Madeira is a fortified wine. This means that the winemaker adds brandy or a neutral spirit in order to boost the alcohol content and stop fermentation (often before the sugar has been converted, leaving the wine sweet). Natural fermentation results in between 7 and 10 percent alcohol; fortified wines generally are between 17 and 21 percent alcohol. In addition to Madeira, other fortified wines include dry sherry, sweet vermouth, Ruby Port, and Marsala.
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