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Wed Mar 29, 2006 1:01 pm

NYTimes: PaloCortado Sherry

by TomHill » Thu Jan 03, 2013 1:18 pm

A rather interesting article in the Travel section (strange place for it) on PaloCortado Sherry:

I just finished the new book on Sherry. Terrific read it is and I've learned a lot. It's got some fascinating information on the flor yeast and the way it works.
It's inspired me to re-investigate Sherry, Tried the Toro Albala Fino & Amontillado. Both are excruciatingly painfully dry on the palate. Like dumping a tablespoon-full of salt in your mouth. Not fun to taste...somewhat better w/ food, though.
Anyway...the article inspires me to go out and find a PaloCortado today.

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