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Gonzalez Byass & International Sherry Week: Online Tastings and Tio Pepe Events

Gonzalez Byass celebrates International Sherry Week with the return of the popular online tastings with Master Blender Antonio Flores and Tio Pepe events being held around the world.

Gonzalez Byass joins the third edition of International Sherry Week, celebrated from 7th till 13th November, with a series of activities including online tastings which have proved to be a great success in past years and a Tio Pepe Events competition with Tio Pepe wines as the protagonist.

The online tastings with Master Blender Antonio Flores, IWC Fortified Winemaker of the Year 2016, will take place on 7th and 10th November from Villa Victorina in the históric Gonzalez Byass cellars in the heart of Jerez. The tasting on Monday 7th will be translated to German for our clients in Germany and Switzerland and the tasting on the 10th will be followed by clients in South American, USA and UK. The tastings called be followed via the webpage www.iswandtiopepe.com and comments and questions can be made via twitter @tiopepewine with hashtag #iswandtiopepe.

Throughout the entire week dedicated to sherry wines Tio Pepe Events with be held around the world, including sherry and flamenco events in The Netherlands, food matching tastings in Israel and tastings in China to name a few. Images of all events will be uploaded to Tio Pepe social media and the best event will win a trip to visit the home of Tio Pepe in Jerez. Prizes will also be offered via social media for the best images with the Tio Pepe photocall.

Gonzalez Byass will also take part in a number of events held by the Regulatory Board including Raul Vega’s attempt to hold the largest sherry tasting ever in Mexico. All events should be registered to http://sherryweek.wine

Gonzalez Byass tours with El Celler de Can Roca

González Byass goes on tour with its Sherry wines with the most famous restaurant in the world, El Celler de Can Roca.

Once again González Byass will accompany the Roca brothers on their world tour organised by BBVA visiting cities such as London, Hong Kong, Phoenix and San Francisco. Their 3 star Michelin dishes will be accompanied by Tio Pepe, Leonor and Matusalem.

The tour will begin in London at the Café Royal, followed by The Peninsula Hong Kong, then the Four Seasons Restaurant Pheonix, finishing in The Julia Morgan Ballroom in San Francisco. 40 members of the Can Roca team will travel for 5 weeks discovering the gastronomic culture of each of these countries, using their experience and expertise to create the perfect match between local cuisine and González Byass sherry wines.

Travesia Tio Pepe

 

The “Travesia Tio Pepe” (Tio Pepe Voyage) along the Guadalete, which took place on Tuesday 21 June, came about as a tribute to those who took Sherry from its origins by this river running through the Bay of Cadiz, and made it famous around the world. With this “Travesia Tio Pepe”, Gonzalez Byass has made history!

The day began with those involved being taken from the Hotel in Jerez to the meeting point at the Real Club Náutico in El Puerto de Santa Maria. Here, Antonio Flores, Oenologist and Master Blender at Bodegas Tio Pepe gave a welcome speech, giving some information about the day’s sailing and the most important points of historical interest. Guests were then treated to a coffee and a glass of Solera 1847 or Nectar Pedro Ximenez.

Once aboard the boat, they travelled up the Guadalete, passing by the Archaeological Site of Doña Blanca, where presses have been discovered which give evidence of wine-making in this area. Once they arrived at the highest point of the river at El Portal, the wineskins were brought from the centre in Jerez, and there was a toast with Viña AB amontillado.

 On the way back, there was another stop at the Club Náutico in El Puerto, where guests could enjoy a glass of Tio Pepe together with some delicious shrimps. The original idea was to sail towards Cadiz, however, the strong winds meant that the group had to take a ‘zodiac’ to the nearby Club Náutico in ‘Puerto Sherry’ to enjoy lunch at the ‘Pantalán G’ restaurant.

 To round off the day, they boarded a boat to return once more to the Club Náutico in El Puerto. There, the “Travesia Tio Pepe” came to a close, and the guests made their way to the local train station to take the train back to their homes. 

Sherrymaster by Tio Pepe 2015 Outstanding success

González Byass has hosted the most popular Sherrymaster by Tio Pepe ever. The third edition of this exclusive, educational two day seminar into the world of Sherry attracted top sommeliers, mixologists and journalists from nine different countries worldwide.

The third annual Sherrymaster by Tío Pepe, hosted by Antonio Flores, Master Blender at González Byass, and Master of Wine Pedro Ballesteros, has been deemed as the best yet.

Mixologists, sommeliers and journalists from Austria, Germany, the USA, UK, Canada, Japan, Belgium, the Netherlands and Ireland participated in the 2015 Sherrymaster by Tio Pepe.

Welcoming wine industry professionals and journalists from around the world to Jerez, González Byass put on a packed schedule for their guests this week, who were given an in-depth insight into Sherry from grape to glass and even beyond.

This year’s Sherrymaster was not just about how these unique wines are made but also about the key influencing factors that make Sherry so different from any other wine in the world. The participants learnt about the importance of the environment and climate in the making of Sherry, about the soil, micro climate and the specifics of water and rainfall, as well as learning about the different styles, how the wines are classified, aged and made.

Guests had the opportunity to see an demonstration of traditional grafting and pruning techniques used in the vineyard, see one of the only soleo processes taking place in Jerez, accompany Master Blender Antonio Flores during a classification of casks in the winery and taste historic wines dating back to the beginning of the century, described as liquid archeology by Antonio.

Commenting on the event, Antonio Flores, said, “It is an honour to have been able to work with Pedro Ballesteros MW on this year’s Sherrymaster and give it such an interesting focus. There is so much that goes into making a good Sherry and we wanted our guests to learn about the elements at every stage of the process in order to give them an exhaustive understanding of the whole process.”

Flores continued, “This two day seminar is intrinsic to our commitment to furthering knowledge and education about Sherry around the world. González Byass, owner of the world’s best known Fino Sherry Tío Pepe, is at the forefront of extending the reach of this fascinating wine around the globe and we are dedicated to investing our time and efforts into helping professionals and consumers alike learn more about our wines and those of Jerez.”