Sherry Wine Tasting, Time to Save Money

Sherry Wine Tasting, Time to Save Money – Episode #303

August 29, 2007

Taste along Gary Vaynerchuk as he shares some Sherry love with the Vayner Nation. These wines from Spain need some serious attention and GV will try to do just that!

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Comments on this episode(162) Leave a comment ›

“Good intro on the episode and beautiful rant…it makes lots of sense….” by Adrian aka AnGkEr
“ALVEAR IS NOT SHERRY!!…is MONTILLA (ok, it is almost the same but is…” by ed
View all 162 ›

Wines tasted in this episode:

Alvear Fino SherrySpanish Sherry
Pedro Romero Amontillado Dry Rich SherrySpanish Sherry
Pedro Romero Dry Oloroso SherrySpanish Sherry
Alvear Cream SherrySpanish Sherry

Links mentioned in todays episode.

Diggnation 112

162 Responses

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June 29, 2009

Adrian aka AnGkEr
Good intro on the episode and beautiful rant…it makes lots of sense…..

To me sherry is like for old ladies….lol hmm….maybe I should give it a try..ya why not….
November 4, 2008

ed
ALVEAR IS NOT SHERRY!!…is MONTILLA (ok, it is almost the same but is NOT). Fino in Sherry (Jerez) is made with Palomino, in Montilla (Cordoba), is made with Pedro Ximenez.
August 9, 2008

Dessert Wine Nerd
Great episode!! I didnt know anything about sherry except that it was a fortified wine and therefore I thought all sherrys were dessert wines. Thanks for clearing that up and its def. a wine I have been looking into and now I absoultely will pick one up. QOTD: None, which is a good thing.
May 22, 2008

JustinJerez
Just clocked this recently. Enjoyed the rant and pleased to see sherry getting a plug. Just watch the facts tho, Alvear is from Montilla (it’s not a sherry), and there’s not usually any Moscatel in Oloroso…
April 22, 2008

Omallley
Great episode Gary – I would love to see another one on Sherry (and I have to say, that I am a big fan of the Alvear’s…good stuff, tangy, delicious and under 20 Canadian bones )
February 25, 2008

bigmay
I absolutely love the fortified wines but I’ve never had a dry sherry so that’s on the list of things to pick up. When are you going to get to an episode on the Solera process? It’s fascinating. Maybe you could mix in a Madeira or two?

QOTD: I know at least 2 lurkers, possibly 3. I’m not really sure how often the third watches. I’m trying to get them to comment … really, I am.
February 16, 2008

Fangorn81
Yeah what is with all the birds?
January 19, 2008

Chris
Why does it always sound like you’re sitting in the middle of a wild bird preserve? There’s always birds chirping in the backround.
October 6, 2007

Bill Rennie
Gary … Thoroughly enjoyed this episode. For a number of family reasons, I haven’t checked your web site out for 6 weeks or so. I was very pleased to see the “Sherry episode” as Sherry wines are one of my many passions. To all of you who are interested in Sherry, as Gary stated in this episode, out of necessity he has abbreviated somewhat the Sherry/Jerez story. In fact 2 of the wines discussed – the Alvear Fino and the Alvear Cream are not really Sherry as they are from the Montilla-Morales region of Spain which is just north of Jerez. They employ very similar wine making techniques in their Bodegas, however one of the interesting differences is the basic grape is generally Pedro Ximenez, not Palimino. The PX grape is naturally fermented to an alcoholic content of around 15% alc. where the flor film of yeast will develop. In Jerez it is necessary to add raw brandy spirits to fortify the base wine to this level. As Gary said the Jerez or Sherry making business is complex. The key thing to really remember is that Jerez is really just a geographic designation, not a wine style, much like Bordeaux where wine may be red, white or dessert. The other thing to remember as Gary say’s Sherry (and Sherry style wines such as Alvear’s) are distinctive and of great value. Enjoyment and appreciation of these wines will take some time, (not unlike the appreciation for single malt whisky), but once understood are a pleasure to enjoy. Gary’s comment that Sherry goes well with cheese is bang on, particularly salty cheeses. Sherry also goes very well with salty foods such as nuts, olives and ham. And fino sherry is one of my favourite wines with Chinese food. Great episode … Bill … Calgary, Canada
September 4, 2007

Kristen
Yeah, I have to say that “nuts in your mouth” really left us infantile viewers chuckling with good humor. I’m glad that you gave the overview of some of the aspects of sherry making (which is something I know naught about). Definitely one the list of things to try (checked off Dolcetto from that list and quite pleased with it). So who knows, maybe sherry could be my next biggest thing?

QOTD: 0
September 4, 2007

Derek
Interesting episode Gary, never really got into sherry, but I am now thinking about it.
September 4, 2007

SoCal
QOTD: Not many……dude…..nutz in your mouth? That killed me
September 4, 2007

MannyPants
Wow, very entertaining. I almost fell out of my chair when you started talking about nuts in your mouth. Not a big sherry fan but I’ll have to give it another try.
September 2, 2007

Tommy Vernieri
Ha! I commented on 306 before watching this one. I guess my Dolcetto comment didn’t make you so happy after all. WLTV has definitely changed my attitude towards wines, and in this case reminded me about Dolcetto.

What really shifted my mindset was doing a day of tasting rooms in Sonoma. Tasting so many wines back to back really opened my eyes to the fact that you can’t make any generalizations about wine. People should try to find events where they can taste a variety of thing all at once, it is really great for opening your mind to different wines.
September 2, 2007

chenin
There are great Sherrys out there, keep on trying.
Maybe they’re not all 8$ though…
Great as an aperitif, chilled.

I don’t know any lurkers, except maybe my gf, who
really hates your show, I am sorry to say. Oh well.
September 2, 2007

Elliot Essman
Wonderful episode. Please, more on sherries in the future, particularly Amontillado. What do you get for $20?
August 31, 2007

BobMac
QOTD: I knew a lurker once, and it was me.

Thanks for doing a show on sherry. I’ve always been interested in them, but I’ve never actually tried them. I put all four in my cart, so I’ll be drinking them soon.
August 31, 2007

Nick L
Lurker CKC coming out for the first time on this, of all, episodes.

Sort of loosely related to the topic of sherry: I’d love to see some Pineau des Charentes make an appearance on WLTV. One of my favorite ways to drink up at desert.

Thanks.
August 31, 2007

Greite
Missed this episode when it posted, but I got a chance to catch up today.
Never been a huge sherry fan, but you presented some interesting facts and made it sound rather appealing. I think I’ll have to give it another go.

Thanks, Gary.
August 31, 2007

mcj
QOTD: 0
August 31, 2007

Franky
Sherry? Not for me. You don’t like them too, Gary?
August 30, 2007

PlonkDumper
Wild. Leaving a comment so I can slowly pull myself from murky lurker status.
All about the Albarino! Not sure about animal wines though; assuming it is somewhat tongue in cheek Gary?
August 30, 2007

Shane
I know one lurker, but I am trying to get better.
August 30, 2007

Shad
Watching this in reverse from the Big Announcement show because, well, I just got busy yesterday. Any how, I liked the episode. Anytime I can learn something new about wine is a good day.
August 30, 2007

Chris
Great rant, why not wine, if we say to give peas a chance.

On the solera, when you splain it, where does the fortification of the wine come in the process? Is it part of the initial blend or do they wait til sometime later? Is it different depending on the wine, sherry/madiera/port/marsala/etc. Finally, there are some wines out there that advertise using a solera process that blends every vintage of reserve cabernet they have ever produced. It is big bucks, is it worth it?

QOTD – maybe one or two