Home Ā» Port & Sherry
Sherry and Port, unique wines that, once in the glass, will once again be amazed at how surprising they are. Wijnclubamsterdam.nl helps you discover them at your leisure with a wide selection.Ā
Showing all resultsSorted by latest
Port & Sherry you buy at Wijnclub Amsterdam.We have a large assortment of quality wines from small winemakers to exclusive top wines.
Order your favorite Port & Sherry at Wijnclub Amsterdam..
Port, sherry⦠the same, right? Wrong. Sherry and Port are both fortified wines, but that is pretty much where the similarities end. In terms of taste, history, and production process. Sherry and Port: they are unique wines that can possess such intense richness of flavor that you become absorbed in the tasting, and time and everything around you stands still. And the food and wine pairings are unprecedented: precisely because of the complexity, because of all the different layers of flavor in these wines, an infinite number of special combinations are possible⦠Let yourself be surprised and order a fine bottle. And you can simply keep them open for a few weeks. Of course, they share some similarities; both are fortified wines, taste delicious after dinner (or before), and come from the Iberian coast. But that is pretty much where the list ends. It is easy to believe that these two drinks are simply interchangeable.Ā Ā
Ā Port is produced in the Douro Valley in northern Portugal. Sherry is produced from grapes grown near Jerez de la Frontera (Jerez, called āSherryā by the British) in the Andalusia region of southern Spain.Ā
Fortification in wine production involves the addition of pure alcohol to an existing wine. However, the difference between the fortification of port and sherry lies in exactly when this occurs. In sherry production, fortification takes place at the end of fermentationāafter the fermentation of all sugars, that is, when a dry wine is achieved. In port production, fortification takes place halfway through fermentation; this is particularly important because the addition of high-alcohol distilled alcohol kills the yeast and interrupts fermentation. Because the fermentation was incomplete, a significant amount of residual sugar (around 100 grams per liter) remains that has not yet been consumed by the yeast in the wine, causing it to become sweet. It all sounds a bit chemical, but it should be logical that these wines always have a somewhat higher alcohol content, approximately 19 to 20%.Ā Ā
The biggest difference is that sherry is made exclusively from white grapes, whereas port can be made from both red and white (although port is almost always made with red grapes). Dry sherry is made from the Palomino grape, while sweeter versions are made with the addition of the Pedro Ximenez or Moscatel grape. Port is made from a variety of red grapes, although Touriga Nacional, Touriga Franca, Tinta Barroca, Tinta Roriz (Portuguese for Tempranillo), and Tinto Cao dominate.Ā
The flavor profile of Sherry spans the entire spectrum, from bone-dry to syrupy. The wines are classified from dry to sweet: Fino, Manzanilla, Amontillado, Palo Cortado, Oloroso, Pedro Ximenez, and Moscatel. Dry sherry ages under a layer of a type of flor, which prevents the wine from coming into contact with oxygen. These wines are fresh and bone-dry, with a strong salty character. Other sherries are oxidatively aged, which is simply a fancy way of saying that the wine has been in contact with air. This oxidation imparts nutty, rich flavors to the wines ā and naturally, the degree of sweetness varies.Ā
Generally, port can be divided into ruby āāor tawny; Ruby ports are younger and usually have more syrupy, sweet profiles. Tawny ports undergo extensive barrel aging, which lightens their color and imparts more nutty, caramel, and baking spice aromas to the wines.Ā
In the case of sweet Sherry, you look at blends with Moscatel or Pedro XimĆ©nez, and of course the PX itself ā with desserts, from cheese to chocolate and crĆØme brĆ»lĆ©e. Just a splash of dry sherry in a stir-fry and it instantly becomes Chinese! Often a brilliant combination too. With fish and shellfish, nothing beats a bone-dry Manzanilla (or Fino) Sherry. Not to mention the perfect marriage between Manzanilla and oysters, herring, or sardinesā¦Ā
One of the most famous pairings is a Ruby-style port with Stilton. This is mainly because the strong flavor of this wine pairs very well with the sharp taste of the cheese. Both the wine and the dish have a high flavor intensity. This combination works particularly well with full-bodied red port. With a Tawny, however, it needs to be somewhat milder. With the softer, refined Vintage or Tawny, you need a milder cheese, such as Cheddar or Gruyere, but a Maaslander works just as well. In the region itself, this wine is often served with a local cheese accompanied by quince jelly. Tawny also goes wonderfully with nut tart or, for example, with crĆØme brĆ»lĆ©e.Ā Ā
Enter your details here and receive your personal discount code by email!