Fortified wine Madeira Islands. The wine is produced in a variety of styles ranging from dry wines which can be consumed on their own as an aperitif, to sweet wines more usually consumed with dessert. Madeira is deliberately heated and oxidised as part of its maturation process, resulting in distinctive flavours and an unusually long lifespan once a bottle is opened. Marsala wine is a wine from Sicily that is available in both fortified and unfortified versions. It was first produced in 1772 by an English merchant, John Woodhouse, as an inexpensive substitute for sherry and port, and gets its name from
Angelica wine Angelica wine Angelica wine is an historic sweet fortified wine usually from California made typically from the Mission grape. It is often served as a dessert wine. Some varieties consist of the unfermented grape juice fortified with brandy or clear spirit immediately after pressing. Others are made like port, where the only partially fermented wine, still retaining a large amount of sugar, is infused with brandy. The relatively high alcohol of the brandy arrests the fermentation, leaving a fortified wine high in alcohol and high in residual sugar (usually about 10 to 15%). It is typically made from 50% Mission