Winecast: Sherry, Part II

Well, looks like there’s going to be a Part III, but this part covers the major process for making Sherry and introduces the solera system.

[@daisyasme]

What a great video - sherry is SO complicated and this really helps me to understand! Thank you!

[@annerichterarnold6383]

Your explanations are great - straightforward and easy to understand. Thanks

[@sarsattacks]

wow, this is one of the best videos explaining sherry. Lots of info jam packed into less than 12 min.

[@TheUnknownWinecaster]

Thank you. Sherry almost killed me, it had so many moving pieces. I'm glad that the end result was helpful. Cheers!

[@victoriamonaghan1529]

I'm doing my WSET 3 and have really struggled to understand and visualise this process - your video has really helped. Thank you!

[@thegastrotraveler]

Wonderful stuff as always. Sprinkle is one hundred percent correct. They use a 'grifo rociador', literally a 'spinkler hose' :P It's such a pretty word in Spanish. Can't wait for part 3, these sherry videos - and of course all your videos - should been seen by everyone! Congratulations on your clarity!

[@TheUnknownWinecaster]

Thanks! I try to be clear as a fino but sometimes I think I come off more like a PX. Keep an eye out for the next video -- I'm afraid I'm not providing enough visuals to capture the essence of Jerez so I'm going to give your excellent video on Sherry a shout-out and link to it in the description, if that's alright. Cheers!

[@thegastrotraveler]

The Unknown Winecaster Well PX is still damn pretty damn good regardless. Clear as manzanilla as far as I see. And shout out away sir; it would be an honour!

[@user-eg2fi5kb1i]

Hello winecaster, your video really helps me a lot on wine self-studying, because Im preparing for CMS intro exam and never had wine lessons from WSET or other educational Institution.thanks a lot!

[@TheUnknownWinecaster]

Thank you! I'm glad to hear that the casts are helpful and make a difference in your studies. Good luck on the Intro CMS and on any other certifications or distinctions that you may work on. Cheers!

[@distlledbrewedreviewed]

Great video, informative, interesting, and entertaining. That my friend is a grand slam.

[@TheUnknownWinecaster]

Much appreciated! I continue to enjoy your videos -- especially when you do more off-beat wines. Cheers!

[@carolynwhite5593]

excellent breakdown of a very complicated subject! thanks!

[@drogon3142]

Quite helpful, great video.

[@tsheringlhamo6233]

This video is amazing

[@jbraxt]

Thank you!!!!!!!!!!!!!!!!!!!!!

[@carlcadregari7768]

Awesome

[@foxinthebox9903]

I hope I'm right and fair by adding a detail: I understand the main reason why flor dies after 5-7 years is because it runs out of nutrients, so it starves.

[@Majoofi]

How long are barrels kept in the system before being retired, and are they all retired at once or is done with another sort of fractional replacement system?

[@Zuhzuhzombie]

How often do they change out/refresh the barrels?

[@mondarinvino107]

Since Cadiz/ andalucia is such a hot climate area, why are the palomino base wines so low in alcohol? Are they picked early, and if so why are they picked early. Why aren't there riper palomino grapes picked? This is not champagne, this is southern Spain.

[@MissAivedor]

Who else is here for WSET diploma D5?