Sweet, fortified and oxidative are different
Sweet wines keep residual sugar, fortified wines have spirit added, and oxidative wines gain nutty, savoury complexity from controlled exposure to oxygen or ageing under flor or voile. Some bottles cross categories, but they are not interchangeable.
How to use these wines
Try sweet wines with dessert, blue cheese or fruit-based dishes. Oxidative whites are excellent with Comte, nuts, mushrooms and rich sauces. Fortified wines can be aperitifs, digestifs or serious partners for cheese and chocolate.
