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!
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!
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!
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!
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!
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.
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.
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?
