Fortified wine is wine with added spirits, creating a unique flavor profile. Famous varieties include vermouth, marsala, sherry, and port. Fortified wine originated in the 16th century to preserve wine during shipping. They can be used for cooking and last longer than traditional wine.
A fortified wine is a wine to which spirits such as brandy have been added. In addition to increasing the alcohol content of the wine, the spirits also change the flavor profile, creating a unique and very distinctive wine. While fortified wine originally arose out of necessity, consumers began to appreciate and appreciate the flavor, and so producers continue to produce it.
There are numerous varieties of fortified wine, although some of the most famous are French vermouth, Italian marsala, Spanish sherry and port from Madeira and Portugal. Most fortified wines are named after the regions in which they are made, as each regional fortified wine has a distinct style. They can also be further classified by the degree and process of fermentation, as is the case with sherry, which comes in varieties such as Fino and Oloroso. In some cases, a fortified wine may be protected with a controlled designation of origin, which means that only wines from a certain region are allowed to have that name. Wines not produced in that region can only be labeled as being in the “style” of that particular area.
The origins of fortified wine can be found in the 16th century when an increasing number of countries were exporting wine. Unfortunately, these wines weren’t terribly stable and often went bad during the shipping process. To compound the problem, the wines were unable to withstand the often violent movement below decks. In an effort to preserve their wines, winemakers started adding brandy, creating fortified wine.
If brandy is added before the fermentation process begins, the result is a very sweet and rich fortified wine such as port, which is often used as a dessert wine. By subsequently adding the brandy, a drier wine is obtained, such as the traditional dry vermouth. Depending on how the wine is aged and treated, the flavor can vary widely, from the sweetness of cream sherry to the extreme acidity of an extra-dry vermouth.
In addition to being served on their own, fortified wines are also sometimes used in mixed drinks at the bar. They can also be used as cooking wines, as is often the case with sherry. Either way, fortified wines last much longer after opening than traditional wines, allowing people to use and serve them in small quantities. Eventually, however, the wine dies down, becoming unpleasant to drink. Storing fortified wines in the refrigerator after opening can help slow this process, as can using a good replacement cork.
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