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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:

See Also:

Madeira Wine, Marsala Wine, Port, Sherry

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