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
White wine juice or mustard) a more opulent wine can be recommended: sweet or dry wine aged in barrels. Sweet wines either just sweet or fortified are a good option for exotic dishes with sweet spices (dishes with cinnamon, vanilla etc.). Fortified white wines are recommended with foie gras. Sparkling wines can be taken at any time during the meal, their diversity allows this. A choice of sparkling wine also allows the retention of the same wine from the beginning to the end of the meal. Gourmets generally prefer white wine to red to accompany cheese as its acidity agrees well with