Wine with Spirit: The World of Fortified Wines

What do Port, Sherry, Madeira, Marsala, and Vermouth all have in common? They’re wines with an extra ingredient — spirit. In this episode of The Wine Lab, Dr. Andreea Botezatu explores how fortification began as a practical solution for preserving wine on long sea voyages and evolved into a craft that shaped trade, taste, and culture.

From Shakespeare’s Falstaff praising “sack” to George Washington’s love for Madeira, we’ll travel through history and a little chemistry to understand what makes fortified wines so enduring. You’ll learn about their different origins, what spirits are used (always grape-derived!), how to serve them, and the best ways to enjoy them — from chilled Fino with tapas to Vintage Port and Stilton by the fire.

A story of science, adaptation, and taste — all in one small pour.

Glossary

Aguardente vínica

A neutral grape brandy used to fortify Port and other Portuguese wines. It typically sits around 77% ABV and is added mid-fermentation to stop the process and preserve natural sweetness.
🔗 Instituto dos Vinhos do Douro e do Porto (IVDP)

Amontillado

A style of Sherry that starts aging biologically under flor (like a Fino), then continues oxidatively after the flor dies off, creating nutty, caramelized aromas.
🔗 Sherry Wines – Amontillado Overview (Consejo Regulador)

Copita

A small, tulip-shaped glass traditionally used for serving Sherry. Today, the Sherry Council recommends small white-wine glasses instead, to allow greater aromatic expression.
 🔗 Sherry Wines – How to Serve Sherry

Flor

A layer of yeast that forms naturally on the surface of Fino and Manzanilla Sherries, protecting the wine from oxidation and producing unique acetaldehyde-driven aromas (almond, green apple, saline).
🔗 Sherry Wines – The Role of Flor

Fino

The driest style of Sherry, aged entirely under flor. Fresh, crisp, and delicate, often served chilled with tapas or fried foods.
 🔗 Sherry Wines – Fino

Madeira

A fortified wine from the Portuguese island of Madeira, famous for its oxidative and heat-influenced production process (estufagem). Styles range from dry (Sercial) to rich (Malmsey).
🔗 Instituto do Vinho, do Bordado e do Artesanato da Madeira (IVBAM)

Marsala

A fortified wine produced around the city of Marsala in western Sicily, Italy. Often made with local varieties like Grillo and Catarratto, and sometimes enriched with cooked grape must (mosto cotto).
🔗 Consorzio di Tutela del Vino Marsala DOC

Oloroso

A Sherry style aged entirely by oxidation, resulting in a full-bodied, nutty, and often semi-sweet wine.
 🔗 Sherry Wines – Oloroso

Port

A fortified wine from Portugal’s Douro Valley, produced in various styles (Ruby, Tawny, Vintage). Fermentation is stopped early by adding grape spirit, retaining residual sugar.