Dessert Wine

Fortified wines are made by adding distilled spirits, typically grape brandy, during the fermentation process. This boosts the wine’s alcohol content—to between 18-20% ABV—and halts the fermentation process by killing the yeast. The timing of this step is key to the wine’s final flavor. If added to the wine while there’s still a lot of the grape sugar left, the wine will be sweet. If added after the yeast has eaten most of the sugar, a drier style of wine will be produced.

After fortification, the wine is aged. The length and method of aging also impacts the final taste of the wine. Some fortified wines are aged in barrels, while others are aged in bottles. The aging process can last from a few years to several decades.

Fortified wines contain a range of unique characteristics, from dry and nutty to sweeter styles.

Some fortified wines are highly versatile and can be used for drinking or cooking.

Some of the most famous fortified wines are:

• Red Port: Produced in Northern Portugal, traditional Port is known to be a sweet, full-bodied red wine. The two most popular styles of Port are Ruby Port and Tawny Port. Ruby Port is a fruity style with deep crimson hues and dark chocolate aromas. Tawny Port is typically matured for longer than Ruby Port, giving it a lighter shade and more subtle notes of nuts, dried fruit and toffee.
• White Port: Similar to traditional Port, but white grape varieties are used instead of red. It is usually aged in oak barrels, giving the wine complex notes of nuts alongside its floral and citrus  aromas. White Port can be enjoyed on its own or in cocktails. It’s also a popular ingredient in Portuguese seafood dishes.
• Sherry: Sherry is a well-known style of fortified wine grown in the Sherry Triangle of Southwestern Spain. Two of the most popular types of Sherry are Fino and Manzanilla. Fino is a dry Sherry that is pale in color and contains notes of almonds and sea salt. Manzanilla is a style of Fino grown and produced on the coast. It is similar to Fino in character but includes additional saline qualities.
• Madeira: Produced on the Portuguese island of Madeira and known for its excellent maturing potential, it contains notes of caramel, nuts and dried fruit. Madeira typically gives off enticing aromas of cinnamon and nutmeg.
• Vermouth: Made in parts of Italy and France, Vermouth is a fortified wine characterized by notes of herbs and spices, giving it a slightly bitter taste. It is a common ingredient in well-known cocktails, like the martini.
• Marsala: Produced in Italy, Marsala contains sweet and nutty notes and is typically known for its versatility as a cooking ingredient in dishes such as chicken Marsala.

Generally, fortified wines are best served chilled but not cold—use the guidelines below to help you determine the suitable temperature:

• Ruby and Tawny Port: 54-61°F
• White Port: 50-54°F
• Fino and Manzanilla Sherries: 45-57°F
• Madeira: 54-57 °F
• Vermouth: 45-54°F
• Marsala: 54-59°F

Fortified wine is usually served in a Port glass or a small tulip-shaped glass that allows the wine to release all its complex aromas.

Wine enthusiasts typically enjoy fortified wines with a dessert—or even as a dessert itself. Sweeter styles of fortified wines, such as Ruby Port, pair well with decadent, chocolatey desserts and complement a wide range of delicious cheeses. Drier fortified wines, such as Tawny Port, pair well with savory snacks like salted nuts and cured meats.

Since it has a higher alcohol level and sugar content than most wines, fortified wine typically has a longer shelf life. Provided the bottles are appropriately sealed with a wine stopper and stored in a cool dark place, you can expect them to last a short while.

Some styles of fortified wine, such as Port and dry Sherries, can last up to two weeks after opening, but sweeter styles need to be consumed in less than a week.