Fortified wines offer some of the most complex and rewarding drinking experiences, combining rich flavours with a long history of craftsmanship. These wines are made by adding a distilled spirit, usually brandy, to halt fermentation or enhance structure, resulting in a higher alcohol content and a distinctive taste. While there are many variations, four classic styles stand out—Port, Sherry, Madeira, and Marsala.
Port
Originating from Portugal’s Douro Valley, Port is a fortified wine with a rich history and an unmistakable depth of flavour. Made primarily from indigenous grape varieties such as Touriga Nacional, Touriga Franca, and Tinta Roriz, Port is fortified with grape spirit to preserve its natural sweetness and create a higher alcohol content. The most common styles include Ruby Port, known for its bold berry fruit flavours and youthful vibrancy; Tawny Port, which is aged in wooden casks to develop nutty, caramelised notes with a smooth, mellow finish; and Vintage Port, a premium offering made from the best grapes of a single harvest, built to age for decades. With layers of dark fruits, spice, and chocolate undertones, Port is a natural match for blue cheese, roasted nuts, and rich desserts like flourless chocolate cake.
Sherry
Hailing from Spain’s Jerez region, Sherry is one of the most versatile fortified wines, with styles ranging from bone-dry to decadently sweet. Fino and Manzanilla are the driest, featuring saline, almond, and green apple notes, thanks to their unique aging under a layer of yeast known as "flor." Amontillado and Oloroso develop deeper nutty and toasty characteristics as the flor dissipates, while Pedro Ximénez (PX) Sherry is intensely sweet, syrupy, and packed with fig, raisin, and molasses flavours. Aged using the solera system, where younger and older wines are blended over time, Sherry gains remarkable complexity. Whether served chilled as an aperitif or paired with nuts, tapas, or desserts, it remains one of the most distinctive wines in the world.
Madeira
Produced on Portugal’s rugged Madeira Islands, Madeira is unique in the world of wine due to its estufagem aging process, which exposes the wine to heat and oxygen, creating its signature caramelised depth. This method dates back to the 15th century, when barrels of Madeira were unintentionally "cooked" on long sea voyages, enhancing their flavour. Today, Madeira is available in styles ranging from Sercial (the driest, with bright citrus and almond notes) to Malmsey (the sweetest, bursting with toffee, fig, and dark chocolate). Thanks to its high acidity and long oxidative aging, Madeira is virtually indestructible, lasting for decades—even centuries—without spoiling. It’s a fantastic companion for savoury appetisers, creamy cheeses, and classic desserts like Bolo de Mel, Madeira’s traditional honey cake.
Marsala
Hailing from Sicily, Marsala is an Italian fortified wine with a rich, layered profile that varies depending on sweetness and aging. Secco (dry) Marsala offers nutty, toasty notes with hints of vanilla and citrus, while Dolce (sweet) Marsala is more indulgent, featuring caramel, dried fruit, and baking spice. Traditionally made from local grape varieties such as Grillo, Catarratto, and Inzolia, Marsala is fortified after fermentation, resulting in a well-balanced structure. While commonly used in cooking—think of the classic Chicken Marsala—quality Marsala wines are excellent for sipping. Aged Marsalas, such as Vecchio and Vergine, develop rich, oxidative flavours reminiscent of dried apricots, hazelnuts, and cocoa. Enjoy it alongside aged cheeses, roasted nuts, or Sicilian pastries like cannoli for an authentic taste of Italy.
If you’d like help selecting the right fortified wine for your taste, Nick and Tristan’s contact details can be found below.
