Beyond the classic fortified wines like Port, Sherry, Madeira, and Marsala, there are several other fortified beverages that offer unique flavours and cultural significance. Mistelle, for example, is made by adding grape spirit to unfermented or partially fermented grape juice, resulting in a sweet, fruity drink often enjoyed as an aperitif—common examples include Pineau des Charentes in France and Floc de Gascogne. Commandaria from Cyprus is an ancient sweet wine made from sun-dried grapes and fortified for richness and ageing potential.

Retsina from Greece, while not typically fortified, occasionally appears in versions blended with fortified spirits. Additionally, some countries produce local fortified fruit wines or herbal blends that reflect regional traditions, such as vin doux naturel from southern France, which is fortified during fermentation to preserve natural sweetness. These lesser-known fortified drinks are often aromatic, sweet or semi-sweet, and ideal for sipping, pairing with desserts, or enjoying as a digestif.