Sweet and Fortified Wines

Main difference between sweet and fortified wine

Fortified wine has distilled alcohol (such as brandy) added during the fermentation process.

Sugar level for very sweet wines

45 to up to 200 grams per liter.

Late harvest method

Harvesting overripe grapes in October or November that naturally contain high sugar and acidity (e.g., Spätlese Riesling).

Botrytis cinerea (Noble rot)

A fungus that dehydrates grapes on the vine, leading to high sugar concentration and complex aromas (e.g., Sauternes).

Ice wine production

Harvesting frozen grapes at minus 8 degrees Celsius to extract a small amount of high-sugar juice.

Passerillage method

Harvesting and air-drying grapes on straw or wicker trellises to concentrate sugar (e.g., Passito di Pantelleria).

Fortified wine with alcohol added at the beginning of fermentation

Kills yeast early, resulting in higher residual sugar and alcohol content (e.g., Port wine).

Madeira wine

A fortified wine where alcohol is added at the end of fermentation, resulting in a dry style.