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  • Jancis Robinson
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  • Jancis Robinson
1 Nov 2011

See this guide to this week's sherry coverage.

Later this week I'll be introducing an exciting new range of sherries, but first I plan to publish a series of short films I made while playing a part in their selection. (I have no commercial relationship with González Byass whatsoever; the tasting exercise was entirely educational from my point of view, and fortuitously happened to coincide with a trip Nick and I made to Jerez when I was invited to be a judge of Copa Jerez, the sherry and food matching competition.)

The entrance to the González Byass bodega is so atmospheric, I wanted to share it with you.