Aromatised wine (spelled aromatized in American English) is a wine flavoured with aromatic herbs and spices. These are classified by their alcohol content and the flavourings and other ingredients used. The European Union defines three categories: 'aromatised wine', 'aromatised wine-based drink' and 'aromatised wine-product cocktail'. Drinks which have an alcohol content of 1.2% abv or less, cannot be labelled as containing wine.

Aromatised wine was produced in the ancient Near East using a variety of herbs, spices, and sweeteners. An early evidence of aromatised wine comes from Ancient Egypt, where wine jars from Abydos, dating to around 3150 BCE, contained residues suggesting the use of mint, coriander, sage, and thyme as flavoring agents. Wine lists from the city of Mari, Syria dating from the 18th century BCE refer to aromatic or sweetened wines. At Tel Kabri, a Middle Bronze Age Canaanite palace site in modern Israel, wine storage jars uncovered in a preserved cellar were analysed for residue, revealing the use of additives such mint, juniper, cedar oil, storax, cinnamon bark, and honey. The Hebrew Bible also makes reference to spiced wine, as seen in Song of Songs 8:2.

Multiple kinds of aromatic wine are mentioned in Talmudic literature (that is, Jewish rabbinic texts from the early centuries AD through late antiquity). Examples include Alontit, which was infused with balsam; Anomalin, a blend of wine, honey, and pepper (comparable to the Greek Oinomelon); and Inmernon, wine spiced with myrrh. Additional examples include Psynthiton, a wine scented with wormwood, and Kafrisin wine, which may derive its name from Cyprus, though it more likely refers to a wine spiced with capers.

An aromatised wine is a drink obtained from one or more of grapevine products, which must be at least 75% by volume of the finished drink. It may have added alcohol, colours, grape must, and it may be sweetened. Its actual alcohol strength must be at least 14.5% abv, and less than 22%. The majority of older brands come from France and Italy but there are now a range of small 'craft' producers around the world.

Vermouth is the most widely used aromatised wine due to its use in cocktails. Vermouth can be sweet or dry and red, white, pink or orange. It is traditionally flavoured with an infusion of herbs, peels and spices, which must include some member of the Artemisia (wormwood) family. Notable brands include Martini and Cinzano which are commonplace around the world, and Noilly Prat and Dolin of France, Carpano and Cocchi of Italy.

These are categorised by the flavour that imparts the bitterness to the drink, usually either quinine or gentian root, or a mix of the two.

An 'egg-based aromatised wine' is one that is fortified, and has egg yolks added (minimum of 10g per litre), and a sugar content of more than 200g per litre. To qualify as 'cremovo', the drink must include a minimum of 80% of DOC Marsala wine. To qualify as 'cremovo zabaione', the drink must additionally have at least 60g egg yolks per litre.

A fortified aromatised wine whose characteristic flavour has been obtained from cloves and/or cinnamon.