It's important to note that this "flor" is not the same as the "flor" that forms on sherry. While both are yeasts, they are different strains, and the resulting impact on the wine is different.
Here's how it works:
* Port is fortified: This means that brandy is added during fermentation, which stops the process.
* "Flor" is a delicate yeast: It forms on the surface of the wine, but it is not strong enough to ferment all the sugar in port.
* The "flor" develops slowly: Over time, it creates a unique aroma and flavor profile in the wine.
However, not all ports develop "flor". Only a specific type of port, called "Tawny Port", forms this yeast layer.
Here's what distinguishes Tawny Port:
* Aged in oak barrels: This allows oxygen to interact with the wine, promoting oxidation and the development of "flor."
* "Flor" creates a unique flavor: This gives Tawny Port its distinctive nutty, caramel, and dried fruit flavors.
So, while many people might think of a crust as something undesirable, the "flor" that forms on Tawny Port is actually a key part of its flavor development.
