INDULGE: SPIRITS THE SPIRIT ENIGMA:
Port & Sherry
Photography by Massimo Gammacurta
After a decadent holiday meal, nothing puts the proverbial “cherry on top” like a digestif. Slightly sweet, the fortified wines of the Iberian Peninsula are the perfect complement to a meal. Port hails from the town of Oporto, Portugal. Sherry is from the Atlantic coast of Andalusia in southern Spain. Made by adding brandy to wine, port and sherry are classic wines that have been sought after for centuries. —Andre J Durall
Dow’s Tawny Porto, 20 year, $47.99
A blend of vintages averaging twenty years of age, this port has mellowed into a light, amber hue. Rich and nutty with aromas of raisins and honey, tawny port doesn’t get much better.
Cockburn’s Vintage Porto, 2000, $85.99
Vintage port is the crème de la crème of port and 2000 is noted as being one of the best vintages in fifty years. Luxurious, concentrated and very fruity, this is for special occasions.
Hidalgo, La Gitana Manzanilla, $10.99
“The Gypsy” is the champagne of sherry, and the most popular Manzanilla in Spain. Served slightly chilled, this sherry has crisp, dry and slightly tart flavors.
Bodegas Toro Albala, Pedro Ximenez, 1971, $26.99
This 35-year-old sherry made from the Pedro Ximenez grape ends any meal with an exclamation point. Rich and viscous with flavors of raisins, figs and molasses, this wine is heaven in sips.
