Fortified wines are wines whose natural alcohol levels have been strengthened (fortified) by the addition of extra alcohol, such as a neutral-tasting grape brandy. Fortified wines are often exposed to more oxygen than ordinary wines, which gives them a tangy flavor and brownish color. This style of wine making probably got its start as a way to preserve and improve very acidic or bad tasting wines.
Fortifying After Fermentation
Sherry, from Jerez in Spain, and marsala from Sicily are both fortified after the base wines have completely fermented. This makes them dry, unless they are deliberately sweetened.
Sherry's Solera System
A bottle of sherry is a final blend of many different sherries, of different ages, that have been gradually combined to make a uniform mix. The oldest base wine is the solera.
Fortifying Before Fermentation is Done
Port, from Portugal, is fortified before the base wine has finished fermenting. The alcohol kills the working yeasts, leaving residual sugar in the wine and making ports sweet.
Ports
The two basic types of port are vintage, which must be bottle-aged, and wood. A true port says "porto" on the label.
Unique Treatments
After fortification, madeira is exposed to heat and excessive oxygen. Vermouth has herbs and spices added to it.
Tags: base wine, Fortified wines, have been, wine making
