Fortified wine
/ˈfɔːrtɪfaɪd waɪn/
Fortified wine is a wine to which a distilled spirit—usually grape-based brandy—has been added during or after fermentation to raise the alcohol level (typically to about 15–22% ABV), adjust sweetness, and improve stability and aging potential. The term covers a broad family of styles, including classic regional wines such as Port, Sherry, Madeira, Marsala, and various vins doux naturels.
Examples
- A diner orders a glass of Tawny Port from the "Fortified Wines" section of the list to pair with blue cheese after dinner.
- A wine student learns that Sherry is a fortified wine because neutral grape spirit is added after fermentation to increase alcohol and shape its aging under flor or in oxidative conditions.
- A retailer groups Port, Madeira, Marsala, and Rutherglen Muscat together on a shelf labeled "Fortified & Dessert Wines" to signal their higher strength and typically sweeter style.
Etymology
The expression "fortified wine" comes from the English adjective "fortified," meaning strengthened or reinforced, derived from Middle English "fortifien," Old French "fortifier," and Late Latin "fortificare" (from Latin "fortis," strong, and "facere," to make). It began to be applied to wine in English in the 18th–19th centuries to describe wines whose strength and keeping quality were increased by adding distilled spirit, a practice that developed in several European maritime regions (notably Portugal and Spain) from the 16th–17th centuries onward to help wines survive long sea voyages. Over time, regional names such as Port, Sherry, Madeira, and Marsala became closely associated with these styles, while "fortified wine" emerged as the generic category term.