I was recently asked about the differences between Sherry and Port. And while they may at first seem similar, they are actually quite different.

Both Sherry and Port are fortified wines meaning that distilled spirits, like brandy, are added to the wine. But that’s where the similarities end. Sherry and Port come from different places, are made with different grapes and are made in different ways.

Sherry comes from the Jerez region of Spain, where the primary grape is Palomino - a white grape. Fortification takes place at the end of fermentation. Most Sherry is then aged in a solera system, where vintages are blended together to ensure the consistency of the final product. Sherry's flavor ranges from bone dry to syrupy sweet. Dry Sherry ages under a cap of flor yeast, preventing the wine's contact with oxygen. These wines are usually crisp and refreshing. Other Sherries are aged in contact with air which gives them a nutty, rich flavor.

Port is produced in the Douro Valley region of northern Portugal, hence the name Port. The primary grapes used in the production of Port are red grapes and include Touriga Nacional, Touriga Francesa and Tinta Roriz (Tempranillo), but more than 80 varieties are permitted. With Port, fortification takes place midway through fermentation. This kills the yeast which ends fermentation. Being that fermentation was not complete, a bunch of residual sugar, not yet consumed by the yeast, remains in the wine, making it sweet. Styles of Port can be broken down into Ruby or Tawny. Ruby Ports are younger and tend to have more syrupy sweet profiles. Tawny Ports undergo extensive barrel aging which lightens their color and imparts more nutty, caramel, and spice flavors.

So, while both Sherry and Port are fortified wines, they are quite different. Cheers!