Fortified wine
From EncycloWine
A fortified wine is a wine to which additional alcohol has been added, most commonly in the form of brandy (a spirit distilled from wine).
Fortified Wines or Liqueur-type Wines:
There are five common types of fortified wines: sherry, port, marsala, vin santo, & madeira.
Fortified Wine
A class of wines that have been made sweet by interrupting the fermentation process with the addition of a neutral distilled spirit. The spirit kills the yeast before they have finished converting all of the sugar.
Fortified Wine
A wine that has had alcohol added to it. The amount of alcohol added is generally to a high enough concentration level to prevent further fermentation.
Fortified Wine
Fortified wines tend to have complex production processes which differ markedly from each other. However, brandy (also known as 'grape spirit') is added during their production.
Fortified wine
A wine in which the alcoholic content has been boosted by the addition of grape spirit or brandy.
Free-run
Grape juice that runs freely from the crusher and press before force is used.
Fortified Wine: A wine in which brandy is introduced during fermentation; sugars and sweetness are high due to the suspended fermentation.
Fortified Wine: Wine that has had alcohol added (usually brandy) to it to prevent fermentation by killing the yeast and leaving the residual sugar.
Fortified wine - Wine to which alcohol has been added, generally to increase the concentration to a high enough level to prevent fermentation.
fortified wine: Wines that have had alcohol added to them at some time during their making. The alcohol addition increases the wine's alcohol content to between 15 and 23%.
FORTIFIED WINE
A wine with brandy or other spirits added, such as port or sherry ...
Fortified wines such as port and liqueur muscat do not need to be consumed immediately as is the case of table wines, but they do need to be used within a few weeks. It will deteriorate if left in a half empty bottle for more than a month or two.
Fortified wines are just what they sound like - fortified. That is, the winemakers add extra alcohol, like brandy, which raises its alcohol content to anywhere from 14% to 23%. You can get fortified wines in white, amber and either bright or dark red.
Fortified wine. Wines such as Port to which alcohol has been added.
Fruity. The fruit aromas and flavors evident in wine. Can be fresh, dried, cooked; examples include fresh apples, dried figs, citurus, melon and strawberry jam.
A Fortified wine originally made in and around the town of Jerez in the Andalusia region of southern Spain. It's now also made in the United States and other parts of the world such as Australia and South Africa.
A fortified wine from the island of Madeira which belongs to Portugal but is located off the west African coast.
Port
fortified wine made in Oporto, where Duoro River empties into the Atlantic Ocean
CLASSIFICATIONS
Wood Aged:
Ruby ...
Port: A fortified wine from the Douro region of Portugal. Styles of Port include Late Bottle (LB), Tawny Ruby, Aged, and Vintage. Mostly sweet and red, Port is usually served after dinner as a dessert wine.
Marsala is a fortified wine, that is a wine to which is added some wine brandy during production.
PORTO: A fortified wine from made with specific grapes from the Douoro region of Portugal. Also know as Oporto.
POTENT: Intense and powerful.
A fortified wine from Jerez, in southern Spain. It comes in many different styles, most of which are dry. Fino is fresh and tangy and needs drinking as soon as it is opened - and ideal match for tapas.
Fortified: Fortified wines are where spirit has been added to increase their natural strength. Brandy is added to sherry and Port.
Glycerol: A colourless, sweet-tasting substance which can add to the "impression" of body in a wine.
Vermouth: A fortified wine, red or white, which has been flavored by addition of various herbs and barks (originally wormwood but wormwood is not used any more because of health concerns). Vermouth is used primarily as an aperitif.
Manzanilla A fortified wine similar to fino, made exclusively in Sanlùcar de Barrameda by means of biological ageing and using the system of Criaderas and Soleras. Manzanilla pasada is the name given to very old manzanillas.
Has two meanings: Fortified wine - eg: Sherry - where alcohol is added in the form of Brandy or neutral spirits. Sweet or very sweet wines of any alcohol level customarily drunk with dessert or by themselves and usually in small amounts.
DIESEL ...
This results in a fortified wine that has incredible depth and intense fruit flavors. The wine is made from a variety of hardy grapes that produce intense aromas.
Dorado - a fortified wine made in the Rueda region with the Verdejo grape.
Dulce - sweet
Enologia - Winemaking
Espeso - Heavy ("thick"), weighty wine
Espumosa - Sparkling ...
Pick up a bottle of Sherry wine and you'll find all three references to this fortified wine on its label. Jerez is the Andalucia word, Sherry is the common English reference, and Xérès is the French.
The technique has since been employed in the production of Rivesaltes, and over the ensuing centuries there have been numerous literary references to these fortified wines, which seem to have been highly regarded.
Fortified Wines
This wine type involves the addition of grape spirits either during fermentation to halt fermentation or after fermentation. The great fortified wines of the world include Sherry, Port, and Madeira.
