What Wine Has 20% Alcohol Content? Exploring Fortified Varieties

November 14, 2025 •

3 min read

While most table wines fall within the 11% to 15% alcohol range, a special category of wine is known for its significantly higher alcohol content, often reaching around 20%. This article explores exactly what wine has 20% alcohol content by examining the world of fortified wines.

Quick Summary

Wines with 20% alcohol are primarily fortified wines such as Port, Sherry, Madeira, and Marsala. This high alcohol content is achieved by adding a distilled spirit like brandy during or after the fermentation process, which creates distinct flavor profiles.

Key Points

Fortification is Key: Wines with 20% alcohol content are fortified, meaning a distilled spirit like brandy is added to increase the ABV.
Not a Table Wine: Standard table wines typically range from 11% to 15% ABV and cannot naturally reach 20%.
Port is a Prime Example: Hailing from Portugal, many styles of Port wine have an alcohol content around 20%.
Oloroso Sherry Reaches 20%: While some Sherries are lower, the oxidative-aged Oloroso style is fortified to reach 17%-22% ABV.
Madeira and Marsala Also Qualify: These fortified wines from Portugal and Sicily, respectively, also have styles that can contain around 20% alcohol.
Sweetness Depends on Timing: When the spirit is added determines the wine's sweetness; adding it during fermentation creates a sweeter wine.
Historical Preservation: Fortification was originally developed to preserve wine for long sea voyages.

Understanding the Fortification Process

The key to understanding how certain wines achieve a 20% alcohol by volume (ABV) is the process of fortification. Unlike standard table wines, which rely solely on yeast converting grape sugars into alcohol, fortified wines have a neutral distilled spirit, typically brandy, added to them. This step serves two primary purposes: to increase the alcohol level and to stabilize the wine for transport and aging. The timing of the spirit addition is crucial and fundamentally changes the final product's character.

Fortification and Sweetness

For sweet fortified wines, like Port, the distilled spirit is added partway through fermentation, killing the yeast before it can convert all the sugar into alcohol. This leaves a significant amount of residual sugar, resulting in a wine that is both sweeter and higher in alcohol. Conversely, in the production of dry fortified wines, such as some styles of Sherry, the spirit is added after the fermentation process is complete, resulting in a drier, less sweet final product.

Leading Examples of Wines with 20% ABV

Several renowned types of fortified wine frequently have an alcohol content around 20%. These varieties are typically served in smaller quantities due to their potency and are often enjoyed as a digestif or with dessert.

Port: Originating from the Douro Valley in Portugal, this sweet, red fortified wine is perhaps the most famous example. The fortification process stops fermentation, leaving a rich sweetness and an ABV that typically falls between 19% and 22%.
Madeira: Hailing from the Portuguese island of the same name, Madeira is known for its distinctive flavors developed through a unique heating process. Depending on the style, it is fortified to an ABV of around 20%.
Marsala: From Sicily, Italy, Marsala is a versatile fortified wine with an ABV range of 15% to 20%. It's used both for drinking and cooking and is celebrated for its nutty, caramelized notes. The sweet styles are particularly known for their high alcohol content.
Sherry (Oloroso): While many Sherries have lower ABVs, the oxidative-aged Oloroso style is fortified to 17%–22%. Unlike biologically aged Fino, Oloroso develops rich, nutty characteristics due to its extended contact with oxygen.

Fortified Wine vs. Table Wine Comparison

To highlight the distinction, the following table compares key characteristics of fortified wine and typical table wine.


Feature	Fortified Wine (e.g., Port, Oloroso Sherry)	Table Wine (e.g., Pinot Noir, Sauvignon Blanc)
Alcohol Content (ABV)	15%–22% (with many around 20%)	11%–15%
Production Method	Fortified with a distilled spirit (brandy)	Relies on natural fermentation only
Sweetness	Can range from bone dry to intensely sweet	Can be dry, off-dry, or sweet
Serving Size	Traditionally served in smaller portions	Typically served in larger glasses
Purpose	Often consumed as an aperitif or digestif	Commonly paired with meals
Aging Potential	Many styles are known for exceptional longevity	Varies widely, but generally less than fortified

The History Behind High-Alcohol Wines

The practice of fortifying wine has historical roots in the need for preservation. In the 17th century, winemakers discovered that adding spirits to wine made it more stable for long sea voyages, preventing spoilage and oxidation. The high alcohol content acted as a preservative, ensuring the wine arrived at its destination in good condition. This technique became so popular that it evolved into a distinct category of winemaking, giving rise to the complex and flavorful fortified wines we enjoy today.

For more in-depth information on the production of these wines, the Wine Enthusiast website offers a comprehensive guide to fortified wine.

Conclusion: Seeking Wines with High ABV

If you are searching for what wine has 20% alcohol content, you must look beyond the standard table wine varieties. The answer lies squarely within the category of fortified wines. Through the deliberate addition of a distilled spirit, producers of Port, Sherry, Madeira, and Marsala create beverages with a significantly elevated ABV, resulting in a rich, flavorful, and often sweeter experience. These wines offer a profound history and a unique sipping experience, best enjoyed in moderation to appreciate their complexity and strength.

By understanding the fortification process and the distinct characteristics of each type, you can confidently explore this powerful and captivating world of winemaking.

Frequently Asked Questions

Standard wine is fermented naturally, with ABV rarely exceeding 15%. Fortified wine has a distilled spirit, typically brandy, added during or after fermentation, raising its ABV to between 15% and 22%.

Adding spirits to wine, or fortifying it, historically helped preserve it for long journeys. Today, it is a deliberate winemaking technique used to create distinct, high-alcohol styles like Port and Sherry and stabilize the wine.

The timing of fortification determines sweetness. Adding the spirit partway through fermentation, as with Port, kills the yeast and leaves residual sugar, resulting in a sweeter wine. Adding it after fermentation is complete, as with many Sherries, results in a drier wine.

The most common fortified wines that can reach or hover around 20% alcohol include Port from Portugal, Madeira from its namesake island, and some styles of Sherry, particularly Oloroso, from Spain.

Fortified wines often command a higher price point due to their more complex and labor-intensive production methods, which involve adding distilled spirits and often lengthy aging processes.

Due to their high alcohol content and intense flavors, fortified wines are typically served in smaller glasses. They are often enjoyed as an aperitif or digestif, served slightly chilled or at room temperature, depending on the variety.

Most styles of Port, such as Ruby and Tawny, have an ABV of around 20% due to the fortification process. However, the exact percentage can vary slightly by style and producer.