The practice of fortifying wine dates back to ancient times in places like Greece, where Retsina was fortified with resin to preserve it during long sea voyages.
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Fortified wines are wines to which extra alcohol (typically brandy) is added during the fermentation process, increasing the alcohol content and preserving the wine. This process creates wines with rich flavors and higher longevity.
Origin: The practice of fortifying wine dates back to ancient times in places like Greece, where Retsina was fortified with resin to preserve it during long sea voyages. The modern style of fortified wine developed in Portugal and Spain.
Production: After initial fermentation, brandy or other spirits are added to the wine, halting fermentation and preserving natural sugars. The wine is then aged in barrels, which allows the flavors to develop and intensify.
Popular Types:
Port: From Portugal, usually sweet.
Sherry: From Spain, with a wide range of styles from dry to sweet.
Madeira: From the Madeira Islands, with a unique aging process.
Marsala: From Italy, often used in cooking and rich in flavor.
Flavor Profile: Fortified wines tend to be rich and full-bodied, with nutty, spicy, caramel, and dried fruit notes. They can range from dry to sweet, depending on the style.