Interesting chat about fortifying spirit.
Posted: Wed Aug 29, 2018 8:35 am
While visiting Rutherglen in Australia, famous for their fortified wines, I had a brief chat with David Morris, winemaker at Morris. I asked about his use of fortifying spirit and what strength he used. Interestingly, he uses two. Approximate 78% for red varieties such as their port-styled wines both vintage and tawny styles; and 94-95% for the white varieties like Muscat and Muscadelle (used in their famous Topaque formerly Tokay). He likes a denser spirit with reds since he likes the mouthfeel it gives. The higher strength, more rectified spirit is more neutral and lets the fruit of the white varieties shine through. I only had a short time with him and wish I could have picked his brain more. By the way, in Rutherglen the wines are great and the wineries very atmospheric. They still use open top cement fermenters, old basket presses, and their cellar rooms warrens of various sized old casks and tonels.