1 00:00:08,720 --> 00:00:11,120 Speaker 1: Hell no, And welcome to Savor production of iHeartRadio. I'm 2 00:00:11,160 --> 00:00:13,880 Speaker 1: Any Reese and I'm Lauren Vogelbaum, and today we have 3 00:00:13,880 --> 00:00:18,440 Speaker 1: an episode for you about sherry. Yes, as always with these, 4 00:00:18,640 --> 00:00:23,479 Speaker 1: drink responsibly. Yes, Yes, this is definitely, at least for 5 00:00:23,560 --> 00:00:27,200 Speaker 1: me Lauren, going to be fun times with pronunciation. Oh, 6 00:00:27,560 --> 00:00:32,320 Speaker 1: especially because some of the pronunciations are like not ancient 7 00:00:32,440 --> 00:00:38,360 Speaker 1: but older pronunciations. And I'm gonna drama best. Yeah. Yeah, well, 8 00:00:38,479 --> 00:00:41,440 Speaker 1: as we're gonna as we're gonna get into um. Sherry 9 00:00:41,640 --> 00:00:43,839 Speaker 1: is a type of wine that has existed for a 10 00:00:43,840 --> 00:00:49,800 Speaker 1: long time and in a region that has a lot 11 00:00:49,880 --> 00:00:54,160 Speaker 1: of like intersecting languages and dialects of languages going on 12 00:00:54,760 --> 00:00:58,720 Speaker 1: and over like a millennia, so so as language changes, 13 00:00:59,360 --> 00:01:03,800 Speaker 1: we get more in more confused thanks language. Yes, and 14 00:01:03,960 --> 00:01:07,840 Speaker 1: if that slightly panicked note and Lauren's voice didn't tell you, 15 00:01:08,760 --> 00:01:11,959 Speaker 1: this one was a bit more complicated than we were anticipating. 16 00:01:14,880 --> 00:01:17,479 Speaker 1: But it's a very it's very fun and it's very fascinating. 17 00:01:17,520 --> 00:01:21,400 Speaker 1: But certainly it was one where as we were talking 18 00:01:21,440 --> 00:01:24,559 Speaker 1: about before this, we had to kind of just stop 19 00:01:24,600 --> 00:01:27,280 Speaker 1: at a certain point because a lot of people have 20 00:01:27,319 --> 00:01:29,520 Speaker 1: a lot of thoughts and opinions. I've written a lot 21 00:01:29,560 --> 00:01:34,319 Speaker 1: about sherry search so cool, so cool, and right, and 22 00:01:34,400 --> 00:01:38,280 Speaker 1: also I had to stop. Yeah, I picked this one 23 00:01:38,360 --> 00:01:40,200 Speaker 1: because you know, we had just done that episode on 24 00:01:40,280 --> 00:01:45,760 Speaker 1: Turtle Soup and that involves sherry very frequently, and I 25 00:01:45,800 --> 00:01:47,040 Speaker 1: was like, Oh, that's the thing I don't know that 26 00:01:47,120 --> 00:01:49,240 Speaker 1: much about. And I did not know how much I 27 00:01:49,240 --> 00:01:51,160 Speaker 1: didn't know about it, because there's a lot more about 28 00:01:51,200 --> 00:01:57,560 Speaker 1: it than I knew. So delightful though it is, it is, 29 00:01:57,680 --> 00:02:00,360 Speaker 1: and I think it was the one I was tet 30 00:02:00,400 --> 00:02:04,800 Speaker 1: in our Garam episode. That makes sense. I think for 31 00:02:04,840 --> 00:02:09,040 Speaker 1: some reason, I kept stumbling across articles about sherry that 32 00:02:09,080 --> 00:02:12,359 Speaker 1: mentioned Garum, and I was just like, oh, the safer universal. 33 00:02:14,840 --> 00:02:18,040 Speaker 1: I will say for myself, I mostly know sherry as 34 00:02:18,040 --> 00:02:20,120 Speaker 1: a cooking wine. Please don't yell at me. I can 35 00:02:20,160 --> 00:02:23,000 Speaker 1: feel the ire of some people. Yeah, it was my 36 00:02:23,000 --> 00:02:26,840 Speaker 1: aunt's favorite drink. She drank sherry and an ingredient in 37 00:02:26,960 --> 00:02:29,280 Speaker 1: egg nog. I think I've gotten more familiar with it 38 00:02:29,320 --> 00:02:32,280 Speaker 1: in recent years, but it's still kind of something that 39 00:02:33,360 --> 00:02:37,680 Speaker 1: I use mostly for cooking. Are the occasional cocktail. Yeah, 40 00:02:38,200 --> 00:02:41,120 Speaker 1: I don't have a lot of familiarity with it. I like, 41 00:02:41,200 --> 00:02:43,560 Speaker 1: a couple of years before the pandemic, one of the 42 00:02:43,600 --> 00:02:47,720 Speaker 1: posh little bars near our old offices in Atlanta had 43 00:02:47,800 --> 00:02:51,840 Speaker 1: like it was starting to get into sherry's of different kinds, 44 00:02:51,840 --> 00:02:54,200 Speaker 1: like they had done like a year or so of 45 00:02:54,320 --> 00:02:57,160 Speaker 1: being into Vermouth, and then they started in on sherries, 46 00:02:57,360 --> 00:03:01,880 Speaker 1: and so I have a little bit of experience from that. 47 00:03:02,040 --> 00:03:04,880 Speaker 1: But now I'm like, oh, heck, I need to go 48 00:03:04,960 --> 00:03:10,280 Speaker 1: do a lot more delicious research. Agreed, Agreed, And I'll 49 00:03:10,280 --> 00:03:13,760 Speaker 1: have a note about that at the end. Oh yes, 50 00:03:14,480 --> 00:03:16,600 Speaker 1: But before we get to that, you can see any 51 00:03:16,600 --> 00:03:21,440 Speaker 1: of our wine episodes for more information. Also our wine plague, 52 00:03:21,480 --> 00:03:24,640 Speaker 1: the Great French wine PLAGUEYA called it, Yeah, wine blite. 53 00:03:24,760 --> 00:03:27,520 Speaker 1: Maybe that one plays into this as well as it 54 00:03:27,520 --> 00:03:32,600 Speaker 1: does with almost every wine episode absolutely wine episodes. Probably, Yeah, yes, 55 00:03:32,720 --> 00:03:35,640 Speaker 1: So see that for more information. But I believe that 56 00:03:35,840 --> 00:03:44,440 Speaker 1: brings us to our question. It does sherry? What is it? Well? 57 00:03:44,960 --> 00:03:48,040 Speaker 1: Sherry is a category of wines made with white grapes, 58 00:03:48,240 --> 00:03:52,200 Speaker 1: fortified with distilled spirits and then aged in varyingly complex 59 00:03:52,280 --> 00:03:56,440 Speaker 1: processes for years or even decades. Sherry's can range from 60 00:03:56,520 --> 00:03:59,440 Speaker 1: very dry to very sweet, and can pick up all 61 00:03:59,520 --> 00:04:02,880 Speaker 1: kinds of different flavors during that aging process, like um 62 00:04:03,160 --> 00:04:07,320 Speaker 1: woody creamy notes from the oak barrels, funk and brightness 63 00:04:07,480 --> 00:04:10,920 Speaker 1: from the specialized yeast, a richness and spice from oxidation. 64 00:04:11,600 --> 00:04:14,880 Speaker 1: So within this one category you have a heck and 65 00:04:15,160 --> 00:04:18,840 Speaker 1: range of wines from from puckery delicate whites to like 66 00:04:18,960 --> 00:04:22,320 Speaker 1: near syrupy dessert varieties. With these flavors from yeah, like 67 00:04:22,320 --> 00:04:24,880 Speaker 1: floral to fruity, to spice to nutty to funky to rich. 68 00:04:25,400 --> 00:04:30,159 Speaker 1: They are complex and traditional and still being explored. They're 69 00:04:30,160 --> 00:04:35,640 Speaker 1: like port wines with with even more range. They're they're 70 00:04:35,680 --> 00:04:40,320 Speaker 1: like looking at a historically black and white photo and 71 00:04:40,400 --> 00:04:43,880 Speaker 1: then looking in a version that has been like as 72 00:04:43,920 --> 00:04:48,840 Speaker 1: accurate as possible color edited, and just realizing how vibrant 73 00:04:48,880 --> 00:04:54,560 Speaker 1: the past really was. Yeah. Yeah, it's one of those 74 00:04:54,560 --> 00:04:56,039 Speaker 1: things they think. And we're going to talk about this 75 00:04:56,040 --> 00:04:58,560 Speaker 1: a little bit more. But for a lot of people 76 00:04:58,560 --> 00:05:02,560 Speaker 1: we have this, I will say me specifically, but I can't. 77 00:05:02,600 --> 00:05:04,320 Speaker 1: Lot of people have this kind of like sherry is 78 00:05:04,360 --> 00:05:07,000 Speaker 1: this one thing, but it's