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Home » Beverages » Alcohol » Wine » Fortified Wine

Fortified Wine

Fortified wines have had brandy added to them. The most commonly known ones are Marsala, Sherry, Madeira and Port. The fortification process was originally developed to help “inferior” wines have a longer storage life. Because fortified wines have a somewhat higher alcohol content than normal wine, their tastes hold up better in cooking. Once opened, they can be stored indefinitely.

  • Madeira, Marsala and ruby and tawny ports are good for deglazing pans with;
  • Any fortified wine goes extremely well on its own with fruits, nuts and cheese;
  • Any fortified wine can be used in a marinade or glaze.

Other names

Italian: Vino alcoolizzato, Vino liquoroso
French: Vin fortifié, Vin liquoreux
German: Alkoholisierter Wein, Likörwein
Spanish: Vino alcoholizado, Vino licoroso

This page first published: Dec 8, 2003 · Updated: May 9, 2018.

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