For those who’ve seen the term ‘fortified wine’ bandied about at restaurants and bottle shops but haven’t discovered what this means, here’s the simple explanation.

What is a fortified wine?

A fortified wine is a wine that has had a distilled spirit added to it before, during or at the end of the fermentation process. The result of a spirit added before the fermentation process is often sweet, viscous and most commonly enjoyed before or after a meal. These are often referred to as dessert wines. Dryer fortified wines are usually the result of spirits added during or at the end of the fermentation process.

What are common types of fortified wines?

Common types of fortified wines include Marsala wine, Madeira, vermouth, sherry and port. Not only does the added spirit help to preserve the wine for longer periods of time once opened, but it also adds an interesting depth of flavour to each sip. The added distilled spirit is usually a grape-based brandy, but the region the fortified wine is produce in will sometimes dictate which type of spirit will need to be added to the wine.

With the added spirit component, these wines are known to be higher in alcohol than regular wines. These, we feel, are best enjoyed with a good quality cheese plate that compliments the sweetness of your fortified wine.