This may be a stupid question, but I can't think of a totally satisfactory
answer off the top of my head.

I know that Port is made by starting a fermentation of a must, and then when
it reaches a certain point (4% or so), brandy or other neutral grain spirits
are added to halt fermentation, and to bring the % alcohol of the wine up to
around 20% or so.

Question is, why bother fermenting it at all? Why not just start with a
quantity of must and add brandy accordingly, so that its 20% ABV? Do the
esters from the fermentation add something, or are the yeast hulls needed
for the aging process in some way? Or do some Port makers do just what I'm
talking about, and skip the fermentation stage altogether?

Does anybody know?

- Chris Sprague