Fortified Wine

Port, Sherry, Muscadel, Madeira, Masala, Vermouth… many regions and countries produce their own unique styles of fortified wine. What unites them is the way of production, with some form of distilled liquor being added during or after the fermentation process. Most fortified wines have higher alcohol levels and are generally sweeter than table wine… they make great aperitifs or digestifs, drunk before or after the meal.