Fortified Wine

What does fortified wine mean?

Fortified wine is a category of wine that has been strengthened through the addition of distilled spirits, typically neutral grape brandy or ethyl alcohol. This process, known as fortification, serves dual purposes: preserving the wine and increasing its alcohol content from the typical 11-15% ABV to 15-22% ABV. The timing of fortification significantly impacts the wine’s character—when spirits are added during fermentation, residual sugars remain, creating sweet fortified wines like Port, Sherry, and Madeira. When added after fermentation completes, the result is typically a dry fortified wine. Port wine exemplifies classic fortification, with approximately 77ml of grape spirit added per liter of wine, raising the final alcohol to around 20% ABV. Other notable fortified wines include Sherry from Spain’s Jerez region, Madeira from Portugal’s Madeira Islands, and France’s Vin Doux Naturel. The fortification process not only enhances longevity—some fortified wines can age for decades or centuries—but also creates unique flavor profiles ranging from bone-dry and nutty to intensely sweet and fruit-forward. This ancient winemaking technique originated from practical preservation needs during long sea voyages but evolved into sophisticated wine styles celebrated worldwide.