Fortified wine is wine that has had a distilled spirit added during the winemaking process. There are several types of fortified wines, each classified by its own unique set of regulations. These regulations include the type of base wine, type of spirit that is added to the wine, the amount of alcohol by volume (ABV), the amount of sugar and the period that it is aged.  While fortified wines can be made anywhere, specific geographic regions are often regulated for a distinct category. For example, Madeira is only produced in Portugal’s Madeira Islands.

The basic process for making fortified wine involves fermenting the wine and adding distilled spirits, such as brandy. The winemaker determines the amount of sweetness in the fortified wine depending at which stage of the process the distilled spirits are added. If the spirit is introduced before fermentation is complete, the resulting wine will be sweet.  However, it the spirits are added after fermentation is complete, the resulting fortified wine will be dry.

Wine fermentation occurs when yeast breaks down sugar molecules in grapes and produces ethyl alcohol. Adding a spirit during the fermentation process reduces the yeast content and results in a sweeter fortified wine because a larger amount of residual sugar is left behind. On the other hand, if fermentation ends before the spirit is added, the yeast will break down a higher percentage of the sugar, resulting in a drier fortified wine.

Both sweet and dry varieties are often served as aperitifs or digestifs before or after meals to help stimulate appetite and digestion.  Some types of fortified wines are also used in cooking to add a delicious twist to a favourite recipe.

The regulations for making fortified wine vary by region. Here are some of the most popular types presented alphabetically:

Commandaria

Commandaria comes from Cyprus and is predominately a sweet dessert wine. It’s made with only two types of grapes, Xynisteri and Mavro, which are indigenous to the island. The maximum alcohol content is 20 percent ABV.  Commandaria is rich and sweet with a fruity taste.

 Madeira

This type of fortified wine derives its name from Portugal’s Madeira Islands. Brandy is added at different times during fermentation causing variations in flavours.  Types of Madeira range from dry wines served as an aperitif to sweet wines served with dessert.  An aging process known as estufagem is used to create the wine and give it its unique taste. Madeira can be produced in two ways: either over a period of months with hot water tanks or steam, or naturally over a period of decades.

Marsala

Marsala is a fortified wine from the Italian island of Sicily. It is available in both dry and sweet varieties and is produced using white Italian grapes and depending on its type, contains between 15 and 20 percent alcohol by volume. The various types of Marsala are determined based on their sweetness, age and colour.

Styles of Marsala range from dry aperitivos to sweet dessert-style wines.  Marsala is a common cooking wine that’s fortified after fermentation, giving it a distinct dry flavour. It’s also sometimes sweetened, making it a great addition to dessert recipes.

Moscatel de Setúbal

This a Portuguese fortified wine that comes from the municipality of Setúbal. It must be made with at least 85 percent white Muscat grapes and contain between 16 and 22 percent ABV. Moscatel de Setúbal is one of the sweeter fortified wines and frequently has notes of apricot and orange zest.

Port

Port wine comes from the Douro Valley region of Portugal. Grapes must be grown and processed in the region to be considered as Port.  Unaged brandy is added to the wine before it has finished fermenting, resulting in a sweeter flavour.  The ABV will be in the 20 percent range.

There are many styles of Port, but its most popular form is a sweet red wine, such as Ruby Port or Tawny Port. Those seeking a different type of dessert wine might consider a White Port or Rosé Port.

Sherry

This fortified wine is produced in from Palomino, Muscat or Pedro Ximénez grapes in the Jerez region of Spain. Sherry production is unique in that the winemaker intentionally exposes the wine to oxygen, which imparts nutty and briny flavours. Before bottling, entire barrels are blended with portions of older wines. This process is referred to as the solera method and is almost entirely exclusive to the production of sherry.

Sherry is fortified with brandy and will contain between 15 to 18 percent ABV. Like any wine, after opening it should be refrigerated but will retain its freshness about four times as long as a typical wine. There are many styles of sherry, ranging from the lighter Fino style to the darker Oloroso style.

Vermouth

Vermouth is fortified wine that is aromatized with flavours of fruits, herbs, spices and florals. Dry Vermouth, also referred to as French Vermouth, has a distinctly crisp and floral character. Dry Vermouth is produced by blending white wine with herbs and spices before adding brandy for fortification. Sweet Vermouth, also known as Italian Vermouth, has a heavier mouthfeel and a more caramelized, fruity character than Dry Vermouth. It doesn’t have to be made from red wine, although some producers insist on it.

Where Dry Vermouth is often the basis for a Dry Martini, sweet vermouth is used to create cocktails such as Manhattan and Negroni. However, Sweet Vermouth can also be enjoyed on its own with a bit of ice or soda.

In Closing…

Many people are either unfamiliar or intimidated by fortified wines.  They should not be feared and the best way to become familiar with them is to try them.  I would suggest starting with a mid-priced Tawny or Ruby Port, or a sweet or dry Sherry.

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