Fortified wines

Fortified wines are those to which additional alcohol has been added before, during or after the fermentation process. In some cases, the fermentation process is interrupted in order to procure some residual sugar remains. In other cases, it just increases the wine alcohol level.

Flor Yeast Aged Wine

Few regions produce wines aged under a cap of flor yeast. This cap or "veil" protects the wine and avoids its oxidation. These wines may be fortified with grape alcohol. Examples of these wines include Fino and Manzanilla Sherry.

Oxidatively Aged Wines

The difference between these wines and the Flor Yeast Aged Wines is that they are exposed to oxygen for a long time. This exposure is the responsible for this type of wine's unique characteristics. Examples of these wines include Oloroso and Palo Cortado Sherry, and some Spanish Rancid Wines.

Examples of Sweet Fortified Wines include the following types of wines

Natural Sweet Wines: Additional alcohol has been added to these wines during the fermentation process. Because of the fermentation and the fortification process, these wines are about 15 or even 18% alcohol. There are always high levels of residual sugar remains in these wines because of the ripening of the grape. Varieties include Port, Banyuls and Sweet Sherry.

Liqueur Wines

These wines are produced by adding alcohol to the must in order to avoid fermentation. These wines conserve the must sugar content in full. The alcohol level is about 15 and even 22%. A common variety is Mistella.

There are also such mixed types as Raisin Wines that are fortified and then, in some cases, they are even oxidatively aged.

Chateau-Chalon AOC (Appellation d'Origine Controlée) is a particular type of Special Wine that is produced in France. It is dry and non-fortified. This unique wine is made of white Savagnin Grapes and then is aged in casks for 6 years. Same as in the region of Jerez, the Flor Yeast Phenomenon occurs there. Flor is a variety of yeast that breeds in particular conditions. It forms a protective layer in the casks in which the wine is aged. This variety of yeast breeds and subsists on an alcoholic environment of about 16.5% alcohol or less. While the Chateau-Chalon is ageing under a veil of Flor Yeast, it loses 38% of its total volume; nevertheless, it gains a higher alcohol level and unique characteristics. In order to represent that lost, Chateau-Chalon AOC is commercialized in 62cl capacity bottles.