Sherry, a fortified wine
published: Thursday | December 29, 2005

SHERRY WAS originally made only in particular areas of Southern Spain or in Portugal, which have soil of a particular type on which the white grapes suitable for its production are grown.

After fermentation of the grape juice and conversion of all the sugar present to alcohol, more alcohol is added to between 15 and 18 per cent . Depending on the brand, this may or may not be further aged and finally filtered, clarified and bottled.