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[ 0 => '{{Distinguish|flavored fortified wine}}', 1 => '[[Image:Port wine.jpg|thumb|A glass of [[port wine|port]], a fortified wine]]', 2 => '[[File:Vermouth Bottles.jpg|thumb|A collection of [[vermouth]] and [[quinquina]] bottles, including [[Noilly Prat]] Extra Dry, [[Lillet]] Blanc, Dolin Rouge, and [[Martini & Rossi]] Rosso]]', 3 => ''''Fortified wine''' is a [[wine]] to which a [[distilled spirit]], usually [[brandy]], is 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=0-394-56262-3 }}</ref> Many different styles of fortified wine have been developed, including [[Port wine|Port]], [[Sherry]], [[Madeira wine|Madeira]], [[Marsala wine|Marsala]], [[Commandaria|Commandaria wine]], and the [[aromatised wine]] [[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=[https://archive.org/details/oxfordcompaniont00janc/page/279 279] |isbn=0-19-860990-6 |url=https://archive.org/details/oxfordcompaniont00janc/page/279 }}</ref>', 4 => '', 5 => '==Production==', 6 => '[[File:ValdiviaJerez65.jpg|thumb|left|[[Sherry]] barrels aging]]', 7 => '', 8 => 'One 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.<ref>{{Cite web|url=https://www.thespruceeats.com/what-is-a-fortified-wine-3510908|title=Types of Fortified Wines You Might Enjoy Before or After Dinner|website=The Spruce Eats|access-date=2018-12-23}}</ref><ref>{{Cite web|url=http://www.diwinetaste.com/dwt/en2003113.php|title=DiWineTaste Report: Tasting Fortified Wines|last=Antonello|first=Biancalana|website=DiWineTaste|access-date=2018-12-23}}</ref>', 9 => '', 10 => '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 made from grapes, grain, [[sugar beet]]s or [[sugarcane]]. Regional [[appellation]] laws may dictate the types of spirit that are permitted for fortification. For example, in the U.S. only spirits from fruit may be used.', 11 => '', 12 => 'The source of the additional alcohol and the method of its distillation can affect the flavour 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"/>', 13 => '', 14 => 'When added to wine before the [[fermentation (wine)|fermentation]] process is complete, the alcohol in the distilled beverage kills the [[yeast (wine)|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).', 15 => '', 16 => '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.', 17 => '', 18 => '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}}', 19 => '', 20 => '==Varieties==', 21 => '', 22 => '===Commandaria wine===', 23 => '[[File:Commandaria Cyprus.jpg|thumb|right|The commandaria wine tasting]]', 24 => '{{Main|Commandaria}}', 25 => '[[Commandaria]] is made in [[Cyprus]]' unique AOC region north of Limassol from high altitude vines of [[Mavro]] and [[Xynisteri]], sun dried and aged in oak barrels. Recent developments have produced different styles of Commandaria, some of which are not fortified.', 26 => '', 27 => '===Madeira wine===', 28 => '{{Main|Madeira wine}}', 29 => '[[Image:Justino Henriques Madeira wine, colheita 1996.JPG|thumb|left|upright=.60|[[Madeira wine]] ]]', 30 => '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]]. Madeira is deliberately heated and oxidised as part of its maturation process, resulting in distinctive flavours and an unusually long lifespan once a bottle is opened.', 31 => '', 32 => '===Marsala wine===', 33 => '{{Main|Marsala wine}}', 34 => '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 name="Hailman2006">{{cite book|author=John R. Hailman|title=Thomas Jefferson on Wine|url=https://books.google.com/books?id=7bIfz0aP0cYC&pg=PA306&dq=Marsala+wine|year=2006|publisher=Univ. Press of Mississippi|isbn=978-1-57806-841-8|page=306|accessdate=2009-04-04}}</ref> and gets its name from the island's port, [[Marsala]].<ref name="Wordsworth">{{cite book|author=Ned Halley|title=The Wordsworth Dictionary of Drink: An A-Z of Alcoholic Beverages|url=https://books.google.com/books?id=5X6oVI-qngwC&pg=PA384&dq=Marsala+wine|accessdate=2009-04-04|date=January 2005|publisher=Wordsworth Editions|isbn=978-1-84022-302-6|page=384}}</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"/>', 35 => '', 36 => '===Mistelle===', 37 => '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’] {{Webarchive|url=https://web.archive.org/web/20141110013740/http://www.winepros.com.au/jsp/cda/reference/oxford_entry.jsp?entry_id=2032 |date=2014-11-10 }} in ''[[Oxford Companion to Wine]]'', ed. by [[Jancis Robinson]], 2nd ed. (Oxford: Oxford University Press, 1999), s.v.