{"id":13920,"date":"2017-03-02T00:00:00","date_gmt":"2017-03-01T22:00:00","guid":{"rendered":"https:\/\/blog.invinic.com\/understanding-medium-dry-sherry-and-other-fortified-wine-terms"},"modified":"2017-10-05T14:44:42","modified_gmt":"2017-10-05T12:44:42","slug":"understanding-medium-dry-sherry-and-other-fortified-wine-terms","status":"publish","type":"post","link":"https:\/\/blog.invinic.com\/en\/understanding-medium-dry-sherry-and-other-fortified-wine-terms","title":{"rendered":"Understanding medium dry Sherry and other fortified wine terms"},"content":{"rendered":"

Fortified wines<\/b><\/a> are often a little tricky to understand. Labels are complicated and often bear unfamiliar, foreign-language terms that mean little to the average consumer: Just what is <\/span>\u201cmedium dry Sherry\u201d<\/b>, for example? There are complex methods of production including highly specialised ageing and maturation. Store shelves have historically been dominated by large brands, such as <\/span>Harveys Sherry<\/span><\/a>. More premium wines can be difficult to find, or seem too expensive. It is difficult to know when and how to drink fortified wines because of their higher alcohol content. All of these reasons and more come together to prevent a lot of people from really diving into the category of fortified wines.<\/span><\/p>\n

We think this is a terrible shame, and we\u2019re determined to do something about it. There\u2019s no way to cover everything in one post, so we\u2019re going to tackle the issue of <\/span>fortified wine terms<\/b>. Here, we have compiled some of the most confusing or difficult terms that you are likely to see on a bottle of Sherry, Port, Madeira, or other fortified wine.<\/span><\/p>\n