I know that you additional way of making part is arresting fermentation with I alcohol at desired sweetness. Can a person make a port by fermenting a wine to dry and then backsweetenint to desired flavor and then adding Brandy?
I think it's called a fortified wine but Port Style probably works. Not that we as home winemakers care.Technically, this isn't a port, but it is a port style. I make them this way all the time, since anything not made in Portugal isn't technically a port.
Someone once said that is a vermouth, but I don't know if that's true either.
I prefer to make the port-style wines (aka, dessert wines) this way. You end up with far less dilution of the wine and I feel the end flavor profile is better. As a side note, I'm using neutral grape spirits (95% abv) for the fortification and I'm not convinced the distillation of these spirits are of the highest quality. After all, one doesn't send their top-shelf wines off to the distillery.Can a person make a port by fermenting a wine to dry and then backsweetenint to desired flavor and then adding Brandy?