David from Gonzalez Byass will talk us through a selection of Sherries and Ports ready for the festive season! A great chance to learn a little about the various different styles of both wines from an expert. As well as methods of production and ageing, we will look at matching food to these versatile wines.

Sherry, a fortified wine from Spain's Jerez region, showcases a remarkable diversity that appeals to a wide variety of palates. The range includes styles such as the crisp, vibrant Fino, characterised by its pale colour and delicate flavours, and the darker, nutty Oloroso, which offers a richer and more intense taste experience. Amontillado bridges these two extremes, presenting a complex profile that develops through oxidation and time, while the sweet Pedro Ximénez, with its luscious and syrupy texture, provides a delightful contrast. Each type of sherry has its unique production methods, reflecting the distinct influence of terroir and craftsmanship, making it a versatile choice for pairing with food or enjoying on its own.

Port comes in several distinct styles, each showcasing unique characteristics. Ruby port is known for its deep red colour and fruity flavours, typically aged for a short period in large vats to retain its vibrant profile. Tawny port, on the other hand, undergoes longer ageing in smaller barrels, resulting in a lighter colour and complex nutty, caramel flavours. Vintage port is made from grapes of a single exceptional year and is bottled unfiltered, allowing it to develop rich character and depth over time, while Late Bottled Vintage (LBV) offers a similar quality but is aged for several years before bottling. Each style reflects the diverse terroir of the Douro Valley and the winemaking techniques employed.