</ref> It is produced by adding alcohol to non-fermented or partially [[fermentation (food)|fermented]] grape juice (or [[apple]] juice to make [[pommeau]]).<ref>{{cite web|url=http://www.epicurious.com/tools/winedictionary/entry?id=7179 |title=mistelle Definition in the Wine Dictionary at Epicurious.com |publisher=epicurious.com |accessdate=2009-04-05 |url-status=dead |archiveurl=https://web.archive.org/web/20110606140435/http://www.epicurious.com/tools/winedictionary/entry?id=7179 |archivedate=June 6, 2011 }}', 38 => '</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>', 39 => '{{cite web', 40 => '|url=http://www.diwinetaste.com/dwt/en2004126.php', 41 => '|title=Production of Fortified Wines', 42 => '|website=DiWineTaste <!--|publisher=diwinetaste.com-->', 43 => '|accessdate=2009-04-05', 44 => '|last=Biancalana', 45 => '|first=Antonello', 46 => '}}</ref>', 47 => '', 48 => '===Moscatel de Setúbal===', 49 => '{{Main|Setúbal DOC}}', 50 => 'Moscatel de Setúbal is a [[Portugal|Portuguese]] wine produced around the [[Setúbal Municipality]] on the [[Península de Setúbal]]. The wine is made primarily from the [[Muscat of Alexandria]] grape and typically fortified with [[aguardente]]. The style was believed to have been invented by [[José Maria da Fonseca]], the founder of the oldest table wine company in Portugal dating back to 1834.', 51 => '', 52 => '===Port wine===', 53 => '{{Main|Port wine}}', 54 => '[[File:10 yr Tawny port.jpg|right|thumb|A 10-year tawny port]]', 55 => '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 |url=https://archive.org/details/frommersportugal00port }}</ref> It is typically a [[sweet]] red wine, but also comes in dry, semi-dry and white varieties.', 56 => '', 57 => '===Sherry===', 58 => '{{Main|Sherry}}', 59 => '[[Image:CataJerez.jpg|thumb|left|A degustation of [[Sherry|sherries]] ]]', 60 => '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" itself is an [[anglicisation]] 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 labelled 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>', 61 => '', 62 => '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.', 63 => '', 64 => '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.{{citation needed|date=January 2018}} Cream sherry is always sweet.{{clear left}}', 65 => '', 66 => '===Vermouth===', 67 => '{{Main|Vermouth}}', 68 => '[[File:Martini Bianco.JPG|thumb|upright|[[Martini (vermouth)|Martini]] Bianco, an Italian vermouth]]', 69 => 'Vermouth is a fortified wine flavoured with aromatic [[herb]]s and [[spice]]s ("aromatised" 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 flavoured with [[Artemisia absinthium|wormwood]], an herb most famously used in [[Distillation|distilling]] [[absinthe]]. However, wine flavoured 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 flavours of cheaper wines,<ref name="Foley2006">{{cite book|author=Ray Foley|title=Bartending For Dummies|url=https://books.google.com/books?id=Jv7BMDNaWGsC&pg=PA112&dq=Vermouth|date=18 September 2006|publisher=John Wiley & Sons|isbn=978-0-470-10752-2|page=112|accessdate=2009-04-05}}</ref> imparting a slightly medicinal "tonic" flavor.', 70 => '', 71 => '===Vins doux naturels===', 72 => '[[File:Rasteau vdn.jpg|left|thumb|A Grenache-based VdN from Rasteau]]', 73 => '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]] region of southern France.', 74 => '', 75 => '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 name="Baxevanis1987">{{cite book|author=John J. Baxevanis|title=The Wines of Champagne, Burgundy, Eastern and Southern France|url=https://books.google.com/books?id=EczgQ7PLGVkC&pg=PA268&dq=Vin+doux+naturel|date=1 January 1987|publisher=Rowman & Littlefield|isbn=978-0-8476-7534-0|page=268|accessdate=2009-04-05}}</ref> The Grenache vins doux naturels can be made in an oxidised or unoxidised style whereas the Muscat wines are protected from oxidation to retain their freshness.