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Fortified wine is a wine to which a distilled spirit, usually brandy, has been added. [1] In the course of some centuries, [2] winemakers have developed many different styles of fortified wine, including port, sherry, madeira, Marsala, Commandaria wine, and the aromatised wine vermouth. [3]
Other port-style fortified wines are produced outside Portugal – in Argentina, Australia, Canada, France, India, Italy, South Africa, Spain, and the United States – but under the European Union Protected Designation of Origin guidelines, only wines from Portugal are allowed to be labelled "port". [2] [3]
The non-fortified wines are typically referred to as "Douro wines". Alto Douro was one of the 13 regions of continental Portugal identified by geographer Amorim Girão, in a study published between 1927 and 1930. Together with Trás-os-Montes it became Trás-os-Montes e Alto Douro Province. The style of wines produced in the Douro range from ...
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A glass of tawny port Port wine cellar. Port wine vines need to grow in schist rich soil and require a specific micro-climate. It is produced through a unique vinification method. The red varietals are the most common. The wine is produced in the beautiful landscape of the Douro Valley in Alto Douro region, a region that is classified as World ...
Vintners in Rutherglen, Australia, produce fortified muscat-style and Tokay-style wines using the solera process. In South Australia, some fortified wines (akin to tawny port) are made from blends of Shiraz, Grenache, and Mourvèdre. [8]
Italian term for a small wine estate Port A sweet fortified wine, which is produced from grapes grown and processed in the Douro region of Portugal. This wine is fortified with the addition of distilled grape spirits in order to boost the alcohol content and stop fermentation thus preserving some of the natural grape sugars.
Its poor yields mean that it represents a tiny part of the wine production in the Douro, but it plays a major part in the blends of the best ports. Traditionally a lot of US wine made from Touriga Nacional was fortified, and many of the producers of such 'port' have experimented with using Portuguese grapes as a way to improve their product.