Page 39 - Uncorked Magazine - Winter 2017

Fortifi ed with

The art of fortifi ed wines and liqueurs
can be a mysterious and tasty one,

writes Ross Golden-Bannon

he tradition of fortified wines
comes from a time when there
was a need to preserve drinks
either for storage or for export
T over long distances. The use
of spirits, usually distilled from grapes, were
the main way of fortifying these drinks. Today
the original necessity has gone but we are left
with a tasteful tradition that also makes for very
personalised gifts.
Neutral flavoured alcohols are often added to
the base wines, as well as grape spirits, and this
is often strictly controlled by local laws. Either
way, when the alcohol is added before the base
wine’s fermentation is complete, the alcohol
kills off the yeast and so leaves residual sugar
in the mix. This is why so many fortified wines

Advocaat, one
of life’s more
unusual but
tasty liqueurs,
made with egg CREAM LIQUEUR
and brandy.
Makers of cream liqueurs have been
inspired by innumerable ingredients
but one of the most unusual, and tasty,
is probably the Dutch drink Advocaat. If
you like custard then you’ll love this.
The classic snowball cocktail was all
the rage in the 80s, made with
Advocaat, lemonade and a
touch of lime.

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