GOING STRONG

History, tradition and sublime flavours combine in these festive seasonready fortified wines, finds MARY-THERESE BLAIR.

FORTIFIED WINE IS wine that has been strengthened by the addition of distilled spirit after fermentation. The tradition of fortifying wine started in 17th century Europe and was born out of necessity – to ensure wine didn’t spoil on long sea voyages as trade became a global endeavour. It was believed at the time that fortified wines had the added benefit of preventing scurvy.

‘Health benefits’ aside, the world has evolved past treacherous missions on the high seas, yet fortified wines such as port, sherry and muscat have remained on wine lists throughout the centuries. As always, I’ve got a theory why; because fortified wines are quite delicious. I didn’t say it was a complicated theory but it’s a solid one. From the ripe-fruited sweetness of port to the nutty salinity of fino, or the lusciousness of Pedro Ximénez sherry to the intoxicatingly aromatic muscat, there is something about fortified wines that makes even a single glass feel indulgent. I say have a hedonistic festive season and treat yourself to something sublime from our line-up below.