Australian Wine Industry Practice Test 2025 – Complete Exam Prep Guide

Fortified wine is characterized by the addition of a distilled spirit, often grape brandy, which increases the alcohol content and alters the flavor profile of the wine. This process typically occurs during fermentation, which allows the winemaker to retain some natural sweetness, creating a unique balance between the alcohol level and residual sugars.

The production of fortified wines such as Port, Sherry, and Madeira involves this specific technique, resulting in a rich and often complex flavor that distinguishes them from standard wines. Fortification can enhance the aging potential of these wines, allowing them to develop more nuanced characteristics over time.

In contrast, other characteristics such as the inclusion of added sugar, being carbonated, or being made exclusively from white grapes do not define fortified wines. While some fortified wines may contain added sugar or come from different grape varieties, these attributes are not a requirement for the classification of fortified wines. The defining feature is the addition of distilled spirits.