Beverage
Fortified
Fortified wine is grape wine strengthened with distilled spirit so alcohol rises and fermentation may stop with residual sugar left behind—or continue dry under flor or oxidative ageing. Port, sherry, Madeira, Marsala, and vin doux naturels each follow distinct fortification and ageing paths, from pale dry Fino to dense vintage Port. In cookery, fortified wines are concentrated flavour agents for gravies, desserts, marinades, and reductions; a spoonful often replaces a glass of table wine. Match style carefully: dry sherry for consommé and nuts, sweet Port or Banyuls for chocolate and blue cheese sauces, Madeira for classic French pan sauces, Marsala for scaloppine. Heat softens volatile top notes but leaves sugar and alcohol—reduce with attention so sauces do not turn sticky or harsh.
Also known as: Port / Madeira, Sherry / Jerez, Marsala / Vin Santo, Vin doux naturel
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Characteristics
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Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.1 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 4.82 mg
- Salt 0.01 g
- Total Carbohydrate 9.42 g
- Dietary Fibre 0 g
- Total Sugars 8.31 g
- Complex / starch 0 g
- Protein 0.48 g
- Water 92.2 g
- Energy 41 kcal
- Water 92.2 g
- Carbohydrates 9.42 g
- Sugars 8.31 g
- Protein 0.48 g
- Fat 0.1 g
- Vitamins 20.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.02 mg
- Vitamin B2 — Riboflavin 0.05 mg
- Vitamin B3 — Niacin 0.54 mg
- Vitamin B5 — Pantothenic Acid 0.11 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.5 µg
- Vitamin B9 — Folate 2.1 µg
- Vitamin C 2 mg
- Vitamin E 0.05 mg
- Vitamin K 0.2 µg
- Minerals 394 mg
- Major Minerals 393 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.02 · vitamin-b2-riboflavin: 0.05 · vitamin-b3-niacin: 0.54 · vitamin-b5-pantothenic-acid: 0.11 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.5 · vitamin-b9-folate: 2.1 · vitamin-e: 0.05 · vitamin-k: 0.2 ·
Minerals
Fortified of Wine: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Portuguese and Atlantic trade encouraged spirit addition to stabilise wine for long sea voyages.
Jerez producers refined fortified and biologically aged sherries as distinct from table wine.
Port and Madeira became major British and colonial trade wines with formal lodge systems.
Marsala and other Mediterranean fortified wines entered classical European sauce cookery.