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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]
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]
Madeira wine. Madeira is a fortified wine made on the Portuguese island of Madeira, in the North Atlantic Ocean.Madeira is produced in a variety of styles ranging from dry wines which can be consumed on their own, as an apéritif, to sweet wines usually consumed with dessert.
Port wine. According to the Method of Punctuation of the Plots of Land of Vineyards of the Region of Douro (decree nº 413/2001), there were 30 recommended and 82 permitted grape varieties in Port wine production. The quality and characteristics of each grape varies with the classification of grape varieties making a distinction between "Very ...
Pages in category "Port wine" The following 22 pages are in this category, out of 22 total. This list may not reflect recent changes. ...
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]
Category: Fortified wine. ... Port wine (22 P) S. Sherry (17 P) Pages in category "Fortified wine" The following 30 pages are in this category, out of 30 total.
In addition to port-style wine, South African wine makers also produce "sherry-style" wines produced in a solera system and a unique vin de liqueur made from Muscat known as Jerepigo (or Jerepiko). With Jerepigo , the brandy is added to the must prior to fermentation, which leaves the wine with a residual sugar (RS) level of at least 160 grams ...
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