Style↕ | Origin↕ | ABV Range (%)↕ | Sweetness↕ | Flavor Profile↕ | Known For↕ |
|---|---|---|---|---|---|
Port | Portugal (Douro) | 19-22 | Sweet | Red fruit, plum, chocolate, spice | Portugal's famous fortified, aged in Vila Nova de Gaia, tawny and ruby styles |
Sherry | Spain (Jerez) | 15-22 | Bone dry to very sweet | Nutty, saline, yeasty, oxidative | Solera aging system, huge stylistic range from Fino to PX |
Madeira | Portugal (Madeira Island) | 17-22 | Dry to very sweet | Caramelized, nutty, high acid, dried fruit | Heat-aged (estufagem), nearly indestructible - can last centuries |
Marsala | Italy (Sicily) | 15-20 | Dry to sweet | Caramel, tamarind, dried fig, brown sugar | Sicilian fortified, famous in cooking (Chicken Marsala, Zabaglione) |
Vin Doux Naturel | France (Languedoc, Rhone) | 15-18 | Sweet | Fresh grape, red fruit, floral | Muscat and Grenache-based, Banyuls and Maury famous with chocolate |
Commandaria | Cyprus | 15-20 | Sweet | Raisin, caramel, dried apricot, honey | Oldest named wine in the world, mentioned by crusaders |
Vermouth (fortified) | Italy / France | 15-22 | Dry to sweet | Herbal, botanical, wine base | Aromatized fortified wine flavored with wormwood and botanicals |
Mistelle / Pineau | France (Cognac region) | 16-22 | Sweet | Fresh grape must, brandy warmth, honey | Unfermented grape juice fortified with Cognac - Pineau des Charentes classic |
Moscatel de Setubal | Portugal (Setubal) | 17-20 | Sweet | Orange peel, apricot, dried tropical fruit | Aromatic Muscat-based Portuguese fortified, long skin maceration |
Rutherglen Muscat | Australia (Victoria) | 17-22 | Very sweet | Raisin, toffee, molasses, Christmas cake | Australia's cult fortified, solera-aged Muscat, sticky dessert legend |
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