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

By: Abouna

Abouna — Sun, 06 Sep 2009 03:29:32 +0000

Great show! I’d love for you to taste a Commandaria and compare it to a sweet ambra Marsala and a Cream Sherry. Perhaps you could also taste a Mavrodaphne and compare it to a ruby Porto and a Marsala or Madeira. Commandaria and Mavrodaphne are high quality Greek dessert wines that are also used as sacramental wines in the Greek Orthodox Church. Commandaria may be the oldest wine in continuous production, dating perhaps to Homeric times.

By: Adrian aka AnGkEr

Adrian aka AnGkEr — Mon, 29 Jun 2009 06:33:55 +0000

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….

By: ed

ed — Tue, 04 Nov 2008 14:53:01 +0000

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.

By: Dessert Wine Nerd

Dessert Wine Nerd — Sun, 10 Aug 2008 00:17:42 +0000

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.

By: JustinJerez

JustinJerez — Thu, 22 May 2008 10:35:36 +0000

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…

By: Omallley

Omallley — Tue, 22 Apr 2008 05:25:35 +0000

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 )

By: bigmay

bigmay — Mon, 25 Feb 2008 23:41:27 +0000

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.

By: Fangorn81

Fangorn81 — Sun, 17 Feb 2008 00:14:42 +0000

Yeah what is with all the birds?

By: Chris

Chris — Sun, 20 Jan 2008 01:45:14 +0000

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.

By: Bill Rennie

Bill Rennie — Sat, 06 Oct 2007 04:30:31 +0000

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