Fortified wine

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.