Fortified Wine

• Fortified wines have a distilled spirit (usually brandy) added during fermentation, which raises the alcohol level and leaves some residual sugar.
• Main styles of fortified wine include Port, Sherry, Madeira, Marsala, and fortified Muscats.
• Port is made in Portugal from native grapes like Touriga Nacional, Tinta Roriz, Tinto Cão. Ranges from rich, fruity ruby styles to aged, complex tawny Ports.
• Sherry is made in southern Spain from Palomino grapes into dry, nutty fino/manzanilla or richer, sweet oloroso/amontillado/cream styles.
• Madeira is made in Portugal's Madeira Islands. Boasts nutty, caramel flavors ranging from dry Sercial to sweet Malmsey styles.
• Marsala from Sicily makes brandy-fortified wine in sweet to dry styles. Used in Italian cooking.
• Muscats from Italy, France, and Australia are made in fortified, orange Muscat styles with intense floral aromas.
• Other regions for fortified wine include southern France (Banyuls, Maury), Greece, California, South Africa, and Australia (Rutherglen).
• Fortification adds body, richness, oxidative character, and higher alcohol. Most fortified wines have 15-22% ABV.
• Extended aging in barrel develops complex flavors of dried fruits, nuts, caramel, coffee, and baking spices.
• Traditional dessert or aperitif wines usually served on their own. Also used in cocktails or cooking.

Fortification transforms the wines into distinct styles that are vinous yet often likened to liquors or spirits. Their intensity, complexity, balance and long life set them apart in the wine world.