Fortified wine: Difference between revisions
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Fortified wines are legally called ''[[dessert wine]]s'' in the U.S. but are called ''liqueur wines'' in Europe. |
Fortified wines are legally called ''[[dessert wine]]s'' in the U.S. but are called ''liqueur wines'' in Europe. |
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[[Category:Fortified |
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Revision as of 14:01, 24 July 2005
A fortified wine is a wine to which additional alcohol has been added, most commonly in the form of brandy (a spirit distilled from wine).
The original reason for fortification was to preserve wines, as the higher alcohol level and additional sweetness (if the alcohol is added before fermentation finishes, killing the yeast and leaving residual sugar) help to preserve the wine. However now that these types of wine have been established people have developed a taste for them, even though other preservation methods exist.
Common fortified wines include port, vermouth and sherry. A fortified wine called Muscat is made in Australia.
Fortified wines must be distinguished from spirits made from wine. While both have increased alcohol content, spirits are the result of a process of distillation; while fortified wines have spirits added to them. Fortified wines generally have an alcohol content between that of wines and spirits.
Fortified wines are legally called dessert wines in the U.S. but are called liqueur wines in Europe.