Dessert Wine - Fortification

Fortification

The main fortified wines drunk with dessert are sweet sherry, particularly Pedro Ximénez, and vins doux naturels. The Pedro Ximenez dessert wine is unique because it is a raisin wine that is then fortified and aged in a solera system like other sherries. Other sweet sherries such as Bristol Cream may also be drunk as dessert wine.

The production of vins doux naturels was perfected by Arnaud de Villeneuve at the University of Montpellier in the 13th century and they are now quite common in the Languedoc-Roussillon of southwest France. As the name suggests, Muscat de Beaumes-de-Venise, Muscat de Rivesaltes, Muscat de Frontignan, Muscat de Lunel, Muscat de Mireval and Muscat de St-Jean Minervois are all made from the white Muscat grape, whilst Banyuls and Maury are made from red Grenache. Regardless of the grape, fermentation is stopped with up to 10% of 95% grape spirit. The Muscats are made in a somewhat oxidised style, the Grenaches less so.