A Deep Dive into Fortified Wine

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Deep Dive into Fortified Wine

How is fortified wine made?

While styles vary greatly, all fortified wines start as a normal wine, then have a neutral grape spirit (often grape brandy) added during or after fermentation. This will preserve sugars (if the wine has yet to fully ferment) and impart distinct flavours and characteristics.

Most fortified wines are then aged - typically in oak barrels, and sometimes with extra bottle ageing (as with Vintage Ports). This process is another factor in determining the final style, its colour and degree of complexity. The longer a fortified wine takes to produce, the more nuanced and multi-layered it will taste.

How do fortified wines differ from regular wines?

Primarily, it’s the extra strength (usually 15-20%) and warming richness created from the addition of neutral spirit and fortification. A good fortified will still have the original character of the wine at its core, but with more structure and sweetness. These are drinks to really take your time over and appreciate.

Fortification also makes the wine more resilient and long-lived, and many are deliberately aged in barrel with oxygen contact, building flavours like nuts, dried fruit, toffee and spice. As a result, fortified wines are often served in smaller pours and can keep for longer than most table wines once opened.

Port

Port is the world’s best-known fortified wine:. Made in Portugal’s Douro Valley, it's deep, dark and often lusciously sweet. During fermentation, a neutral spirit is added before all the sugar has turned to alcohol, producing a sweet, fortified style.

Late Bottle Vintage Port - LBVs are similar in style to vintage ports, but are matured in cask for longer, so their luxuriously rich raisin and plum flavours can be enjoyed right away.
Vintage Port - This is the most complex and revered Port style of all, made only in extra special ‘declared’ vintages.
Ruby Port is the youngest, fruitiest of all the Ports and your perfect style to kick start your foray into fortified wines
Tawny Port - made by blending several older ports and ageing them in barrel for several years, this wine has the sweetness all Port fans adore, alongside a mellow richness and complexity that add extra dimensions of enjoyment.
White Port - a style that always scores highly in our tasting room and a brilliant year-round digestif.

Sherry

The greatest fortified style to come out of Spain! Sherry is right back in fashion, enjoyed throughout the year and loved for its versatility - ranging from bone dry right through to a style so sweet you can pour it on your ice cream! Plus, it offers superb value – especially given the time and effort that goes into its production.

Fino - Twenty years ago, only the most avid sherry afficionado knew about this style – now it’s almost obligatory around the world to enjoy a cool glass of Fino as you tuck into fresh olives.
Manzanilla - Similar to Fino, but comes exclusively from the coastal region of Sanlúcar de Barrameda. Proximity to the ocean produces delicate, more saline notes to go with the wine’s apple freshness.
Amontillado - Expect flavours of toasted hazelnuts, caramel and creamy raisin with a savoury edge and a very long finish. Delicious on its own or with cheese.
Pedro Ximenez - Gorgeously sweet and opulent, so you’ll want to open a bottle with your favourite dessert.

Madeira

This is Portugal’s other great fortified style, from the island of Madeira. Long before footballer Cristiano Ronaldo put his home island on the map, Madeira’s claim to fame was its fortified wine.

A historic stop for ships crossing from Europe to the Americas, Madeira was fortified with spirit so it could survive long voyages - an approach that became the island’s signature method. It comes in four styles;

Malvasia (Malmsey): the sweetest and richest style, expect fruity, roasted nut and chocolate notes.
Bual (Boal): medium-sweet, medium-bodied, with raisined notes.
Verdelho: off-dry, often smoky, with bright acidity.
Sercial: driest style; fortified late for low sweetness, with almond notes and high acidity.

Vermouth

Vermouth is a fortified wine that’s flavoured with a variety of herbs. There’s dry white Vermouth, which hails from southern France, and a sweeter red version, most associated with Italy.

The flavours and sweetness levels of Vermouths vary greatly. And while they can be sipped solo, as an apéritif or alongside seafood tapas, you’re more likely to have tasted them in cocktails.

Simply pair a dry Vermouth with gin or vodka to create a Martini, or add sweet Vermouth to whisky for a Manhattan. Or create a Negroni, the bitter-sweet cocktail that’s equal parts sweet Vermouth, gin and Campari.

Get creative, experiment with your favourites and let this fortified cocktail king work its magic.

Foods to pair with fortified wine

One of the joys of fortified wine is its range. As a rule, match the wine’s sweetness and intensity to the dish, or use it to cut through salt, fat and strong flavours.

The fruitiness of Ruby and LBV (Late Bottled Vintage) Ports goes well with blue cheeses or decadent chocolate desserts.
Tawny Port is ideal with nutty desserts, creamy cheeses or caramel tarts.
Fino Sherry pairs beautifully with tapas, seafood and cured ham.
Amontillado Sherry pairs brilliantly with wild mushrooms, richly sauced chicken, aged cheese like Manchego or reserve Comte.
Madeira is a cooking must-have to add instant depth and richness to your favourite sauces, stews and desserts.
Pedro Ximenez is a terrific choice with treacle tart or sticky toffee pudding.
White Port’s sweet flavours and richness make it another stunning dessert choice.

About the author

Steve Rumble

When Steve first started writing for Laithwaites, dry rosé wasn’t a thing in the UK, the only Malbec we stocked was French and hardly any Brits could pronounce Rioja. Things have changed but Steve still loves telling the great stories behind our wines. He holds the WSET Level 4 Diploma and loves a good Provence pink or an oaky Chardonnay. Steve has sports writing experience and is our go-to writer for all things Laithwaites and England Cricket.