Examine individual changes

'[[Image:Port wine.jpg|thumb|350px|A glass of [[port wine|port]], a fortified wine.]] {{TOC right}} '''Fortified wine''' is [[wine]] to which a [[distilled beverage]] (usually [[brandy]]) has been added.<ref name=ALE>{{cite book |last=Lichine |first=Alexis |title=Alexis Lichine’s New Encyclopedia of Wines & Spirits |edition=5th |location=New York |publisher=Alfred A. Knopf |year=1987 |page=236 |isbn=0394562623 }}</ref> Fortified wine is distinguished from [[Distilled beverage|spirits]] made from wine in that spirits are produced by means of [[distillation]], while fortified wine is simply wine that has had a spirit added to it. Many different styles of fortified wine have been developed, including [[Port wine|port]], [[sherry]], [[Madeira wine|madeira]], [[Marsala wine|marsala]], [[Commandaria|Commandaria wine]] and [[vermouth]].<ref name="Oxford pg 279">{{cite book |editor-last=Robinson |editor-first=J. |title=The Oxford Companion to Wine |edition=3rd |location=New York |publisher=Oxford University Press |year=2006 |page=279 |isbn=0198609906 }}</ref> ==Production== The original reason for fortifying wine was to preserve it, since [[ethanol]] is a natural [[antiseptic]]. Even though other preservation methods now exist, fortification continues to be used because the process can add distinct flavors to the finished product.{{Citation needed|date=November 2009}} Although grape brandy is most commonly added to produce fortified wines, the additional alcohol may also be [[Neutral grain spirit|neutral spirit]] that has been distilled from grapes, grain, [[sugar beet]]s, or [[sugarcane]]. Regional [[appellation]] laws may dictate the types of spirit that are permitted for fortification. The source of the additional alcohol and the method of its distillation can affect the flavor of the fortified wine. If [[Neutral grain spirit|neutral spirit]] is used, it will usually have been produced with a [[continuous still]], rather than a [[pot still]].<ref name="Oxford pg 279"/> [[File:ValdiviaJerez65.jpg|thumb|left|287px|[[Sherry]] barrels aging.]] When added to wine before the [[fermentation (wine)|fermentation]] process is complete, the alcohol in the distilled beverage kills the [[yeast]] and leaves [[residual sugar]] behind. The end result is a wine that is both sweeter and stronger, normally containing about 20% [[alcohol by volume]] (ABV). During the [[Ethanol fermentation|fermentation]] process, yeast cells in the [[must]] continue to convert sugar into alcohol until the must reaches an alcohol level of 16%–18%. At this level, the alcohol becomes [[toxin|toxic]] to the yeast and kills it. If fermentation is allowed to run to completion, the resulting wine will (in most cases) be low in sugar and will be considered a dry wine. The earlier in the fermentation process that alcohol is added, the sweeter the resulting wine will be. For drier fortified wine styles, such as [[sherry]], the alcohol is added shortly before or after the end of the fermentation. In the case of some fortified wine styles (such as [[late harvest wine|late harvest]] and [[Noble rot|botrytized wine]]s), a naturally high level of sugar will inhibit the yeast. This causes fermentation to stop before the wine can become dry.<ref name="Oxford pg 279"/>{{clear left}} ===Mistelle=== Mistelle ({{lang-it|mistella}}; {{lang-fr|mistelle}}; [[Spanish language|Spanish]], [[Portuguese language|Portuguese]], [[Galician language|Galician]] and {{lang-ca|mistela}}, from [[Latin language|Latin]] {{smallcaps|mixtella}}/{{smallcaps|mixtvm}} "mix") is sometimes used as an ingredient in fortified wines, particularly [[Vermouth]], [[Marsala wine|Marsala]] and [[Sherry]], though it is used mainly as a base for [[apéritif]]s such as the French [[Pineau des Charentes]].