The three rows of bottles in the centre of the picture of a shelf in a shop in Lourdes show two of the best known of these fortified grape juice aperitifs - Pineau de Charantes and Floc de Gascogne. The one in the middle is red, whilst the other two are white. They are made from mixing local grape juice with Cognac and Armagnac brandies in their own appellations respectively, before laying down to mature in oak barrels. This is the ultimate limit on fortifying wines, as the grape juice does not even get the chance to ferment. As a result, none of the sugars in the juice is used and the resultant drink is much sweeter. Others make them too, such as in Champagne, which is called Ratafias. Some are left to mature for a long while; I saw someone advertising one of the 1962 vintage, but alas, I never got around to buying that.
BTW, the fortified grape juice is called a mistelle.
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