not. It is all of 79 00:05:07,279 --> 00:05:10,440 Speaker 1: these things. And I do love like the you know, 80 00:05:11,200 --> 00:05:13,320 Speaker 1: port wine with even more range, Like it's it's somebody 81 00:05:13,320 --> 00:05:15,640 Speaker 1: who comes on to the stage and just commands it 82 00:05:15,680 --> 00:05:18,440 Speaker 1: with all of the things that they're doing, like, oh, well, 83 00:05:18,480 --> 00:05:21,760 Speaker 1: I wasn't expecting this. Yeah. Yeah, it's a variety show 84 00:05:21,880 --> 00:05:27,360 Speaker 1: in a in a single single product category. Um huh okay. So, 85 00:05:27,880 --> 00:05:31,800 Speaker 1: due to protective European laws, most wines that are called 86 00:05:31,839 --> 00:05:36,520 Speaker 1: sherry are made from grapes from mostly the Andalusia region 87 00:05:36,680 --> 00:05:40,760 Speaker 1: of like south southwest Spain, and are matured in what's 88 00:05:40,800 --> 00:05:44,760 Speaker 1: called the Sherry Triangle there, which is this tiny cluster 89 00:05:45,120 --> 00:05:48,440 Speaker 1: of three three towns and cities like fifteen miles apart 90 00:05:48,480 --> 00:05:53,800 Speaker 1: at most, you've got a u San Lucar de Baramida 91 00:05:53,880 --> 00:05:59,280 Speaker 1: and Elport del de Santa Maria. Yeah. So, similar to champagne, 92 00:06:00,279 --> 00:06:04,040 Speaker 1: products that are made elsewhere or without following the sort 93 00:06:04,040 --> 00:06:09,600 Speaker 1: of strict rules cannot be labeled sherry or chez or chertas, 94 00:06:10,080 --> 00:06:14,679 Speaker 1: which are labels that are used in Europe, though there 95 00:06:14,720 --> 00:06:18,320 Speaker 1: are a few other registrations of sherry varieties around like 96 00:06:18,440 --> 00:06:22,279 Speaker 1: south central Europe, and several countries around the world do 97 00:06:22,360 --> 00:06:27,600 Speaker 1: produce sherry like wines. However, today, for simplicity, in the 98 00:06:27,600 --> 00:06:30,400 Speaker 1: rest of this kind of intro section, which is very long, 99 00:06:31,080 --> 00:06:36,520 Speaker 1: I'm going to be sticking with the traditional Spanish varieties great, 100 00:06:37,120 --> 00:06:41,640 Speaker 1: because okay, there are a dizzying array of sherries, perhaps 101 00:06:41,720 --> 00:06:45,680 Speaker 1: especially if you are unfamiliar with the category. The three 102 00:06:45,680 --> 00:06:51,000 Speaker 1: basic subcategories of sherry are dry sherries, naturally sweet sherries, 103 00:06:51,240 --> 00:06:54,000 Speaker 1: and mixes of the two, which are sometimes called sweet 104 00:06:54,120 --> 00:06:58,919 Speaker 1: or liqueur sherries. All three of these start the way 105 00:06:58,920 --> 00:07:03,000 Speaker 1: that pretty much anyone starts. You press grapes to produce 106 00:07:03,120 --> 00:07:07,719 Speaker 1: juice called must, and then use friendly yeasts to ferment it. 107 00:07:07,920 --> 00:07:11,600 Speaker 1: The yeasts eats some of the sugars and poop alcohol 108 00:07:11,680 --> 00:07:18,360 Speaker 1: and flavor yeast. Boo yeah. Then, in the case of 109 00:07:18,360 --> 00:07:21,440 Speaker 1: these sherries, you add alcohol that has been distilled from 110 00:07:21,440 --> 00:07:26,520 Speaker 1: wine uh sometimes sometimes a brandy, sometimes a neutral spirit 111 00:07:26,560 --> 00:07:31,080 Speaker 1: alcohol to bring the alcohol content of this wine, of 112 00:07:31,080 --> 00:07:33,720 Speaker 1: this young wine up to whatever you want it to 113 00:07:33,760 --> 00:07:38,800 Speaker 1: be for the next step. And at this point things 114 00:07:38,840 --> 00:07:43,320 Speaker 1: can get pretty weird. For some dry sherries, you engage 115 00:07:43,400 --> 00:07:48,320 Speaker 1: in this process that's called biological aging. And the biology 116 00:07:48,440 --> 00:07:52,520 Speaker 1: here is the action of a new addition of yeast. Okay, 117 00:07:52,560 --> 00:07:55,000 Speaker 1: so so you you you pour your wine from the 118 00:07:55,000 --> 00:08:00,480 Speaker 1: fermentation vessel these days of stainless steel cask into an barrel, 119 00:08:01,040 --> 00:08:04,600 Speaker 1: but you only fill each oak barrel about eighty percent full. 120 00:08:05,320 --> 00:08:08,239 Speaker 1: You you rest the barrel on its side and add 121 00:08:08,680 --> 00:08:11,920 Speaker 1: or or allowed to develop a specialized strain of Sacharomyces 122 00:08:12,000 --> 00:08:16,160 Speaker 1: sera vizier that is co evolved with winemakers to a 123 00:08:16,880 --> 00:08:21,080 Speaker 1: survive and higher than usual alcohol contents and b to 124 00:08:21,200 --> 00:08:27,280 Speaker 1: form up in a really uncharacteristic like thick rubbery floating 125 00:08:27,440 --> 00:08:31,360 Speaker 1: raft that covers the surface of the wine inside the barrel. 126 00:08:32,960 --> 00:08:35,360 Speaker 1: The scientific term for this kind of this kind of 127 00:08:35,480 --> 00:08:38,880 Speaker 1: raft is biofilm, which I know sounds like a like 128 00:08:38,920 --> 00:08:41,280 Speaker 1: a prop in a Chronin Burke movie. Um, but it's 129 00:08:41,320 --> 00:08:43,560 Speaker 1: it's just a it's just a thing that some microbes 130 00:08:43,600 --> 00:08:46,720 Speaker 1: do in order to grow like a more efficient colony. 131 00:08:47,040 --> 00:08:49,400 Speaker 1: Um like the like the mildew in your shower is 132 00:08:49,400 --> 00:08:53,200 Speaker 1: a biofilm. It can't grow into the surface of the 133 00:08:53,240 --> 00:08:56,400 Speaker 1: tile or plastic because it's too it's too hard, it's unfriendly. 134 00:08:57,160 --> 00:08:59,880 Speaker 1: So instead the mildew forms a film on top of 135 00:09:00,120 --> 00:09:03,480 Speaker 1: tile or plastic. Other microbes do this really frequently in 136 00:09:03,559 --> 00:09:05,679 Speaker 1: like bodies of fresh water. If you're a hiker, you 137 00:09:05,760 --> 00:09:09,560 Speaker 1: might have seen something like that, but ostensibly a food show. 138 00:09:09,600 --> 00:09:14,080 Speaker 1: So okay. In sherry, this biofilm is called the floor, 139 00:09:14,760 --> 00:09:20,040 Speaker 1: meaning flour or bloom. You know, yeast bloom makes sense, yeah, yeah, 140 00:09:20,080 --> 00:09:22,320 Speaker 1: And it can be like one to three centimeters thick. 141 00:09:22,480 --> 00:09:26,520 Speaker 1: That's like up to an inch. Whoa, I know, that's 142 00:09:26,520 --> 00:09:29,480 Speaker 1: so cool, um okay. And what the floor does is 143 00:09:29,480 --> 00:09:32,160 Speaker 1: that it limits the amount of contact that the wine 144 00:09:32,520 --> 00:09:36,400 Speaker 1: has with air and in oxygen in air, thus preventing 145 00:09:36,559 --> 00:09:41,560 Speaker 1: oxidation during aging. And and thus the changes that the 146 00:09:41,600 --> 00:09:45,360 Speaker 1: wine goes through as it ages produce different flavors and 147 00:09:45,480 --> 00:09:52,200 Speaker 1: scents than other wines. Might very cool, so cool, Yeah, 148 00:09:52,200 --> 00:09:56,760 Speaker 1: I love it. Okay. So for some dry sherries, you 149 00:09:56,760 --> 00:09:58,840 Speaker 1: you do this. You'll let this work for like a year, 150 00:09:59,280 --> 00:10:02,439 Speaker 1: and then you enter into the next kind of weird 151 00:10:02,520 --> 00:10:06,839 Speaker 1: step of sharry making. Uh, the tiered aging system called 152 00:10:06,880 --> 00:10:11,600 Speaker 1: the creaderras seletra system. Um, we're gonna, we're gonna get 153 00:10:11,600 --> 00:10:15,920 Speaker 1: into it, okay. Um. So, so in this system, you've 154 00:10:15,960 --> 00:10:18,760 Speaker 1: got a you've got a stack of aging barrels, like 