Catavino - Latest Comments in We’re Sherry Educators

Re: We’re Sherry Educators

Gabriella — Mon, 21 Jan 2008 05:32:33 -0000

Hey Anneloes! We would love to see you and fiance again, whether that be in Spain or Holland. Although to be honest, we've been dreaming of enjoying Holland, so hopefully, you'll see us there! We'll most likely be in Jerez in May, but we'll keep in touch and see if we can't plan some time together this year!

Re: We’re Sherry Educators

Gabriella — Mon, 21 Jan 2008 03:32:33 -0000

Re: We’re Sherry Educators

Anneloes — Sun, 20 Jan 2008 12:46:27 -0000

Dear Gabriella,

Hope everything is ok with you and Ryan. I just saw the pictures of the Seminar in Jerez, fantastic! Brought back all the sweet memories. We hope to return to Jerez sometime this year, after our marriage in May.
I'm really busy promoting the Vinos de Jerez in Holland and things look positive. People are really curious to learn more about these superb wines.
We surely hope to see you soon, be it in Holland or in Spain. Lets keep in touch.
Sweet regards, Anneloes

Re: We’re Sherry Educators

Anneloes — Sun, 20 Jan 2008 10:46:27 -0000

Dear Gabriella,

Hope everything is ok with you and Ryan. I just saw the pictures of the Seminar in Jerez, fantastic! Brought back all the sweet memories. We hope to return to Jerez sometime this year, after our marriage in May.

I'm really busy promoting the Vinos de Jerez in Holland and things look positive. People are really curious to learn more about these superb wines.

We surely hope to see you soon, be it in Holland or in Spain. Lets keep in touch.

Sweet regards, Anneloes

Re: We’re Sherry Educators

ryanopaz — Fri, 02 Nov 2007 06:33:24 -0000

Two points Mark, "good sherry like good wine improves a dish when used in cooking" Sherry is Wine. This is a point the DO stressed during the whole seminar. Sherry is a wine like any other.

Also Madeira is a wine that really doesn't age. It lasts a long time, but from what I've read an the people I've talked to it doesn't really change once it's in bottle. You can have a 200 year old bottle that tastes the same as the day it was put in bottle. Truely amazing stuff!

Thanks for the comment!
Cheers,

Re: We’re Sherry Educators

Mark V Marino — Fri, 02 Nov 2007 06:26:39 -0000

Hey Ryan,

I just linked to you and Alder linked to me, cool, the brotherhood continues.

Sherry is very old and least appreciated, it stems back to fortified wines in general which were originally created to survive long ocean voyages.

I have used sherry since I was introduced to chinese cuisine in the early 1980's, good sherry like good wine improves a dish when used in cooking. At the same time qualitity sherry is always a nice aperitif while waiting for the dinner to finish.

Whoa, I am thinking now of aged maderia as an alternative, do you know maderia ages best of all wines, hmmm they are so nutty.

My point is that these wines are wonderful for drinking and for cooking! Never cook with bad wine, nor drink it!

Thanks Ryan!

Re: We’re Sherry Educators

Ryan — Fri, 02 Nov 2007 04:33:24 -0000

Re: We’re Sherry Educators

Mark V Marino — Fri, 02 Nov 2007 04:26:39 -0000

Re: We’re Sherry Educators

Gabriella — Thu, 01 Nov 2007 13:55:50 -0000

Anneloes, we loved having you with us in the class and trust you will do a fantastic job promoting sherry wine! Hopefully, we'll come visit you one day in Holland and see your course up close and live :-)

Re: We’re Sherry Educators

Anneloes — Thu, 01 Nov 2007 13:13:10 -0000

Dear all,

I can only say that I totally agree with Ryan and Gabriella. We had a great time in Jerez and although I was already obsessed with sherry before joining the course, I'm now more or less addicted to it.
I will do my utmost in promoting these terrific wines in Holland!

Regards,
Anneloes
Certified Sherry Educator, Holland

Re: We’re Sherry Educators

Gabriella — Thu, 01 Nov 2007 11:55:50 -0000

Re: We’re Sherry Educators

Anneloes — Thu, 01 Nov 2007 11:13:10 -0000

Dear all,

I can only say that I totally agree with Ryan and Gabriella. We had a great time in Jerez and although I was already obsessed with sherry before joining the course, I'm now more or less addicted to it.

