Great show. I find the production of Sherry complex…with the solera and the classifications but I am learning. I actually enjoyed a Fino this past weekend with several tapas and I also have a Pedro Ximinez, which I like to pour over vanilla ice cream…. Cheers!

Nice episode, thanks, Gary. I’ve only had a couple of sherrys, the sweet kind, and didn’t like them at all, but I’ll have to try the drier sherrys like the ones you tasted today.

QOTD: I know 2 or 3, will try to convince them to come out.

Hey Gary,

I really liked this show as Sherry is a drink I have discovered in Spain a couple of years back. I tasted a couple but am not as comfortable as with wine but since I am a fan of rum and I like to try new products, Sherry appeals to me . Sherry is quite popular in England also. I couldn’t tell which ones I have tasted as it’s been a while now, but I do like to enjoy them either at a beginning of a evening – digestive – or with desert and with cheese or just alone, all depending of the circumstances so if you do do another show on Sherry, it be nice as I am open to educate myself a bit more on them through your expertise on wine library tv of course. So, thumbs up to this show !

DO I LIKE NUTS IN MY MOUTH??!?!?!? 😮

QOTD: 2

Looking forward to tomorrow. Nervous… You’ve got us all on tenderhooks, Gary!

QOTD: 2, and I introduced both, and they STILL LURK! Come on, guys- you know who you are…

you are awesome for tasting the sherry’s, but you did taste at the absolout bottom of the price scale,, try a 30 dollar amontillado..or even some 20 dollar lustau ect,,
also Alevar is not sherry , its Montilla Morillies.
not trying to be snarky ..

Excellent rant, you should join in on the forums some time! QOTD – no, don’t know any lurkers, although I’m trying to create a couple.

I see you messed up a little on Jerez, grapes, classifications and whether Alvear is even a Sherry, but you did say you weren’t an expert, so OK.

I’m currently sipping a fine Lustau Oloroso, very dry, really dark and you nailed that “industrial smell” description. Definately not sweet, bitter and herby. Yum! (Don’t like the sweet Sherry, go Madeira or Marsala for that).

QOTD: None…I only know a couple people that watch and I see there comments. I would like to find a way to get in touch with people that make comments. 1855class says he lives in Milwaukee…I live in Milwaukee…it would be fun to be able to hook up with him but I can’t figure out how.

Yeah my husband and sister are both LURKY and refuse to be shamed into commenting. So I do all the talking. I guess I’ll give sherry a try (sigh).
The alcohol content turns me off, though.

I agree whole-heartedly with the rant.

This was an interesting episode about something I didn’t know much about. I guess I’d been led to believe that fortified wines were in some way a lower class, and generally unpleasant. I guess all of us with stereotypes need to occasionally reexamine them.

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

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.

I know one lurker, but I am trying to get better.

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?

Sherry? Not for me. You don’t like them too, Gary?

QOTD: 0

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.

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.

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.

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

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.

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.

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.

QOTD: Not many……dude…..nutz in your mouth? That killed me 😉