155 00:10:18,840 --> 00:10:22,000 Speaker 1: several rows high. Um. The bottom row is called the 156 00:10:22,000 --> 00:10:26,439 Speaker 1: the sletta, which translates literally to like sill as in 157 00:10:26,520 --> 00:10:28,840 Speaker 1: like window sill or door sill um, like a like 158 00:10:28,880 --> 00:10:32,680 Speaker 1: a threshold. Yeah okay, um, and then each successive row 159 00:10:32,920 --> 00:10:37,120 Speaker 1: above is a creadta um like like like first creadera, 160 00:10:37,200 --> 00:10:40,760 Speaker 1: second cred and so on, and that translates to um 161 00:10:40,800 --> 00:10:46,280 Speaker 1: like like hatchery or nursery. So okay. So so it 162 00:10:46,280 --> 00:10:49,760 Speaker 1: works like this um. The sletta on the bottom contains 163 00:10:49,800 --> 00:10:53,160 Speaker 1: the wine that's been there the longest, and every year 164 00:10:53,440 --> 00:10:57,079 Speaker 1: you draw aged wine from it um to to to 165 00:10:57,200 --> 00:11:02,079 Speaker 1: bottle and sell. When you do that, you fill that 166 00:11:02,160 --> 00:11:05,480 Speaker 1: barrel back up with wine from the creadera above it, 167 00:11:06,360 --> 00:11:09,760 Speaker 1: and then you fill it back up with wine from 168 00:11:09,800 --> 00:11:14,800 Speaker 1: the creadera above that. And once you've done this through 169 00:11:14,840 --> 00:11:17,199 Speaker 1: all the layers, the top layer of barrels is where 170 00:11:17,280 --> 00:11:20,840 Speaker 1: you add the new wine that you've just made. So 171 00:11:21,200 --> 00:11:26,240 Speaker 1: sherry's do not have a vintage, they're all blends. Again, 172 00:11:26,280 --> 00:11:31,480 Speaker 1: that's pretty cool, right, very very neat to think about 173 00:11:31,520 --> 00:11:34,360 Speaker 1: this system, And also I love all their terminology feels 174 00:11:34,480 --> 00:11:43,720 Speaker 1: very like hatchery, nursery, bio film. Yeah um okay. So 175 00:11:44,400 --> 00:11:50,080 Speaker 1: the driest sherry type called pheno carries on with the 176 00:11:50,120 --> 00:11:54,120 Speaker 1: floor that that that biological aging throughout production and it 177 00:11:54,120 --> 00:11:57,880 Speaker 1: winds up very pale, crisp like like mineral to floral. 178 00:11:58,520 --> 00:12:02,240 Speaker 1: There's a specific variety a pheno called Menzania that is 179 00:12:02,320 --> 00:12:05,400 Speaker 1: from this one seaside subregion. It's known to be a 180 00:12:05,440 --> 00:12:11,320 Speaker 1: little bit briny. Okay, But to create another type of 181 00:12:11,400 --> 00:12:16,320 Speaker 1: dry sherry called a montdillo, finished pheno is taken and 182 00:12:16,360 --> 00:12:20,600 Speaker 1: then aged more but without the floor this time, thus 183 00:12:20,640 --> 00:12:25,880 Speaker 1: subjecting the wine to oxidative aging as well, so it 184 00:12:25,920 --> 00:12:29,960 Speaker 1: winds up amber colored and very complex like nutty and 185 00:12:30,000 --> 00:12:36,120 Speaker 1: herbal and rich. And there's another type called alorosso, which 186 00:12:36,200 --> 00:12:40,000 Speaker 1: is aged without the floor at all. Only oxidative aging 187 00:12:40,200 --> 00:12:42,839 Speaker 1: is used and it winds up like mahogany in color 188 00:12:43,280 --> 00:12:48,000 Speaker 1: nutty and with like spice and woodsy notes. Alorosso is 189 00:12:48,040 --> 00:12:51,360 Speaker 1: also fermented from the second pressing of grapes, so you're 190 00:12:51,360 --> 00:12:56,240 Speaker 1: working with like a slightly different base material to begin with. Finally, 191 00:12:56,280 --> 00:12:59,080 Speaker 1: in the dry sherry category, you've got a polo cortado, 192 00:12:59,280 --> 00:13:04,160 Speaker 1: which is made like an oliosso, but with first pressing 193 00:13:04,200 --> 00:13:08,440 Speaker 1: grape must instead of second pressing. And this can either 194 00:13:08,520 --> 00:13:10,080 Speaker 1: be done on purpose because you want to do it, 195 00:13:10,559 --> 00:13:13,719 Speaker 1: or when for some reason the floor colony in a 196 00:13:13,800 --> 00:13:17,040 Speaker 1: pheno barrel fails, and so you then go like well, 197 00:13:17,080 --> 00:13:18,880 Speaker 1: I don't want to dump it out, so you switch 198 00:13:18,960 --> 00:13:23,600 Speaker 1: that barrel into an oxidative aging system instead. Makes sense, 199 00:13:23,720 --> 00:13:26,959 Speaker 1: it does. I love it. All These dry types are 200 00:13:27,080 --> 00:13:31,160 Speaker 1: made with a variety of grape called up palomino Okay, 201 00:13:31,200 --> 00:13:36,960 Speaker 1: all right. And then then there are those those naturally 202 00:13:37,080 --> 00:13:44,319 Speaker 1: sweet sherries, our second category of sherries, which are made 203 00:13:44,360 --> 00:13:47,680 Speaker 1: with grapes that are harvested late in the season and 204 00:13:47,880 --> 00:13:51,920 Speaker 1: or sun dried before the fermentation process in order to 205 00:13:52,240 --> 00:13:55,280 Speaker 1: preserve some of their sugars, like develop extra sugars on 206 00:13:55,320 --> 00:13:59,720 Speaker 1: the vine, preserve those sugars and develop flavors. Fermentation is 207 00:13:59,720 --> 00:14:03,559 Speaker 1: stopped before all the sugars are turned into alcohol, and 208 00:14:03,600 --> 00:14:08,480 Speaker 1: then the wines are fortified and aged without the floor, 209 00:14:08,520 --> 00:14:12,440 Speaker 1: without the biofilm. Um, these will be deep in color 210 00:14:12,720 --> 00:14:16,960 Speaker 1: and sweet with fruit and spice flavors. Varieties of this 211 00:14:17,559 --> 00:14:21,920 Speaker 1: are There's there's three main ones, A dulce, moscatel and 212 00:14:22,320 --> 00:14:26,240 Speaker 1: pedroro humanas or PX. Those last two are named for 213 00:14:26,280 --> 00:14:30,840 Speaker 1: the type of grape that they use, which are not pollomino. Okay, 214 00:14:30,880 --> 00:14:39,560 Speaker 1: cool cool. And then then um, you can blend dry 215 00:14:39,800 --> 00:14:44,960 Speaker 1: and naturally sweet types together to create the core or 216 00:14:45,080 --> 00:14:49,960 Speaker 1: sweet sherries, and these have characteristics of both of the above. Um, 217 00:14:50,040 --> 00:14:54,480 Speaker 1: they're like mid sweet. The varieties that are called cream sherries, 218 00:14:54,840 --> 00:14:57,680 Speaker 1: which are perhaps the most common in the English speaking world, 219 00:14:57,880 --> 00:15:02,920 Speaker 1: are liqueur sherries. Yes. Yes, while I use in the eggnog, 220 00:15:03,240 --> 00:15:06,640 Speaker 1: that is what is generally called for, especially given that 221 00:15:06,760 --> 00:15:11,600 Speaker 1: cream sherries have been quite popular in England and came 222 00:15:11,640 --> 00:15:16,760 Speaker 1: over to us that way. Yes, okay. This is a 223 00:15:16,760 --> 00:15:18,440 Speaker 1: lot of different types of wine, and so, as you 224 00:15:18,520 --> 00:15:20,920 Speaker 1: might imagine, they are served in different ways. The lighter 225 00:15:20,960 --> 00:15:23,600 Speaker 1: ones are meant to be served chilled, the sweeter ones 226 00:15:24,080 --> 00:15:29,040 Speaker 1: room temperature. Both are usually deserved straight, often enjoyed with 227 00:15:29,680 --> 00:15:32,960 Speaker 1: food like snacks at a minimum. They can also be 228 00:15:32,960 --> 00:15:35,280 Speaker 1: mixed into cocktails. As as you said at the top, 229 00:15:35,680 --> 00:15:38,960 Speaker 1: they apparently go really well with vermouth, and thus are 230 00:15:39,120 --> 00:15:42,200 Speaker 1: popular as like a substitute for gin or vodka or 231 00:15:42,200 --> 00:15:45,440 Speaker 1: whiskey in classic cocktails like like the Barnteini or the 232 00:15:45,480 --> 00:15:49,440 Speaker 1: Manhattan Oh cool, yeah right, Oh I want to try 233 00:15:49,440 --> 00:15:52,160 Speaker 1: it so much, me too. I also want a shirt 234 00:15:52,200 --> 00:15:59,840 Speaker 1: that says biological aging. Yeah, yeah, we can make it happen. 235 00:16:00,480 --> 00:16:07,960 Speaker 1: Uh well, what about the nutrition drink Responsibly, note that 236 00:16:08,080 --> 00:16:11,920 Speaker 1: while some types of sherry are of like fairly normal 237 00:16:12,000 --> 00:16:15,840 Speaker 1: wine alcohol content, like like fifteen percent alcohol content. Others 238 00:16:15,840 --> 00:16:17,680 Speaker 1: are a little bit stronger, like up to like twenty 239 00:16:17,680 --> 00:16:21,400 Speaker 1: two percent, so so watch out for that. Um. However, 240 00:16:22,120 --> 00:16:24,840 Speaker 1: on like the flip side of that coin, note that 241 00:16:24,880 --> 00:16:28,400 Speaker 1: this is about like half the alcohol content of most liquors, 242 00:16:28,600 --> 00:16:30,920 Speaker 1: so if you're mixing it into cocktails, it'll be like 243 00:16:31,000 --> 00:16:36,000 Speaker 1: lighter on booze, which can be great. Yes, absolutely, Uh, 244 00:16:36,360 --> 00:16:40,040 Speaker 1: we do have some numbers for you, Okay, we do. So. 245 00:16:40,320 --> 00:16:44,280 Speaker 1: There is an International Sherry Week that happens the second 246 00:16:44,320 --> 00:16:47,520 Speaker 1: week of November twenty twenty three will be its tenth anniversary. 247 00:16:48,320 --> 00:16:51,680 Speaker 1: It was created by this Australian expat living in Spain, 248 00:16:52,240 --> 00:16:57,360 Speaker 1: and it is a collection of international education and celebration 249 00:16:57,640 --> 00:17:01,440 Speaker 1: online and in person. As of twenty two it featured 250 00:17:01,880 --> 00:17:06,200 Speaker 1: hundreds of participating establishments in twenty four countries, including four 251 00:17:06,320 --> 00:17:09,320 Speaker 1: hundred and ten cherry tastings, one hundred and nine featured 252 00:17:09,359 --> 00:17:13,200 Speaker 1: cocktails and all kinds of events. The one that stood 253 00:17:13,240 --> 00:17:16,760 Speaker 1: out to me was Sherry Week Bingo in San Francisco. Yes, 254 00:17:17,760 --> 00:17:22,600 Speaker 1: I want to do it. They have reported increases of 255 00:17:22,680 --> 00:17:27,600 Speaker 1: up to five hundred percent in sherry sales during that week. Hm, 256 00:17:27,800 --> 00:17:34,600 Speaker 1: I bet they have. Yeah, yeah, right before the pandemic. Jerez, 257 00:17:34,800 --> 00:17:38,280 Speaker 1: which is the largest city in the Sherry Triangle, they 258 00:17:38,280 --> 00:17:43,120 Speaker 1: were hosting some five hundred thousand tourists a year, at 259 00:17:43,200 --> 00:17:47,120 Speaker 1: least partially due to Sherry Wow. They have their own 260 00:17:47,160 --> 00:17:50,400 Speaker 1: cherry festival on the first Saturday of September. It's part 261 00:17:50,400 --> 00:17:52,760 Speaker 1: of like a larger three week festival that happens there. 262 00:17:53,600 --> 00:17:57,160 Speaker 1: It originated as like a harvest celebration. Every year there 263 00:17:57,240 --> 00:18:00,280 Speaker 1: is a queen of the vintage and and a parade 264 00:18:00,359 --> 00:18:02,600 Speaker 1: to bring her like like through the town and to 265 00:18:03,400 --> 00:18:06,199 Speaker 1: one of the Baldega's one of one of them like 266 00:18:06,240 --> 00:18:10,720 Speaker 1: wine cellars, uh, with like a parade that sounds very 267 00:18:10,760 --> 00:18:14,560 Speaker 1: carnival Mardi Gras kind of stuff. Yeah, I love it. 268 00:18:15,240 --> 00:18:17,760 Speaker 1: H I hope she has a scepter or a crow. 269 00:18:18,640 --> 00:18:21,679 Speaker 1: I didn't. I didn't see one, but I didn't. I 270 00:18:21,720 --> 00:18:25,320 Speaker 1: didn't look up that many pictures, So listeners, so this 271 00:18:25,359 --> 00:18:27,879 Speaker 1: is my bad. Yeah, no, I had better be a 272 00:18:27,920 --> 00:18:33,320 Speaker 1: scepter or something involved or else. What does it even for? Right? Sherry? 273 00:18:36,640 --> 00:18:42,200 Speaker 1: Never what? One source I found claimed that the UK, 274 00:18:42,720 --> 00:18:47,600 Speaker 1: the Netherlands and Germany import the most sherry. Okay, all right, 275 00:18:48,560 --> 00:18:51,800 Speaker 1: um intro to these numbers for you. Um So Drinks 276 00:18:51,840 --> 00:18:56,359 Speaker 1: International magazine does these yearly reports on different types of 277 00:18:56,400 --> 00:19:02,640 Speaker 1: alcohol um where they view a hundred award winning bars 278 00:19:02,800 --> 00:19:05,679 Speaker 1: from thirty three countries around the world, and they found 279 00:19:05,760 --> 00:19:09,440 Speaker 1: that as of like early twenty twenty three, eighty four 280 00:19:09,520 --> 00:19:14,120 Speaker 1: percent of those bars were carrying one sherry, seventy two 281 00:19:14,119 --> 00:19:18,560 Speaker 1: percent had two types, and sixty six percent had three types. 282 00:19:19,080 --> 00:19:25,119 Speaker 1: And that's where they stopped. They didn't check if they weren't. Yeah, okay, 283 00:19:25,160 --> 00:19:28,960 Speaker 1: well it sounds like most places have some sherry options 284 00:19:29,000 --> 00:19:31,840 Speaker 1: at least one. Yeah. Yeah, most most like kind of 285 00:19:31,880 --> 00:19:35,600 Speaker 1: like like top tier, like like game changer like trend 286 00:19:35,640 --> 00:19:42,480 Speaker 1: setting bars. Yeah. Yeah, well, and sherry has been trendy 287 00:19:42,520 --> 00:19:46,600 Speaker 1: in one way. They're throughout history. It has, it has, 288 00:19:46,640 --> 00:19:48,440 Speaker 1: It's had its ups and downs. But we will get 289 00:19:48,480 --> 00:19:50,280 Speaker 1: into those as soon as we get back from a 290 00:19:50,320 --> 00:20:01,600 Speaker 1: quick break forward from our sponsors, and we're back. Thank 291 00:20:01,640 --> 00:20:05,440 Speaker 1: you sponsored, Yes, thank you, and yes, as we said 292 00:20:05,520 --> 00:20:09,320 Speaker 1: Sierra passed wine episodes. Also, as I think we've said 293 00:20:09,320 --> 00:20:12,439 Speaker 1: in literally every of those episodes, this is not the 294 00:20:12,720 --> 00:20:15,720 Speaker 1: grape episode, of which there will be multiple grape episodes 295 00:20:15,920 --> 00:20:20,240 Speaker 1: someday someday. Not today, No, definitely not. We've got enough 296 00:20:20,280 --> 00:20:24,880 Speaker 1: to talk about already. We do, we do, all right. So, 297 00:20:25,640 --> 00:20:29,040 Speaker 1: according to some sources, the first known mention of sherry 298 00:20:29,080 --> 00:20:32,399 Speaker 1: wine dates back to the first century CE, when a 299 00:20:32,440 --> 00:20:35,679 Speaker 1: Greek geographer claimed in one of his books that the 300 00:20:35,800 --> 00:20:42,400 Speaker 1: first wines vines, not wines. We're brought to the Hits. 301 00:20:42,880 --> 00:20:45,040 Speaker 1: I also saw chis. But I think this goes back 302 00:20:45,080 --> 00:20:49,720 Speaker 1: to the pronunciation changing over time. Yep, ye, the Hires 303 00:20:49,840 --> 00:20:55,720 Speaker 1: region by the Phoenicians in eleven hundred BC. Wow, And yeah, 304 00:20:55,880 --> 00:21:00,960 Speaker 1: Archaeological evidence recovered in that area, including wine presses, suggest 305 00:21:01,040 --> 00:21:03,720 Speaker 1: that people from what is now Lebanon brought their wine 306 00:21:03,720 --> 00:21:06,879 Speaker 1: making traditions and taste with them when they set up 307 00:21:06,880 --> 00:21:10,640 Speaker 1: towns in this area. Yeah. And um, I didn't look 308 00:21:10,640 --> 00:21:15,840 Speaker 1: into when and how the pronunciation and spelling of chet's 309 00:21:17,320 --> 00:21:22,360 Speaker 1: z e r s morphed two heads there and again right, 310 00:21:22,680 --> 00:21:25,240 Speaker 1: there are just like a lot of intersections of dialects 311 00:21:25,280 --> 00:21:28,840 Speaker 1: and languages going on here. And this is not this 312 00:21:28,960 --> 00:21:31,560 Speaker 1: is not the point in time that I've done this etymology. 