Fortified wines are wines that have had a distilled spirit, usually brandy, added to them during or after fermentation, resulting in a higher alcohol content (typically 15–22%) and a wide range of flavour profiles, from dry and nutty to rich and sweet. Originally developed to preserve wine for transport, especially during the 17th and 18th centuries, fortified wines became staples of wine culture in regions like Portugal, Spain, and Italy.

Common types include Port (sweet and robust), Sherry (ranging from dry to very sweet), Madeira (oxidised and caramelized), and Marsala (often used in cooking and dessert wines). These wines are known for their intensity, complexity, and longevity, with tasting notes often featuring dried fruits, nuts, spice, caramel, and oxidative or herbal nuances. Fortified wines are traditionally served as aperitifs or dessert wines, and have a long-standing place in both culinary and fine wine traditions.