Fortified wines are a diverse category of wines that have had a distilled spirit, usually brandy, added to them, enhancing their alcohol content and longevity. Significant regions known for producing fortified wines include Portugal, where Port from the Douro Valley and Madeira from the island of Madeira are celebrated for their rich, complex flavours and ability to age gracefully. Spain’s Sherry, particularly from Jerez, offers a range of styles from dry and nutty Fino to sweet, raisined Pedro Ximénez. In France, Banyuls from the Roussillon region is a sweet, red fortified wine made primarily from Grenache, often enjoyed with chocolate. The Jura region produces Macvin, a unique style where grape must is fortified before fermentation, resulting in a sweet, aromatic wine. In Australia, the Rutherglen region is famous for its luscious, sweet Muscat and Tokay (Topaque) fortified wines, known for their intense flavours of dried fruit and caramel. These fortified wines, each with their distinctive regional characteristics, offer a rich tapestry of flavours and styles that are cherished worldwide.
