Brilliant. Truly brilliant. I dared not go into such detail but I’m so glad you did. Sherry is such a rich and absurd tapestry! For the eagerly awaited part 4 perhaps mention food friendliness so people know it’s not solely a drink by itself aperitif/digestif? Epic stuff; and thanks for the shout out. It’s an honour sir! Come to Spain and I’ll take you to the bars!

Great video! So interesting - we absolutely love Sherry in all its forms.

After a recent trip to Portugal, I got into Ports and am kind of figuring them out. Next on the list is Madeiras and then, gulp, Sherry. They seem very complicated right now but with videos like this and a bit of drinking... Your efforts are very much appreciated. It would be nice to add a page on how a new Sherry drinker might get started in selecting their first bottles. OK, spoke too soon - there is a broad guide to picking a Sherry in part 4.

thanks for such a wonderful set of videos on sherry. This has proved to be very helpful in my studies for fortified wines. It’s quite difficult to puddle through the books on these fortified wines sometimes and this video offers some very useful insights and information! Thanks~

I'm subbed to the gastro traveler and enjoy his channel as well. Once again you have made a great video that I loved watching and learned from.

What an outstanding series!

Fantastic explanation - yet again!

huge respect. i have just returned from the educator course in jerez and it was not as well explained as you did in this whole series. very accurate and easy explained. would love to know some of your study sources if possible... great work and thanks a lot!!!

I’m really a big fan of your videos, I have watched most of them, they really helped me a lot during the process of my study of wine, seriously I check if you have done a related video each time when I begin a new wine country or type of wine, hope you will continue making the video. May I ask you one question, what's your job, you work directly with wine? Thanks

You’re so good with languages too, man! Your Spanish sounds very well in every video. My question now: When you say, “the average age of many top-quality finos is around 4 to 7 years before bottling”, do you mean those soleras plainly get “saca” only every 4 to 7 years?