Hello!
The comments on this profile are unclaimed and thus are unverified.
Do they belong to you? Claim these comments.
Steve De Long
Is this you? Claim Profile »
3 months ago
in Sherry Wine, is it a dying breed? on Catavino
It's interesting to hear the word on the street. I would agree with Paul that the way forward is the chic/boutique route. Lustau and Bodegas Tradicion are also doing well with that strategy. I would have to take exception to Marcel calling Tio Pepe an inferior fino. Unless Julian Jeffs, John Radford, and the rest are all wrong. The Gonzalez Byass tour may be cheesy but that doesn't make the wine bad. I'm enjoying a copito of Tio Pepe right now.
1 reply
Ryan Opaz
Your right about Tio Pepe, it's a great sherry, especially when it's fresh!
5 months ago
in Catavino Gets An Extreme Makeover! on Catavino
It's totally hot!
1 reply
gabriellaopaz
What do you expect with a free makeover from Penelope Cruz ;-)
7 months ago
in Bottle-aged Sherry? on Catavino
Hi Justin,
If you can tell the difference between a freshly bottled Fino or Manzanilla and one a few years old, then you really understand your Fino and Manzanilla! Speaking from experience, it's very difficult to get to this level in the US especially since you can't always tell how old they are. Most now have a bottling date in code on the back label but in different formats that need decoding. I agree that a 2 year old bottle is drinkable (perhaps not to someone in Jerez!) but beyond that it gets pretty dicey. I've bought a few obviously over the hill Finos in the US and can attest to the fact that they don't age gracefully into a Pasada Fino (slightly aged) or an Amontillado. They taste more like a rancid salami.
If you can tell the difference between a freshly bottled Fino or Manzanilla and one a few years old, then you really understand your Fino and Manzanilla! Speaking from experience, it's very difficult to get to this level in the US especially since you can't always tell how old they are. Most now have a bottling date in code on the back label but in different formats that need decoding. I agree that a 2 year old bottle is drinkable (perhaps not to someone in Jerez!) but beyond that it gets pretty dicey. I've bought a few obviously over the hill Finos in the US and can attest to the fact that they don't age gracefully into a Pasada Fino (slightly aged) or an Amontillado. They taste more like a rancid salami.
2 replies
Justin Roberts
Hi Steve. I've only tried two so far, the oldest being the Bailaora described above. It was very yellow and had aromas and flavours of ripe pear and it was a bit nutty. Firm acidity and a bit of saltiness, especially on the finish. It was nothing like a Manzanilla Pasada or Fino-Amontillado, both of which I have had quite often. Maribel Estevez, who makes the stuff thinks we should not look at it as a Manz or even an Manz Pasada, but as a completely different wine. She said decanting should sort out bottles with reduction. I have not had the chance to put that to the test, but yesterday I might (nothing in Jerez is ever certain) have sourced 10 bottles of old (and some very old) stuff of various styles (including a Croft Pale Original which looks like it's from the 70s). Will keep you posted.
Justin Roberts
Hi Steve. On the topic of the date "code" on the back. I wish they would they just put an unambiguous date-stamp on the bottles! It would make everyone's life a lot easier...
