Making fortified wines

Fortified wines, also known as liqueur wines, are so called because they have been fortified (strengthened) by the addition of grape spirit. This addition increases the alcoholic strength and stabilises the wine. The main categories of fortified wine are outlined below, with the range of styles in each category and their most significant characteristics. The stage at which the spirit is added is critical to the style: if it is added before or during the fermentation process, the wine will be sweeter than if it is added at the end of the fermentation process. This is because the addition of the spirit stops the fermentation. It is widely believed that fortified wines can be kept for quite some time after they have been opened. However, this applies only to Madeira and to other wines that are exposed to heat during maturation. Other fortified wines should be treated in the same way as non-fortified wines, especially mature vintage ports. Delicate fresh styles such as Manzanilla and Fino sherry should be consumed as young as possible.

Sherry

Sherry is made in and around the town of Jerez de la Frontera in south-west Spain. The main grape variety is Palomino Fino. Pedro Ximenez - often referred to as PX - is also grown and is used mainly for sweetening wines.

This official definition distinguishes 'proper' wine from wine made from kits, or the once-popular 'British' wine, made from grape juice concentrate.

The main difference between the production of red and white wine is that red wine is made by fermenting the juice in contact with the skins and flesh of the grapes, whereas white wine is made by fermenting just the juice after the skins and flesh have been removed in the press. This is because the colour and tannins which are vital to red wine are found in the skins of black grapes, and these components are best extracted during (and sometimes after) alcoholic fermentation.

Making fortified wines

Fortified wines, also known as liqueur wines, are so called because they have been fortified (strengthened) by the addition of grape spirit. This addition increases the alcoholic strength and stabilises the wine.

This official definition distinguishes 'proper' wine from wine made from kits, or the once-popular 'British' wine, made from grape juice concentrate.

The main difference between the production of red and white wine is that red wine is made by fermenting the juice in contact with the skins and flesh of the grapes, whereas white wine is made by fermenting just the juice after the skins and flesh have been removed in the press. This is because the colour and tannins which are vital to red wine are found in the skins of black grapes, and these components are best extracted during (and sometimes after) alcoholic fermentation.