Fortified wine covers Port, Sherry, Madeira, Muscat de Beaumes-de-Venise, and Banyuls wines stabilised and raised in alcohol by the addition of neutral grape spirit during or after fermentation. Port is arrested mid-fermentation (leaving residual sugar), Sherry is dry-fermented then fortified. Madeira is heated during ageing (estufagem) to simulate oxidation. Each has a distinct ageing logic and produces wines that survive opened bottles for weeks or months a practical benefit in on-premise service.

Bouchon covers the major fortified categories for by-the-glass and cocktail use: Port (from the Douro) for dessert and vintage service; dry and off-dry Sherries from Jerez for aperitif and cocktail base; Muscat de Beaumes-de-Venise and Banyuls for southern French dessert pairing. The range is sized for programmes that want the category covered without significant back-bar real estate.