313 00:21:31,680 --> 00:21:35,720 Speaker 1: Maybe I will future. Oh that would be fun. Yeah, 314 00:21:35,920 --> 00:21:42,720 Speaker 1: certainly confusing for us at this current moment. But yes, okay. 315 00:21:42,760 --> 00:21:45,840 Speaker 1: So the wine they made in this area was exported 316 00:21:45,840 --> 00:21:50,280 Speaker 1: and sold all throughout the Mediterranean, perhaps especially to Room 317 00:21:50,320 --> 00:21:51,879 Speaker 1: and I think this is one of the reasons Garum 318 00:21:52,160 --> 00:21:57,400 Speaker 1: showed up alongside okay, okay, sure sherry when Roman rule 319 00:21:57,800 --> 00:22:00,840 Speaker 1: was established in this area in at about one hundred 320 00:22:00,880 --> 00:22:03,920 Speaker 1: and thirty eight BC. That meant that trade opened depth, 321 00:22:04,320 --> 00:22:08,000 Speaker 1: including trade and sherry, and because of that it garnered 322 00:22:08,040 --> 00:22:10,919 Speaker 1: a reputation of a wine that was well liked and 323 00:22:11,000 --> 00:22:15,800 Speaker 1: a wine that traveled well. In the first century CE, 324 00:22:15,840 --> 00:22:18,960 Speaker 1: a writer described the proper process for making wine in 325 00:22:19,040 --> 00:22:24,120 Speaker 1: Hedas from soil and great types, best vineyard locations, best 326 00:22:24,160 --> 00:22:28,000 Speaker 1: planting times, best harvesting times, and best times for all 327 00:22:28,080 --> 00:22:31,560 Speaker 1: these other tasks. Quality of musk, Like I really they 328 00:22:31,600 --> 00:22:36,879 Speaker 1: were already looking into this at this time, yeah, oh yeah. 329 00:22:38,080 --> 00:22:41,439 Speaker 1: And then when Muslim people's, largely from North Africa, arrived 330 00:22:41,480 --> 00:22:45,280 Speaker 1: in this area and established power in seven hundred eleven CE, 331 00:22:45,400 --> 00:22:49,440 Speaker 1: ish DA's wine production continued on despite some rules around 332 00:22:49,480 --> 00:22:52,480 Speaker 1: alcohol consumption, but people are mostly able to get around 333 00:22:52,480 --> 00:22:55,520 Speaker 1: that by claiming that this wine could be used medicinally 334 00:22:55,640 --> 00:22:58,040 Speaker 1: and things like perfumes, that it was used in the 335 00:22:58,080 --> 00:23:01,000 Speaker 1: production of raisins, which I want to come back to 336 00:23:01,160 --> 00:23:04,880 Speaker 1: and visit. And of course people and particularly the well off, 337 00:23:04,960 --> 00:23:09,159 Speaker 1: still got away with drinking it. A map from a 338 00:23:09,280 --> 00:23:12,080 Speaker 1: Lembit hundred and fifty CE denotes what appears to be 339 00:23:12,119 --> 00:23:18,720 Speaker 1: a town in the region called Shetty's Yep, Yep Yep. 340 00:23:20,680 --> 00:23:24,680 Speaker 1: King Alfonso the tenth of Castire took pat Andres in 341 00:23:24,840 --> 00:23:27,520 Speaker 1: the twelve hundreds and the wine industry there changed again, 342 00:23:27,560 --> 00:23:30,040 Speaker 1: and there was this a lot of fighting and violence 343 00:23:30,520 --> 00:23:34,000 Speaker 1: around the shift in power, and in order to combat 344 00:23:34,080 --> 00:23:37,720 Speaker 1: that and grow economically, the ruling class handed out parcels 345 00:23:37,720 --> 00:23:41,919 Speaker 1: of land based on class and sometimes based on merit, 346 00:23:43,160 --> 00:23:47,120 Speaker 1: and vines, along with cereal, became these crops that were 347 00:23:47,160 --> 00:23:52,040 Speaker 1: required to be grown on these lands. And yes, this 348 00:23:52,080 --> 00:23:55,600 Speaker 1: meant that they became very vital to the local economy. 349 00:23:56,960 --> 00:24:00,720 Speaker 1: And it's right around here ish in the the timeline 350 00:24:00,920 --> 00:24:07,320 Speaker 1: where distilled liquor was developed, like like technologically developed, So 351 00:24:08,520 --> 00:24:11,240 Speaker 1: I'm not totally sure when it would have started being 352 00:24:11,280 --> 00:24:16,080 Speaker 1: added to these wines, but it started to exist around now, 353 00:24:16,160 --> 00:24:19,960 Speaker 1: So there you go, there you go. Yes, and even 354 00:24:20,000 --> 00:24:24,440 Speaker 1: before all of this, these wines were being exported to England, 355 00:24:25,160 --> 00:24:28,720 Speaker 1: where they were known after this town named shettys. In 356 00:24:28,760 --> 00:24:32,160 Speaker 1: the twelfth century, King Henry the First of England proposed 357 00:24:32,280 --> 00:24:38,280 Speaker 1: this exchange of goods English wool for sherry. Sherry became 358 00:24:38,359 --> 00:24:41,320 Speaker 1: so important a crop to Hares that a fourteen h 359 00:24:41,400 --> 00:24:46,879 Speaker 1: two royal decree forbade anyone from not only uprooting these vines, 360 00:24:46,920 --> 00:24:50,120 Speaker 1: any of these vines, but also from placing any beehives 361 00:24:50,720 --> 00:24:53,360 Speaker 1: in the area, because they were afraid the bees would 362 00:24:53,440 --> 00:24:56,840 Speaker 1: damage the vines. I don't know if it's true at all. 363 00:24:56,840 --> 00:24:59,600 Speaker 1: I don't I don't believe that's accurate. But I could 364 00:24:59,600 --> 00:25:01,920 Speaker 1: be wrong. I could be wrong as well. But yeah, 365 00:25:02,000 --> 00:25:04,840 Speaker 1: they were. They weren't taking any risks. Oh no, I see, 366 00:25:04,920 --> 00:25:09,840 Speaker 1: I see that. Yes. By fourteen eighty three, growing demand, 367 00:25:09,880 --> 00:25:13,199 Speaker 1: particularly from England, France and Belgium as well, prompted the 368 00:25:13,240 --> 00:25:17,000 Speaker 1: town council in Jurez to put into place the regulations 369 00:25:17,119 --> 00:25:20,720 Speaker 1: of the Guild of Raisin and Grape Harvesters of Hores 370 00:25:21,200 --> 00:25:24,080 Speaker 1: quite a name. These regulations laid out all of the 371 00:25:24,160 --> 00:25:26,560 Speaker 1: rules of how to make a sherry and the requirements 372 00:25:26,600 --> 00:25:28,760 Speaker 1: of the final products. So they were really trying to 373 00:25:29,680 --> 00:25:33,440 Speaker 1: maintain a certain level of product that was in high 374 00:25:33,480 --> 00:25:38,080 Speaker 1: demand from these places. Something else that really boosted the 375 00:25:38,160 --> 00:25:43,400 Speaker 1: demand was praised from some monarchs that people were like, oh, 376 00:25:43,560 --> 00:25:47,600 Speaker 1: the royalty is drinking it, I must try it. And 377 00:25:47,640 --> 00:25:51,159 Speaker 1: so the market for sherry grew even more, including in 378 00:25:51,240 --> 00:25:56,000 Speaker 1: what is now America. With exportation and colonization. That growth 379 00:25:56,040 --> 00:26:00,320 Speaker 1: only continued, partly helped along by stipulations requiring that up 380 00:26:00,320 --> 00:26:03,320 Speaker 1: to a third of cargo space on ships trading with 381 00:26:03,359 --> 00:26:06,879 Speaker 1: the Americas go to goods from the Caddis region, of 382 00:26:06,920 --> 