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
Fortified wine such as sherry, the alcohol is added shortly before or after the end of the fermentation. In the case of some fortified wine styles (such as late harvest and botrytized wines), a naturally high level of sugar will inhibit the yeast. This causes fermentation to stop before the wine can become dry. Commandaria is made in Cyprus' unique AOC region north of Limassol from high altitude vines of Mavro and Xynisteri, sun dried and aged in oak barrels. Recent developments have produced different styles of Commandaria, some of which are not fortified. Madeira is a fortified wine made in the