A wine fortified with distilled alcohol. Fermented wines generally produce alcohol levels somewhere between 9% and 16%. Most yeast strains can't handle levels higher than this and die off. When producing fortified wines, brandy or other wine spirits are added to bring the alcohol levels between 17% and 22%. The higher alcohol content preserves the wine and prevents microbial spoilage.

It's believed the expansion of trade routes via sea was the catalyst for the development of fortified wines. Sailors discovered that table wines often spoiled during long ocean voyages and the major swings in temperature had a negative impact on flavors.

Some examples of fortified wines include: Madiera, Port, Sherry and Vermouth.