Different wines
Fortified Wines
Grape spirit added during or after fermentation, producing long-lived wines of great depth.
Port
Douro Valley, Portugal.
Fermentation halted with grape spirit, leaving sweetness and power; styles range from fruity Ruby to nutty aged Tawny.
Sherry
Jerez, Spain.
Andalusian fortified wine aged in a solera; bone dry as Fino and Oloroso, sweet as Pedro Ximénez.
Madeira
Madeira, Portugal.
Deliberately heated and oxidised during ageing, making it virtually indestructible — open bottles last for months.
Marsala
Marsala, Sicily.
Sicilian fortified wine, produced in dry and sweet styles and long a staple of both the cellar and the kitchen.
Vin Doux Naturel
Languedoc-Roussillon and the Rhône, France.
Southern French fortified wines such as Banyuls and Muscat de Beaumes-de-Venise, sweet and often grenache-based.