Fortifizierten

Fortifizierten is the German term used to describe fortified wines, which are wines to which a distilled spirit, typically grape brandy, has been added to raise their alcohol content and influence aging and flavor. Fortification can occur during fermentation to arrest yeast activity, preserving residual sugar, or after fermentation to create dry styles. The resulting wines generally have higher alcohol levels, commonly in the range of 15 to 22 percent by volume.

Notable styles include Port and Madeira from Portugal, Sherry from Spain, and Marsala from Italy. Vermouth is another category of fortified wine, aromatized with botanicals. Fortified wines span a spectrum from very sweet to very dry: dessert-style ports and Madeiras contrast with dry sherries such as Fino or Amontillado, while many fortified wines can be aged in wood or bottle to develop complex flavors.

Historically, fortification emerged in the Mediterranean during the early modern era as a method to preserve wine for long sea voyages. The practice allowed wines to endure long shipments and variable storage conditions, contributing to their global popularity. Today fortified wines are produced worldwide, with regional methods and aging practices shaping their character.

Serving and storage: Fortified wines are commonly enjoyed as aperitifs or digestifs. They can be consumed young or aged, with aging potentially introducing oxidative or nutty notes depending on style. Open bottles should be stored in a cool, dark place and consumed within a time frame appropriate to the wine’s style and resilience to oxidation.