On 26/09/2012 3:18 PM, Francois Labreque wrote:
>
> It depends.
>

It does indeed.


> Fortified wines (such as port and sherry) have 97%

That is percentage proof, I believe. Not by volume.

>
> Dessert wines have so much sugar in them to begin with that the yeast
> can not convert it all to alcohol, so the wine remains sweet after
> fermentation.

In America fortified wines were called dessert wines to make them sound 
less obviously alcoholic.


-- 
Regards
     Stephen

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