Gamliel Kronemer’s discussion of Port and fortified wines (“Fortified Wine: A Good Fall Bracer,” Oct. 8) requires amplification.
The purpose of adding alcohol or brandy is to stop fermentation at an early-enough stage for the wine to retain some of its natural sugars and flavonoids. Therefore no sugar addition is required for the Port wines to retain their unique subtle sweetness and full body. Even in the fortified state, these wines do age.
I suggest one begin the Port experience with 20-year-old wines and then graduate to the vintages.
Manhattan
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