NOVEMBER 2018 businesstraveller.comSimon, the sommelier, to explain
the various methods of production
of each of the sherry-filled glasses
before me. They remind me of a
painter’s palette, ranging from a
pale liquid to a dark, rich caramel.
We start with a fino. It is made
from the first press of the Palomino
grapes and aged for four years under
a protective layer offloryeast so that the
wine never comes into contact with the air.
The yeast feeds on the acids and sugars, leaving the
wine extremely dry and pale. Simon tells me this sherry
goes well with sushi, spicy foods or creamy soups, and
is often drunk as a palate cleanser between courses. He
is very professional, sipping , swirling and spitting... I
am not a professional, and take a good mouthful and
swallowit.IthinkIamexpectedtowaxlyricalabout
the hint of almond f lavour, but for me this is too dry.
I soldier on however andinish the glass. Simon is ever
the professional and hides any disapproval at my
“tasting technique”.
We move on to an amontillado. Like the fino, it is
aged for four years under a protective layer but at thatThe sherry-filled
glasses remind me of
a painter’s palette,
ranging from pale to
a dark, rich caramel62