Fortified Wine

Fortified wine is wine to which grape spirit or another permitted distilled grape product has been added, increasing its alcohol content. Fortification may take place during fermentation to preserve natural grape sugar, or after fermentation to produce a dry style. Many fortified wines fall broadly within the range of 15–22% alcohol by volume, although permitted strengths and categories vary by region.

How fortified wine is made

When spirit is added during fermentation, the higher alcohol level stops or inhibits yeast activity and leaves residual sugar in the wine. This is used for sweet Port and many French Vin Doux Naturel wines. When spirit is added after fermentation, the wine can remain dry, as in some styles of Sherry. The timing, spirit strength and regional production rules determine the finished style.

Main categories and examples

• Port: a sweet fortified wine from Portugal’s Douro Valley, made by fortifying during fermentation.
• Sherry: a range of dry and sweet fortified wines from Jerez in Spain, including Fino, Manzanilla, Amontillado, Oloroso and Pedro Ximénez styles.
• Madeira: a fortified wine from the Portuguese island of Madeira, aged using controlled heating and/or oxidative maturation methods.
• Vin Doux Naturel: French sweet fortified wines such as Banyuls, Maury and Muscat de Beaumes-de-Venise.
• Marsala: a fortified wine from Sicily, produced in dry and sweet styles.

Food pairing and culinary use

Dry Sherry can pair with shellfish, olives and savoury snacks. Port, sweet Sherry, Madeira and Vin Doux Naturel can accompany blue cheese, nuts, chocolate and desserts, depending on style. Fortified wines are also used in sauces, reductions and dessert preparations.

Example: serve Fino with oysters, Tawny Port with walnuts and aged cheese, or Madeira with a savoury pan sauce.

Chef’s note: fortified wine is not automatically sweet. Check the style, alcohol and residual sugar before service or use in a recipe.