Fortified wines hold a special place in the wine world, offering a complexity and depth of flavour unmatched by other varieties. From the sun-drenched vineyards of Portugal’s Douro Valley to the historic bodegas of Jerez in Spain, the art of making fortified wine is a tradition steeped in history and skill. This blog post delves into the fascinating process behind fortified wines, including Port, Sherry, and Madeira, shedding light on what makes these wines truly unique.

What Makes a Wine Fortified?

Fortification is the process of adding a distilled spirit, usually grape brandy, to wine. This practice not only increases the alcohol content but also stabilizes the wine, allowing it to age and develop complex flavours over time. The point during fermentation at which the spirit is added determines the sweetness and style of the fortified wine.

Types of Fortified Wines

Port: Produced exclusively in Portugal’s Douro Valley, Port is typically rich and sweet, though dry styles exist. It is often aged in barrels for many years, developing a complex array of flavours.

Sherry: Hailing from the Jerez region of Spain, Sherry can range from dry and nutty to sweet and viscous. Its unique character comes from the solera system, a method of fractional blending that ensures consistency and complexity.

Madeira: Madeira is a fortified wine from the Portuguese island of the same name, known for its high acidity and caramelized flavours, achieved through a unique aging process involving heat.

The Fortification Process

The creation of fortified wine is both an art and a science. The process begins like any wine, with the fermentation of grape juice. However, partway through fermentation, winemakers add a distilled spirit to halt fermentation, preserving some of the grape’s natural sweetness and boosting the alcohol content. The wine is then aged, often in oak barrels, where it develops its signature flavours and aromas.