You are here:  Home >> Don't quote me >> A solution for sherry?
A solution for sherry?
29 May 2013 by Guest contributor
Andrew Licudi (pictured at home near Jerez) is a recent WSET graduate. He sold his specialist Spanish wine business in Gibraltar in order to concentrate on his main business, which is engineering. He spends time in Gibraltar, Andalucia and Edinburgh, where he is part of a wine group which meets monthly. He says he started drinking sweet sherry when he was five and had graduated to finos by the time he was 10. The most widely held notion in Jerez is that sherry is defined not by the vineyard but by the maturation process in the solera, a fractionating system developed in the distant past where young wines are blended with...

Sorry, this page is available only to current Purple Pages members. If you're not a member, why not join today and meet a lively community of fellow wine enthusiasts?

If you are already a Purple Pager, please log in.

Sign up for Purple Pages
  • 10648 articles (two new most days) and 99325 tasting notes
  • Exclusive online access to The Oxford Companion to Wine
  • Exclusive online access to all the World Atlas of Wine maps
  • Lively and intelligent Members' forum
  • Completely independent news, comment and inside tips
Join now
£6.99 a month or £69 a year
(Available in GBP, USD, EUR or AUD)
Contact us | Team Jancis | Site FAQs | Join now | Terms and Conditions | Privacy policy | Site map | RSS
© Copyright 2000-2014 Jancis Robinson