Fortification (Wine-making)

Fortification in wine-making is the process of adding a distilled spirit, typically brandy, to a wine in order to increase its alcohol content and stabilize it. The process can be traced back to the 16th century in Portugal, where brandy was added to wines from the Douro Valley for preservation during long sea voyages.

There are two main methods of fortification in wine-making: during fermentation or after fermentation. In the former, brandy is added to the must (grape juice and pulp) during fermentation, which kills the yeast and stops sugar from turning into alcohol. This results in a sweet wine with a higher alcohol content. In the latter, brandy is added to the fermented wine, usually at the midpoint of fermentation when there is enough sugar to be converted to alcohol. This method produces a more dry wine with a higher alcohol content.

Fortification can be used to create a wide variety of fortified wines, including port, sherry, Madeira, and vermouth. Port is perhaps the most well-known fortified wine and is produced in Portugal's Douro Valley. It is typically a sweet red wine with an alcohol content of around 20%, although there are also white and dry variations. Sherry, on the other hand, is a fortified wine that comes from Spain's Andalusia region and is available in dry or sweet forms. Madeira is a fortified wine made on the island of Madeira in Portugal, and is known for its nutty, caramel flavor. Vermouth is a fortified wine that is flavored with herbs and spices and is often used as an ingredient in cocktails.

Fortified wines are typically aged in barrels for a period of time before being bottled and sold. This aging process can add complexity and depth to the wine, with notes of dried fruit, nuts, and spices developing. The length of the aging process and the type of barrel used can also affect the color of the wine, with shades ranging from a light amber to a dark ruby.

In summary, fortification is a process in wine-making that involves adding a distilled spirit to a wine in order to increase its alcohol content and stabilize it. This process is used to create a range of fortified wines, including port, sherry, Madeira, and vermouth, which are aged in barrels to develop complex flavors and aromas.