I will do my utmost in promoting these terrific wines in Holland!

Regards,

Anneloes

Certified Sherry Educator, Holland

Re: We’re Sherry Educators

ryanopaz — Mon, 29 Oct 2007 06:44:49 -0000

Frank, it's a once a year event. One class in English and One in Spanish

Re: We’re Sherry Educators

Ryan — Mon, 29 Oct 2007 04:44:49 -0000

Frank, it's a once a year event. One class in English and One in Spanish

Re: We’re Sherry Educators

Frank Haddad — Wed, 24 Oct 2007 23:19:58 -0000

Congratulations! How often do they run this courses?

Re: We’re Sherry Educators

Frank Haddad — Wed, 24 Oct 2007 21:19:58 -0000

Congratulations! How often do they run this courses?

Re: We’re Sherry Educators

Jill — Mon, 22 Oct 2007 18:59:06 -0000

Congrats! Now I need you to teach me! I will also be reading closely...

Re: We’re Sherry Educators

ryanopaz — Mon, 22 Oct 2007 18:03:04 -0000

Great to hear Debs! Glad you found a way to enjoy!

Richard, great Title's, now to think about what we want to use...hmmm...research needs to be done...

Re: We’re Sherry Educators

Jill — Mon, 22 Oct 2007 16:59:06 -0000

Congrats! Now I need you to teach me! I will also be reading closely...

Re: We’re Sherry Educators

Ryan — Mon, 22 Oct 2007 16:03:04 -0000

Great to hear Debs! Glad you found a way to enjoy!

Richard, great Title's, now to think about what we want to use...hmmm...research needs to be done...

Re: We’re Sherry Educators

Dr. Debs — Mon, 22 Oct 2007 15:38:52 -0000

Congratulations! I was encouraged to have a glass of sherry and some Marcona almonds at a tapas bar recently. It was really good, and a nice change of pace for a pre-dinner drink. I will definitely be following these wines more, and will continue reading the great articles you post here.

Re: We’re Sherry Educators

RichardA — Mon, 22 Oct 2007 15:11:06 -0000

What are the best sources for Sherry in the U.S.?
--By this, I mean which importers/distributors have the best Sherry portfolio, which wine stores carry the best selections, etc.

Fear of Sherry
--How do we initiate newcomers into drinking Sherry

Re: We’re Sherry Educators

ryanopaz — Mon, 22 Oct 2007 15:02:18 -0000

In truth i asked all 23 or so individuals about their preferences to sherry before we started, and all said they liked it. No surprise, the DO probably planned this, but I did find that as time went on more and more people started to fall in love with it. REALLY fall in love with it.

One thing I just thought of is that I wonder if people don't put sherry in a category with real wine. In fact I assumed this, but the one thing they stressed is that sherry is a WINE, not a "special" wine, doomed to short bus status for eternity. It should be drunk with meals, and it's alcohol levels are not that outlandish when compared with other wines found in today's markets.

Finally, what is the next article you want us to write on sherry? We have other stuff to jab on about, but I want to know, for real. What is the next article on sherry going to be titled. A challenge, please give us your ideas. The best title(s) will have articles written on the titles subject...Who's first?

Re: We’re Sherry Educators

Gabriella — Mon, 22 Oct 2007 14:50:42 -0000

You're absolutely correct Richard, hence the chicken and egg effect. Because retailers know little about sherry, they tend to both store and educate consumers poorly. Equally true is that consumers tend not to try sherry, and consequently, make bottles sit well past their "expiration date".

Re: We’re Sherry Educators

RichardA — Mon, 22 Oct 2007 14:36:18 -0000

Congratulations to both of you for gaining your Sherry certification! It is always good to learn more about a subject of which you are passionate. And I certainly agree that Sherry has received a bad rep and much more is needed to spead the word of the joys of Sherry. The problem is not just the consumer but many wine stores as well. They rarely have much of a selection of Sherry, and its freshness leaves much to be desired.