FORTIFIED WINE
Fortified wine is a category of wine that has been strengthened by the addition of grape spirit (neutral alcohol) during or after fermentation. This process increases the alcohol level—typically to 15–22% ABV—and creates a wide range of styles from dry to intensely sweet.
Fortification can either stop fermentation early (retaining natural sweetness, as in Port) or be added after fermentation (creating dry styles like Sherry). The result is wines with greater richness, complexity and ageing potential compared to standard table wines.
Some of the world’s most famous fortified wines include:
- Port from Douro Valley – rich, sweet and full-bodied
- Sherry from Jerez – ranging from dry (Fino) to sweet (Pedro Ximénez)
- Madeira from Madeira – oxidative, long-lived and complex
- Rutherglen Muscat & Topaque from Rutherglen – intensely rich, raisined and iconic Australian styles
Fortified wines are known for their concentrated flavours, often showing dried fruit, nuts, caramel, spice and chocolate, with remarkable depth and persistence.
