The fortification of wine was first introduced to ensure the wine survived the rigours of being transported by ship. Made by blending different grape varieties and vintages, fortified wines are ‘still’ wines which have been ‘fortified’ with a distilled spirit, usually brandy. During fermentation about half way through fermentation Brandy or a similar spirit is added to the wine to fortify it. Fortified wine is higher in alcohol generally around 17%-18% than normal standard wines. Some of the most common fortified wines are Port, Marsala, Madeira, Sherry, Moscatel de Setúbal and Vermouth. Fortified wine is a type of wine which is viscous and delicious and is often enjoyed before or after dinner.