Hi Justin, Very interesting. I find that medium or sweet sherries tend to seem drier after a prolonged time in the bottle. I have always thought that this must be because the acidity increases over time, and this makes the wine seem drier. There is also a slow oxidation, so it is reasonable to expect that the wine changes, and if the wine is healthy it can improve over time, altough slowly. Best regards, Jan
Steve De Long
· 1 year ago
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.
Justin Roberts
· 1 year ago
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
· 1 year ago
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...
Dylan
· 1 year ago
Justin, could you please describe Christmas pudding to me? I'm unfamiliar with the concept and have never had it myself in the states. Thanks!
Justin Roberts
· 1 year ago
Hi Dylan. Christmas pudding is quite a British thing. It's a bit like a fruit-cake/Panettone but MUCH heavier and darker - almost black. Depending on the recipe you will usually get flavours of plum, dried and candied fruit, raisin, orange-peel, burnt sugar,brown sugar, molasses, (and if the pudding has been "fed" with brandy over a few weeks before Christmas then woody, vanilla, brandy flavours too). I often pick up these sorts of flavours in PX sherries.
I remember quite vividly one superb bottle of manzanilla "La Celada". This was bottled at least 80 years ago. I also tasted -thanks to the amability of a very close friend- a series of bottles of finos and manzanillas bottled in the 70s and 80s. And the experience was quite revealing. In this respect, I do not abide to the otherwise well deserved authority of Mr. Jeffs
Justin Roberts
· 1 year ago
Hola Álvaro. Thanks for the comment. BTW I'm a HUGE fan of the Navazos wines...
All Comments
Very interesting. I find that medium or sweet sherries tend to seem drier after a prolonged time in the bottle. I have always thought that this must be because the acidity increases over time, and this makes the wine seem drier. There is also a slow oxidation, so it is reasonable to expect that the wine changes, and if the wine is healthy it can improve over time, altough slowly.
Best regards, Jan
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.
http://en.wikipedia.org/wiki/Christmas_pudding