Some wines have extra spirit added.
This makes the wine taste different. It can be sweet or dry. It helps the wine stay good. People all over the world enjoy it.
Do you like sweet treats?
Some wines have extra spirit added.
This spirit is often brandy. Adding it helps the wine stay good. It also adds new flavors.
Adding spirit can change the taste. If it is added early, the wine is sweet. If it is added late, the wine is dry. This makes many different kinds of wine.
Some wines use herbs and spices.
This is called vermouth. It can taste sweet or bitter. People use special recipes to make it.
There are many famous kinds. Port comes from Portugal. Sherry comes from Spain. Madeira comes from islands.
People enjoy these many styles. They can be sweet or dry. Each one is special.
Fortified wine is a special kind of wine. People make it by adding a distilled spirit. Most often, they add brandy. This helps the wine stay good for a long time. It also adds new flavors.
Adding the spirit can change the taste. If makers add it early, the wine stays sweet. This is because the alcohol stops the yeast. The yeast cannot turn all the sugar into alcohol. If they add it late, the wine is dry.
Many famous styles exist around the world. Port is a sweet red wine from Portugal.
Sherry comes from Spain. It is made from white grapes.
Madeira is made on islands. It is heated to make unique flavors.
Some wines use herbs and spices. We call this vermouth. It can taste sweet or bitter.
People use secret recipes with spices like cinnamon. There is also Gwaha-ju. This is a rice wine from Korea. It uses a spirit called soju. Each style is a special part of history.
Fortified wine is a special kind of drink made by adding a distilled spirit to wine. Most people use grape brandy to do this. This process helps the wine stay fresh for a long time. Alcohol acts as a natural antiseptic to protect it. Besides keeping it safe, adding spirits can create new and distinct flavors.
Some makers use a neutral spirit made from sugar beets or grain. In the United States, laws say you must use a spirit made from the same fruit as the wine. This makes each bottle a unique result of its ingredients and how they were made.
The way the spirit is added changes how the wine tastes. During making, tiny living things called yeast turn sugar into alcohol. If a maker adds alcohol early, the spirit kills the yeast. This stops the process and leaves sugar behind, making a sweet wine. This type of wine often has about 20% alcohol.
If the alcohol is added near the end, the wine stays dry. Some wines, like late harvest styles, are sweet because they have very high natural sugar. This high sugar level kills the yeast naturally.
Many different styles of these wines have long histories. Port wine comes from the Douro Valley in northern Portugal. It is often a sweet red wine, but it can be white or rosé too.
Sherry is made from white grapes near Jerez, Spain. In the European Union, only wines from the Sherry Triangle can use that name.
In Sicily, a merchant named John Woodhouse first made Marsala in 1772. He wanted a cheaper version of port and sherry. He named it after the island's port, Marsala.
Some wines are made with extra ingredients like herbs. Vermouth is a fortified wine flavored with spices like cinnamon or cardamom. A man named Antonio Carpano named his version "vermouth" in 1786. He was inspired by a German wine that used wormwood.
In Korea, people make a rice wine called Gwaha-ju. It is similar to grape wine because they add a spirit called soju. They also add things like ginger or jujubes.
Different regions have their own special ways of making wine. Madeira wine is made on the Madeira Islands. It is heated and exposed to air to create special flavors.
In Cyprus, Commandaria wine is made from sun-dried grapes. It is aged in oak barrels north of Limassol. In Portugal, Moscatel de Setúbal is made from Muscat of Alexandria grapes. This style was likely started by José Maria da Fonseca in 1834. Each place uses its own traditions to create these famous drinks.
Fortified wine is a specific category of wine enhanced by the addition of a distilled spirit. Most commonly, winemakers add grape brandy to the wine to increase its alcohol content. This process was originally developed to preserve the liquid, as ethanol serves as a natural antiseptic. Today, fortification is used to create distinct flavors and unique styles.
While brandy is the standard, some makers use a neutral spirit derived from grain, sugar beets, or sugarcane. In the United States, regional appellation laws require that the added spirit must come from the same fruit as the wine itself.
The chemistry of fortification depends on when the spirit is introduced during the fermentation process. Fermentation occurs when yeast cells in the grape must convert sugar into alcohol. As the alcohol level rises to between 16% and 18%, it becomes toxic to the yeast and stalls its metabolism. If a maker adds distilled spirits before fermentation is complete, the high alcohol level kills the yeast immediately. This leaves residual sugar in the liquid, resulting in a wine that is both sweeter and stronger, typically reaching about 20% alcohol by volume (ABV).
For drier styles, such as sherry, the alcohol is added shortly before or after fermentation ends.
Different regions have developed highly specialized varieties of fortified wine. Port wine originates from the Douro Valley in northern Portugal and is often a sweet red wine. It can also be produced in white or rosé styles.
Sherry is made from white grapes grown near Jerez, Spain. In the European Union, the name "sherry" is a protected designation of origin. This means all wines labeled as such must come from the Sherry Triangle, located between Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María.
Some sherries, like finos, are dry, while others, like olorosos, are darker and sweeter.
Other notable varieties include Madeira and Marsala. Madeira wine is produced on the Madeira Islands and undergoes a unique maturation process involving deliberate heating and oxidation. This process creates distinctive flavors and allows the wine to have an unusually long lifespan once opened.
Marsala is a Sicilian wine that was first produced in 1772 by an English merchant named John Woodhouse. He created it as an inexpensive substitute for port and sherry. The fortified version of Marsala comes in two main styles: Fine, which is at least 17% ABV and aged for four months, and Superiore, which is at least 18% ABV and aged for at least two years.
Some fortified wines are defined by the addition of botanicals rather than just spirits. Vermouth is an aromatized fortified wine flavored with herbs and spices like cardamom, cinnamon, marjoram, and chamomile. The name was popularized in 1786 by Antonio Benedetto Carpano, who was inspired by a German wine flavored with wormwood.
In France, certain styles called Vins doux naturels (VDN) are lightly fortified. These are often made from Muscat or Grenache grapes. In these wines, fermentation is stopped by adding up to 10% of a 190 proof grape spirit.
Another French category, vin de liqueur, involves adding brandy to unfermented grape must, resulting in a very sweet profile.
Specific cultural traditions also produce unique fortified beverages. In Cyprus, Commandaria wine is crafted from sun-dried Mavro and Xynisteri grapes and aged in oak barrels. Moscatel de Setúbal is a Portuguese wine made primarily from the Muscat of Alexandria grape and fortified with aguardente. This style is linked to José Maria da Fonseca, who founded a major Portuguese wine company in 1834. Even outside of grape-based traditions, similar methods exist. In Korea, Gwaha-ju is a fortified rice wine made by adding soju and ingredients like ginger or jujubes to rice wine.
While many fortified wines are celebrated for their complexity, some inexpensive versions have faced social scrutiny. During the Great Depression, low-end fortified wines became popular due to their high alcohol content. In recent years, some organizations in cities like Seattle and Los Angeles have raised concerns about the marketing of these inexpensive products in impoverished areas. In 2006, the Washington State Liquor Control Board approved restrictions on several specific fortified wine brands in certain impact areas. This highlights how these beverages intersect with broader social and economic discussions.
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