Fortified Wines
Fortified wines are the heavyweights of the wine world. By adding a distilled spirit (usually grape brandy), winemakers create wines with higher alcohol, intense flavors, and incredible longevity.
What is Fortified Wine?
Centuries ago, wine would often turn into vinegar during long sea voyages. Sailors discovered that adding brandy stabilized the wine. What started as a preservation technique became a beloved style.
Most fortified wines range from 17% to 22% ABV (Alcohol by Volume), compared to 12-15% for standard table wine.
Port: Sweet & Rich
Origin: Douro Valley, Portugal.
Process: Brandy is added during fermentation. This kills the yeast before it eats all the sugar, resulting in a naturally sweet wine.
- Ruby Port: Young, fruity, and bright red. Tastes like berries and chocolate.
- Tawny Port: Aged in wooden barrels for years (10, 20, 40). Oxidizes to a brown color. Tastes like caramel, nuts, and dried figs.
Sherry: Dry to Sweet
Origin: Jerez, Spain.
Process: Brandy is usually added after fermentation is complete, meaning most Sherry starts dry.
- Fino / Manzanilla: Bone dry, pale, and salty. Ages under a layer of yeast called "flor." Tastes like almonds and sea spray.
- Oloroso: Dark, nutty, and rich. Oxidized style. Can be dry or sweet (Cream Sherry).
Madeira: The Indestructible
Origin: Madeira Island, Portugal.
Process: Uniquely, this wine is intentionally heated and oxidized to simulate long voyages in hot ship holds. It tastes of burnt sugar, roasted nuts, and orange peel.
Fun Fact: An open bottle of Madeira can last for months or even years without spoiling.
When to Drink It
- Aperitif: Dry Sherry (Fino) or White Port with tonic is a great appetite stimulant.
- Dessert: Ruby Port with chocolate; Tawny Port with pecan pie.
- Cheese: Port and Blue Cheese (Stilton) is one of the world's perfect pairings.
Try something new.
Next time you have a cheese board, skip the Cabernet and pour a glass of Tawny Port. It's a game changer.