(via Wikipedia) A fortified wine is a wine to which additional alcohol has been added, the most common additive being brandy (a spirit distilled from wine).
The original reason for fortification was to preserve wines, as the higher alcohol level and additional sweetness help to preserve the wine (when supplemental alcohol is added before fermentation finishes, it kills the yeast and leaves residual sugar). Even though other preservation methods exist, the fortification process survives, as consumers have developed tastes for wines preserved this way.
Common fortified wines include:
Sherry
Port
Marsala
Madeira
Muscat de Beaumes-de-Venise and other vins doux naturels
Fortified wines must be distinguished from spirits made from wine. While both have increased alcohol content, spirits are the result of a process of distillation, while fortified wines have spirits added to them. Fortified wines generally have an alcohol content between that of wines and spirits.
Fortified wines are legally called dessert wines in the U.S. but are called liqueur wines in Europe. In UK legislation they are called fortified wines except where the EU insists on the use of "liqueur wine".
A friend of mine who works in the gem and jewelry + wine industry had an interesting point: why not describe (old) heat treated rubies and sapphires as fortified rubies and sapphires. I had never thought about it. Not a bad idea. Then I thought about the consequences. The industry is contaminated with radioactive egomaniacs + endlessly complicated characters. Who has the guts to communicate with them? If the concept were put forward for discussion I wouldn't be surprised if there were shooting contest (s) between the wine industry, gem industry, the lab experts + the dysfunctional trade associations, but you may never know. Watch out for fortified + advanced fortified rubies and sapphires!
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