http://catavino.disqus.com/Spanish Wine, Portuguese Wine, their foods, and culturesenFri, 11 Jul 2008 19:40:33 -0000http://www.catavino.net/blog/wine-blogging-wednesday-47-s-stands-for-spanish-sherry/#comment-2420533Here on the west coast of the USA, Osborne is largely MIA. Other than the basic stuff, most of Osborne's better wines are not to be found. "Too much trouble" was the reason given by the importer for not bringing these wines to the western USA. Oh well. (as concerns the article in the NYT, I totally agree with Eric Asimov about the Bodegas Argueso San León Manzanilla. More time in the solera (avg. 8 yrs.) gives this wine a deeper flavor than most. Also, Maestro Sierra has some fantastic older Jerez wines (does that make it a 'J' wine?) that should not be missed if you can find them.KevinFri, 11 Jul 2008 19:40:33 -0000http://www.catavino.net/blog/wine-blogging-wednesday-47-s-stands-for-spanish-sherry/#comment-2420532Thanks for the confirmation Dave, though I have had more than one person tell me similar though slightly different versions. After having the Sherry DO themselves try to explain Palo Cortado to us, I have found that these less common styles are part standard and part improvised.ryanFri, 11 Jul 2008 07:34:42 -0000http://www.catavino.net/blog/wine-blogging-wednesday-47-s-stands-for-spanish-sherry/#comment-2420531Your ideas on why its called a fino Amontillado is correct, its just a term for an Amontillado that has not aged that long in the barrell after becoming an Amontillado. More often than not this style comes about because the flor was not that great (but doesn't die) and it lets a bit of air in while it is still a fino. Basically the wine comes into a tiny bit of oxygen when it shouldn't. Quite a few bodegas have small soleras of this stuff, mostly a couple of barrels for the bodega's staff and families. Sanchez Romate have one for instance.DaveFri, 11 Jul 2008 05:36:30 -0000http://www.catavino.net/blog/wine-blogging-wednesday-47-s-stands-for-spanish-sherry/#comment-2420530Gabrielle, I free admit I don't know as much about Sherry as I should. School me. I wrote about a California cult wine that assaulted my mouth with fruit and salt called the Scholium Project. Looking forward to seeing you on the live Twitter event with BinEnds.Dale CruseThu, 10 Jul 2008 21:46:28 -0000