Marsala wine "solera" system used to produce Sherry in Jerez, Spain. Woodhouse recognized that the "in perpetuum" process raised the alcohol level and alcoholic taste of this wine while also preserving these characteristics during long distance sea travel. Woodhouse further believed that fortified Marsala would be popular in England. Marsala indeed proved so successful that Woodhouse returned to Sicily and, in 1796, began its mass production and commercialization. In 1806, it was Benjamin Ingham (1784–1861), arriving in Sicily from Leeds, who opened new markets for Marsala in Europe and the Americas. In 1833, the entrepreneur Vincenzo Florio, a Calabrese by birth and
Fortified wine distilled spirit, soju, and other ingredients like ginseng, jujubes, ginger, etc., to the rice wine, bears similarity to the above-mentioned fortified wines. Fortified wines are often termed dessert wines in the United States to avoid association with hard drinking. The term "Vins de liqueur" is used by the French. Under European Union legislation, a liqueur wine is a fortified wine that contains 15–22% abv, with Total Alcoholic Strength no less than 17.5%, and that meets many additional criteria. Exemptions are allowed for certain quality liqueur wines. Fortified wine Fortified wine is a wine to which a distilled spirit, usually brandy,