Oct 8, 2018
In honor of International Sherry Week, we have Andrew Sinclair
of the iconic brand of Fino Sherry, Tio Pepe. We discuss the wonders of Sherry, the
challenges it faces, and how and why we all need to incorporate
this beautiful wine into our rotations!
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Here are the show notes:
- Andrew Tells us the unbelievably the serendipitous way he came
to the Sherry trade
- We discuss the Sherry success in the UK and how the US Market
- We discuss the vineyards, the beauty of this dry white wine,
Spanish culture and how it ties in with Sherry
- We discuss terroir of Sherry and specifically how Albariza soil
is so important to making excellent grapes for the wine (and draw
lots of crazy parallels to Champagne)
- We discuss the grapes:
- Palomino (90% of vineyards)
- PX – White grape, for sweet wine
- Moscatel – very small amount, white grape
- We talk about how Sherry is made
- How the terroir of the bodega is equally as important to land
in making Sherry
- How dry Sherry is highly manipulated after fermentation
- The two families of Sherry
- Biological – free run juice, very delicate, light
fortification, flor (the yeast blanket, images
- Oxidative – pressed, more structure, take more
- We discuss Fino flavor descriptors: Umami, deep almond
nuttiness, fresh brioche or bread character, all from the yeast.
MOST Sherry is bone dry, light wine that is 15% alcohol
- We cover food pairings with Fino/Tío Pepe Sherry:
- Smoked fish, raw oysters, anything with fat, spice or acidity
goes well too.
- Tapas and Andulucian cuisine – anchovies with vinegar,
calamari, seafood, jamón Iberico, roasted Marcona almonds in olive
- Fish and chips
- Sushi, sashimi, Korean or fermented food –kimchi
- We discuss the elaborate process of making sherry
- Mixing wines from different harvests, non-vintage product but
dynamic blending in the solera.
- Increcdibly complicated, incredibly consistent
- We wrap with how you should enjoy a Fino:
- Serving temperatures – as cold as you can humanly get it –
freezing, on ice, freeze the glassware
- Long stemmed white glasses, frozen glass with Fino served in an
- Can remain open for 9-10 days and you can see it oxidize –
starts to turn yellow/brown on the rim
To learn more about Tio Pepe and González Byass, go to: