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Fortified Wine
Fortified wines have had brandy added to them. The most commonly known ones are Marsala, Sherry, Madeira and Port. The fortification process was originally developed to help "inferior" wines have a longer storage life. Because fortified wines have a somewhat higher alcohol content than normal wine, their tastes hold up better in cooking. Once opened, they can be stored indefinitely.
- Madeira, Marsala and ruby and tawny ports are good for deglazing pans with;
- Any fortified wine goes extremely well on its own with fruits, nuts and cheese;
- Any fortified wine can be used in a marinade or glaze.
Also called:  Vin fortifié, Vin liquoreux (French) Alkoholisierter Wein, Likörwein (German) Vino alcoolizzato, Vino liquoroso (Italian) Vino alcoholizado, Vino licoroso (Spanish)
See Also
Madeira Wine, Marsala Wine, Port, Sherry
Other entries for Fortified Wine
Fortified Wine, Madeira Wine, Marsala Wine, Port, Sherry, Vermouth
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Champagne, Dessert Wines, Falerno, Ice Wine, Kosher Wine, Lora, Malvasia Wine, Mulsum, Red Wine, Vegetarian Wine, White Wine, Wine
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Apéritifs, Arag, Beer, Bitters, Cider, Cocktails, Finings, Liqueurs, Mead, Measuring Alcohol Content, Pulque, Spirits
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Atholl Brose, Atole, Carbonated Beverages, Caudle, Coffee, Egg Nog, Holiday Nog, Horchata de Arroz, Horchata de Chufas, Horchatas, Horlicks, Juice, Kvass, Milk Shakes, Pennywort Drink, Postum, Soft Drinks, Tea, Water
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