How to Make Fortified Wine: Port and Sherry Basics

Updated: February 2026 | Reading Time: 11 minutes

Fortified wine occupies a unique space in the world of wine—spirits-blended beverages that combine the complexity of wine with the warming presence of brandy. From the ruby richness of Port to the nutty complexity of Sherry, these are wines meant for contemplation, pairing with food, and long-term aging.

The good news: fortified wines are among the easiest styles to make at home. The fortification process (adding spirits to halt fermentation) is straightforward, and the result is stable, long-lived wine. In this guide, we'll explore the major styles and how to create them in your own home.

What Is Fortified Wine?

Fortified wine is wine that has had spirits (usually brandy) added to it. This serves several purposes:

• Stops fermentation: High alcohol kills yeast, preserving residual sugar
• Increases alcohol: Typically 15-22% ABV
• Adds complexity: The spirit contributes its own flavors
• Extends shelf life: Higher alcohol and no live yeast means stability

While originally developed to make wines stable for shipping (hence "Port" from Portugal's Douro Valley), fortified wines have evolved into beloved styles with their own traditions and characteristics.

Major Styles of Fortified Wine

Port (Portugal)

Sweet, fruity, and rich. Made primarily from Touriga Nacional and other Portuguese varieties.

• Ruby Port: Young, fruity, basic style
• Tawny Port: Aged in wood, nutty and complex
• Vintage Port: Premium, aged in bottle
• Late Bottled Vintage (LBV): Aged longer before release

Sherry (Spain)

Dry (usually) and complex, aged oxidatively under flor yeast.

• Manzanilla: Light, salty, fresh
• Fino: Dry, light, aged under flor
• Amontillado: Dry, nutty, more complex
• Oloroso: Rich, dry, dark
• Pedro Ximenez (PX): Extremely sweet, syrupy

Madeira (Portugal)

Heat-treated, oxidized, can be sweet or dry. Made from specific grape varieties.

Marsala (Italy)

Used primarily for cooking, but can be drunk as dessert wine.

Making Your Own Port-Style Wine

Let's focus on making a Ruby Port-style wine, the most accessible approach for home winemakers.

Step 1: Make Your Base Wine

Start with a red wine that's suitable for aging. Use bold, fruity varieties:

• Cabernet Sauvignon
• Zinfandel
• Touriga Nacional (if available)
• Blend of varieties

Follow your standard red winemaking process:

1. Crush and ferment with skin contact
2. Press when fermentation is near completion
3. Complete fermentation to dryness (or slightly sweet)
4. Age briefly (1-3 months) in neutral oak or stainless steel

Step 2: Prepare for Fortification

When to fortify:

• Ideally, when fermentation is nearly complete (just a few degrees Brix remaining)
• This preserves some sweetness while allowing some fermentation to finish
• The wine will be sweet, fruity, and ready for aging

Step 3: Fortify

Add brandy or neutral spirit to your wine:

1. Measure your wine volume accurately
2. Calculate the amount of spirit needed
3. For most Port-style wines: Add enough to reach 18-20% ABV
4. Add slowly, stirring gently
5. Taste and adjust

Step 4: Age

Transfer to a container and age:

• Quick version: Age 3-6 months, drink young
• Traditional version: Age 1-3 years in oak
• Premium version: Age 5+ years

Step 5: Bottle

Bottle as you would any wine. Port-style wines benefit from long bottle aging but can also be enjoyed young.

Making Sherry-Style Wine

Sherry is more complex than Port, involving oxidative aging and optionally the "flor" yeast. Here's how to make a basic Fino-style Sherry:

Step 1: Base Wine

Make a dry white wine from Palomino, Chardonnay, or other suitable variety. Ferment completely dry (no residual sugar).

Step 2: Fortify to Approximate Level

For Fino Sherry, the spirit is added to reach about 15% ABV—enough to kill most yeast but allow flor to grow (if conditions are right).

Step 3: Oxidative Aging

Transfer to partially filled containers. The key to Sherry is exposure to oxygen:

• Use small barrels (5-15 gallons)
• Keep containers nearly full to minimize air
• Or use a " crianzas" system: top up regularly
• Age for 1-3 years minimum

Step 4: Flor (Optional)

True Fino Sherry develops a layer of flor yeast that protects it from oxidation. This is difficult to achieve at home but:

• Keep wine at cool temperatures (60-65°F)
• Ensure some air exposure
• Don't add sulfites initially

Step 5: Final Fortification

Before bottling, you may add more spirit to bring to final alcohol level (typically 15-17%).

Choosing Your Spirit

For Port-Style

• Brandy: Traditional, adds complexity
• Neutral Spirit: More neutral, lets grape character shine
• Aged Spirit: If aging in wood, aged spirit adds more oak flavors

For Sherry-Style

• White Brandy: Traditional for Fino/Manzanilla
• American Whiskey: Traditional for Oloroso (adds oak)

Blending and Adjustment

Fortified wines often benefit from blending:

• Blend different grape varieties
• Blend different ages
• Add sweetening wine (unfermented grape juice) if too dry

Storage and Aging

Once Opened

One advantage of fortified wines: they keep! Unlike table wines:

• Open bottles will keep for weeks or months
• No need to consume in one sitting
• Store in cool, dark place

Long-Term Aging

• Store horizontally, like any wine
• Keep in cool, stable temperature
• Can age for decades

Common Problems

Too Sweet

Fortify earlier in fermentation next time, or add more spirit.

Too Dry

Fortify later in fermentation, or add sweetening wine.

Too Hot (Alcoholic)

Use less spirit. Some commercial Ports are only 17-18%.

Lacking Complexity

Age longer, or use more expressive grape varieties.

Conclusion

Fortified wines offer some of the best aging potential in the wine world, and they're remarkably straightforward to make. The key is starting with good base wine and understanding when to fortify (earlier = sweeter, later = drier).

Start with a basic Ruby Port-style wine. It's forgiving, delicious, and improves with age. As you develop your skills, experiment with different styles and aging techniques.

Ready to explore fruit wines? Check out our guide to Making Fruit Wine Beyond Grapes.