00:26:10,760 Speaker 1: which this kind of whole sherry area was, which I 383 00:26:10,760 --> 00:26:14,200 Speaker 1: actually want to That might be like a headache that 384 00:26:14,280 --> 00:26:16,400 Speaker 1: I don't actually want, but I did want to look 385 00:26:16,440 --> 00:26:19,199 Speaker 1: into more of this kind of like shipping rules around 386 00:26:19,320 --> 00:26:23,160 Speaker 1: it has to have a third of this, but later date, 387 00:26:23,240 --> 00:26:28,600 Speaker 1: later date, maybe yeah, ok, yes. This increase in demand 388 00:26:28,640 --> 00:26:34,520 Speaker 1: transformed some small businesses making sherry into huge, huge industries, 389 00:26:34,840 --> 00:26:38,119 Speaker 1: and some wine investors even flocked into the area to 390 00:26:38,119 --> 00:26:39,439 Speaker 1: get in on it. And I think this is one 391 00:26:39,440 --> 00:26:41,280 Speaker 1: of the areas where I had to stop myself because 392 00:26:41,280 --> 00:26:43,360 Speaker 1: it was a lot of I think if I knew 393 00:26:43,400 --> 00:26:46,560 Speaker 1: more about sherry brands, I would have been like, oh, 394 00:26:46,560 --> 00:26:48,640 Speaker 1: but a lot of those kind of bigger name brands. 395 00:26:49,320 --> 00:26:51,320 Speaker 1: This is when they were kind of like setting up 396 00:26:51,359 --> 00:26:59,639 Speaker 1: camp center shop. Ships transporting sherry did have a pirate problem, 397 00:26:59,680 --> 00:27:03,480 Speaker 1: but is interestingly only boosted to band in markets like 398 00:27:03,600 --> 00:27:08,600 Speaker 1: England for a couple of reasons. It's really interesting once again, 399 00:27:08,800 --> 00:27:15,160 Speaker 1: various monarchs brought sherry into fashion, and Shakespeare allegedly drank 400 00:27:15,200 --> 00:27:19,200 Speaker 1: a few bottles a day alongside a friend, and several 401 00:27:19,240 --> 00:27:22,400 Speaker 1: of his plays do mention sherry in a very positive light. 402 00:27:22,920 --> 00:27:28,720 Speaker 1: So okay, yes, just yes, And even still, the industry 403 00:27:28,720 --> 00:27:31,800 Speaker 1: continued to grow, as did the number of foreign investors. 404 00:27:32,320 --> 00:27:36,000 Speaker 1: By some accounts, sherry's made up twenty percent of the 405 00:27:36,080 --> 00:27:40,480 Speaker 1: value of exports out of Spain by the eighteen forties. However, 406 00:27:40,520 --> 00:27:43,120 Speaker 1: this is also around the time that taste in Europe 407 00:27:43,280 --> 00:27:47,679 Speaker 1: started to change, moving away from pale, lighter wines to darker, 408 00:27:47,800 --> 00:27:51,680 Speaker 1: stronger ones, particularly in Britain, which again was this huge 409 00:27:51,720 --> 00:27:56,560 Speaker 1: market for sherry. So this caused some turmoil in the 410 00:27:56,600 --> 00:28:00,320 Speaker 1: industry and a push and pull between fine doing a 411 00:28:00,400 --> 00:28:04,320 Speaker 1: new market or evolving with the taste of the current market. 412 00:28:05,680 --> 00:28:09,879 Speaker 1: Because the established rules that we mentioned around how to 413 00:28:09,960 --> 00:28:14,320 Speaker 1: make a sherry, they became an issue in terms of 414 00:28:14,400 --> 00:28:18,320 Speaker 1: any adapting or experimenting that people might have wanted to 415 00:28:18,359 --> 00:28:21,359 Speaker 1: try to kind of meet the demands of this the 416 00:28:21,440 --> 00:28:25,240 Speaker 1: new tastes of the existing market. And this came to 417 00:28:25,280 --> 00:28:29,520 Speaker 1: a head in seventeen seventy five with a lawsuit, kind 418 00:28:29,520 --> 00:28:33,199 Speaker 1: of drawn out lawsuit that eventually led to the dissolution 419 00:28:33,280 --> 00:28:36,320 Speaker 1: of the Bittner's Guild and the doing away with all 420 00:28:36,400 --> 00:28:41,440 Speaker 1: the strict rules that they enforced. Okay, yes, yes, yes, yes, 421 00:28:42,120 --> 00:28:45,680 Speaker 1: But while all of this was happening, producers were honing 422 00:28:45,680 --> 00:28:47,640 Speaker 1: in on what is now one of the most important 423 00:28:47,720 --> 00:28:51,400 Speaker 1: characteristics of modern sherry, and that's the aging method, which 424 00:28:51,400 --> 00:28:54,160 Speaker 1: I did not put the name in the Spanish name 425 00:28:54,200 --> 00:28:56,200 Speaker 1: because I thought i'd becher it, but Laura mentioned it 426 00:28:56,240 --> 00:29:02,680 Speaker 1: at the time. Yes, and also when experimentation with different 427 00:29:02,720 --> 00:29:05,239 Speaker 1: grapes started happening on a larger scale, Like people had 428 00:29:05,280 --> 00:29:08,800 Speaker 1: been doing these things, but this is when they were like, oh, okay, 429 00:29:09,040 --> 00:29:14,320 Speaker 1: let's let's really try some stuff. And then I feel 430 00:29:14,320 --> 00:29:17,080 Speaker 1: like this whole episode is just and then so yeah, 431 00:29:17,080 --> 00:29:22,320 Speaker 1: oh yeah mm. In the late nineteenth early twentieth century, 432 00:29:22,720 --> 00:29:26,800 Speaker 1: Filock Sarah, which was this tiny insect that we talked 433 00:29:26,840 --> 00:29:30,520 Speaker 1: about in our Great French, Great French Wine Blight episode, 434 00:29:30,560 --> 00:29:32,720 Speaker 1: you could find it you know what I'm talking about. Yeah, 435 00:29:33,880 --> 00:29:40,080 Speaker 1: absolutely devastated European vines and roop stocks, and it decimated 436 00:29:40,720 --> 00:29:45,320 Speaker 1: these vineyards. Hares. Vineyards making sherry were able to bounce 437 00:29:45,320 --> 00:29:49,160 Speaker 1: back fairly quickly and even were prosperous in the early 438 00:29:49,240 --> 00:29:54,840 Speaker 1: decades of the twentieth century. However, another problem arose around 439 00:29:54,880 --> 00:29:59,680 Speaker 1: the question of what exactly is a sherry that's very 440 00:30:00,080 --> 00:30:06,280 Speaker 1: know fair I I encountered that problem myself, Yes, as 441 00:30:06,320 --> 00:30:12,640 Speaker 1: did I, because, especially because sherry was so popular amongst 442 00:30:12,680 --> 00:30:16,520 Speaker 1: the British, everywhere that they had colonies there was sherry 443 00:30:17,040 --> 00:30:20,520 Speaker 1: and this led to some imitation, so a lot of 444 00:30:20,560 --> 00:30:26,840 Speaker 1: like insert area here sherry. So to combat this, some 445 00:30:26,840 --> 00:30:29,520 Speaker 1: producers sought out a denomination of origin or a DP, 446 00:30:29,640 --> 00:30:32,520 Speaker 1: which we have talked about several times on the show, 447 00:30:33,120 --> 00:30:36,080 Speaker 1: but essentially as a set of rules and stipulations that 448 00:30:36,200 --> 00:30:38,880 Speaker 1: determine what makes a product a product, like what steps 449 00:30:38,880 --> 00:30:43,560 Speaker 1: and processes and qualities have to be achieved legally before 450 00:30:43,560 --> 00:30:46,840 Speaker 1: a product like sherry can carry the name Sharry. Yeah right. 