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Sherry is considered an extremely diverse wine-producing region. What are the facts supporting this statement?
From the Phoenicians to the modern northern-European societies, Jerez has been influenced by endless cultures throughout history, so why do many Sherry Houses bare names that are not Spanish-originated?
In the production of Jerez, we find a wine fortification process globally known as the Sherry Method. How does this differ from other fortified-wine regions?
Do you know why 1935 is a remarkable year for the Jerez region?
The region experiences specific climatic conditions and two major winds, the Poniente and the Levante. What are their main attributes?
What is the Sherry Triangle and what makes it stand out from the rest of the territory?
Do you know what “Jerez Superior” is?
What is the difference between the “Zona de Producción” and the “Zona de Crianza”?
How many acres of vines are currently planted in the Jerez region, approximately?
Is it true that the D.O. Jerez is the southernmost wine region on continental Europe?
What characteristics make the Albariza soil the most ideal for growing high-quality Palomino grapes?
What are the styles being produced from the Palomino grape variety and what is the main profile of the base wines used?
Define the technique known as “asoleo” and its relation to the Pedro Ximénez grape variety.
Why are local “bodegas” referred to as “wine cathedrals” and what is the overall key role they play?
What action is widely practiced inside the aging facilities as a measure to maintain the proper conditions throughout the seasons?
Explain the “Terroir de la Bodega” concept.
Finos versus Olorosos, free-run juice versus 2nd press juice- what are the general applications?
What is a “sobretabla”?
What is the profile of the grape spirit used to fortify wines in Jerez?
Old Sherry Casks- why are they such a precious element of the region?
Are all Solera Systems across Jerez the same?
Can you tell us about the method known as the “Running of the Scales”?
What are V.O.R.S. wines and why are they are so special?
How many different types of sherry are there?
What is “biological” aging in Jerez?
Describe the main contributions by the Flor yeast that are responsible for shaping the final taste of particular sherries.
Strictly analytically, what are the differences between a Fino and a Manzanilla?
Do you know the basic difference between an Oloroso and a Palo Cortado?
Does volatile acidity increase during biological aging?
Is The House of Lustau a leading Sherry company with almost 125 years of history and a boutique collection of high-quality products available in the US?
Do you know about the Almacenista origins of Lustau?
Why are both glassware & serving temperature so crucial?
Give me a single reason why you should have half-empty bottles of sherry sitting all-around your place for weeks on end.
Is Jerez only appropriate with Spanish cuisine?
Have the wines from Jerez ever been used in cocktails in the US before?