<ref>{{Cite web |url=http://www.thewinedoctor.com/author/sweetmutage.shtml |title=thewinedoctor.com |access-date=2009-04-04 |archive-url=https://web.archive.org/web/20090217215803/http://thewinedoctor.com/author/sweetmutage.shtml |archive-date=2009-02-17 |url-status=dead }}</ref>', 76 => '', 77 => '===Low-end fortified wines===', 78 => '{{Main|Flavored fortified wines}}', 79 => 'Inexpensive fortified wines, such as Thunderbird and Wild Irish Rose, became popular during the [[Great Depression]] for their relatively high alcohol content. The term ''[[wikt:wino|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=1-4027-2585-X }}</ref>', 80 => '', 81 => '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; organisations 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 |url=https://archive.org/details/encyclopediaofco03jorg |url-access=registration |year=1993 |location=Detroit |publisher=St. James Press |isbn=1-55862-336-1 |page=[https://archive.org/details/encyclopediaofco03jorg/page/492 492]}}</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 |author=Hector Castro|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 }} {{Dead link|date=December 2011|bot=RjwilmsiBot}}</ref> The Liquor Control Board approved these restrictions on August 30, 2006.<ref>[https://web.archive.org/web/20130101013846/http://www.seattle.gov/BAN/public_safety_AIA.htm Seattle's Alcohol Impact Areas: The Extended Central Core AIA], City of Seattle website.</ref>', 82 => '', 83 => '=== Gwaha-ju ===', 84 => '{{Main|Gwaha-ju}}', 85 => '''[[Gwaha-ju]]'' is a fortified rice wine made in [[Korea]].<ref name="Yu">{{cite web|last1=Yu|first1=Tae-jong|title=Gwaha-ju|url=http://encykorea.aks.ac.kr/Contents/Item/E0004628|website=[[Encyclopedia of Korean Culture]]|publisher=[[Academy of Korean Studies]]|accessdate=12 March 2018|language=ko}}</ref><ref name="Park">{{Cite web|last=Park|first=Rock Darm|title=Gwaha-ju|url=http://terms.naver.com/entry.nhn?docId=3574215|website=[[Naver]]|accessdate=12 March 2018|language=ko|date=12 April 2012}}</ref>', 86 => 'Although rice wine is not made from grapes, it has a similar alcohol content to grape wine, and the addition of the distilled spirit, [[soju]], and other ingredients like [[ginseng]], [[jujube]]s, [[ginger]], etc., to the rice wine, bears similarity to the above-mentioned fortified wines.', 87 => '', 88 => '==Terminology==', 89 => 'Fortified wines are often termed [[dessert wine]]s in the [[United States]] to avoid association with hard drinking.<ref name="Sullivan1998">{{cite book|author=Charles L. Sullivan|title=A Companion to California Wine: An Encyclopedia of Wine and Winemaking from the Mission Period to the Present|url=https://books.google.com/books?id=GhJJElLJn5cC&pg=PA120&dq=%E2%80%9Cfortified+wine%E2%80%9D++New+Encyclopedia+of+Wines+%26+Spirits|date=1 September 1998|publisher=University of California Press|isbn=978-0-520-92087-3|page=120|accessdate=2009-04-05}}</ref> The term "[[Vins de liqueur]]" is used by the French.<ref name="Joseph2006">{{cite book|author=Robert Joseph|title=Wine Travel Guide to the World|url=https://books.google.com/books?id=8G5aWddvUh4C&pg=PA36&dq=vin+de+liqueur|year=2006|publisher=Footprint Handbooks|isbn=978-1-904777-85-4|page=36|accessdate=2009-04-05}}</ref>', 90 => '', 91 => 'Under [[European Union]] legislation, a liqueur wine is a fortified wine that contains 15–22% [[abv]], with Total Alcoholic Strength no less than 17.5%, and that meets many additional criteria. Exemptions are allowed for certain quality liqueur wines.<ref>[http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2008:148:0001:0061:EN:PDF COUNCIL REGULATION (EC) No 479/2008; Annex IV, §3 (European Union document).] See page 46.</ref>', 92 => '', 93 => '==See also==', 94 => '{{Portal|Wine|Liquor}}', 95 => '* [[Wine and health]]', 96 => '{{clear}}', 97 => '', 98 => '==References==', 99 => ';Notes', 100 => '{{Reflist}}', 101 => '', 102 => '==External links==', 103 => '{{Wiktionary}}', 104 => '* [https://web.archive.org/web/20121101064716/http://www.thatsthespirit.com/en/wine/wine_fortified.asp Fortified Wines]', 105 => '* [http://vinoenology.com/calculators/fortification/ Fortification calculator]', 106 => '* [http://www.musingsonthevine.com/tips_des2.shtml Dessert Wines] (fortified wine production).', 107 => '* [http://cypruswine.wordpress.com/tag/commandaria-wine/ Commandaria wine] and its evolution.', 108 => '', 109 => '{{Wines |state=expanded |selected=gen/prod}}', 110 => '{{Alcoholic beverages |selected=types}}', 111 => '{{Authority control}}', 112 => '', 113 => '{{DEFAULTSORT:Fortified Wine}}', 114 => '[[Category:Fortified wine| ]]', 115 => '[[Category:Wine styles]]' ]