<ref name="ocw-mistela">[http://www.winepros.com.au/jsp/cda/reference/oxford_entry.jsp?entry_id=2032 ‘Mistela’] in ''[[Oxford Companion to Wine]]'', ed. by [[Jancis Robinson]], 2nd edn (Oxford: Oxford University Press, 1999), s.v.</ref> It is produced by adding alcohol to non-fermented or partially [[fermentation (food)|fermented]] grape juice.<ref> {{cite web |url=http://www.epicurious.com/tools/winedictionary/entry?id=7179 |title=mistelle Definition in the Wine Dictionary at Epicurious.com |publisher=www.epicurious.com |accessdate=2009-04-05 |last= |first= }} </ref> The addition of alcohol stops the fermentation and, as a consequence Mistelle is sweeter than fully fermented grape juice in which the sugars turn to alcohol.<ref> {{cite web |url=http://www.diwinetaste.com/dwt/en2004126.php |title=Production of Fortified Wines - DiWineTaste |publisher=www.diwinetaste.com |accessdate=2009-04-05 |last= |first= }} </ref> ==Varieties== [[Image:Justino Henriques Madeira wine, colheita 1996.JPG|thumb|187px|[[Madeira wine]].]] ===Madeira wine=== {{Main|Madeira wine}} Madeira is a fortified wine made in the [[Madeira Islands]]. The wine is produced in a variety of styles ranging from dry wines which can be consumed on their own as an [[aperitif]], to [[sweet wine]]s more usually consumed with [[dessert]]. ===Marsala wine=== {{Main|Marsala wine}} Marsala wine is a wine from [[Sicily]] that is available in both fortified and unfortified versions.<ref name="Wordsworth"/> It was first produced in 1772 by an English merchant, John Woodhouse, as an inexpensive substitute for sherry and port,<ref> {{cite book |url=http://books.google.co.uk/books?id=7bIfz0aP0cYC&pg=PA306&dq=Marsala+wine|title=Thomas Jefferson on wine - Google Book Search |publisher=books.google.co.uk |accessdate=2009-04-04 |last= |first= }} </ref> and gets its name from the island's port, [[Marsala]].<ref name="Wordsworth"> {{cite book |url=http://books.google.co.uk/books?id=5X6oVI-qngwC&pg=PA384&dq=Marsala+wine|title=Wordsworth Dictionary of Drink: An A ... - Google Book Search |publisher=books.google.co.uk |accessdate=2009-04-04 |last= |first= }} </ref> The fortified version is blended with [[brandy]] to make two styles, the younger, slightly weaker ''Fine'', which is at least 17% [[abv]] and aged at least four months; and the ''Superiore'', which is at least 18%, and aged at least two years. The unfortified Marsala wine is aged in wooden casks for five years or more and reaches a strength of 18% by [[evaporation]].<ref name="Wordsworth"/> ===Port wine=== {{Main|Port wine}} Port wine (also known simply as Port) is a fortified wine from the [[Douro|Douro Valley]] in the [[Norte, Portugal|northern provinces]] of [[Portugal]].<ref>{{cite book |last=Porter |first=Darwin |first2=Danforth |last2=Price |year=2000 |title=Frommer's Portugal |edition=16th |publisher=IDG Books Worldwide |isbn=0-02-863601-5 }}</ref> It is typically a [[sweet]] red wine, but also comes in dry, semi-dry and white varieties. [[Image:CataJerez.jpg|thumb|left|300px|A degustation of [[Sherry|sherries]]]] ===Sherry=== {{Main|Sherry}} Sherry is a fortified wine made from white grapes that are grown near the town of [[Jerez de la Frontera|Jerez]], [[Spain]]. The word "sherry" is an [[anglicization]] of Jerez. In earlier times, sherry was known as [[sack (wine)|''sack'']] (from the Spanish ''saca'', meaning "a removal from the [[solera]]"). In the European Union "sherry" is a [[protected designation of origin]]; therefore, all wine labeled as "sherry" must legally come from the Sherry Triangle, which is an area in the province of [[Cádiz (province)|Cádiz]] between [[Jerez de la Frontera]], [[Sanlúcar de Barrameda]], and [[El Puerto de Santa María]].