World of Wine
Fortified Wines & Spirits
Not all wines fit neatly into red, white, or rosé. Some carry the boldness of spirits and the elegance of wine. Fortified wines like Sherry, Port, and Madeira have been sipped for centuries, celebrated for their longevity, intensity, and unique place at the table. In this blog, we explore the world of fortified and aromatised wines—what they are, how to enjoy them, and which RIEDEL glass lets them shine. Get ready to raise a glass to the underappreciated spirits of the wine world.
What Is Fortified Wine?
Fortified wine is a wine to which a distilled spirit—usually neutral grape brandy—has been added. This process stops fermentation, boosts alcohol content (typically to 15–22%), and stabilizes the wine, giving it a longer shelf life and richer body. There are both sweet and dry styles, served chilled, room temperature, or even warm.
Common styles include:
- Sherry – From dry Fino to sweet Pedro Ximénez
- Port – Ruby, Tawny, LBV, and Vintage
- Madeira – Known for its oxidation and longevity
- Vermouth – Aromatised and fortified, often used in cocktails
- Marsala – Sweet or dry, and great for cooking and sipping
Fortified vs. Aromatised Wine
Fortified wines are wines strengthened with distilled alcohol. Aromatised wines are fortified but also infused with botanicals, herbs, and spices—like Vermouth or Quinquina. Both serve as excellent aperitifs or digestifs, and are often used in cocktails like Negronis, Martinis, or Manhattans.
Sherry: Spain’s Best-Kept Secret
Produced in Andalusia, Sherry offers incredible diversity:
- Fino & Manzanilla – Light, dry, served chilled
- Amontillado – Nutty and complex, slightly oxidized
- Oloroso – Rich, full-bodied, often sweet
- Pedro Ximénez (PX) – Syrupy, raisin-sweet, perfect for dessert
Pair Fino with tapas or salty snacks, and PX with vanilla ice cream or blue cheese.
Port: Portugal’s Powerhouse
Port comes from the Douro Valley and must be fortified with grape brandy. Its sweetness and strength make it ideal for sipping slowly.
Styles of Port:
- Ruby – Fresh, fruity, and bold
- Tawny – Aged in wood, nutty and mellow
- Vintage – Rare and age-worthy, needs decanting
Perfect with Stilton cheese, dark chocolate, or walnuts.
Madeira: Indestructible and Delicious
Thanks to its unique heating and oxidizing process, Madeira is practically immortal.
Styles to know:
- Sercial – Dry and crisp
- Verdelho – Off-dry, rich yet structured
- Boal – Medium sweet, with fig and caramel notes
- Malmsey – Lusciously sweet, perfect for dessert
It’s the only wine you can forget in your cupboard for a decade… and it might taste better.
Vermouth and Friends: The Cocktail Chameleons
Unlike traditional fortified wines, Vermouth, Americano, and Quinquina are aromatised with herbs, barks, citrus peels, and more. Though famous in cocktails, premium versions deserve to be sipped neat or over ice.
Pro tip: Try a chilled Dry Vermouth with olives as an aperitif or a sweet Vermouth with orange peel and a splash of soda as a low-ABV nightcap.
Serving Fortified Wines Correctly
Fortified wines deserve the same thoughtful presentation as traditional wine or spirits. They often show best slightly below room temperature (12–16°C for sweet, 8–10°C for dry styles).
Tips for serving:
- Decanting: Vintage Port should be decanted to remove sediment.
- Storage: Unopened, they can age for decades. Once opened, refrigerate and consume within 3 weeks (except Madeira—see above).
- Glassware matters: A narrow bowl helps concentrate complex aromas and deliver the right balance of alcohol and sugar.
Best RIEDEL Glasses for Fortified Wines
Proper stemware can elevate fortified wines dramatically. RIEDEL recommends:
RIEDEL Vinum Port Glass: Perfect for Ruby and Tawny Port.
RIEDEL Sommeliers Sherry/Tequila Glass: Enhances the delicate aromas of sherry and the bold essences of tequila.
RIEDEL Veloce Sauvignon Blanc Glass: For sipping your favorite Vermouth.
Why Sommeliers Love Fortified Wines
They’re undervalued, misunderstood, and incredibly versatile. Sommeliers use them to cleanse palates, finish meals, or spark conversations. Their complexity, age-worthiness, and unique production methods make them a sommelier’s secret weapon—especially when served in the right RIEDEL glass.
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