Fortified wines are wines produced by the addition of grape spirits (brandy) during fermentation, which retards the conversion of grape sugars to alcohol. The result is a sweet wine of 8-12 percent residual sugar and 17 to 20 percent alcohol.
While fortified wines are produced in all wine regions throughout the world American winemakers produce several different types of fortified wines including:
While generally classified as “dessert” wines, fortified wines are well-matched with a wide variety of cuisines including savory, spicy, rich dishes as well as chocolate, cheese and nuts as an aperitif or after meal finale.
To learn more about these American fortified wines, click the wine type link above.