<ref>[http://www.nicks.com.au/index.aspx?link_id=76.1232 Spanish law]</ref> After [[Fermentation (wine)|fermentation]] is complete, sherry is fortified with [[brandy]]. Because the fortification takes place after fermentation, most sherries are initially dry, with any sweetness being added later. In contrast, [[port wine]] (for example) is fortified halfway through its fermentation, which stops the process so that not all of the sugar is turned into alcohol. Sherry is produced in a variety of styles, ranging from dry, light versions such as [[fino]]s to much darker and sometimes sweeter versions known as [[oloroso]]s.{{clear left}} ===Vermouth=== {{Main|Vermouth}} Vermouth is a fortified wine flavored with aromatic [[herb]]s and [[spice]]s ("aromatized" in the trade) using closely guarded recipes ([[trade secret]]s). Some of the herbs and spices used may include [[cardamom]], [[cinnamon]], [[marjoram]] and [[chamomile]].<ref>{{cite news| url=http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/08/15/WI0111LMMB.DTL | title=The Truth About Vermouth: The secret ingredient in today's top cocktails remains misunderstood | first=Paul | last=Clarke | date=2008-08-15 | work=The San Francisco Chronicle}}</ref> Some vermouth is sweetened; however, unsweetened, or dry, vermouth tends to be bitter. The person credited with the second vermouth recipe, [[Antonio Benedetto Carpano]] from [[Turin]], [[Italy]], chose to name his concoction "vermouth" in 1786 because he was inspired by a [[Germany|German]] wine flavored with [[Artemisia absinthium|wormwood]], a herb most famously used in [[distilling]] [[absinthe]]. However, wine flavored with wormwood goes back to ancient Rome. The modern German word ''Wermut'' (''Wermuth'' in the spelling of Carpano's time) means both ''wormwood'' and ''vermouth''. The herbs were originally used to mask raw flavors of cheaper wines,<ref> {{cite book |url=http://books.google.com/books?id=Jv7BMDNaWGsC&pg=PA112&dq=Vermouth#PPA112,M1 |title=Bartending For Dummies - Google Book Search |publisher=|accessdate=2009-04-05 |last= |first= }} </ref> imparting a slightly medicinal "tonic" flavor. ===Vins doux naturels=== Vins doux naturels are lightly fortified wines typically made from white [[Muscat (grape and wine)|Muscat]] grapes or red [[Grenache]] grapes in the south of [[France]]. The production of vins doux naturels was perfected by Arnaud de Villeneuve at the [[University of Montpellier]] in the 13th century and they are now quite common in the [[Languedoc-Roussillon]] of southwest France. As the name suggests, [[Muscat de Beaumes-de-Venise AOC|Muscat de Beaumes-de-Venise]], [[Muscat de Rivesaltes AOC|Muscat de Rivesaltes]], and [[Muscat de Frontignan]] are all made from the white Muscat grape, whilst [[Banyuls AOC|Banyuls]] and [[Maury AOC|Maury]] are made from red [[Grenache]]. Regardless of the grape, fermentation is stopped by the addition of up to 10% of a 190 [[Proof (alcohol)|proof]] (95%) [[grape spirit]].<ref> {{cite book |url=http://books.google.co.uk/books?id=EczgQ7PLGVkC&pg=PA268&dq=Vin+doux+naturel|title=The Wines of Champagne, Burgundy ... - Google Book Search |publisher=books.google.co.uk |accessdate=2009-04-05 |last= |first= }} </ref> The Muscats are made in a somewhat oxidized style, the Grenaches less so.<ref>[http://www.thewinedoctor.com/author/sweetmutage.shtml thewinedoctor.com]</ref> ===Low-end fortified wines=== {{Main|Bum wine}} Inexpensive fortified wines, such as Thunderbird and Wild Irish Rose, became popular during the [[Great Depression]] for their relatively high alcohol content. The term ''[[wino]]'' was coined during this period to describe impoverished people who drank these wines solely for their inebriating effect.