyond simple vinification.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;Fortified wines are manipulated through the addition of neutral grape spirit, in order to strengthen the base wines for the purpose of added body, warmth, durability or ageworthiness. Through centuries of effort, the world&amp;rsquo;s premier fortified wine regions have developed unique regimes of production and aging; these methodologies&amp;mdash;or manipulations of the base material&amp;mdash;have become inextricably linked to the terroir of the wines. Port, Madeira, and Sherry represent the three great archetypes of fortified wine, yet each is utterly distinct. Sicily&amp;rsquo;s Marsala; France&amp;rsquo;s vin doux naturel; many of Greece&amp;rsquo;s PDO&amp;nbsp;wines; Portugal&amp;rsquo;s Set&amp;uacute;bal, Carcavelos, and Pico; Sherry&amp;rsquo;s close cousins M&amp;aacute;laga, Montilla-Moriles, and Condado de Huelva; the many fading traditional styles of the Iberian peninsula&amp;mdash;Tarragona Cl&amp;aacute;sico, Rueda Dorado, etc.&amp;mdash;and a myriad number of New World adaptations constitute the remaining stratum of fortified wine styles. Vermouth and quinquinas, fortified wines flavored by maceration with additional herbs and spices (cinchona bark is essential to the flavor of quinquinas) are properly considered aromatized wines.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;There are three general methods of fortification. A wine&amp;rsquo;s fermentation may be arrested through the addition of spirit while sugars remain (as in the case of Port) or the wine may be fortified after the fermentation has concluded (as in the case of Sherry). The latter method produces a dry fortified wine, although the winemaker may restore sweetness by the addition of sweetened wine or grape syrup. The third method, in which grape must is fortified prior to fermentation, produces a mistelle rather than a fortified wine. This category was once exclusively known as vins de liq&lt;/p&gt;&lt;/div&gt;&lt;/div&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {
                                   jQuery.telligent.evolution.messaging.publish('paywall.restricted', {
                                        contentId: 'b855560e-6249-4aa6-920f-23fd8c177a88'     
                                   });  
                            }); 
                    });
                    &lt;/script&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {

                                   jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', {  });  
                            }); 
                    });
                    &lt;/script&gt;&lt;div style="clear:both;"&gt;&lt;/div&gt;

&lt;div style="font-size: 90%;"&gt;Tags: Preview&lt;/div&gt;
</description></item><item><title>Port, Sherry, and Fortified Wines</title><link>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines/revision/73</link><pubDate>Mon, 13 Mar 2023 18:55:51 GMT</pubDate><guid isPermaLink="false">8277e151-5ba9-4335-93f0-6f497ffb8dc4:b855560e-6249-4aa6-920f-23fd8c177a88</guid><dc:creator>Jonathan Eichholz</dc:creator><comments>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines#comments</comments><description>Revision 73 posted to Study-Guide by Jonathan Eichholz on 3/13/2023 6:55:51 PM&lt;br /&gt;
&lt;div class="paywall-restricted"&gt;&lt;div style="text-align:justify;"&gt;
&lt;div class="style_box"&gt;Table of Contents
&lt;ol&gt;
&lt;li&gt;Fortified Wine&lt;/li&gt;
&lt;li&gt;Port&lt;/li&gt;
&lt;li&gt;Styles of Port&lt;/li&gt;
&lt;li&gt;Madeira&lt;/li&gt;
&lt;li&gt;Sherry&lt;/li&gt;
&lt;li&gt;Marsala&lt;/li&gt;
&lt;li&gt;Review Quizzes&lt;/li&gt;
&lt;/ol&gt;
&lt;/div&gt;
&lt;p&gt;&lt;a name="01"&gt;&lt;/a&gt;&lt;/p&gt;
Fortified Wine
&lt;p class="callout"&gt;Fortified wines, like sparkling wines, are the result of a process beyond simple vinification.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;Fortified wines are manipulated through the addition of neutral grape spirit, in order to strengthen the base wines for the purpose of added body, warmth, durability or ageworthiness. Through centuries of effort, the world&amp;rsquo;s premier fortified wine regions have developed unique regimes of production and aging; these methodologies&amp;mdash;or manipulations of the base material&amp;mdash;have become inextricably linked to the terroir of the wines. Port, Madeira, and Sherry represent the three great archetypes of fortified wine, yet each is utterly distinct. Sicily&amp;rsquo;s Marsala; France&amp;rsquo;s vin doux naturel; many of Greece&amp;rsquo;s PDO&amp;nbsp;wines; Portugal&amp;rsquo;s Set&amp;uacute;bal, Carcavelos, and Pico; Sherry&amp;rsquo;s close cousins M&amp;aacute;laga, Montilla-Moriles, and Condado de Huelva; the many fading traditional styles of the Iberian peninsula&amp;mdash;Tarragona Cl&amp;aacute;sico, Rueda Dorado, etc.&amp;mdash;and a myriad number of New World adaptations constitute the remaining stratum of fortified wine styles. Vermouth and quinquinas, fortified wines flavored by maceration with additional herbs and spices (cinchona bark is essential to the flavor of quinquinas) are properly considered aromatized wines.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;There are three general methods of fortification. A wine&amp;rsquo;s fermentation may be arrested through the addition of spirit while sugars remain (as in the case of Port) or the wine may be fortified after the fermentation has concluded (as in the case of Sherry). The latter method produces a dry fortified wine, although the winemaker may restore sweetness by the addition of sweetened wine or grape syrup. The third method, in which grape must is fortified prior to fermentation, produces a mistelle rather than a fortified wine. This category was once exclusively known as vins de liq&lt;/p&gt;&lt;/div&gt;&lt;/div&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {
                                   jQuery.telligent.evolution.messaging.publish('paywall.restricted', {
                                        contentId: 'b855560e-6249-4aa6-920f-23fd8c177a88'     
                                   });  
                            }); 
                    });
                    &lt;/script&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {

                                   jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', {  });  
                            }); 
                    });
                    &lt;/script&gt;&lt;div style="clear:both;"&gt;&lt;/div&gt;
</description></item><item><title>Port, Sherry, and Fortified Wines</title><link>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines/revision/72</link><pubDate>Mon, 13 Mar 2023 15:26:48 GMT</pubDate><guid isPermaLink="false">8277e151-5ba9-4335-93f0-6f497ffb8dc4:b855560e-6249-4aa6-920f-23fd8c177a88</guid><dc:creator>Jonathan Eichholz</dc:creator><comments>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines#comments</comments><description>Revision 72 posted to Study-Guide by Jonathan Eichholz on 3/13/2023 3:26:48 PM&lt;br /&gt;
&lt;div class="paywall-restricted"&gt;&lt;div style="text-align:justify;"&gt;
&lt;div class="style_box"&gt;Table of Contents
&lt;ol&gt;
&lt;li&gt;Fortified Wine&lt;/li&gt;
&lt;li&gt;Port&lt;/li&gt;
&lt;li&gt;Styles of Port&lt;/li&gt;
&lt;li&gt;Madeira&lt;/li&gt;
&lt;li&gt;Sherry&lt;/li&gt;
&lt;li&gt;Marsala&lt;/li&gt;
&lt;li&gt;Review Quizzes&lt;/li&gt;
&lt;/ol&gt;
&lt;/div&gt;
&lt;p&gt;&lt;a name="01"&gt;&lt;/a&gt;&lt;/p&gt;
Fortified Wine
&lt;p class="callout"&gt;Fortified wines, like sparkling wines, are the result of a process beyond simple vinification.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;Fortified wines are manipulated through the addition of neutral grape spirit, in order to strengthen the base wines for the purpose of added body, warmth, durability or ageworthiness. Through centuries of effort, the world&amp;rsquo;s premier fortified wine regions have developed unique regimes of production and aging; these methodologies&amp;mdash;or manipulations of the base material&amp;mdash;have become inextricably linked to the terroir of the wines. Port, Madeira, and Sherry represent the three great archetypes of fortified wine, yet each is utterly distinct. Sicily&amp;rsquo;s Marsala; France&amp;rsquo;s vin doux naturel; many of Greece&amp;rsquo;s PDO&amp;nbsp;wines; Portugal&amp;rsquo;s Set&amp;uacute;bal, Carcavelos, and Pico; Sherry&amp;rsquo;s close cousins M&amp;aacute;laga, Montilla-Moriles, and Condado de Huelva; the many fading traditional styles of the Iberian peninsula&amp;mdash;Tarragona Cl&amp;aacute;sico, Rueda Dorado, etc.&amp;mdash;and a myriad number of New World adaptations constitute the remaining stratum of fortified wine styles. Vermouth and quinquinas, fortified wines flavored by maceration with additional herbs and spices (cinchona bark is essential to the flavor of quinquinas) are properly considered aromatized wines.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;There are three general methods of fortification. A wine&amp;rsquo;s fermentation may be arrested through the addition of spirit while sugars remain (as in the case of Port) or the wine may be fortified after the fermentation has concluded (as in the case of Sherry). The latter method produces a dry fortified wine, although the winemaker may restore sweetness by the addition of sweetened wine or grape syrup. The third method, in which grape must is fortified prior to fermentation, produces a mistelle rather than a fortified wine. This category was once exclusively known as vins de liq&lt;/p&gt;&lt;/div&gt;&lt;/div&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {
                                   jQuery.telligent.evolution.messaging.publish('paywall.restricted', {
                                        contentId: 'b855560e-6249-4aa6-920f-23fd8c177a88'     
                                   });  
                            }); 
                    });
                    &lt;/script&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {

