A wine to which brandy (or other spirit) has been added in order to increase alcoholic content. Such wines include port, sherry and many dessert wines.

A wine in which brandy is introduced during fermentation; sugars and sweetness are high due to the suspended fermentation.

A wine with added alcohol.

wine to which alcohol (usually grape brandy) has been added

Wines that have had alcohol added to them at some time during their making. The alcohol addition increases the wine's alcohol content to between 15 and 23%. Fortified wines include the sherries, ports, madiera and liqueur styles such as Australian muscats and tokays.

a wine with brandy or other spirits added, such as port or sherry

Wine that has been fortified by the addition of alcohol such as Port, Sherry or Madeira. These wines are generally between 17 and 22% alcohol. They are often sweet because the alcohol is added before the fermentation is over, killing the yeast and leaving residual, unfermented sugar in the wine. Originally this was done to preserve the wine and allow it to travel well, but it became a sought after wine style in its own right.

Wines in which brandy or other spirits have been added to increase the alcohol content. A couple of commonly known fortified wines are ports and sherries.

Wine to which alcohol has been added, generally to increase the concentration to a high enough level to prevent fermentation.

Wine strengthened by the addition of grape spirit - this kills the yeast and the unfermented sugars remain in the wine.

A wine that has additional grape brandy added to raise the alcohol content.

Made by adding a grape spirit like brandy to a wine, during or after its fermentation, resulting in higher alcohol content (e.g. port and sherry)

A fortified wine is a wine to which additional alcohol has been added, the most common additive being brandy (a spirit distilled from wine).