A solution for sherry?
Guest contributor
Wednesday 29 May 2013
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...
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