Fortified Wine

Fortified wines are made by adding spirit—usually grape brandy—during or after fermentation, raising alcohol content to 15–22% ABV. This category spans port from the Douro Valley, sherry from Jerez, madeira from Portugal's island, and Italian vermouth. Each style has distinct production methods, flavour profiles, and drinking occasions. Whether you seek a warming ruby port, a bone-dry fino sherry, or a rich tawny, fortified wines offer complexity and longevity in the glass.

Why choose fortified wine?

Fortified wines suit aperitif moments, dessert pairings, and sipping solo. Port works with dark chocolate and blue cheese; sherry complements tapas and seafood; madeira bridges savoury and sweet courses. These wines age gracefully in bottle and cellar, building roundness and depth. Prices range from £17.80–£45.60 for most bottles, with everyday styles from £13.35 and rare aged reserves reaching £298.40, offering genuine complexity at every level.

Whether you're building a drinks cabinet or looking for a special-occasion bottle, fortified wines deliver character and versatility. Browse our fortified wine selection →

What's the difference between port and sherry?

Port is fortified mid-fermentation in Portugal's Douro Valley, retaining residual sweetness (ruby, tawny) or bottled young (vintage). Sherry is fortified after fermentation in Jerez, Spain, and aged under flor (yeast layer), resulting in dry styles (fino, amontillado) or sweet (cream, Pedro Ximénez). Port is typically fuller-bodied and richer; sherry is more delicate and food-friendly.

When should I drink fortified wine?

Serve chilled fino or manzanilla sherry as an aperitif with olives and almonds. Ruby and vintage port work best after dinner with cheese or chocolate. Tawny port, aged 10–40 years, is elegant on its own or with nuts. Madeira suits any course—dry styles as aperitif, rich styles with dessert. Vermouth is essential for cocktails or served on ice with a twist.

How long do fortified wines keep once opened?

Fortified wines last far longer than table wines after opening. Sherry and port keep 4–8 weeks in a cool, dark place; tawny ages gracefully for months. Vintage port should be decanted before serving and consumed within hours. Madeira and vermouth can last several months due to their higher alcohol content and ageing potential. Recork bottles tightly to preserve freshness.