Wine intensified by spirit
Fortified Wine
Fortified wines have grape brandy or neutral spirit added, either during or after fermentation, boosting alcohol and sweetness. Port, Sherry, Madeira and Marsala are the classic styles.
How it's made
Adding spirit to fermenting wine stops it early (leaving sugar — Port) or after full fermentation (Sherry). Sherry is then aged under a protective yeast 'flor' (fino) or oxidatively (oloroso) in the solera system.
At a glance
| Attribute | Detail |
|---|---|
| Serving temperature | Varies — fino chilled, port at room temperature |
| Key regions | Douro, Jerez, Madeira, Rutherglen |
| Food pairings | Blue cheese, nuts, chocolate, glazed ham, desserts |
Signature grapes
Touriga Nacional
Touriga Nacional is Portugal's noblest red grape, the perfumed, tightly structured heart of the best Port and …
Palomino
Palomino is the unsung hero variety behind sherry, a neutral white grape transformed by yeast flor and the sol…
Pedro Ximénez
Pedro Ximénez — PX — is Spain's darkest, sweetest fortified wine, made from grapes dried in the Andalucian sun…
Grenache / Garnacha
Grenache (Garnacha in Spain) is one of the world's most widely planted grapes, thriving in hot, dry climates f…