#AskAntonio: Special: “International Sherry Week & Tio Pepe” Tastings 2015

Danilo Zuluaga

Pregunta Rolando, el Gerente del Club, si la alegría, mística y belleza de Andalucía es el secreto del vino de Jerez.

Antonio Flores: Indiscutiblemente algo influirá, aunque lo verdaderamente importante es la situación geográfica de la DO Jerez, la tierra albariza, las varietales, los sistemas de crianza y una tradición enológica que ha hecho posible estos vinos únicos e irrepetibles.

 

Jose Jaime

Aquí tenemos una copa de destilados, y ustedes una más amplia, como de blanco. ¿Cuál es la correcta?

Antonio Flores: El vino de Jerez es un vino para disfrutar solo o en la mesa, por lo que aconsejamos servirlo en copas de calidad, lo suficientemente amplias donde podamos disfrutar de todas sus sensaciones organolépticas

 

Marcel Miwa

¿Cuál es el mejor origen para el Palo Cortado? ¿Fino, Manzanilla u Oloroso?

Antonio Flores: Indudablemente un mosto o vino joven clasificado para fino o manzanilla (crianza biológica) y encabezado a 17º o 18º (crianza oxidativa)

 

Marpico Vinos y Licores

¿Qué opciones de maridaje regional acompañarian bien con Leonor Palo Cortado? [Jorge Puerto]

Antonio Flores: Aunque no soy un gran conocedor de la cocina colombiana una buena carne a la llanera o una bandeja paisa de Antioquia iría perfectamente con Leonor.

 

Jose Jaime

¿Qué tipo de alcohol le añaden al Jerez?

Antonio Flores: Siempre alcohol de procedencia vínica.

 

Marpico Vinos y Licores

Nos pregunta un asistente cuál es el origen de la Venencia.

Antonio Flores: La venencia nace como una herramienta de bodega para extraer muestras, adaptada a nuestras botas (vasijas) permite extraer el vino, dañando lo menos posible el velo de flor y por otra parte al trasegarlo en la copa lo oxigena y permite que los aromas lleguen con mas intensidad a la nariz del catador.

 

B. Silveira DWS

“Apóstoles” sigue oficialmente Palo Cortado mismo con la adición de PX. ¿Es un tema de tradición?

Antonio Flores: Apóstoles es un blend de palo cortado 87% y pedro ximénez 13%, por lo tanto técnicamente es un medium por su concentración en azúcar. Aunque históricamente se le considera un palo cortado único y diferente.

 

Hugo Sabogal

Antonio, ¿qué ocasiones de consumo, especialmente en la mesa, recomiendas con los Palos Cortados?

Antonio Flores: Cualquier tipo de comida potente como caza, carnes rojas, patés y guisos, quesos, platos picantes y especiados donde el potencial glicérico de los palos cortados suavice, redondee y a la vez realce todos los matices gustativos del plato.

 

Danilo Zuluaga

Don Jaime Otoya, desde el Campestre de Cali, pregunta si existe el blending entre Jereces, como en otros tipos de vino.

Antonio Flores: Los vinos de cabeceo o blends forman una parte muy significativa de los vinos de Jerez. Es muy importante que el cabeceo entre dos tipos de vinos pase luego por las soleras de ensamblaje, donde los diferentes aromas y sensaciones gustativas de las varietales se ensamblen con la madera formando un conjunto homogéneo y equilibrado.

González Byass releases 2015 Finos Palmas selection

González Byass has launched the 2015 Finos Palmas, selected this year by Spanish wine expert and journalist, Michael Schachner, contributing editor for leading American wine publication, Wine Enthusiast.

Commenting on this year’s Cuatro Palmas, master blender, Antonio Flores, said, ”As ever, the process of selecting the wines has been fascinating and it was a privilege to be able to have Michael Schachner helping to choose some particularly outstanding wines which highlight the unique evolution of our very best finos through time.”

The tasting took place over a morning in late September in the cellars at González Byass with the final wines being bottled and released this week.

Michael Schachner, contributing editor for Spain and South America, Wine Enthusiast Magazine, in the USA commented, “What an incredible experience this was! Never before had I been invited by a winery to take part in the barrel selection or blending process. Usually this is the exclusive domain of the winemaker, but in this case my voice, nose, palate and opinions were taken seriously, with my selections falling very much in line with those of Antonio.”

