Fortified wine

What fortified wine means

Fortified wine gives a cocktail the flavor of wine at a moderate strength. Many drinks use it as a modifier, a small measure beside a spirit, as sweet vermouth does in a Manhattan. Some use it as the base instead, which keeps the drink lighter in strength.

Most beginners assume all fortified wine is sweet. The answer depends on when the spirit goes in. Adding it during fermentation, as with port, keeps the natural sugar. Adding it after fermentation, as with fino sherry, leaves a dry wine.

The simplest difference is strength. Table wine sits near 12% ABV. Fortified wines run higher: fino sherry is about 15%, Marsala is at least 17%, and port reaches 19 to 22%. The ABV is on the label, so check it before you mix a drink.

How to use fortified wine in cocktails

Match the wine to the drink, then use it as a modifier or as the base of a lower-strength drink.

1.Choose the style for the drink. Dry vermouth suits a Martini, and sweet vermouth suits a Manhattan.
2.Use fortified wine as the base of a low-ABV cocktail, such as a Sherry Cobbler or a Bamboo.
3.Keep opened vermouth and sherry in the fridge, since they are still wine.

Fortified wine compared

Aromatized wineAromatized wines such as vermouth and Lillet are fortified too, and they also take flavor from herbs, spices or bark.
LiqueurA liqueur starts from a distilled spirit with sugar and flavor. A fortified wine starts from wine, with spirit added.
SpiritA spirit is distilled and usually 40% ABV or more. Fortified wine lands at about 15 to 22% ABV.
PortPort is one kind of fortified wine. Sherry, Madeira, Marsala and vermouth are other kinds.

Examples

Related terms

Ingredients

Put it to use in your next drink

Garçon explains every step as you make the drink.