Podcasts Arts Wine for Normal People Ep 249: Revisiting Sherry with Andrew Sinclair of Tio Pepe

Ep 249: Revisiting Sherry with Andrew Sinclair of Tio Pepe

Published: Oct. 8, 2018, 8:21 p.m.

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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 \\u2013 White grape, for sweet wine
    • Moscatel \\u2013 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 \\u2013 free run juice, very delicate, light fortification, flor (the yeast blanket, images www.sherry.wine)
      2. Oxidative \\u2013 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/T\\xedo Pepe Sherry:
    • Smoked fish, raw oysters, anything with fat, spice or acidity goes well too.
    • Tapas and Andulucian cuisine \\u2013 anchovies with vinegar, calamari, seafood, jam\\xf3n Iberico, roasted Marcona almonds in olive oil.
    • Fish and chips
    • Sushi, sashimi, Korean or fermented food \\u2013kimchi
  • 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 \\u2013 as cold as you can humanly get it \\u2013 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 \\u2013 starts to turn yellow/brown on the rim

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To learn more about Tio Pepe and Gonz\\xe1lez Byass, go to: http://www.gonzalezbyassusa.com/brand/pepe/

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