Chapter 13

Sparkling Wines, Dessert Wines,

Fortified Wines, and Aperitifs

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed.

© 2008 Pearson Education, Upper Saddle River, NJ 07458.

All rights reserved.
 Chapter Objectives Part I
 Explain the difference between sparkling wine and champagne
 Describe the different origins of the bubbles in sparkling wine and
how they are infused
 Explain characteristics of sparkling wines from around the world
 Discuss grapes of the Champagne region
 Explain the role of sweetness and color in champagne ranking
 Explain the differences and similarities between nonvintage,
vintage, and prestige champagnes
 Explain the difference between sweet and fortified wines and the
methods that produce them
 Discuss the characteristics of German sweet wines

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
 Chapter Objectives Part II
 Discuss characteristics of French Sauternes and Barsac
 Explain how and why wine is fortified
 Discuss the different types of Port
 Discuss Madeira production and classifications
 Explain Marsala’s “triple trinity”
 Discuss sherry production and classification
 Explain the solera system
 Distinguish between finos and olorosos

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
 Difference Between Champagne
and Sparkling Wine
 The Area:
 Champagne is
produced in the
Champagne
region of France
 Sparkling wine is
made anywhere
else

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
Origins of Sparkling Wine
Bubbles and How
They Are Infused
 Méthode Champenoise
 Transfer method
 Charmat process
 Carbonation method

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
 Characteristics of Sparkling Wines
 Can be made with any grape
 Can be carbonated using any method
 Can have any level of sweetness

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
Grapes of Champagne Region
 Chardonnay
 Pinot Noir
 Pinot Meunier

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
 Sweetness and Color in
Champagne Ranking
Sweetness Color
Doux Blanc de Blanc
Demi-Sec Blanc de Noir
Sec Rosé
Extra Sec
Brut
Extra Brut

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
 Nonvintage, Vintage, and
Prestige Champagnes
 Vintage champagne must come from one
growing season; usually a sign of high quality
 Nonvintage comes from many growing seasons;
most common; also known as classic champagne
 Prestige wines must all come from same
vintage; usually a wine maker’s top champagne

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
Sweet and Fortified Wines
 Sweet Wines: Lots of residual sugar
 Fortified Wines: Lots of alcohol

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
 German Sweet Wines
 Six quality levels: Kabinett, Spätlese,
Auslese, Beerenauslese, Eiswein,
Trockenbeerenauslese
 The higher the quality level, the more
expensive the wine

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
 French Sauternes and Barsac
 Grapes are grown in Bordeaux
 Grapes infected with Noble Rot
 Wines usually made from the Sémillon and
Sauvignon Blanc grapes

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
 How and Why Wine is Fortified
 Fortified with brandy
 Originally for travel
 Also done to arrest fermentation

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
 Different Types of Port
 Ruby Port
 Tawny Port
 Late Bottled Vintage Port
 Vintage Character Port
 Crusted Port
 Colheita Port
 Vintage Port
 Second Label Vintage Port
 Single Quinta Port
 White Port

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
Madeira Production and Classification
 Malmsey
 Bual
 Rainwater
 Verdelho
 Sercial

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
Marsala’s “Triple Trinity”
 Sweetness  Quality Ranking
Secco Fine
Semi Secco Superiore
Dolce Vergine
 Color
Oro
Ambra
Rubino

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
Sherry Production and Classification
 Wine is fermented; brandy is added after
fermentation; most sherries are dry
 Classified into two categories: Finos and
Olorosos

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
 The Solera System

 A system of
combining sherries
from different
vintages over a
period of time

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
 Finos and Olorosos
FINO
Fino
Manzanilla
Amontillado
Oloroso
Oloroso
Palo Cortado
Cream Sherries
PX

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
 CONCLUSION

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.