                                   jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', {  });  
                            }); 
                    });
                    &lt;/script&gt;&lt;div style="clear:both;"&gt;&lt;/div&gt;
</description></item><item><title>Port, Sherry, and Fortified Wines</title><link>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines/revision/71</link><pubDate>Fri, 23 Dec 2022 15:39:30 GMT</pubDate><guid isPermaLink="false">8277e151-5ba9-4335-93f0-6f497ffb8dc4:b855560e-6249-4aa6-920f-23fd8c177a88</guid><dc:creator>Jonathan Eichholz</dc:creator><comments>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines#comments</comments><description>Revision 71 posted to Study-Guide by Jonathan Eichholz on 12/23/2022 3:39:30 PM&lt;br /&gt;
&lt;div class="paywall-restricted"&gt;&lt;div style="text-align:justify;"&gt;
&lt;div class="style_box"&gt;Table of Contents
&lt;ol&gt;
&lt;li&gt;Fortified Wine&lt;/li&gt;
&lt;li&gt;Port&lt;/li&gt;
&lt;li&gt;Styles of Port&lt;/li&gt;
&lt;li&gt;Madeira&lt;/li&gt;
&lt;li&gt;Sherry&lt;/li&gt;
&lt;li&gt;Marsala&lt;/li&gt;
&lt;li&gt;Review Quizzes&lt;/li&gt;
&lt;/ol&gt;
&lt;/div&gt;
&lt;p&gt;&lt;a name="01"&gt;&lt;/a&gt;&lt;/p&gt;
Fortified Wine
&lt;p class="callout"&gt;Fortified wines, like sparkling wines, are the result of a process beyond simple vinification.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;Fortified wines are manipulated through the addition of neutral grape spirit, in order to strengthen the base wines for the purpose of added body, warmth, durability or ageworthiness. Through centuries of effort, the world&amp;rsquo;s premier fortified wine regions have developed unique regimes of production and aging; these methodologies&amp;mdash;or manipulations of the base material&amp;mdash;have become inextricably linked to the terroir of the wines. Port, Madeira, and Sherry represent the three great archetypes of fortified wine, yet each is utterly distinct. Sicily&amp;rsquo;s Marsala; France&amp;rsquo;s vin doux naturel; many of Greece&amp;rsquo;s PDO&amp;nbsp;wines; Portugal&amp;rsquo;s Set&amp;uacute;bal, Carcavelos, and Pico; Sherry&amp;rsquo;s close cousins M&amp;aacute;laga, Montilla-Moriles, and Condado de Huelva; the many fading traditional styles of the Iberian peninsula&amp;mdash;Tarragona Cl&amp;aacute;sico, Rueda Dorado, etc.&amp;mdash;and a myriad number of New World adaptations constitute the remaining stratum of fortified wine styles. Vermouth and quinquinas, fortified wines flavored by maceration with additional herbs and spices (cinchona bark is essential to the flavor of quinquinas) are properly considered aromatized wines.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;There are three general methods of fortification. A wine&amp;rsquo;s fermentation may be arrested through the addition of spirit while sugars remain (as in the case of Port) or the wine may be fortified after the fermentation has concluded (as in the case of Sherry). The latter method produces a dry fortified wine, although the winemaker may restore sweetness by the addition of sweetened wine or grape syrup. The third method, in which grape must is fortified prior to fermentation, produces a mistelle rather than a fortified wine. This category was once exclusively known as vins de liq&lt;/p&gt;&lt;/div&gt;&lt;/div&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {
                                   jQuery.telligent.evolution.messaging.publish('paywall.restricted', {
                                        contentId: 'b855560e-6249-4aa6-920f-23fd8c177a88'     
                                   });  
                            }); 
                    });
                    &lt;/script&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {

                                   jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', {  });  
                            }); 
                    });
                    &lt;/script&gt;&lt;div style="clear:both;"&gt;&lt;/div&gt;
</description></item><item><title>Port, Sherry, and Fortified Wines</title><link>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines/revision/70</link><pubDate>Thu, 10 Mar 2022 21:50:07 GMT</pubDate><guid isPermaLink="false">8277e151-5ba9-4335-93f0-6f497ffb8dc4:b855560e-6249-4aa6-920f-23fd8c177a88</guid><dc:creator>Jennifer Angelosante</dc:creator><comments>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines#comments</comments><description>Revision 70 posted to Study-Guide by Jennifer Angelosante on 3/10/2022 9:50:07 PM&lt;br /&gt;
&lt;div class="paywall-restricted"&gt;&lt;div style="text-align:justify;"&gt;
&lt;div class="style_box"&gt;Table of Contents
&lt;ol&gt;
&lt;li&gt;Fortified Wine&lt;/li&gt;
&lt;li&gt;Port&lt;/li&gt;
&lt;li&gt;Styles of Port&lt;/li&gt;
&lt;li&gt;Madeira&lt;/li&gt;
&lt;li&gt;Sherry&lt;/li&gt;
&lt;li&gt;Marsala&lt;/li&gt;
&lt;li&gt;Review Quizzes&lt;/li&gt;
&lt;/ol&gt;
&lt;/div&gt;
&lt;p&gt;&lt;a name="01"&gt;&lt;/a&gt;&lt;/p&gt;
Fortified Wine
&lt;p class="callout"&gt;Fortified wines, like sparkling wines, are the result of a process beyond simple vinification.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;Fortified wines are manipulated through the addition of neutral grape spirit, in order to strengthen the base wines for the purpose of added body, warmth, durability or ageworthiness. Through centuries of effort, the world&amp;rsquo;s premier fortified wine regions have developed unique regimes of production and aging; these methodologies&amp;mdash;or manipulations of the base material&amp;mdash;have become inextricably linked to the terroir of the wines. Port, Madeira, and Sherry represent the three great archetypes of fortified wine, yet each is utterly distinct. Sicily&amp;rsquo;s Marsala; France&amp;rsquo;s vin doux naturel; many of Greece&amp;rsquo;s PDO&amp;nbsp;wines; Portugal&amp;rsquo;s Set&amp;uacute;bal, Carcavelos, and Pico; Sherry&amp;rsquo;s close cousins M&amp;aacute;laga, Montilla-Moriles, and Condado de Huelva; the many fading traditional styles of the Iberian peninsula&amp;mdash;Tarragona Cl&amp;aacute;sico, Rueda Dorado, etc.&amp;mdash;and a myriad number of New World adaptations constitute the remaining stratum of fortified wine styles. Vermouth and quinquinas, fortified wines flavored by maceration with additional herbs and spices (cinchona bark is essential to the flavor of quinquinas) are properly considered aromatized wines.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;There are three general methods of fortification. A wine&amp;rsquo;s fermentation may be arrested through the addition of spirit while sugars remain (as in the case of Port) or the wine may be fortified after the fermentation has concluded (as in the case of Sherry). The latter method produces a dry fortified wine, although the winemaker may restore sweetness by the addition of sweetened wine or grape syrup. The third method, in which grape must is fortified prior to fermentation, produces a mistelle rather than a fortified wine. This category was once exclusively known as vins de liq&lt;/p&gt;&lt;/div&gt;&lt;/div&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {
                                   jQuery.telligent.evolution.messaging.publish('paywall.restricted', {
                                        contentId: 'b855560e-6249-4aa6-920f-23fd8c177a88'     
                                   });  
                            }); 
                    });
                    &lt;/script&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {

                                   jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', {  });  
                            }); 
                    });
                    &lt;/script&gt;&lt;div style="clear:both;"&gt;&lt;/div&gt;
</description></item><item><title>Port, Sherry, and Fortified Wines</title><link>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines/revision/69</link><pubDate>Thu, 06 Aug 2020 23:42:35 GMT</pubDate><guid isPermaLink="false">8277e151-5ba9-4335-93f0-6f497ffb8dc4:b855560e-6249-4aa6-920f-23fd8c177a88</guid><dc:creator>Jennifer Angelosante</dc:creator><comments>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines#comments</comments><description>Revision 69 posted to Study-Guide by Jennifer Angelosante on 8/6/2020 11:42:35 PM&lt;br /&gt;
&lt;div class="paywall-restricted"&gt;&lt;div style="text-align:justify;"&gt;
&lt;div class="style_box"&gt;Table of Contents
&lt;ol&gt;
&lt;li&gt;Fortified Wine&lt;/li&gt;
&lt;li&gt;Port&lt;/li&gt;
&lt;li&gt;Styles of Port&lt;/li&gt;
&lt;li&gt;Madeira&lt;/li&gt;
&lt;li&gt;Sherry&lt;/li&gt;
&lt;li&gt;Marsala&lt;/li&gt;
&lt;li&gt;Review Quizzes&lt;/li&gt;
&lt;/ol&gt;
&lt;/div&gt;
&lt;p&gt;&lt;a name="01"&gt;&lt;/a&gt;&lt;/p&gt;
Fortified Wine
&lt;p class="callout"&gt;Fortified wines, like sparkling wines, are the result of a process beyond simple vinification.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;Fortified wines are manipulated through the addition of neutral grape spirit, in order to strengthen the base wines for the purpose of added body, warmth, durability or ageworthiness. Through centuries of effort, the world&amp;rsquo;s premier fortified wine regions have developed unique regimes of production and aging; these methodologies&amp;mdash;or manipulations of the base material&amp;mdash;have become inextricably linked to the terroir of the wines. Port, Madeira, and Sherry represent the three great archetypes of fortified wine, yet each is utterly distinct. Sicily&amp;rsquo;s Marsala; France&amp;rsquo;s vin doux naturel; many of Greece&amp;rsquo;s PDO&amp;nbsp;wines; Portugal&amp;rsquo;s Set&amp;uacute;bal, Carcavelos, and Pico; Sherry&amp;rsquo;s close cousins M&amp;aacute;laga, Montilla-Moriles, and Condado de Huelva; the many fading traditional styles of the Iberian peninsula&amp;mdash;Tarragona Cl&amp;aacute;sico, Rueda Dorado, etc.&amp;mdash;and a myriad number of New World adaptations constitute the remaining stratum of fortified wine styles. Vermouth and quinquinas, fortified wines flavored by maceration with additional herbs and spices (cinchona bark is essential to the flavor of quinquinas) are properly considered aromatized wines.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;There are three general methods of fortification. A wine&amp;rsquo;s fermentation may be arrested through the addition of spirit while sugars remain (as in the case of Port) or the wine may be fortified after the fermentation has concluded (as in the case of Sherry). The latter method produces a dry fortified wine, although the winemaker may restore sweetness by the addition of sweetened wine or grape syrup. The third method, in which grape must is fortified prior to fermentation, produces a mistelle rather than a fortified wine. This category was once exclusively known as vins de liq&lt;/p&gt;&lt;/div&gt;&lt;/div&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {
                                   jQuery.telligent.evolution.messaging.publish('paywall.restricted', {
                                        contentId: 'b855560e-6249-4aa6-920f-23fd8c177a88'     
                                   });  
                            }); 
                    });
                    &lt;/script&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {

                                   jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', {  });  
                            }); 
                    });
                    &lt;/script&gt;&lt;div style="clear:both;"&gt;&lt;/div&gt;
</description></item><item><title>Port, Sherry, and Fortified Wines</title><link>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines/revision/68</link><pubDate>Mon, 27 Apr 2020 14:50:16 GMT</pubDate><guid isPermaLink="false">8277e151-5ba9-4335-93f0-6f497ffb8dc4:b855560e-6249-4aa6-920f-23fd8c177a88</guid><dc:creator>Jennifer Angelosante</dc:creator><comments>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines#comments</comments><description>Revision 68 posted to Study-Guide by Jennifer Angelosante on 4/27/2020 2:50:16 PM&lt;br /&gt;
&lt;div class="paywall-restricted"&gt;&lt;div style="text-align:justify;"&gt;
&lt;div class="style_box"&gt;Table of Contents
&lt;ol&gt;
&lt;li&gt;Fortified Wine&lt;/li&gt;
&lt;li&gt;Port&lt;/li&gt;
&lt;li&gt;Styles of Port&lt;/li&gt;
&lt;li&gt;Madeira&lt;/li&gt;
&lt;li&gt;Sherry&lt;/li&gt;
&lt;li&gt;Marsala&lt;/li&gt;
&lt;li&gt;Review Quizzes&lt;/li&gt;
&lt;/ol&gt;
&lt;/div&gt;
&lt;p&gt;&lt;a name="01"&gt;&lt;/a&gt;&lt;/p&gt;
Fortified Wine
&lt;p class="callout"&gt;Fortified wines, like sparkling wines, are the result of a process beyond simple vinification.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;Fortified wines are manipulated through the addition of neutral grape spirit, in order to strengthen the base wines for the purpose of added body, warmth, durability or ageworthiness. Through centuries of effort, the world&amp;rsquo;s premier fortified wine regions have developed unique regimes of production and aging; these methodologies&amp;mdash;or manipulations of the base material&amp;mdash;have become inextricably linked to the terroir of the wines. Port, Madeira, and Sherry represent the three great archetypes of fortified wine, yet each is utterly distinct. Sicily&amp;rsquo;s Marsala; France&amp;rsquo;s vin doux naturel; many of Greece&amp;rsquo;s PDO&amp;nbsp;wines; Portugal&amp;rsquo;s Set&amp;uacute;bal, Carcavelos, and Pico; Sherry&amp;rsquo;s close cousins M&amp;aacute;laga, Montilla-Moriles, and Condado de Huelva; the many fading traditional styles of the Iberian peninsula&amp;mdash;Tarragona Cl&amp;aacute;sico, Rueda Dorado, etc.&amp;mdash;and a myriad number of New World adaptations constitute the remaining stratum of fortified wine styles. Vermouth and quinquinas, fortified wines flavored by maceration with additional herbs and spices (cinchona bark is essential to the flavor of quinquinas) are properly considered aromatized wines.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;There are three general methods of fortification. A wine&amp;rsquo;s fermentation may be arrested through the addition of spirit while sugars remain (as in the case of Port) or the wine may be fortified after the fermentation has concluded (as in the case of Sherry). The latter method produces a dry fortified wine, although the winemaker may restore sweetness by the addition of sweetened wine or grape syrup. The third method, in which grape must is fortified prior to fermentation, produces a mistelle rather than a fortified wine. This category was once exclusively known as vins de liq&lt;/p&gt;&lt;/div&gt;&lt;/div&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {
                                   jQuery.telligent.evolution.messaging.publish('paywall.restricted', {
                                        contentId: 'b855560e-6249-4aa6-920f-23fd8c177a88'     
                                   });  
                            }); 
                    });
                    &lt;/script&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {

                                   jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', {  });  
                            }); 
                    });
                    &lt;/script&gt;&lt;div style="clear:both;"&gt;&lt;/div&gt;
</description></item><item><title>Port, Sherry, and Fortified Wines</title><link>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines/revision/67</link><pubDate>Mon, 13 Apr 2020 20:13:39 GMT</pubDate><guid isPermaLink="false">8277e151-5ba9-4335-93f0-6f497ffb8dc4:b855560e-6249-4aa6-920f-23fd8c177a88</guid><dc:creator>Ashley Hausman MW</dc:creator><comments>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines#comments</comments><description>Revision 67 posted to Study-Guide by Ashley Hausman MW on 4/13/2020 8:13:39 PM&lt;br /&gt;
&lt;div class="paywall-restricted"&gt;&lt;div style="text-align:justify;"&gt;
&lt;div class="style_box"&gt;Table of Contents
&lt;ol&gt;
&lt;li&gt;Fortified Wine&lt;/li&gt;
&lt;li&gt;Port&lt;/li&gt;
&lt;li&gt;Styles of Port&lt;/li&gt;
&lt;li&gt;Madeira&lt;/li&gt;
&lt;li&gt;Sherry&lt;/li&gt;
&lt;li&gt;Marsala&lt;/li&gt;
&lt;li&gt;Review Quizzes&lt;/li&gt;
&lt;/ol&gt;
&lt;/div&gt;
&lt;p&gt;&lt;a name="01"&gt;&lt;/a&gt;&lt;/p&gt;
Fortified Wine
&lt;p class="callout"&gt;Fortified wines, like sparkling wines, are the result of a process beyond simple vinification.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;Fortified wines are manipulated through the addition of neutral grape spirit, in order to strengthen the base wines for the purpose of added body, warmth, durability or ageworthiness. Through centuries of effort, the world&amp;rsquo;s premier fortified wine regions have developed unique regimes of production and aging; these methodologies&amp;mdash;or manipulations of the base material&amp;mdash;have become inextricably linked to the terroir of the wines. Port, Madeira, and Sherry represent the three great archetypes of fortified wine, yet each is utterly distinct. Sicily&amp;rsquo;s Marsala; France&amp;rsquo;s vin doux naturel; many of Greece&amp;rsquo;s PDO&amp;nbsp;wines; Portugal&amp;rsquo;s Set&amp;uacute;bal, Carcavelos, and Pico; Sherry&amp;rsquo;s close cousins M&amp;aacute;laga, Montilla-Moriles, and Condado de Huelva; the many fading traditional styles of the Iberian peninsula&amp;mdash;Tarragona Cl&amp;aacute;sico, Rueda Dorado, etc.&amp;mdash;and a myriad number of New World adaptations constitute the remaining stratum of fortified wine styles. Vermouth and quinquinas, fortified wines flavored by maceration with additional herbs and spices (cinchona bark is essential to the flavor of quinquinas) are properly considered aromatized wines.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;There are three general methods of fortification. A wine&amp;rsquo;s fermentation may be arrested through the addition of spirit while sugars remain (as in the case of Port) or the wine may be fortified after the fermentation has concluded (as in the case of Sherry). The latter method produces a dry fortified wine, although the winemaker may restore sweetness by the addition of sweetened wine or grape syrup. The third method, in which grape must is fortified prior to fermentation, produces a mistelle rather than a fortified wine. This category was once exclusively known as vins de liq&lt;/p&gt;&lt;/div&gt;&lt;/div&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {
                                   jQuery.telligent.evolution.messaging.publish('paywall.restricted', {
                                        contentId: 'b855560e-6249-4aa6-920f-23fd8c177a88'     
                                   });  
                            }); 
                    });
                    &lt;/script&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {

                                   jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', {  });  
                            }); 
                    });
                    &lt;/script&gt;&lt;div style="clear:both;"&gt;&lt;/div&gt;
</description></item><item><title>Port, Sherry, and Fortified Wines</title><link>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines/revision/66</link><pubDate>Tue, 31 Mar 2020 15:47:37 GMT</pubDate><guid isPermaLink="false">8277e151-5ba9-4335-93f0-6f497ffb8dc4:b855560e-6249-4aa6-920f-23fd8c177a88</guid><dc:creator>Jennifer Angelosante</dc:creator><comments>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines#comments</comments><description>Revision 66 posted to Study-Guide by Jennifer Angelosante on 3/31/2020 3:47:37 PM&lt;br /&gt;
&lt;div class="paywall-restricted"&gt;&lt;div style="text-align:justify;"&gt;
&lt;div class="style_box"&gt;Table of Contents
&lt;ol&gt;
&lt;li&gt;Fortified Wine&lt;/li&gt;
&lt;li&gt;Port&lt;/li&gt;
&lt;li&gt;Styles of Port&lt;/li&gt;
&lt;li&gt;Madeira&lt;/li&gt;
&lt;li&gt;Sherry&lt;/li&gt;
&lt;li&gt;Marsala&lt;/li&gt;
&lt;li&gt;Review Quizzes&lt;/li&gt;
&lt;/ol&gt;
&lt;/div&gt;
&lt;p&gt;&lt;a name="01"&gt;&lt;/a&gt;&lt;/p&gt;
Fortified Wine
&lt;p class="callout"&gt;Fortified wines, like sparkling wines, are the result of a process beyond simple vinification.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;Fortified wines are manipulated through the addition of neutral grape spirit, in order to strengthen the base wines for the purpose of added body, warmth, durability or ageworthiness. Through centuries of effort, the world&amp;rsquo;s premier fortified wine regions have developed unique regimes of production and aging; these methodologies&amp;mdash;or manipulations of the base material&amp;mdash;have become inextricably linked to the terroir of the wines. Port, Madeira, and Sherry represent the three great archetypes of fortified wine, yet each is utterly distinct. Sicily&amp;rsquo;s Marsala; France&amp;rsquo;s vin doux naturel; many of Greece&amp;rsquo;s PDO&amp;nbsp;wines; Portugal&amp;rsquo;s Set&amp;uacute;bal, Carcavelos, and Pico; Sherry&amp;rsquo;s close cousins M&amp;aacute;laga, Montilla-Moriles, and Condado de Huelva; the many fading traditional styles of the Iberian peninsula&amp;mdash;Tarragona Cl&amp;aacute;sico, Rueda Dorado, etc.&amp;mdash;and a myriad number of New World adaptations constitute the remaining stratum of fortified wine styles. Vermouth and quinquinas, fortified wines flavored by maceration with additional herbs and spices (cinchona bark is essential to the flavor of quinquinas) are properly considered aromatized wines.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;There are three general methods of fortification. A wine&amp;rsquo;s fermentation may be arrested through the addition of spirit while sugars remain (as in the case of Port) or the wine may be fortified after the fermentation has concluded (as in the case of Sherry). The latter method produces a dry fortified wine, although the winemaker may restore sweetness by the addition of sweetened wine or grape syrup. The third method, in which grape must is fortified prior to fermentation, produces a mistelle rather than a fortified wine. This category was once exclusively known as vins de liq&lt;/p&gt;&lt;/div&gt;&lt;/div&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {
                                   jQuery.telligent.evolution.messaging.publish('paywall.restricted', {
                                        contentId: 'b855560e-6249-4aa6-920f-23fd8c177a88'     
                                   });  
                            }); 
                    });
                    &lt;/script&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {

                                   jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', {  });  
                            }); 
                    });
                    &lt;/script&gt;&lt;div style="clear:both;"&gt;&lt;/div&gt;
</description></item><item><title>Port, Sherry, and Fortified Wines</title><link>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines/revision/65</link><pubDate>Mon, 02 Mar 2020 20:39:08 GMT</pubDate><guid isPermaLink="false">8277e151-5ba9-4335-93f0-6f497ffb8dc4:b855560e-6249-4aa6-920f-23fd8c177a88</guid><dc:creator>GuildSomm Admin</dc:creator><comments>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines#comments</comments><description>Revision 65 posted to Study-Guide by GuildSomm Admin on 3/2/2020 8:39:08 PM&lt;br /&gt;
&lt;div class="paywall-restricted"&gt;&lt;div style="text-align:justify;"&gt;
&lt;div class="style_box"&gt;Table of Contents
&lt;ol&gt;
&lt;li&gt;Fortified Wine&lt;/li&gt;
&lt;li&gt;Port&lt;/li&gt;
&lt;li&gt;Styles of Port&lt;/li&gt;
&lt;li&gt;Madeira&lt;/li&gt;
&lt;li&gt;Sherry&lt;/li&gt;
&lt;li&gt;Marsala&lt;/li&gt;
&lt;li&gt;Review Quizzes&lt;/li&gt;
&lt;/ol&gt;
&lt;/div&gt;
&lt;p&gt;&lt;a name="01"&gt;&lt;/a&gt;&lt;/p&gt;
Fortified Wine
&lt;p class="callout"&gt;Fortified wines, like sparkling wines, are the result of a process beyond simple vinification.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;Fortified wines are manipulated through the addition of neutral grape spirit, in order to strengthen the base wines for the purpose of added body, warmth, durability or ageworthiness. Through centuries of effort, the world&amp;rsquo;s premier fortified wine regions have developed unique regimes of production and aging; these methodologies&amp;mdash;or manipulations of the base material&amp;mdash;have become inextricably linked to the terroir of the wines. Port, Madeira, and Sherry represent the three great archetypes of fortified wine, yet each is utterly distinct. Sicily&amp;rsquo;s Marsala; France&amp;rsquo;s vin doux naturel; many of Greece&amp;rsquo;s PDO&amp;nbsp;wines; Portugal&amp;rsquo;s Set&amp;uacute;bal, Carcavelos, and Pico; Sherry&amp;rsquo;s close cousins M&amp;aacute;laga, Montilla-Moriles, and Condado de Huelva; the many fading traditional styles of the Iberian peninsula&amp;mdash;Tarragona Cl&amp;aacute;sico, Rueda Dorado, etc.&amp;mdash;and a myriad number of New World adaptations constitute the remaining stratum of fortified wine styles. Vermouth and quinquinas, fortified wines flavored by maceration with additional herbs and spices (cinchona bark is essential to the flavor of quinquinas) are properly considered aromatized wines.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;There are three general methods of fortification. A wine&amp;rsquo;s fermentation may be arrested through the addition of spirit while sugars remain (as in the case of Port) or the wine may be fortified after the fermentation has concluded (as in the case of Sherry). The latter method produces a dry fortified wine, although the winemaker may restore sweetness by the addition of sweetened wine or grape syrup. The third method, in which grape must is fortified prior to fermentation, produces a mistelle rather than a fortified wine. This category was once exclusively known as vins de liq&lt;/p&gt;&lt;/div&gt;&lt;/div&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {
                                   jQuery.telligent.evolution.messaging.publish('paywall.restricted', {
                                        contentId: 'b855560e-6249-4aa6-920f-23fd8c177a88'     
                                   });  
                            }); 
                    });
                    &lt;/script&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {

                                   jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', {  });  
                            }); 
                    });
                    &lt;/script&gt;&lt;div style="clear:both;"&gt;&lt;/div&gt;
</description></item><item><title>Port, Sherry, and Fortified Wines</title><link>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines/revision/64</link><pubDate>Wed, 03 Apr 2019 23:41:33 GMT</pubDate><guid isPermaLink="false">8277e151-5ba9-4335-93f0-6f497ffb8dc4:b855560e-6249-4aa6-920f-23fd8c177a88</guid><dc:creator>GuildSomm Admin</dc:creator><comments>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines#comments</comments><description>Revision 64 posted to Study-Guide by GuildSomm Admin on 4/3/2019 11:41:33 PM&lt;br /&gt;
&lt;div class="paywall-restricted"&gt;&lt;div style="text-align:justify;"&gt;
&lt;div class="style_box"&gt;Table of Contents
&lt;ol&gt;
&lt;li&gt;Fortified Wine&lt;/li&gt;
&lt;li&gt;Port&lt;/li&gt;
&lt;li&gt;Styles of Port&lt;/li&gt;
&lt;li&gt;Madeira&lt;/li&gt;
&lt;li&gt;Sherry&lt;/li&gt;
&lt;li&gt;Marsala&lt;/li&gt;
&lt;li&gt;Review Quizzes&lt;/li&gt;
&lt;/ol&gt;
&lt;/div&gt;
&lt;p&gt;&lt;a name="01"&gt;&lt;/a&gt;&lt;/p&gt;
Fortified Wine
&lt;p class="callout"&gt;Fortified wines, like sparkling wines, are the result of a process beyond simple vinification.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;Fortified wines are manipulated through the addition of neutral grape spirit, in order to strengthen the base wines for the purpose of added body, warmth, durability or ageworthiness. Through centuries of effort, the world&amp;rsquo;s premier fortified wine regions have developed unique regimes of production and aging; these methodologies&amp;mdash;or manipulations of the base material&amp;mdash;have become inextricably linked to the terroir of the wines. Port, Madeira, and Sherry represent the three great archetypes of fortified wine, yet each is utterly distinct. Sicily&amp;rsquo;s Marsala; France&amp;rsquo;s vin doux naturel; many of Greece&amp;rsquo;s PDO&amp;nbsp;wines; Portugal&amp;rsquo;s Set&amp;uacute;bal, Carcavelos, and Pico; Sherry&amp;rsquo;s close cousins M&amp;aacute;laga, Montilla-Moriles, and Condado de Huelva; the many fading traditional styles of the Iberian peninsula&amp;mdash;Tarragona Cl&amp;aacute;sico, Rueda Dorado, etc.&amp;mdash;and a myriad number of New World adaptations constitute the remaining stratum of fortified wine styles. Vermouth and quinquinas, fortified wines flavored by maceration with additional herbs and spices (cinchona bark is essential to the flavor of quinquinas) are properly considered aromatized wines.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;There are three general methods of fortification. A wine&amp;rsquo;s fermentation may be arrested through the addition of spirit while sugars remain (as in the case of Port) or the wine may be fortified after the fermentation has concluded (as in the case of Sherry). The latter method produces a dry fortified wine, although the winemaker may restore sweetness by the addition of sweetened wine or grape syrup. The third method, in which grape must is fortified prior to fermentation, produces a mistelle rather than a fortified wine. This category was once exclusively known as vins de liq&lt;/p&gt;&lt;/div&gt;&lt;/div&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {
                                   jQuery.telligent.evolution.messaging.publish('paywall.restricted', {
                                        contentId: 'b855560e-6249-4aa6-920f-23fd8c177a88'     
                                   });  
                            }); 
                    });
                    &lt;/script&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {

                                   jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', {  });  
                            }); 
                    });
                    &lt;/script&gt;&lt;div style="clear:both;"&gt;&lt;/div&gt;
</description></item><item><title>Port, Sherry, and Fortified Wines</title><link>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines/revision/63</link><pubDate>Sun, 20 May 2018 05:28:58 GMT</pubDate><guid isPermaLink="false">8277e151-5ba9-4335-93f0-6f497ffb8dc4:b855560e-6249-4aa6-920f-23fd8c177a88</guid><dc:creator>Rebecca Fineman</dc:creator><comments>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines#comments</comments><description>Revision 63 posted to Study-Guide by Rebecca Fineman on 5/20/2018 5:28:58 AM&lt;br /&gt;
&lt;div class="paywall-restricted"&gt;&lt;p&gt;&lt;a name="top"&gt;&lt;/a&gt;&lt;/p&gt;
&lt;div style="text-align:justify;"&gt;
&lt;div class="style_box"&gt;Table of Contents
&lt;ol&gt;
&lt;li&gt;Fortified Wine&lt;/li&gt;
&lt;li&gt;Port&lt;/li&gt;
&lt;li&gt;Styles of Port&lt;/li&gt;
&lt;li&gt;Madeira&lt;/li&gt;
&lt;li&gt;Sherry&lt;/li&gt;
&lt;li&gt;Marsala&lt;/li&gt;
&lt;li&gt;Review Quizzes&lt;/li&gt;
&lt;/ol&gt;
&lt;/div&gt;
&lt;p&gt;&lt;a name="01"&gt;&lt;/a&gt;&lt;/p&gt;
Fortified Wine
&lt;p class="callout"&gt;Fortified wines, like sparkling wines, are the result of a process beyond simple vinification.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;Fortified wines are manipulated through the addition of neutral grape spirit, in order to strengthen the base wines for the purpose of added body, warmth, durability or ageworthiness. Through centuries of effort, the world&amp;rsquo;s premier fortified wine regions have developed unique regimes of production and aging; these methodologies&amp;mdash;or manipulations of the base material&amp;mdash;have become inextricably linked to the terroir of the wines. Port, Madeira, and Sherry represent the three great archetypes of fortified wine, yet each is utterly distinct. Sicily&amp;rsquo;s Marsala; France&amp;rsquo;s vin doux naturel; many of Greece&amp;rsquo;s PDO&amp;nbsp;wines; Portugal&amp;rsquo;s Set&amp;uacute;bal, Carcavelos, and Pico; Sherry&amp;rsquo;s close cousins M&amp;aacute;laga, Montilla-Moriles, and Condado de Huelva; the many fading traditional styles of the Iberian peninsula&amp;mdash;Tarragona Cl&amp;aacute;sico, Rueda Dorado, etc.&amp;mdash;and a myriad number of New World adaptations constitute the remaining stratum of fortified wine styles. Vermouth and quinquinas, fortified wines flavored by maceration with additional herbs and spices (cinchona bark is essential to the flavor of quinquinas) are properly considered aromatized wines.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;There are three general methods of fortification. A wine&amp;rsquo;s fermentation may be arrested through the addition of spirit while sugars remain (as in the case of Port) or the wine may be fortified after the fermentation has concluded (as in the case of Sherry). The latter method produces a dry fortified wine, although the winemaker may restore sweetness by the addition of sweetened wine or grape syrup. The third method, in which grape must is fortified prior to fermentation, produces a mistelle rather than a fortified wine. This category was once exclusively known as vins de li&lt;/p&gt;&lt;/div&gt;&lt;/div&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {
                                   jQuery.telligent.evolution.messaging.publish('paywall.restricted', {
                                        contentId: 'b855560e-6249-4aa6-920f-23fd8c177a88'     
                                   });  
                            }); 
                    });
                    &lt;/script&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {

                                   jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', {  });  
                            }); 
                    });
                    &lt;/script&gt;&lt;div style="clear:both;"&gt;&lt;/div&gt;
</description></item><item><title>Port, Sherry, and Fortified Wines</title><link>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines/revision/62</link><pubDate>Tue, 15 May 2018 23:57:37 GMT</pubDate><guid isPermaLink="false">8277e151-5ba9-4335-93f0-6f497ffb8dc4:b855560e-6249-4aa6-920f-23fd8c177a88</guid><dc:creator>Stacy Ladenburger</dc:creator><comments>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines#comments</comments><description>Revision 62 posted to Study-Guide by Stacy Ladenburger on 5/15/2018 11:57:37 PM&lt;br /&gt;
&lt;div class="paywall-restricted"&gt;&lt;p&gt;&lt;a name="top"&gt;&lt;/a&gt;&lt;/p&gt;
&lt;div style="text-align:justify;"&gt;
&lt;div class="style_box"&gt;Table of Contents
&lt;ol&gt;
&lt;li&gt;Fortified Wine&lt;/li&gt;
&lt;li&gt;Port&lt;/li&gt;
&lt;li&gt;Styles of Port&lt;/li&gt;
&lt;li&gt;Madeira&lt;/li&gt;
&lt;li&gt;Sherry&lt;/li&gt;
&lt;li&gt;Marsala&lt;/li&gt;
&lt;li&gt;Review Quizzes&lt;/li&gt;
&lt;/ol&gt;
&lt;/div&gt;
&lt;p&gt;&lt;a name="01"&gt;&lt;/a&gt;&lt;/p&gt;
Fortified Wine
&lt;p class="callout"&gt;Fortified wines, like sparkling wines, are the result of a process beyond simple vinification.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;Fortified wines are manipulated through the addition of neutral grape spirit, in order to strengthen the base wines for the purpose of added body, warmth, durability or ageworthiness. Through centuries of effort, the world&amp;rsquo;s premier fortified wine regions have developed unique regimes of production and aging; these methodologies&amp;mdash;or manipulations of the base material&amp;mdash;have become inextricably linked to the terroir of the wines. Port, Madeira, and Sherry represent the three great archetypes of fortified wine, yet each is utterly distinct. Sicily&amp;rsquo;s Marsala; France&amp;rsquo;s vin doux naturel; many of Greece&amp;rsquo;s PDO&amp;nbsp;wines; Portugal&amp;rsquo;s Set&amp;uacute;bal, Carcavelos, and Pico; Sherry&amp;rsquo;s close cousins M&amp;aacute;laga, Montilla-Moriles, and Condado de Huelva; the many fading traditional styles of the Iberian peninsula&amp;mdash;Tarragona Cl&amp;aacute;sico, Rueda Dorado, etc.&amp;mdash;and a myriad number of New World adaptations constitute the remaining stratum of fortified wine styles. Vermouth and quinquinas, fortified wines flavored by maceration with additional herbs and spices (cinchona bark is essential to the flavor of quinquinas) are properly considered aromatized wines.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;There are three general methods of fortification. A wine&amp;rsquo;s fermentation may be arrested through the addition of spirit while sugars remain (as in the case of Port) or the wine may be fortified after the fermentation has concluded (as in the case of Sherry). The latter method produces a dry fortified wine, although the winemaker may restore sweetness by the addition of sweetened wine or grape syrup. The third method, in which grape must is fortified prior to fermentation, produces a mistelle rather than a fortified wine. This category was once exclusively known as vins de li&lt;/p&gt;&lt;/div&gt;&lt;/div&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {
                                   jQuery.telligent.evolution.messaging.publish('paywall.restricted', {
                                        contentId: 'b855560e-6249-4aa6-920f-23fd8c177a88'     
                                   });  
                            }); 
                    });
                    &lt;/script&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {

                                   jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', {  });  
                            }); 
                    });
                    &lt;/script&gt;&lt;div style="clear:both;"&gt;&lt;/div&gt;
</description></item><item><title>Fortified Wines Study Guide</title><link>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines/revision/61</link><pubDate>Tue, 15 May 2018 05:29:03 GMT</pubDate><guid isPermaLink="false">8277e151-5ba9-4335-93f0-6f497ffb8dc4:b855560e-6249-4aa6-920f-23fd8c177a88</guid><dc:creator>Rebecca Fineman</dc:creator><comments>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines#comments</comments><description>Revision 61 posted to Study-Guide by Rebecca Fineman on 5/15/2018 5:29:03 AM&lt;br /&gt;
&lt;div class="paywall-restricted"&gt;&lt;p&gt;&lt;a name="top"&gt;&lt;/a&gt;&lt;/p&gt;
&lt;div style="text-align:justify;"&gt;
&lt;div class="style_box"&gt;Table of Contents
&lt;ol&gt;
&lt;li&gt;Fortified Wine&lt;/li&gt;
&lt;li&gt;Port&lt;/li&gt;
&lt;li&gt;Styles of Port&lt;/li&gt;
&lt;li&gt;Madeira&lt;/li&gt;
&lt;li&gt;Sherry&lt;/li&gt;
&lt;li&gt;Marsala&lt;/li&gt;
&lt;li&gt;Review Quizzes&lt;/li&gt;
&lt;/ol&gt;
&lt;/div&gt;
&lt;p&gt;&lt;a name="01"&gt;&lt;/a&gt;&lt;/p&gt;
Fortified Wine
&lt;p class="callout"&gt;Fortified wines, like sparkling wines, are the result of a process beyond simple vinification.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;Fortified wines are manipulated through the addition of neutral grape spirit, in order to strengthen the base wines for the purpose of added body, warmth, durability or ageworthiness. Through centuries of effort, the world&amp;rsquo;s premier fortified wine regions have developed unique regimes of production and aging; these methodologies&amp;mdash;or manipulations of the base material&amp;mdash;have become inextricably linked to the terroir of the wines. Port, Madeira, and Sherry represent the three great archetypes of fortified wine, yet each is utterly distinct. Sicily&amp;rsquo;s Marsala; France&amp;rsquo;s vin doux naturel; many of Greece&amp;rsquo;s PDO&amp;nbsp;wines; Portugal&amp;rsquo;s Set&amp;uacute;bal, Carcavelos, and Pico; Sherry&amp;rsquo;s close cousins M&amp;aacute;laga, Montilla-Moriles, and Condado de Huelva; the many fading traditional styles of the Iberian peninsula&amp;mdash;Tarragona Cl&amp;aacute;sico, Rueda Dorado, etc.&amp;mdash;and a myriad number of New World adaptations constitute the remaining stratum of fortified wine styles. Vermouth and quinquinas, fortified wines flavored by maceration with additional herbs and spices (cinchona bark is essential to the flavor of quinquinas) are properly considered aromatized wines.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;There are three general methods of fortification. A wine&amp;rsquo;s fermentation may be arrested through the addition of spirit while sugars remain (as in the case of Port) or the wine may be fortified after the fermentation has concluded (as in the case of Sherry). The latter method produces a dry fortified wine, although the winemaker may restore sweetness by the addition of sweetened wine or grape syrup. The third method, in which grape must is fortified prior to fermentation, produces a mistelle rather than a fortified wine. This category was once exclusively known as vins de li&lt;/p&gt;&lt;/div&gt;&lt;/div&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {
                                   jQuery.telligent.evolution.messaging.publish('paywall.restricted', {
                                        contentId: 'b855560e-6249-4aa6-920f-23fd8c177a88'     
                                   });  
                            }); 
                    });
                    &lt;/script&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {

                                   jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', {  });  
                            }); 
                    });
                    &lt;/script&gt;&lt;div style="clear:both;"&gt;&lt;/div&gt;
</description></item><item><title>Fortified Wines Study Guide</title><link>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines/revision/60</link><pubDate>Tue, 15 May 2018 05:22:13 GMT</pubDate><guid isPermaLink="false">8277e151-5ba9-4335-93f0-6f497ffb8dc4:b855560e-6249-4aa6-920f-23fd8c177a88</guid><dc:creator>Rebecca Fineman</dc:creator><comments>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines#comments</comments><description>Revision 60 posted to Study-Guide by Rebecca Fineman on 5/15/2018 5:22:13 AM&lt;br /&gt;
&lt;div class="paywall-restricted"&gt;&lt;p&gt;&lt;a name="top"&gt;&lt;/a&gt;&lt;/p&gt;
&lt;div style="text-align:justify;"&gt;
&lt;div class="style_box"&gt;Table of Contents
&lt;ol&gt;
&lt;li&gt;Fortified Wine&lt;/li&gt;
&lt;li&gt;Port&lt;/li&gt;
&lt;li&gt;Styles of Port&lt;/li&gt;
&lt;li&gt;Madeira&lt;/li&gt;
&lt;li&gt;Sherry&lt;/li&gt;
&lt;li&gt;Marsala&lt;/li&gt;
&lt;li&gt;Review Quizzes&lt;/li&gt;
&lt;/ol&gt;
&lt;/div&gt;
&lt;p&gt;&lt;a name="01"&gt;&lt;/a&gt;&lt;/p&gt;
Fortified Wine
&lt;p class="callout"&gt;Fortified wines, like sparkling wines, are the result of a process beyond simple vinification.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;Fortified wines are manipulated through the addition of neutral grape spirit, in order to strengthen the base wines for the purpose of added body, warmth, durability or ageworthiness. Through centuries of effort, the world&amp;rsquo;s premier fortified wine regions have developed unique regimes of production and aging; these methodologies&amp;mdash;or manipulations of the base material&amp;mdash;have become inextricably linked to the terroir of the wines. Port, Madeira, and Sherry represent the three great archetypes of fortified wine, yet each is utterly distinct. Sicily&amp;rsquo;s Marsala; France&amp;rsquo;s vin doux naturel; many of Greece&amp;rsquo;s PDO&amp;nbsp;wines; Portugal&amp;rsquo;s Set&amp;uacute;bal, Carcavelos, and Pico; Sherry&amp;rsquo;s close cousins M&amp;aacute;laga, Montilla-Moriles, and Condado de Huelva; the many fading traditional styles of the Iberian peninsula&amp;mdash;Tarragona Cl&amp;aacute;sico, Rueda Dorado, etc.&amp;mdash;and a myriad number of New World adaptations constitute the remaining stratum of fortified wine styles. Vermouth and quinquinas, fortified wines flavored by maceration with additional herbs and spices (cinchona bark is essential to the flavor of quinquinas) are properly considered aromatized wines.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;There are three general methods of fortification. A wine&amp;rsquo;s fermentation may be arrested through the addition of spirit while sugars remain (as in the case of Port) or the wine may be fortified after the fermentation has concluded (as in the case of Sherry). The latter method produces a dry fortified wine, although the winemaker may restore sweetness by the addition of sweetened wine or grape syrup. The third method, in which grape must is fortified prior to fermentation, produces a mistelle rather than a fortified wine. This category was once exclusively known as vins de li&lt;/p&gt;&lt;/div&gt;&lt;/div&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {
                                   jQuery.telligent.evolution.messaging.publish('paywall.restricted', {
                                        contentId: 'b855560e-6249-4aa6-920f-23fd8c177a88'     
                                   });  
                            }); 
                    });
                    &lt;/script&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {

                                   jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', {  });  
                            }); 
                    });
                    &lt;/script&gt;&lt;div style="clear:both;"&gt;&lt;/div&gt;
</description></item><item><title>Fortified Wines Study Guide</title><link>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines/revision/59</link><pubDate>Tue, 01 May 2018 05:35:39 GMT</pubDate><guid isPermaLink="false">8277e151-5ba9-4335-93f0-6f497ffb8dc4:b855560e-6249-4aa6-920f-23fd8c177a88</guid><dc:creator>Rebecca Fineman</dc:creator><comments>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines#comments</comments><description>Revision 59 posted to Study-Guide by Rebecca Fineman on 5/1/2018 5:35:39 AM&lt;br /&gt;
&lt;div class="paywall-restricted"&gt;&lt;p&gt;&lt;a name="top"&gt;&lt;/a&gt;&lt;/p&gt;
&lt;div style="text-align:justify;"&gt;
&lt;div class="style_box"&gt;Table of Contents
&lt;ol&gt;
&lt;li&gt;Fortified Wine&lt;/li&gt;
&lt;li&gt;Port&lt;/li&gt;
&lt;li&gt;Styles of Port&lt;/li&gt;
&lt;li&gt;Madeira&lt;/li&gt;
&lt;li&gt;Sherry&lt;/li&gt;
&lt;li&gt;Marsala&lt;/li&gt;
&lt;li&gt;Review Quizzes&lt;/li&gt;
&lt;/ol&gt;
&lt;/div&gt;
&lt;p&gt;&lt;a name="01"&gt;&lt;/a&gt;&lt;/p&gt;
Fortified Wine
&lt;p class="callout"&gt;Fortified wines, like sparkling wines, are the result of a process beyond simple vinification.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;Fortified wines are manipulated through the addition of neutral grape spirit, in order to strengthen the base wines for the purpose of added body, warmth, durability or ageworthiness. Through centuries of effort, the world&amp;rsquo;s premier fortified wine regions have developed unique regimes of production and aging; these methodologies&amp;mdash;or manipulations of the base material&amp;mdash;have become inextricably linked to the terroir of the wines. Port, Madeira, and Sherry represent the three great archetypes of fortified wine, yet each is utterly distinct. Sicily&amp;rsquo;s Marsala; France&amp;rsquo;s vin doux naturel; many of Greece&amp;rsquo;s PDO&amp;nbsp;wines; Portugal&amp;rsquo;s Set&amp;uacute;bal, Carcavelos, and Pico; Sherry&amp;rsquo;s close cousins M&amp;aacute;laga, Montilla-Moriles, and Condado de Huelva; the many fading traditional styles of the Iberian peninsula&amp;mdash;Tarragona Cl&amp;aacute;sico, Rueda Dorado, etc.&amp;mdash;and a myriad number of New World adaptations constitute the remaining stratum of fortified wine styles. Vermouth and quinquinas, fortified wines flavored by maceration with additional herbs and spices (cinchona bark is essential to the flavor of quinquinas) are properly considered aromatized wines.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;There are three general methods of fortification. A wine&amp;rsquo;s fermentation may be arrested through the addition of spirit while sugars remain (as in the case of Port) or the wine may be fortified after the fermentation has concluded (as in the case of Sherry). The latter method produces a dry fortified wine, although the winemaker may restore sweetness by the addition of sweetened wine or grape syrup. The third method, in which grape must is fortified prior to fermentation, produces a mistelle rather than a fortified wine. This category was once exclusively known as vins de li&lt;/p&gt;&lt;/div&gt;&lt;/div&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {
                                   jQuery.telligent.evolution.messaging.publish('paywall.restricted', {
                                        contentId: 'b855560e-6249-4aa6-920f-23fd8c177a88'     
                                   });  
                            }); 
                    });
                    &lt;/script&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {

