Fortfied

Fortified wines are wines who have had their fermentation stopped by adding high-proof alcohol to kill off the yeast or who have had high-proof alcohol added after fermentation. The most common alcohol used to do this is brandy, but any neutral spirit will work in a pinch. Historically, this technique was used to give wines longer shelf-lives and help stabilise them for long sea voyages. Nowadays, we have better methods of transporting wines around the world. So, fortification is less of a necessity and more of a stylistic choice. Sherry and Port are two of the most popular examples of this winemaking style but there are many more! They range from bone dry and savoury to sweet and decadent, making them the perfect pairing for any meal.