What is primarily used to fortify sherry wines?

The primary substance used to fortify sherry wines is brandy. Fortification is the process of adding a distilled spirit to the wine to increase its alcohol content. In the case of sherry, this is typically done by adding a high-quality grape brandy. This addition not only raises the alcohol level but also plays a crucial role in the aging process of sherry. The timing of the fortification affects the style of sherry produced; for example, fortifying before fermentation results in a style like Fino, which remains dry, while adding it afterwards can lead to sweeter styles like Pedro Ximénez.

Brandy is specifically chosen for its ability to complement the flavors of the base wine and contribute to the overall complexity of the sherry. The quality and characteristics of the brandy used can significantly influence the final taste and style of the sherry, making this choice fundamental in the production process.

The other options do not serve the same purpose in the fortification of sherry. Water is sometimes added to adjust the final alcohol content but is not used for fortification. Sugar can be used in some styles of wine to balance acidity or enhance sweetness but is not a means of increasing alcohol. Sulfites are primarily used as preservatives in the