We stayed in a hotel ... I didn't sleep a wink, too much space, too warm, to much vino, and I shouldn't have had a Carajillo after I ate. Nice Hotel though.
|The Bobby Charlton Barrel|
|Proper Bed First Since We sailed Across in December|
|They Like their Horses Here|
|A Country of God Botherers|
We have lots of pictures from our visit to Jerez. Well worth a visit, however, we either hit the wrong part of town or the standard of restaurant isn’t great despite the fact that the wines/sherrys are amazing. All we found was lots of cafes selling little more than fast food, and the one place that looked like a proper restaurant that we eventually ate in, served about average food if I’m kind, and if I’m unkind, pork flavoured shoe leather in too much oil, on a bed of oil saturated chips. But by the time we found somewhere that looked salubrious, it was late and we were worse for wear.
|Gonzales Byass Bodega|
|Orange Tree with Lemon Branches Grafted On|
|His Royal Phillipness|
|The Old Sherry Fermenting Kit|
|Lovely Tile thing Showing their Grape Growing Areas (all the same grape though)|
|Sherry in the Making|
|The Original Office|
|The Royal Barrels (Phils is here)|
|Strange Bed Fellows|
|Better Than Average Autographs|
|They Leave a Glass of Sherry out for the Mice|
|The Grape Vines Provide Climate Control in The Summer|
|The 40 Million Litre Building (the other 10 million litres are elsewhere on site)|
|Our four samples (should have stopped after these)|
The sherry making process was explained on a tour of Tio Pepe that we went on, but this is the old production facility, and much more of a museum and showcase. That isn’t to say that they don’t make and keep sherry there, but only the high end products. The barrels in the pictures never move, the sherry moves from barrel to barrel in small drafts and can take up to thirty years to mature. They also make brandy, which is matured in the old sherry barrels ... I didn’t sample the brandy. Amongst the pictures you will see autographed barrels, and in total there are 50million litres of sherry on sight at any one time ... considering most of the production takes place elsewhere that’s a lot of wine, because they are sherry wines not sherry (if you know what I mean). For the sherry’s they only use their own white grapes, and it’s the same variety of grape for every sherry they make, but produced or matured in different ways, for instance the sweet wines use raisins. However and this is where it all gets alchemical and clever, you can have a dark sweet sherry that’s almost like a liquor (I like these ones), and you can have a sherry almost as dark but dry (these meh not so much). And the same applies to the Tio Pepe dry and the Harveys Cream, same colour to the untrained eye, totally different taste and texture.
|Poor Old God Never a Minutes Peace|
|A Nice Pair of Knockers|
|One Barrel for every Country they Export to ... 150 Barrels then|
|The Onsite Vinyard|
|Salt and Grass on the Way|
Enjoy the pictures.