PEILiquor-LateWinter2018

From Vermouth to Sherry, Madeira to Port, the world of fortified wines is rich in flavour, history and variety. By definition, a fortified wine is a wine which has a distilled spirit added to increase its alcohol content. While the definition is easy enough, the trick is that every style has distinct rules, including a range of Alcohol by Volume (ABV), aging times and production methods, types of base wine and sugar content. While fortified wines can be made anywhere, specific geographic regions are often regulated for a distinct category, and many regions are famous for the types of products they produce.

Sherry Sherry is fortified wine made from white grapes that are grown for the most part near the city of Jerez de la Frontera in Andalusia, Spain. The word "Sherry" is an anglicization of Xeres (Jerez). Sherry is produced in a variety of styles made mostly from the Palomino grape; after fermentation is complete, the base wines are fortified with grape spirit. The end product ranges from light versions such as Manzanilla and Fino, to darker and heavier drinks that have been allowed for years, such as Amontillado and Oloroso.

TRY PAIRING: Tio Pepe Fino Sherry ( B0056Z ) with chorizo, almonds, manchego cheese, or green olives.

Madeira Madeira comes from Portugal's Madeira Islands and can range from dry to sweet. It’s most notable for its aging process known as estufagem, which was once the result of heating and cooling as Madeira barrels were shipped through tropical climates on lengthy sea voyages. Today, Madeira is made from a combination of heating and ageing along with controlled oxidization.

TRY PAIRING: Leacock’s Rainwater Madeira ( B0056Z ) with baked brie, hazelnuts and cured hams.

19 CELEBRATE LATE WINTER 2018 Prices subject to change. | Products not available in all locations. | While supplies last.