Wines that have alcohol added to them, dry or sweet, are classified as a fortified wines. The most common types of fortified wines are Ports and Sherries. Port wines have alcohol added to them during fermentation, and Sherries have alcohol added after fermentation.

For Ports, the grapes are picked extremely ripe, then crushed in the same manner as are red wines. Yeast is added to the must and fermentation begins. The must is constantly punched down to get as much colour from the skins as possible. When fermentation is about halfway complete, neutral spirits are added. Neutral spirits are almost pure alcohol (about 191 proof), and for Port wines these spirits must be grape based. Once the fortification is complete all fermentation stops, due to the alcohol content in the wine (usually around 17% - 24 %).

What you are left with is a sweet, very alcoholic dessert wine. Sherries have alcohol added after fermentation is complete. Any sweetness is added after fortification.

 

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