Sherry
Sherry is a fortified wine made from white grapes that are grown near the town of Jerez de la fronteria in Andulusia, Spain. Sherry is produced in a variety of dry styles made primarily from the Palomino grape, ranging from light versions similar to white table wines, such as Manzanilla and fino, to darker and heavier versions that have been allowed to oxidise as they age in barrel, such as amontillado and oloroso. Sweet dessert Wines are also made, from Pedro Ximenez or Moscatel grapes, and are sometimes blended with Palomino-based Sherries.
After fermentation is complete, the base wines are fortified with grape spirit in order to increase their final alcohol content. Wines classified as suitable for aging as Fino and Manzanilla are fortified until they reach a total alcohol content of 15.5 per cent by volume. As they age in barrel, they develop a layer of flor—a yeast-like growth that helps protect the wine from excessive oxidation. Those wines that are classified to undergo aging as Oloroso are fortified to reach an alcohol content of at least 17 per cent. They do not develop flor and so oxidise slightly as they age, giving them a darker colour. Because the fortification takes place after fermentation, most Sherries are initially dry, with any sweetness being added later (Wikipedia 2012)
Port wine
Port is a Portugeuse fortified wine produced exclusively in the Douro Valley in the northern provinces of Portugal. It is typically a sweet, red wine, often served as a dessert wine though it also comes in dry, semi-dry, and white varieties.
Over a hundred varieties of grapes (castas) are sanctioned for port production, although only five (Tinta Boroca Tinta cio, Tinta Roriz (Tempronillo), Touriga Francesa, and Touriga Nacional are widely cultivated and used. Touriga Nacional is widely considered the most desirable port grape but the difficulty in growing it and the small yields cause Touriga Francesa to be the most widely planted grape.White ports are produced the same way as red ports, except that they use white grapes. Since the Phylloxera crisis, most vines are grown on grafted rootstock, with the notable exception of the Nacional area of Quinta de Noval, which, since being planted in 1925, has produced some of the most expensive vintage ports.
Grapes grown for port are generally characterised by their small, dense fruit which produce concentrated and long-lasting flavours, suitable for long aging. While the grapes used to produce port produced in Portugal are strictly regulated by the Instituto do Vinho do Porto, wines from outside this region which describe themselves as port may be made from other varieties (Wikipedia 2012)
Sherry is a fortified wine made from white grapes that are grown near the town of Jerez de la fronteria in Andulusia, Spain. Sherry is produced in a variety of dry styles made primarily from the Palomino grape, ranging from light versions similar to white table wines, such as Manzanilla and fino, to darker and heavier versions that have been allowed to oxidise as they age in barrel, such as amontillado and oloroso. Sweet dessert Wines are also made, from Pedro Ximenez or Moscatel grapes, and are sometimes blended with Palomino-based Sherries.
After fermentation is complete, the base wines are fortified with grape spirit in order to increase their final alcohol content. Wines classified as suitable for aging as Fino and Manzanilla are fortified until they reach a total alcohol content of 15.5 per cent by volume. As they age in barrel, they develop a layer of flor—a yeast-like growth that helps protect the wine from excessive oxidation. Those wines that are classified to undergo aging as Oloroso are fortified to reach an alcohol content of at least 17 per cent. They do not develop flor and so oxidise slightly as they age, giving them a darker colour. Because the fortification takes place after fermentation, most Sherries are initially dry, with any sweetness being added later (Wikipedia 2012)
Port wine
Port is a Portugeuse fortified wine produced exclusively in the Douro Valley in the northern provinces of Portugal. It is typically a sweet, red wine, often served as a dessert wine though it also comes in dry, semi-dry, and white varieties.
Over a hundred varieties of grapes (castas) are sanctioned for port production, although only five (Tinta Boroca Tinta cio, Tinta Roriz (Tempronillo), Touriga Francesa, and Touriga Nacional are widely cultivated and used. Touriga Nacional is widely considered the most desirable port grape but the difficulty in growing it and the small yields cause Touriga Francesa to be the most widely planted grape.White ports are produced the same way as red ports, except that they use white grapes. Since the Phylloxera crisis, most vines are grown on grafted rootstock, with the notable exception of the Nacional area of Quinta de Noval, which, since being planted in 1925, has produced some of the most expensive vintage ports.
Grapes grown for port are generally characterised by their small, dense fruit which produce concentrated and long-lasting flavours, suitable for long aging. While the grapes used to produce port produced in Portugal are strictly regulated by the Instituto do Vinho do Porto, wines from outside this region which describe themselves as port may be made from other varieties (Wikipedia 2012)
