Fortified wines include Sherry and Port. Fermentation is halted by the producer adding alcohol to kill off the yeast. Port should be intensely opaque and "thick" with long "legs" visible on the side of the glass. Look for fig, marmalade, honey, grapefruit, spice, chocolate and licorice aromas and flavour. Sherry is mostly made from two grape varieties either individually or combined. The most common grape is Palomino and it makes a delicate, dry sherry. The second is Pedro Ximenez (PX) which is dried in the sun after harvesting, to concentrate its sugars and make a rich, full dark sherry. Sherry is either fino or oloroso. Fino is made when a blanket of yeast called flor develops over the fermenting wine protecting it from oxidation and imparting a distinctive delicate taste. When flor is not present during fermentation the sherry develops into a deeper, nuttier oloroso.