Fortified Wine

Fortified wines hold a distinguished place in the world of viniculture, a testament to the art of enhancing wine with a distilled spirit, usually brandy. These wines, richer and often sweeter, have their roots in history, developed primarily as a means to ensure wines endured long sea journeys. From the sun-drenched vineyards of Spain's Jerez producing the complex notes of Sherry, to the terraced banks of Portugal's Douro Valley where Port reigns supreme, and the sun-soaked Mediterranean island of Sicily, the birthplace of Marsala, each type of fortified wine offers a unique tasting journey. With higher alcohol content and robust flavors, these wines are often savored as digestifs, paired with desserts, or enjoyed as aperitifs. Embark on an exploration of depth, tradition, and concentrated flavors with fortified wines.

From https://www.everythingwine.ca/wine/sparkling-more/fortified, May 29, 2026.

Fortified Wine at a Glance

Alcohol by Volume (abv): 15-20%

Flavor: This varies and can be dry, sweet, fruity, bitter and/or nutty.

Common Varietals: Port, Sherry, Marsala, Madeira

Food Pairings: Cheeses, nuts, dried fruit, chocolate and cream-based desserts.

Serving Temperature: 57 to 60 degrees for Port or Fino Sherry; 66 degrees for Madeira or Vintage Port.

Glassware: A small, stemmed glass known as a copita. Look for something with a tall bowl and narrow opening to retain aromas while releasing the alcohol.

From https://www.wineenthusiast.com/basics/guide-to-fortified-wine/, May 29, 2026.