Fortified wine
A fortified wine is one whose alcohol level is increased by adding of neutral grape spirits. Examples include Madeira, Port, and Sherry.
Port has been listed under grape types because as a matured and fortified wine (where brandy is used to stop the fermentation) the precise grape varities have correspondingly less influence on its final character.
Obscure, heavy bearing, white-wine variety historically used to produce a light neutral wine for blending, or distillation for use in brandy-type fortified wines, in France. Presently found in Australia, France and Switzerland.
Most sparkling wines and fortified wines are classified as "non-vintage" wines, because they are typically a blend of various vintages. This blending practice is utilized to try to get a very consistent style of wine from year to year.
A fortified wine produced in the region surrounding the city of Marsala in Sicily.
PALOMINO: Red wine grape, mostly used for Sherry-type fortified wines, widely grown in Spain and South Africa. Identical to the Listan variety found in France.
Word normally used to describe a flavor perception found in tawny brown, wood-aged and heated fortified wines such as some "Madeira".
In Portugal Verdelho is used to produce fortified wines and it is a major component in the famous wines of Madeira. In France a dry white wine is produced.
Dessert wines refers mostly to fortified wines or to sweet white wines of 14% alcohol or greater which are typically served with dessert.
These clones are mostly used for making medium-sweet and dessert style table or fortified wines.
Is the Cognac region local name for the Ugni Blanc grape from which is produced the wine used for distilling into the fortified wine known as "cognac brandy".
to announce that international Port expert Roy Hersh, the publisher of the excellent For The Love of Port Website, has agree to serve all month as guest expert, answering questions and offering comments on Port, Madeira and other fortified wines ...
Port (or Porto). Fortified wine from Portugal.
Qualitatswein Mit Pradikat. Symbol of high quality on a German label.
Reserve. In some countries, this means wine was aged longer. In U.S., it can mean that or nothing at all.
Before 1920, table wines accounted for 3 of every 4 gallons shipped. After 1933, fortified wines were 3 of every 4 gallons shipped.
Marsala: Italy's most famous fortified wine produced in Sicily. It usually contains 17-20% alcohol and often rivals sherry.
Maturity: The stage in the aging of wine that has developed all of its characteristic qualities to perfection.
The Italian system also allow the usage of particular acronyms to be written in the labels of special quality wines, such as sparkling wines ('spumante' in Italian) or fortified wines.
Wine normally consumed during meals (as opposed to sweet wines, dessert wines, fortified wines, etc.). Table wines should not be confused with common wines, as table wines include the best Gran Reservas, Grand Crus, etc.
Nutty Describes the aroma and flavor frequently found in fortified wines such as Madeira and Sherry; the result of exotic fermentations or deliberate oxidation. Can be a negative character in wines not intended to be made in an oxidative style.
Maderized: a term derived from "Madeira' a type of fortified wine from Portugal, produced by a combination of aging and heating. The color of a maderized white wine is yellow-brown to golden-brown, and it smells and tastes oxidized.
Portuguese island in the Atlantic off the North African coast, producing an unusual fortified wine of the same name. Very popular in the U.S. during Revolutionary War times, the Madeira trade was an important part of the young nation's economy.
Fortification
The process whereby alcohol is added to natural wine to raise its alcohol content, resulting in fortified wines. Port, Sherry and Muscadels are examples of fortified wines.
Legs: Columns of wine, especially fortified wine, which trickle down the inside of a glass. Supposed to indicate high alcohol content in a wine.
Hot: Noticeably alcoholic on the nose or palate. This characteristic is more acceptable in fortified wines like port and sherry than in table wines like cabernet and chardonnay.
Nutty
Bouquet that develops in aged white wines and in fortified wines such as sherry or Madeira.
O ...
Used to describe how a wine feels in the mouth, its viscosity or depth of flavour. A watery wine might be described as light-bodied while a thicker, creamier, style of wine, say a fortified wine or sweet dessert wine, ...
A minor white-wine grape grown in the Piedmont region of Italy. Used to make a sweet, full-bodied white from the dried grapes, called Passito, and also a dry white in the conventional manner. Also used to make a fortified wine called Liquoroso.
Under the Wines of Origin laws, 75 percent of a varietal wine must come from the designated variety. The wine may claim one of many designated regions of origin only if all of the grapes come from that region (80 percent for fortified wines).
These include the Muscat Blanc, (aka Moscato di Canelli and Muscat Frontignon). Mostly these grapes are made into medium-sweet and dessert style table or fortified wines.
Introducing brandy into the fermenting must to stop the fermentation process. By raising the alcohol level, the yeast are killed, fermentation ends and any unfermented sugars remain in the wine. This is the way ports and several other fortified wines ...
Produced primarily in the Hunter Valley and McLaren Vale regions of Australia, verdelho is a relatively obscure grape responsible for the unique wines of Madeira (which is fortified wine from an island of the same name located off the coast of ...
 See also: Fortified, Wine, Grape, Region, White
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