He continued, “I lost count along the way, but we must have tasted through nearly 100 barrels to select 33 of our favorites. Then we re-tasted those barrels in order to find the very best lots…the wines that will make up Una, Dos, Tres and Cuatro Palmas.”

THE FINOS PALMAS WINES:

Una Palma

Selection of three casks (numbers 10, 78 and 114) from a total of 142 in which the flor is still alive and protecting these 6 year old wines, originating from the Tío Pepe solera.

Tasting note: Pale gold in colour with hints of green. An intense nose, with the pungency and penetration that is characteristic of great fino, the aromas of the flor dominate accompanied by a nuttiness from the palomino fino variety; potent and dry on the palate, with a salty, slightly bitter finish.

Dos Palmas

A wine that has spent 8 years in contact with the flor and which, in the wine, was still evident on the surface of the wine, at the time of selection.

Out of the 150 American oak casks in this solera we chose just two, numbers 18 and 65, for the 2015 Dos Palmas

Tasting note: Bright gold with hint of Green. Intense, incisive and penetrating aromas and owing to its age, some oxidative notes are evident. On the palate it is potent, with a touch of unctuousness. Saline with an attractive hint of bitterness as is fitting of an aged fino.

 Tres Palmas

Very old Tío Pepe, where the biological ageing has reached its limit. After 10 years ageing only a few barrels retain traces of the yeasts which interacts so magically with the wine. Only one cask, out of 150, was selected for this year’s Tres Palmas, cask Nº 9.

Tasting note: Old gold color, with some touches of green. Very intense nose, very aromatic and penetrating, touches of oak are becoming apparent and the aromas resulting from wine’s oxidative ageing dominate. Harmonious on the palate, the wine has body yet is dry, elegant and flavourful with a long creamy finish due to the autolysis of the dead yeasts deposited in the cask. According to Antonio Flores “this is a wine that walks the line between life and death; the agony of the flor.”

Cuatro Palmas

This very old amontillado represents the capacity that Tío Pepe has to age and develop with time, concentrating the best of its raw ingredients to give us a wine which demonstrates the importance of selection and classification in the winery – a sublime and unrepeatable amontillado, taken from one cask, Nº 3 in this particular solera that has been ageing in our cellars for 51 years.

Tasting note: Intense, medium dark mahogany colour, hints of chestnut and a green rim. Very intense on the nose reminiscent of cedar wood, tobacco, dried herbs and antique, lacquered furniture. It has a spectacular structure on the palate with a magnificent acidity, perfectly integrated into the oak. A fine salinity on the finish, with an elegant bitter aftertaste which is redolent of the origins of the wine’s biological ageing under flor – rich and flavoursome with a  never-ending finish.

Tio Pepe triumphs with live streemed Tastings for International Sherry Week

International Sherry Week & Tio Pepe online tastings achieved more than 2.9 million tweets around the world and trending topic in Mexico during International Sherry Week 2015.

In celebration of International Sherry Week 2015, which took place 2nd – 8th November, González Byass held three online tastings in Villa Victorina, situated in the company’s historic cellars in the heart of Jerez de la Frontera, Spain.

The tasting provided the perfect opportunity for sherry lovers, clients and press from around the world to enjoy live a tasting by González Byass’ Master Blender Antonio Flores, who was born and bred in the winery, and to ask him questions via social media.

The tastings, held last week, were translated into English and German and followed live via www.iswandtiopepe.com in The Netherlands, China, Israel, Mexico, Colombia, Dominican Republic, UK, Germany, Switzerland, Brasil, Chile, Germany and Switzerland.

One of the tastings was such a success that it became trending topic in Mexico last Thursday as reported by #TT Trends in Ciudad de Mexico. However all three tastings, hosted by Antonio Flores achieved the highest number of tweets ever for González Byass with 2.995.259 tweets from all over the world, at hashtag #iswandtiopepe. As a result more than 418.601 people were reached via twitter and 194 accounts actively participated in the tastings.

Commenting on the live streamed tastings, Flores, said, “It is wonderful to see Sherry aficionados from around the world participating in our tastings. International Sherry Week has grown its following over the past few years and is now a truly international event.” He continued, “González Byass is at the forefront of the category when it comes to online activity and we are dedicated to spreading the Sherry Revolution across the globe to all sherry lovers.”