In Oloroso Sherry production, to what percentage of alcohol is the base wine typically fortified?

In the production of Oloroso Sherry, the base wine is typically fortified to around 17% alcohol by volume. This level of fortification is crucial because Oloroso Sherries are characterized by their full-bodied nature and rich flavors, which develop through intentional oxidative aging. The fortification process not only helps to stabilize the wine and prevent spoilage by reducing the risk of bacterial growth, but it also allows for the desired characteristics of Oloroso to emerge.

At 17% alcohol, the base wines are able to undergo oxidative aging, leading to the creation of the nutty, rich flavors and darker color typical of Oloroso Sherries. The higher alcohol content also contributes to the wine’s structure and mouthfeel, which is an essential aspect of the final product.

In summary, fortifying to about 17% ensures that the Oloroso Sherry is distinctively rich and flavorful while remaining stable during the aging process.