Talk:Fortified wine

I've rearranged some parts of this article so that the introduction is more concise and summarises the rest of the page. I think it is adequate now, and that the tag can be removed. 202.89.188.248 (talk) 13:33, 21 March 2010 (UTC)Reply

It is a pity that there is nothing in the article on the known history of wine fortification.Merlin Cox (talk) 00:36, 17 December 2012 (UTC)Reply

It is not necessary to add distilled alcohol to make a fortified wine. Direct fermentation can reach about 19% ABV if given sufficient time. Sweet sherries are usually made by adding small amounts of dried sweet grapes to a fermenting wash until it reaches 18%. It can take up to 2mo to reach 18%, while reaching 10% within just a few days. Expensive sparking wines traditionally have a small amount of brandy added to replace the volume lost when yeast sediment is expelled via the inverted bottle method.220.244.87.108 (talk) 03:04, 1 November 2015 (UTC)Reply

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Cheers.—^{cyberbot II}_{Talk to my owner:Online} 09:27, 27 February 2016 (UTC)Reply

when most people think about fortified wine, they think of Ripple.

Why is there no mention of Ripple in this article? — Preceding unsigned comment added by 2604:2000:14C5:8762:219:E3FF:FED3:9BF8 (talk) 18:29, 20 November 2018 (UTC)Reply