The place for all things wine, focused on serious wine discussions.

NYTimes: PaloCortado Sherry

Moderators: Jenise, Robin Garr, David M. Bueker

no avatar
User

TomHill

Rank

Here From the Very Start

Posts

7842

Joined

Wed Mar 29, 2006 12:01 pm

NYTimes: PaloCortado Sherry

by TomHill » Thu Jan 03, 2013 12:18 pm

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.
Tom

Who is online

Users browsing this forum: AhrefsBot, SemrushBot and 1 guest

Powered by phpBB ® | phpBB3 Style by KomiDesign