High Alcohol Wine: Which Wines Are Strongest and Why

Most wine has between about 12% and 15% alcohol by volume (ABV). A high alcohol wine is one at the top of that range or beyond it: big reds such as Zinfandel, Shiraz and Amarone reach about 15% to 16%, and fortified wines like Port, Sherry and Madeira go higher still, up to 22%, because spirit is added to them. This guide lists typical ABV by style, the strongest wines, why some wines end up stronger than others and what the alcohol figure on a US label really tells you.

Wine ABV by style

Style	Typical alcohol (ABV)
Moscato d’Asti	5–6.5%
Off-dry and sweet German Riesling	7–8%
Most Pinot Grigio	12–13%
Most Sauvignon Blanc and Beaujolais	12.5–13%
Most Pinot Noir and red Bordeaux	13–14%
Most Chardonnay	13–14.5%
Most Cabernet Sauvignon and French Syrah	13.5–14.5%
Malbec	13.5–15%
Most Shiraz, American Syrah and Grenache	14–15%
Most Zinfandel	14–15.5%
Fino and Manzanilla Sherry	15%
Oloroso Sherry	17% or more
Madeira	17–22%
Port	19–22%

The table and still wine ranges come from Wine Folly’s guide to alcohol in wine. The fortified wine figures come from the official bodies for each wine: the Sherry Consejo Regulador, the University of Madeira’s Madeira Wine site and Portugal’s Port and Douro Wines Institute (IVDP). Wine Folly notes that alcohol “tends to follow the style and vintage closely”, so most bottles of a given style land in a predictable range.

What counts as a high alcohol wine?

There is no legal definition of “high alcohol”, but US label rules draw a line at 14%. The Alcohol and Tobacco Tax and Trade Bureau (TTB), the federal agency that regulates wine labels, makes a numerical alcohol statement mandatory for wines over 14%. Between 7% and 14%, a winery can skip the number and call the wine “table wine” or “light wine” instead.

In our view, an unfortified wine above about 14.5% is a high alcohol wine, and anything at 15% or more is worth noticing before you pour a second glass.

The strongest still wines

Still wine means wine without bubbles and without added spirit. Its alcohol comes only from fermenting the sugar in the grapes. The strongest common styles, using Wine Folly’s ranges:

• Zinfandel, typically 14–15.5%.
• Shiraz and American Syrah, typically 14–15%. Some Australian Shiraz goes further: US importer and distributor Skurnik Wines lists the 2021 Mollydooker Velvet Glove Shiraz from McLaren Vale at 16%. Our Syrah vs Shiraz guide explains how style tracks with the name.
• Grenache, typically 14–15%.
• Malbec, typically 13.5–15%. See our Malbec wine guide for regions and styles.
• Amarone della Valpolicella, from northern Italy, made from grapes that are dried after picking. Masi’s product sheet for its Riserva Costasera Amarone lists 15.5%, and describes a long period of further ripening on bamboo racks before the wine is made.

Sweet wines can be strong too: Wine Folly lists Sauternes at about 14.5% and Muscat at about 15%.

Note: ABV changes from vintage to vintage, so always check the label of the bottle in front of you. The ranges above are typical; the named bottles are examples for one vintage.

Fortified wines: the strongest of all

A fortified wine is wine with added grape spirit. Adding spirit raises the alcohol, and when it is added during fermentation it also stops the yeast, so some of the grape’s natural sugar is left in the wine.

Fortified wine	Typical alcohol	How it’s made
Port	19–22%	Grape spirit added partway through fermentation to stop it, usually 1 part spirit to 4 parts wine (IVDP)
Madeira	17–22%	Neutral wine alcohol at 96% added to stop fermentation (University of Madeira)
Fino and Manzanilla Sherry	15%	Fortified to 15%, a level at which the flor yeast layer can still grow (Consejo Regulador)
Oloroso Sherry	At least 17%	Fortified to at least 17%, which stops flor growing so the wine ages in contact with air (Consejo Regulador)

The Sherry regulator’s explanation is a good example of why the exact number matters. At 15%, a film of yeast called flor can grow on the wine and protect it from air, which shapes the style of Fino and Manzanilla. At 17% the flor can’t survive, so Oloroso ages in contact with air and darkens over time.

In our view, fortified wines are the best way to enjoy a strong wine, because they are made to be sipped in small glasses. Once opened, most of them also last much longer than table wine. The exception is Fino and Manzanilla: the Sherry Consejo Regulador advises keeping them in the fridge and finishing them within about a week. Our guide to how long wine lasts after opening gives the window for each style.

Why some wines are stronger than others

Three things push alcohol up:

1. Ripeness. Yeast turns grape sugar into alcohol, so riper grapes make stronger wine. The Australian Wine Research Institute (AWRI) notes that riper fruit contains more sugar, which leads to higher alcohol.
2. Climate. The AWRI says hot summers and long hours of sunshine make it hard for Australian growers and winemakers to keep alcohol in check. That’s one reason warm-region reds tend to sit at the top of the table above.
3. Winemaking. Some wines get extra ripening after harvest: Masi describes its Amarone grapes resting on bamboo racks before they are made into wine. Fortification adds spirit directly.

The AWRI also points out that high alcohol can affect a wine’s flavor. In our view, a well-made 15% red shouldn’t taste hot or boozy, but if it does, a slightly cooler serving temperature and a hearty meal help.

How to read the alcohol on a US label

The TTB’s rules, based on federal regulation 27 CFR 4.36, mean the number on the label is close but not exact:

Labeled alcohol	Allowed tolerance	Example from the TTB
Over 14%	±1 percentage point	“18% ALC. BY VOL.” is fine for a wine of 17% to 19%
14% or less	±1.5 percentage points	“12% ALC. BY VOL.” is fine for a wine of 10.5% to 13.5%

There is one limit on that tolerance: a wine can’t use it to cross into a different type. The TTB’s example is a still table wine labeled 13.5%, which is acceptable at an actual 12% to 14%, but not at 14.5%, because that strength would make it a different type of wine. Labels also have to use wording such as “Alcohol 13% by volume” or “13% Alc. by Vol.”; the TTB doesn’t allow “ABV” as the abbreviation on the label.

Tip: Two wines both labeled 13.5% can differ by more than a full point in reality. If alcohol matters to you, compare styles and regions as well as the label.

Drinking high alcohol wine responsibly

Strength adds up quickly. A glass of 20% Port contains roughly one and a half times the alcohol of the same size glass of a 13% table wine, which is why we’d always pour fortified wines in small glasses. Big reds deserve the same care: pour normal-sized glasses rather than generous ones, and serve them with food. Our guide to what wine goes with steak has ideas.

Wine is for adults of legal drinking age (21 in the US). Please drink responsibly, and never drink and drive.