451 00:30:47,640 --> 00:30:51,080 Speaker 1: The first Spanish wine law, published in nineteen thirty three, 452 00:30:51,560 --> 00:30:54,840 Speaker 1: mentioned wines from heres, so they were they knew in 453 00:30:54,880 --> 00:30:56,880 Speaker 1: this area, like this was a big deal. This wine 454 00:30:57,000 --> 00:30:59,400 Speaker 1: is made as a lot of money. We need to 455 00:30:59,440 --> 00:31:07,720 Speaker 1: do something about this. Also, Sherry has appeared in numerous 456 00:31:07,720 --> 00:31:11,040 Speaker 1: pieces of literature and visual arts, like just in a 457 00:31:11,080 --> 00:31:15,520 Speaker 1: bunch of art Sherry has mentioned it is there. So 458 00:31:15,560 --> 00:31:19,000 Speaker 1: I think that was a part of their real desire 459 00:31:19,120 --> 00:31:23,440 Speaker 1: to kind of to hone in on what Sherry is. Yeah, 460 00:31:23,920 --> 00:31:26,400 Speaker 1: because it did have this triputation and it was everywhere, 461 00:31:26,440 --> 00:31:29,120 Speaker 1: but now it had been so murky about what that 462 00:31:29,240 --> 00:31:35,000 Speaker 1: actually meant when you said it. Yeah, yes, And as 463 00:31:35,040 --> 00:31:39,320 Speaker 1: popular as it was, somewhere along the line, Sherry kind 464 00:31:39,360 --> 00:31:41,640 Speaker 1: of fell out of fashion in a lot of circles, 465 00:31:42,520 --> 00:31:45,520 Speaker 1: like by the nineteen nineties or thereabouts in the United 466 00:31:45,520 --> 00:31:50,880 Speaker 1: States at least, it became considered like an old lady drink. Yeah. 467 00:31:50,920 --> 00:31:55,040 Speaker 1: And and in the next couple decades, like between two 468 00:31:55,080 --> 00:31:59,560 Speaker 1: thousand and two and twenty fifteen, global exports just about 469 00:32:00,240 --> 00:32:05,320 Speaker 1: in half. Wow. Yeah wow. Yeah. I mean certainly that 470 00:32:05,440 --> 00:32:09,600 Speaker 1: was the impression that I had, Yeah, yeah, that it 471 00:32:09,720 --> 00:32:13,000 Speaker 1: was this like sweet old lady drink like and that's 472 00:32:13,000 --> 00:32:16,720 Speaker 1: what it was. Yes, that is starting to turn around though, 473 00:32:17,880 --> 00:32:21,520 Speaker 1: because it is Sherry is experiencing a search and popularity. 474 00:32:23,000 --> 00:32:26,120 Speaker 1: In fact, right before the pandemic. I went to this 475 00:32:26,200 --> 00:32:30,640 Speaker 1: class on sherry at Atlanta Food and Wine, big event 476 00:32:30,680 --> 00:32:34,920 Speaker 1: here in Atlanta, and Somalia's there at this event we're 477 00:32:34,920 --> 00:32:37,440 Speaker 1: telling where they were talking about like how much it's 478 00:32:37,560 --> 00:32:40,720 Speaker 1: growing and all these categories that are growing within it, 479 00:32:41,200 --> 00:32:44,920 Speaker 1: and they said that it's especially younger folks who are 480 00:32:44,960 --> 00:32:49,360 Speaker 1: expressing this interest in sherry, which is different from previous 481 00:32:49,440 --> 00:32:52,920 Speaker 1: customers and these reputations that a lot of us had 482 00:32:53,000 --> 00:32:56,840 Speaker 1: associated with sherry. Oh yeah, yeah, it's seen a lot 483 00:32:56,880 --> 00:33:00,600 Speaker 1: of growth during the pandemic too. Between August twenty twenty. 484 00:33:00,640 --> 00:33:03,400 Speaker 1: In August of twenty twenty one, sales were up over 485 00:33:03,440 --> 00:33:06,840 Speaker 1: twenty percent globally, and they were even higher than that. 486 00:33:06,840 --> 00:33:08,800 Speaker 1: That's you know, an average, so it clearly they were 487 00:33:08,880 --> 00:33:11,520 Speaker 1: higher in certain markets, like in Australia sales were up 488 00:33:11,560 --> 00:33:17,000 Speaker 1: forty one percent. Wow. Yeah, And to end on a 489 00:33:17,040 --> 00:33:20,080 Speaker 1: down note. As with many products, climate change is a 490 00:33:20,120 --> 00:33:24,480 Speaker 1: concern to sharry production, not only in how it may 491 00:33:24,520 --> 00:33:27,480 Speaker 1: affect the growth of the grapes that are used to 492 00:33:27,520 --> 00:33:30,920 Speaker 1: make these wines, but also in the floor like it 493 00:33:31,040 --> 00:33:36,240 Speaker 1: might affect the way that that biofilm grows during that 494 00:33:36,320 --> 00:33:48,320 Speaker 1: aging process. So yeah, yeah, well I hope there is 495 00:33:48,760 --> 00:33:51,320 Speaker 1: a good future for Sharry. There is there is research 496 00:33:51,360 --> 00:33:56,360 Speaker 1: in place figuring out how to um you know, economically, 497 00:33:57,280 --> 00:34:02,520 Speaker 1: environmentally sustainably create um or perhaps recreate as these micro 498 00:34:02,960 --> 00:34:07,560 Speaker 1: um microclimates are lost, like like help preserve them with technology. 499 00:34:07,800 --> 00:34:12,759 Speaker 1: So yeah, it's in the words. It's just good to hear. Well, 500 00:34:12,800 --> 00:34:17,000 Speaker 1: maybe we'll revisit this with half year news in the future. 501 00:34:17,800 --> 00:34:20,960 Speaker 1: Would it be cool? Oh gosh, h and this is 502 00:34:21,000 --> 00:34:26,000 Speaker 1: certainly one where I would love for listeners. Oh yes, yes, 503 00:34:26,400 --> 00:34:29,000 Speaker 1: because we just covered a lot of territory, and I 504 00:34:29,000 --> 00:34:30,680 Speaker 1: feel like there's a lot of territory that we did 505 00:34:30,680 --> 00:34:33,759 Speaker 1: not cover. So if there's like a story or a 506 00:34:33,800 --> 00:34:37,240 Speaker 1: type or yeah, like if if you have any sherry 507 00:34:37,280 --> 00:34:40,520 Speaker 1: specific memories, oh my goodness, I want to hear them. 508 00:34:40,719 --> 00:34:44,080 Speaker 1: M oh okay. One one final note. Actually, um, I 509 00:34:44,120 --> 00:34:49,200 Speaker 1: have to admit I started I started googling, like, like 510 00:34:49,320 --> 00:34:54,680 Speaker 1: which liquor stores around town, Carrie sherry UM a little 511 00:34:54,719 --> 00:34:57,239 Speaker 1: bit while we were talking here um and and I 512 00:34:57,280 --> 00:34:59,520 Speaker 1: wanted to mention I did not mention during my like 513 00:34:59,719 --> 00:35:02,399 Speaker 1: x floration of all the different types of sherry. If 514 00:35:02,440 --> 00:35:07,640 Speaker 1: you see on a label the words dry or pale 515 00:35:07,719 --> 00:35:12,440 Speaker 1: dry or medium. Um, those are all words that indicate 516 00:35:12,520 --> 00:35:17,920 Speaker 1: that it's one of those blended a liqueur sherry's. Okay, 517 00:35:18,160 --> 00:35:21,160 Speaker 1: So if you're if you're just going through seeing the 518 00:35:21,239 --> 00:35:24,200 Speaker 1: label dry on a sherry does not mean that it's 519 00:35:24,200 --> 00:35:27,120 Speaker 1: a dry sherry. It means that it's a person It 520 00:35:27,160 --> 00:35:30,520 Speaker 1: means that it's a dry version of a laqueur sherry, 521 00:35:31,280 --> 00:35:36,239 Speaker 1: which can be very dry. But oh yeah, this is 522 00:35:36,280 --> 00:35:39,160 Speaker 1: why I have to have like a whole little note 523 00:35:39,320 --> 00:35:41,799 Speaker 1: thing in my phone when I'm shopping for wines at 524 00:35:41,800 --> 00:35:44,640 Speaker 1: the store. I don't know what. Yeah, it doesn't mean 525 00:35:44,640 --> 00:35:47,359 Speaker 1: when I think it means. If if you're if you're 526 00:35:47,400 --> 00:35:48,960 Speaker 1: able to, like, if you're just going out in the 527 00:35:48,960 --> 00:35:52,120 Speaker 1: wild and looking for what a shop has. I always 528 00:35:52,200 --> 00:35:54,759 Speaker 1: recommend um, if if you're if you're like me and 529 00:35:54,840 --> 00:35:57,919 Speaker 1: you have this like kind of base knowledge but nothing more, 530 00:35:58,080 --> 00:36:00,440 Speaker 1: nothing deeper than that, just just just google goal. Just 531 00:36:00,480 --> 00:36:04,320 Speaker 1: google it and come up with a review for the stuff, 532 00:36:04,360 --> 00:36:07,680 Speaker 1: and that'll probably tell you what you need to know. Yeah. 533 00:36:07,719 --> 00:36:09,920 Speaker 1: I'm not embarrassed about it. I'm just like, yeah, I'm 534 00:36:09,920 --> 00:36:12,759 Speaker 1: going to stand here for seven minutes and read no 535 00:36:13,440 --> 00:36:16,520 Speaker 1: a bunch about these different wines. Yeah, what's up? M 536 00:36:17,160 --> 00:36:20,160 Speaker 1: you know, as always, if you're not avoiding people like 537 00:36:20,239 --> 00:36:22,719 Speaker 1: Lauren and I, sometimes you can ask a person who 538 00:36:22,960 --> 00:36:27,680 Speaker 1: oh geez, that's ridiculous, but you can also I do 539 00:36:27,760 --> 00:36:30,600 Speaker 1: it too. I just usually google like okay, yeah, okay, 540 00:36:31,480 --> 00:36:35,040 Speaker 1: here get yes, yes, But also if you have recommendations listeners, 541 00:36:35,400 --> 00:36:39,759 Speaker 1: goodness please, that would be great. Yeah. I think that's 542 00:36:39,800 --> 00:36:41,880 Speaker 1: what we have to say about Sherry for now. It is, 543 00:36:42,200 --> 00:36:46,520 Speaker 1: it is. We We do have some listener mail that 544 00:36:46,560 --> 00:36:48,879 Speaker 1: people have previously sent in, though, and we are going 545 00:36:48,880 --> 00:36:50,319 Speaker 1: to get into that as soon as we get back 546 00:36:50,320 --> 00:36:52,440 Speaker 1: from one more quick break for a word from our sponsors. 