What defines "Fortified Wines"?

Fortified wines are defined by the addition of extra alcohol, which raises the alcohol by volume (ABV) content beyond that of typical wines. This process usually involves adding a distilled spirit, such as brandy, during or after fermentation. The primary purpose of fortification is to preserve the wine and enhance its flavors, creating a unique profile that distinguishes these wines from standard table wines. Examples of fortified wines include Port, Sherry, and Marsala, which all exhibit varying degrees of sweetness and complexity due to this fortification process.

In contrast, chilled wines are simply served at lower temperatures and do not necessarily possess any fortification. Similarly, while some wines have sugar added to enhance sweetness, this does not equate to being classified as fortified. Lastly, the mention of oak-aged grapes pertains to the maturation process of the wine rather than its fortification, demonstrating another aspect of winemaking that is unrelated to the definition of fortified wines.