[Heiko]

Originally Posted by Gala Placidia

I always thought that a white with a high alcohol content should be quite close in flavour to the dry fortified wines produced in the South of Spain.
Ricette facili e gustose: Tagliatelle al salmone

Sherry and the like is made completely differently from simply strong table wines. Without going into great technical detail, Sherry is deliberately oxidized, which results in the characteristic nutty flavour you find in all Sherry and also in the likes of Madeira. High alcohol content in table wine is discernable in a warmth on the palate, possibly a slight sweetness (alcohol is converted sugar) or even a slight burning sensation on the back of the throat. However nutty, oxidized flavours in a table wine a generally considered a fault.