547 00:37:01,040 --> 00:37:04,120 Speaker 1: And we're back. Thank you, yes, thank you, and we're 548 00:37:04,120 --> 00:37:15,359 Speaker 1: back with so that going on. But it feels kind 549 00:37:15,360 --> 00:37:21,720 Speaker 1: of gentle to me. Yeah, gentle Sherry nice. Yeah. Yeah, 550 00:37:21,840 --> 00:37:23,719 Speaker 1: oh I'm excited about this. I get to tell a joke. 551 00:37:24,160 --> 00:37:27,520 Speaker 1: Oh okay, all right, all right, yes, all right, Chad 552 00:37:27,520 --> 00:37:30,200 Speaker 1: wrote the coal Saw episode reminded me of a joke 553 00:37:30,280 --> 00:37:33,720 Speaker 1: I saw recently. You're familiar with Murphy's law. It means 554 00:37:33,719 --> 00:37:36,680 Speaker 1: that anything that can go wrong will go wrong, But 555 00:37:36,760 --> 00:37:40,080 Speaker 1: have you heard of Cole's law? It's thinly slice gabbage. 556 00:37:41,120 --> 00:37:47,520 Speaker 1: I actually have heard this choke before, but I still 557 00:37:47,560 --> 00:37:53,200 Speaker 1: appreciated getting it. Oh every time, every time. Oh absolutely 558 00:37:53,320 --> 00:37:56,960 Speaker 1: just brightens my day. Oh my gosh. I did try 559 00:37:56,960 --> 00:37:58,920 Speaker 1: to work that into her pun title options, but it 560 00:37:58,960 --> 00:38:03,399 Speaker 1: was too complicated. Oh yeah for a title. Yeah yeah, 561 00:38:04,760 --> 00:38:06,879 Speaker 1: I see you, I see you. It's okay, it's all right, 562 00:38:07,160 --> 00:38:10,960 Speaker 1: thank you. We still worked a pun in there. So 563 00:38:11,000 --> 00:38:14,720 Speaker 1: it's just as long as that is. That's what's happened, 564 00:38:14,760 --> 00:38:20,799 Speaker 1: and that I'm good with that. But yeah, yeah, yeah, Uh, Catherine, 565 00:38:20,920 --> 00:38:25,360 Speaker 1: we think wrote and they didn't. They didn't leave a signature, 566 00:38:25,960 --> 00:38:28,359 Speaker 1: uh in the email, but that was the name in 567 00:38:28,400 --> 00:38:33,920 Speaker 1: the in the header email header. Yeah, yeah, yeah, anyway, yes, uh, 568 00:38:33,960 --> 00:38:38,640 Speaker 1: they wrote. Salvadoran curtido is wonderful and incredibly easy to 569 00:38:38,680 --> 00:38:40,960 Speaker 1: make for folks who would like to enjoy cold cole 570 00:38:41,000 --> 00:38:43,960 Speaker 1: slaw but aren't fans of mayonnaise. Um. It is perfect 571 00:38:43,960 --> 00:38:46,840 Speaker 1: with any number of things. The combination of vinegar and 572 00:38:46,920 --> 00:38:50,640 Speaker 1: Mexican and regano is wonderful. Of course. The best thing 573 00:38:50,800 --> 00:38:54,040 Speaker 1: to have curtido with our papusas a little stuffed corn 574 00:38:54,120 --> 00:38:58,200 Speaker 1: or rice tortillas usually filled with beans, cheese, pork, lodroco, 575 00:38:58,520 --> 00:39:01,719 Speaker 1: a unique green or a mix Papoosa's would be a 576 00:39:01,760 --> 00:39:05,960 Speaker 1: great standalone episode. Where I live in Silver Spring, Maryland, 577 00:39:06,080 --> 00:39:09,600 Speaker 1: there are probably at least ten Salvadoran food trucks and 578 00:39:09,800 --> 00:39:13,360 Speaker 1: ten Ethiopian places, So I am never wanting for papoosas 579 00:39:13,520 --> 00:39:17,520 Speaker 1: Cortido or in Jetta. The small business owners from these 580 00:39:17,560 --> 00:39:20,720 Speaker 1: two countries who arrived here as asylum seekers from brutal 581 00:39:20,800 --> 00:39:23,560 Speaker 1: civil wars a few decades ago, have done so much 582 00:39:23,600 --> 00:39:26,320 Speaker 1: to enrich the community in this area, just like previous 583 00:39:26,320 --> 00:39:29,640 Speaker 1: generations of Jewish immigrants from Europe and black people fleeing 584 00:39:29,680 --> 00:39:33,360 Speaker 1: the Jim Crows South did. As an immigration attorney, I 585 00:39:33,400 --> 00:39:36,000 Speaker 1: love seeing the strength of our new communities on each 586 00:39:36,040 --> 00:39:39,800 Speaker 1: street corner, in food businesses, which create so much connection 587 00:39:39,960 --> 00:39:49,080 Speaker 1: and warmth and deliciousness. Hey, that's so cool that that 588 00:39:49,360 --> 00:39:55,080 Speaker 1: is extremely rad and important work that you're doing. That's amazing. 589 00:39:55,840 --> 00:40:00,799 Speaker 1: Be ufta. I want to eat all of that that 590 00:40:00,840 --> 00:40:05,000 Speaker 1: you just talked about right now. Yes, very jealous of 591 00:40:05,040 --> 00:40:09,080 Speaker 1: your food options, all the things that you mentioned. I 592 00:40:09,120 --> 00:40:12,960 Speaker 1: want And also, yes, papooses I think are that's on 593 00:40:13,000 --> 00:40:15,480 Speaker 1: our list. That's a big one that we want to do. 594 00:40:15,760 --> 00:40:21,280 Speaker 1: Oh yeah, oh yeah goodness and yeah yeah yeah, see 595 00:40:21,360 --> 00:40:24,360 Speaker 1: right yeah, as we say kind of all the time 596 00:40:24,400 --> 00:40:29,040 Speaker 1: on here like Atlanta is a really uh inner, a 597 00:40:29,160 --> 00:40:32,840 Speaker 1: multicultural community, and we are so lucky to have so 598 00:40:33,080 --> 00:40:37,080 Speaker 1: many different kinds of food from all of these wonderful 599 00:40:37,520 --> 00:40:43,480 Speaker 1: different people. It's so good, so good it is. And 600 00:40:43,560 --> 00:40:46,640 Speaker 1: I have all the cravings, all the cravings all the time, 601 00:40:48,640 --> 00:40:55,320 Speaker 1: but yes, okay, cravings are not. Thanks too, of these 602 00:40:55,360 --> 00:40:57,959 Speaker 1: listeners for writing in. If you would like to write 603 00:40:57,960 --> 00:41:01,680 Speaker 1: to us, you can Our email is hello at savorpod 604 00:41:01,760 --> 00:41:04,160 Speaker 1: dot com. We are also on social media. You can 605 00:41:04,200 --> 00:41:07,319 Speaker 1: find us on Twitter, Facebook, and Instagram at saverpod, and 606 00:41:07,360 --> 00:41:09,600 Speaker 1: we do hope to hear from you. Savor is production 607 00:41:09,640 --> 00:41:12,200 Speaker 1: of iHeartRadio. For more podcasts from my Heart Radio, you 608 00:41:12,200 --> 00:41:15,480 Speaker 1: can visit the iHeartRadio app, Apple Podcasts, or wherever you 609 00:41:15,520 --> 00:41:18,200 Speaker 1: listen to your favorite shows. Thanks as always to our 610 00:41:18,200 --> 00:41:21,800 Speaker 1: superproducers Dylan Fagan and Andrew Howard. Thanks to you for listening, 611 00:41:21,840 --> 00:41:23,439 Speaker 1: and we hope that lots more good things are coming 612 00:41:23,480 --> 00:41:31,839 Speaker 1: your way.