To create a sweet fortified wine, winemakers add the spirit before fermentation ends. To create a dry fortified wine, they only add the spirit once fermentation has completed.
Yeast is the primary fermentation agent in most wines, transforming sugars in grape juice into ethanol (alcohol). Most table wines are around 12-14% ABV, so yeast can complete fermentation as long as the winemakers allow. Adding spirits to wine boosts the ABV.
Port
Originating from the Douro Valley in northern Portugal, port wine is one of the most popular types of fortified wine.
- Ruby Port: A port with savory, herbaceous qualities.
- Tawny Port: Barrel-aged port wine known for its notes of caramel and cashew.
- White Port: Dry, sweet port made from late-harvest white grapes. A dry or sweet Port made from local white grapes.
- Rose Port: Red wine port made with minimal maceration time for grape skins.
- Vintage Port: Port cultivated from the harvest of a single year.
Port has a rich sweetness and depth that’s especially good in meat-based casseroles.
Fillet Mignon with Port Wine Sauce
Sherry
Similar to other fortified wines like vermouth, sherry is fortified with brandy and is typically 15-18% ABV. When it comes to sherry vs wine aging potential, sherry comes with a shelf life 4-5 times longer than similar red wines due to the brandy.
Sherry’s complex roasted nutty flavors can enhance just about any soup, stew, or sautéed dish
Vermouth
Vermouth is a fortified and aromatized wine that dates back to 18th century Turin, Italy. The main difference between vermouth and classic fortified wines such and port and sherry is that these wines are often flavoured with herbs and spices such as cloves, coriander and cinnamon.
Masala and Madeira
Marsala is a fortified wine from the Marsala region in Sicily, Italy, characterized by smoky and nutty flavours.
Madeira is a suitable cooking alternative when you don’t have a bottle of Marsala on hand. It originates from the Madeira Islands of Portugal and is often served alongside fatty meats and savory semi-hard cheeses.
