Taste

In addition to the most famous fortified wines, there are many less well-known wine types that are classics in their area of production.

Depending on the wine type, the flavours range from floral, raisin and citrus to dark, toasted and intense chocolate.

Usage

These fortified wines are usually sweet and therefore perfect as dessert wines, served with cheese or for socialising.

Fortified wines with muscat aromas are flexible wines that go well with a variety of desserts due to their rich raisin and fresh citrus notes. Marsala wines, with their sweet, dried fruit flavours, are suitable for making dessert sauces and also pair well with rich desserts. Intensely sweet Malaga wines are ideal poured over ice cream. Banyulsia and Commandaria can be enjoyed in the same way as port, with chocolate desserts or strong cheeses.

How to serve

Used as an aperitif, serve fortified wines chilled, at 10–12°C. For socialising and as a dessert wine, serve slightly chilled, at 14–16°C.

Other regionally known fortified wines include Pineau de Charentes, Maury, Mavrodaphne, Montilla-Moriles and Rasteau.

Most Mediterranean countries make fortified wines from grapes belonging to the muscat grape family. Some famous examples are the French muscat de Frontignan, muscat de Beaumes-de-Venice and muscat de St-Jean-de-Minervois and the Portuguese moscatel de Setubal and moscatel de Douro.