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These are wines made by the normal process of fermentation whose alcoholic strength is then increased by the addition of ethyl alcohol.
The latter should be in the form of an unflavoured spirit, e.g. Polish Spirit or vodka, so that the original flavour of the wine is not masked by the flavour of the spirit.
In winemaking, fortification is most often used in the simulation of vermouths and other herb aperitifs, sherries, madeiras and ports.
Some shows may allow fortification in After-Dinner wines. Judges should make themselves familiar with the various types of commercial fortified wines.

Last updated: 03/12/09
Copyright: 2006 NGWBJ