                                   jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', {  });  
                            }); 
                    });
                    &lt;/script&gt;&lt;div style="clear:both;"&gt;&lt;/div&gt;
</description></item><item><title>Fortified Wines Study Guide</title><link>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines/revision/58</link><pubDate>Wed, 25 Oct 2017 16:03:15 GMT</pubDate><guid isPermaLink="false">8277e151-5ba9-4335-93f0-6f497ffb8dc4:b855560e-6249-4aa6-920f-23fd8c177a88</guid><dc:creator>Vincent Morrow</dc:creator><comments>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines#comments</comments><description>Revision 58 posted to Study-Guide by Vincent Morrow on 10/25/2017 4:03:15 PM&lt;br /&gt;
&lt;div class="paywall-restricted"&gt;&lt;p&gt;&lt;a name="top"&gt;&lt;/a&gt;&lt;/p&gt;
&lt;div style="text-align:justify;"&gt;
&lt;div class="style_box"&gt;Table of Contents
&lt;ol&gt;
&lt;li&gt;Fortified Wine&lt;/li&gt;
&lt;li&gt;Port&lt;/li&gt;
&lt;li&gt;Styles of Port&lt;/li&gt;
&lt;li&gt;Madeira&lt;/li&gt;
&lt;li&gt;Sherry&lt;/li&gt;
&lt;li&gt;Marsala&lt;/li&gt;
&lt;li&gt;Review Quizzes&lt;/li&gt;
&lt;/ol&gt;
&lt;/div&gt;
&lt;p&gt;&lt;a name="01"&gt;&lt;/a&gt;&lt;/p&gt;
Fortified Wine
&lt;p class="callout"&gt;Fortified wines, like sparkling wines, are the result of a process beyond simple vinification.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;Fortified wines are manipulated through the addition of neutral grape spirit, in order to strengthen the base wines for the purpose of added body, warmth, durability or ageworthiness. Through centuries of effort, the world&amp;rsquo;s premier fortified wine regions have developed unique regimes of production and aging; these methodologies&amp;mdash;or manipulations of the base material&amp;mdash;have become inextricably linked to the terroir of the wines. Port, Madeira, and Sherry represent the three great archetypes of fortified wine, yet each is utterly distinct. Sicily&amp;rsquo;s Marsala; France&amp;rsquo;s vin doux naturel; many of Greece&amp;rsquo;s OPE wines; Portugal&amp;rsquo;s Set&amp;uacute;bal, Carcavelos, and Pico; Sherry&amp;rsquo;s close cousins M&amp;aacute;laga, Montilla-Moriles, and Condado de Huelva; the many fading traditional styles of the Iberian peninsula&amp;mdash;Tarragona Cl&amp;aacute;sico, Rueda Dorado, etc.&amp;mdash;and a myriad number of New World adaptations constitute the remaining stratum of fortified wine styles. Vermouth and quinquinas, fortified wines flavored by maceration with additional herbs and spices (cinchona bark is essential to the flavor of quinquinas) are properly considered aromatized wines.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;There are three general methods of fortification. A wine&amp;rsquo;s fermentation may be arrested through the addition of spirit while sugars remain (as in the case of Port) or the wine may be fortified after the fermentation has concluded (as in the case of Sherry). The latter method produces a dry fortified wine, although the winemaker may restore sweetness by the addition of sweetened wine or grape syrup. The third method, in which grape must is fortified prior to fermentation, produces a mistelle rather than a fortified wine. This category was once exclusively known as vins de l&lt;/p&gt;&lt;/div&gt;&lt;/div&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {
                                   jQuery.telligent.evolution.messaging.publish('paywall.restricted', {
                                        contentId: 'b855560e-6249-4aa6-920f-23fd8c177a88'     
                                   });  
                            }); 
                    });
                    &lt;/script&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {

                                   jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', {  });  
                            }); 
                    });
                    &lt;/script&gt;&lt;div style="clear:both;"&gt;&lt;/div&gt;
</description></item><item><title>Fortified Wines Study Guide</title><link>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines/revision/57</link><pubDate>Tue, 10 Oct 2017 08:01:23 GMT</pubDate><guid isPermaLink="false">8277e151-5ba9-4335-93f0-6f497ffb8dc4:b855560e-6249-4aa6-920f-23fd8c177a88</guid><dc:creator>Vincent Morrow</dc:creator><comments>https://www.guildsomm.com/learn/study/w/study-wiki/211/port-sherry-and-fortified-wines#comments</comments><description>Revision 57 posted to Study-Guide by Vincent Morrow on 10/10/2017 8:01:23 AM&lt;br /&gt;
&lt;div class="paywall-restricted"&gt;&lt;p&gt;&lt;a name="top"&gt;&lt;/a&gt;&lt;/p&gt;
&lt;div style="text-align:justify;"&gt;
&lt;div class="style_box"&gt;Table of Contents
&lt;ol&gt;
&lt;li&gt;Fortified Wine&lt;/li&gt;
&lt;li&gt;Port&lt;/li&gt;
&lt;li&gt;Styles of Port&lt;/li&gt;
&lt;li&gt;Madeira&lt;/li&gt;
&lt;li&gt;Sherry&lt;/li&gt;
&lt;li&gt;Marsala&lt;/li&gt;
&lt;li&gt;Review Questions&lt;/li&gt;
&lt;/ol&gt;
&lt;/div&gt;
&lt;p&gt;&lt;a name="01"&gt;&lt;/a&gt;&lt;/p&gt;
Fortified Wine
&lt;p class="callout"&gt;Fortified wines, like sparkling wines, are the result of a process beyond simple vinification.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;Fortified wines are manipulated through the addition of neutral grape spirit, in order to strengthen the base wines for the purpose of added body, warmth, durability or ageworthiness. Through centuries of effort, the world&amp;rsquo;s premier fortified wine regions have developed unique regimes of production and aging; these methodologies&amp;mdash;or manipulations of the base material&amp;mdash;have become inextricably linked to the terroir of the wines. Port, Madeira, and Sherry represent the three great archetypes of fortified wine, yet each is utterly distinct. Sicily&amp;rsquo;s Marsala; France&amp;rsquo;s vin doux naturel; many of Greece&amp;rsquo;s OPE wines; Portugal&amp;rsquo;s Set&amp;uacute;bal, Carcavelos, and Pico; Sherry&amp;rsquo;s close cousins M&amp;aacute;laga, Montilla-Moriles, and Condado de Huelva; the many fading traditional styles of the Iberian peninsula&amp;mdash;Tarragona Cl&amp;aacute;sico, Rueda Dorado, etc.&amp;mdash;and a myriad number of New World adaptations constitute the remaining stratum of fortified wine styles. Vermouth and quinquinas, fortified wines flavored by maceration with additional herbs and spices (cinchona bark is essential to the flavor of quinquinas) are properly considered aromatized wines.&lt;/p&gt;
&lt;p style="text-align:justify;"&gt;There are three general methods of fortification. A wine&amp;rsquo;s fermentation may be arrested through the addition of spirit while sugars remain (as in the case of Port) or the wine may be fortified after the fermentation has concluded (as in the case of Sherry). The latter method produces a dry fortified wine, although the winemaker may restore sweetness by the addition of sweetened wine or grape syrup. The third method, in which grape must is fortified prior to fermentation, produces a mistelle rather than a fortified wine. This category was once exclusively known as vins de&lt;/p&gt;&lt;/div&gt;&lt;/div&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {
                                   jQuery.telligent.evolution.messaging.publish('paywall.restricted', {
                                        contentId: 'b855560e-6249-4aa6-920f-23fd8c177a88'     
                                   });  
                            }); 
                    });
                    &lt;/script&gt;&lt;script type="text/javascript"&gt; 
                    jQuery(function(){          
                            jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) {

                                   jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', {  });  
                            }); 
                    });
                    &lt;/script&gt;&lt;div style="clear:both;"&gt;&lt;/div&gt;
</description></item></channel></rss>