Winecast: Sherry, Part II

Рет қаралды 28,159

Күн бұрын

Well, looks like there’s going to be a Part III, but this part covers the major process for making Sherry and introduces the solera system.

Пікірлер: 22

@daisyasme 3 ай бұрын

What a great video - sherry is SO complicated and this really helps me to understand! Thank you!

@annerichterarnold6383 4 жыл бұрын

Your explanations are great - straightforward and easy to understand. Thanks

@sarsattacks 5 жыл бұрын

wow, this is one of the best videos explaining sherry. Lots of info jam packed into less than 12 min.

@TheUnknownWinecaster 5 жыл бұрын

Thank you. Sherry almost killed me, it had so many moving pieces. I'm glad that the end result was helpful. Cheers!

@victoriamonaghan1529 2 жыл бұрын

I'm doing my WSET 3 and have really struggled to understand and visualise this process - your video has really helped. Thank you!

@user-eg2fi5kb1i 6 жыл бұрын

Hello winecaster, your video really helps me a lot on wine self-studying, because Im preparing for CMS intro exam and never had wine lessons from WSET or other educational Institution.thanks a lot!

@TheUnknownWinecaster 6 жыл бұрын

Thank you! I'm glad to hear that the casts are helpful and make a difference in your studies. Good luck on the Intro CMS and on any other certifications or distinctions that you may work on. Cheers!

@thegastrotraveler 6 жыл бұрын

Wonderful stuff as always. Sprinkle is one hundred percent correct. They use a 'grifo rociador', literally a 'spinkler hose' :P It's such a pretty word in Spanish. Can't wait for part 3, these sherry videos - and of course all your videos - should been seen by everyone! Congratulations on your clarity!

@TheUnknownWinecaster 6 жыл бұрын

Thanks! I try to be clear as a fino but sometimes I think I come off more like a PX. Keep an eye out for the next video -- I'm afraid I'm not providing enough visuals to capture the essence of Jerez so I'm going to give your excellent video on Sherry a shout-out and link to it in the description, if that's alright. Cheers!

@thegastrotraveler 6 жыл бұрын

The Unknown Winecaster Well PX is still damn pretty damn good regardless. Clear as manzanilla as far as I see. And shout out away sir; it would be an honour!

@distlledbrewedreviewed 6 жыл бұрын

Great video, informative, interesting, and entertaining. That my friend is a grand slam.

@TheUnknownWinecaster 6 жыл бұрын

Much appreciated! I continue to enjoy your videos -- especially when you do more off-beat wines. Cheers!

@carolynwhite5593 4 жыл бұрын

excellent breakdown of a very complicated subject! thanks!

@jbraxt Жыл бұрын

Thank you!!!!!!!!!!!!!!!!!!!!!

@tsheringlhamo6233 5 жыл бұрын

This video is amazing

@drogon3142 4 жыл бұрын

Quite helpful, great video.

@carlcadregari7768 4 жыл бұрын

Awesome

@Majoofi 4 жыл бұрын

How long are barrels kept in the system before being retired, and are they all retired at once or is done with another sort of fractional replacement system?

@Zuhzuhzombie 2 жыл бұрын

How often do they change out/refresh the barrels?

@foxinthebox9903 5 жыл бұрын

I hope I'm right and fair by adding a detail: I understand the main reason why flor dies after 5-7 years is because it runs out of nutrients, so it starves.

@mondarinvino107 5 жыл бұрын

Since Cadiz/ andalucia is such a hot climate area, why are the palomino base wines so low in alcohol? Are they picked early, and if so why are they picked early. Why aren't there riper palomino grapes picked? This is not champagne, this is southern Spain.