Sherry and Manzanilla conquer Australia
“Not long ago sherry was a social outcast. Now Melbourne is championing its many charms,” begins an article under the title of ‘You sexy thing’, by Jeni Port, wine writer for The Age and correspondent for leading wine magazine Winestate.
For the article, the author contacted a number of Sherry wine distributors in Australia, wine merchants and consumers. They all agreed that Sherry is increasingly familiar to and popular with Australians.
“You don’t have to know much about the Spanish solera system the use of flor yeasts or the proximity of chalky, sherry-producing vineyards to the Atlantic Ocean to appreciate that there are forces of man and nature conspiring to meld something special,” declares Port.
The author then goes on to describe fino, manzanilla, oloroso, palo cortao and Pedro Ximénez, pointing out how fresh the all are after long ageing.
Jeni Port adds that the renaissance of sherry is not limited to Australia, but also happening in other countries, such as the UK.
The article wraps up with a suggestion of five wines from Jerez: three manzanillas (‘La Gitana’, ‘San León’ and ‘La Goya’), one fino (‘Inocente’) and one palo cortao (‘Regente’). Finally, a recipe for a Pedro Ximenez and vodka cocktail.
The Age runs a print of 200,000 on week days, with nearly 700,000 readers; up to nearly 300,000 copies on Saturdays with an average 1 million readers.
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