A fortified wine

The fortified wine is a fascinating category that takes in some of the most intense and long-lived wines in the world. These are wines whose alcohol content is raised artificially by adding ethyl alcohol, concentrated must or grape spirit. This process, known as fortification, makes it possible to obtain wines with a complex aromatic profile, often sweet, with a substantial structure and great ageing potential.

Fortified wines can be dry or sweet, still or sometimes slightly oxidative, but what they have in common is their sensory richness and their strong bond with tradition.

The best-known Italian examples include:

• Marsala (Sicily): available in dry, medium-dry or sweet versions, perfect for cooking but also as a meditation wine.

• Vin Santo (Tuscany): sweet, often paired with cantucci, with aromas of dried fruit, honey and spice.

• Passito di Pantelleria: from Zibibbo grapes dried in the sun, with intense aromas of apricot, dates and orange blossom.

On the international side, the standouts are:

• Porto (Portugal): sweet and full-bodied, aged in casks, perfect as a meditation wine or with chocolate and blue cheeses.

• Sherry (Spain): a fortified wine with many styles, from dry Fino to the intensely sweet Pedro Ximénez.

• Madeira (Portugal): known for its resistance to oxidation, ideal for slow sipping.

Pairings and occasions

Fortified wine is perfect as contemplative wine, but it can surprise in well-thought-out food pairings: from blue cheeses to the chocolate desserts, through to spicy dishes or foie gras, depending on the style.

If you want to discover unique bottles to enjoy on special occasions or after dinner, the world of fortified wines offers timeless experiences.