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