Ep 249: Revisiting Sherry with Andrew Sinclair of Tio Pepe

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 is lagging
• 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
    1. Biological – free run juice, very delicate, light fortification, flor (the yeast blanket, images www.sherry.wine)
    2. Oxidative – pressed, more structure, take more manipulation
• 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 oil.
  • 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 ice bucket
  • 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: http://www.gonzalezbyassusa.com/brand/pepe/