Fortified Wines – known in the US as Dessert Wines
A fortified wine is simply one to which a distilled beverage (usually grape brandy) has been added. The original reason for fortifying wine was to preserve it. Alcohol is a natural preservative, and when added before the fermentation of wine is complete, it kills the yeast and leaves behind residual sugar. The end result is a wine that is both sweeter and stronger, normally containing about 20% alcohol by volume -(ABV). Even though other preservation methods exist, fortification continues to be used because wine drinkers took a liking to this kind of wine.
Many different styles of fortified wine have been developed. The most popular ones are port, sherry, madeira, marsala, and vermouth.
Fortified wine is distinguished from spirits made from wine. Spirits are produced by means of distillation, while fortified wine is simply wine that has had a spirit added to it.
Fortified wines such as Port, Marsala, Madeira, Vermouth and Sherry are different styles of fortified wine. They have an intense, sweet flavor and a high alcohol content and a little goes a long way. (Chicken or Veal Marsala is a classic dish made with fortified wine.)
Fortified wine is used as a base for some alcoholic beverages, such as cream liqueurs.
Port Wine Cranberry Sauce
Makes about 2 cups
1 12 ounce package fresh cranberries
1 1/2 cups sugar
3/4 cup orange juice
1/2 cup tawny port wine
2 teaspoons grated orange peel
In a small saucepan, stir together all ingredients except orange peel. Bring to a boil. Reduce heat and simmer, uncovered for 30 minutes or until cranberries are popping and soft and the mixture is slightly thickened. Stir in orange peel.
