What is Fortified Wine?
Fortified wine is a type of wine that has had a distilled spirit, typically brandy, added to it. This process increases the alcohol content and alters the flavor profile of the wine. Common examples of fortified wines include
Port, Sherry, Marsala, and Madeira. These wines often have a higher alcohol content, ranging between 15% and 22%, compared to regular wines which typically fall between 8% and 14%.
How is Fortified Wine Made?
The production of fortified wine involves fermenting the base wine and then adding a distilled spirit. The timing of when the spirit is added can vary and significantly affects the wine's sweetness. For instance, if the spirit is added before fermentation is complete, the yeast is killed, leaving residual sugar and resulting in a sweeter wine. Conversely, if the spirit is added after fermentation, the wine will be drier. This method of production helps in preserving the wine, making it more resistant to spoilage.
What are the Types of Fortified Wine?
There are several popular types of fortified wines, each with distinctive characteristics:
Port: A sweet, red wine from Portugal, often enjoyed as a dessert wine.
Sherry: Originating from Spain, it ranges from dry to sweet and is known for its nutty flavor.
Marsala: An Italian wine that can be dry or sweet and is often used in cooking.
Madeira: From the Madeira Islands, this wine is known for its ability to age well and its unique, oxidized flavor.
Vermouth: Often used in cocktails, it's fortified and flavored with various botanicals.
What is the History of Fortified Wine?
The history of fortified wine is deeply intertwined with trade and exploration. The process of fortifying wine began in the Age of Exploration when wines needed to be preserved for long sea voyages. By adding a distilled spirit, the wine became more stable and less prone to spoilage. This technique was particularly useful for regions with warm climates where wine spoilage was a common issue.
How is Fortified Wine Used in Cooking?
Fortified wines are not only enjoyed as beverages but also play a significant role in cooking. They are often used to add depth and richness to a variety of dishes. For example,
Marsala wine is a key ingredient in the classic Italian dish, Chicken Marsala. Sherry is commonly used in sauces and soups to provide a nutty, complex flavor. Fortified wines can also be used in desserts, such as a
Port reduction drizzled over ice cream or fruit.
What are the Nutritional Aspects of Fortified Wine?
Fortified wines, like any alcoholic beverage, should be consumed in moderation. They are typically higher in sugar and calories compared to non-fortified wines, especially those that are sweet like Port. While they do contain some beneficial antioxidants found in regular wines, the higher alcohol content means they should be enjoyed responsibly. It's important to be mindful of the serving size, as the increased alcohol content can lead to quicker intoxication.
How Should Fortified Wine be Stored?
Proper storage is crucial for maintaining the quality of fortified wine. Once opened, many fortified wines can last longer than regular wines due to their higher alcohol content. However, they should still be stored in a cool, dark place, and if possible, refrigerated. Unopened bottles should be kept away from direct sunlight and temperature fluctuations to preserve their flavor and quality.
Conclusion
Fortified wines are versatile beverages with a rich history that extends beyond simply being consumed as drinks. From their origins in preservation to their modern-day culinary applications, these wines offer a unique blend of flavors and uses that make them a valuable addition to both the dining table and the kitchen. Whether enjoyed on their own, paired with a meal, or used as an ingredient in cooking, fortified wines continue to be cherished by wine enthusiasts and chefs alike.