<ref name=Zraly>{{cite book |last=Zraly |first=Kevin |title=Kevin Zraly's American Wine Guide |year=2006 |location=New York |publisher=Sterling |page=238 |isbn=140272585X }}</ref> These wines continue to be associated with the homeless, mainly because marketers have been aggressive in targeting low-income communities as ideal consumers of these beverages; organizations in cities such as Los Angeles, San Francisco, Seattle, and Portland have urged makers of inexpensive fortified wine, including [[E & J Gallo Winery]], to stop providing such products to liquor stores in impoverished areas.<ref name=Jorgensen>{{cite book |last=Jorgensen |first=Janice |title=Encyclopedia of Consumer Brands: Consumable Products |year=1993 |location=Detroit |publisher=St. James Press |isbn=1558623361 |page=492 }}</ref> In 2005, the [[Seattle]] City Council asked the [[Washington State Liquor Control Board]] to prohibit the sale of certain alcohol products in an impoverished "Alcohol Impact Area." Among the products sought to be banned were over two dozen beers, and six fortified wines: Cisco, Gino's Premium Blend, MD 20/20, Night Train, Thunderbird, and Wild Irish Rose.<ref>{{cite news |url=http://www.seattlepi.com/local/251134_alcohol07.html |title=City could soon widen alcohol impact areas |newspaper=Seattle Post-Intelligencer |date=December 7, 2005 |deadurl=yes}} {{Dead link|date=December 2011|bot=RjwilmsiBot}}</ref> The Liquor Control Board approved these restrictions on August 30, 2006.<ref>[http://www.cityofseattle.net/BAN/public_safety_AIA.htm Seattle's Alcohol Impact Areas: The Extended Central Core AIA], City of Seattle website.</ref> == Terminology == Fortified wines are often termed [[dessert wine]]s in the [[United States]] to avoid association with hard drinking.<ref> {{cite book |url=http://books.google.com/books?id=GhJJElLJn5cC&pg=PA120&dq=%E2%80%9Cfortified+wine%E2%80%9D++New+Encyclopedia+of+Wines+%26+Spirits#PPA119,M1 |title=A companion to California wine: an ... - Google Book Search |publisher=|accessdate=2009-04-05 |last= |first= }} </ref> The term "[[Vins de liqueur]]" is used by the French.<ref> {{cite book |url=http://books.google.com/books?id=8G5aWddvUh4C&pg=PA36&dq=vin+de+liqueur|title=Wine travel guide to the world - Google Book Search |publisher=|accessdate=2009-04-05 |last= |first= }} </ref> Under [[European Union]] legislation, a liqueur wine is a fortified wine that contains not less than 17.5% [[abv]] (except for certain quality liqueur wines) and that meets many additional criteria.<ref>[http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:1999:179:0001:0084:EN:PDF COUNCIL REGULATION (EC) No 1493/1999 of 17 May 1999; Annex I, §14 (European Union document).] See page 40.</ref> ==See also== {{Portal|Wine}} *[[Bum wine]] *[[Vin de liqueur]] ==References== ;Notes {{Reflist|2}} ==External links== {{Wiktionary}} *[http://www.thatsthespirit.com/EN/wine/wine_fortified.asp Fortified Wines]- A description. *[http://vinoenology.com/calculators/fortification/ Fortification] – Fortification Calculator *[http://www.musingsonthevine.com/tips_des2.shtml Dessert Wines — Fortified Wine Production.] *{{Cite web | title = Port Production | accessdate = 2010-01-28 | url = http://www.extension.iastate.edu/Wine/Resources/portproduction.htm }} <!--spacing--> {{Wines}} {{DEFAULTSORT:Fortified Wine}} [[Category:Fortified wine|*]] [[ca:Vi mut]] [[de:Likörwein]] [[es:Vino fortificado]] [[fa:شراب تقویت‌شده]] [[fr:Vin muté]] [[gl:Viño xeneroso]] [[is:Styrkt vín]] [[it:Vino liquoroso]] [[he:יין מחוזק]] [[la:Mixtella]] [[lt:Spirituotas vynas]] [[hu:Likőrbor]] [[mk:Зајакнато вино]] [[nl:Versterkte wijn]] [[ja:酒精強化ワイン]] [[no:Sterkvin]] [[nn:Sterkvin]] [[pl:Wino wzmacniane]] [[pt:Vinho fortificado]] [[ru:Креплёное вино]] [[fi:Väkevä viini]] [[sv:Starkvin]] [[uk:Вина кріплені]]'