Sherry should market aggressively to restaurants. Few people want to drink the beverage of grandmas and vicars. Lots more people want to drink the beverage of tapas and Spanish food culture. I drink a lot of sherry, and only got into it from drinking whisky aged in sherry. As bourbon barrels take over whisky aging, people are going to stop getting into it like I did.
Love champagne and food. Fried chicken, popcorn, pasta, sausage and peppers…. Im a big sherry fan, but it took a little while to figure it all out, but once you dial it in, it’s amazing wine. Fabulous video.
like both of you said, there is a serious correlation between Sherry and Champaign. both are wine of technics, wines that are made in a cellar. both born out of necessity. one region with problems of unripe fruit and other with overripe fruit. both needed to add flavors and complexity from somewhere😅
I liked the way he laid down the law on dosage by simple logic. Kudos. I kind of wish we managed to not let arbitrary mind constructs dictate what we spend our time on. If someone gets hung up on some fallacy they are free to do so, but we're not required to harp on it. If you've considered and rejected a notion, just close the door. Your brain belongs to you, not the peanut gallery.
And the debate on the French method of dosage is not only limited to Champagne. It exists in the wide world of rum, where no real unifying production laws exist although Jamaica may have the strictest. The French rum producer, Plantation, discloses the dosage in its rum to an extent, the Venezuelan Diplomatico does not. It is a sensitive area as rum is already plagued with the notion of being a "sweet" or "sugary" spirit on account of the cane from which it is derived. Not at all true. You are correct in that it takes the inquisitive consumer to explore, learn, and try before accepting the generalized and often inccorect stereotypes or erroneously derived opinions. It is not fair to plantation for many rum "purists" to skip it because of the technique. They make some very excellent and esteemed rums.
@@viscabarca4082 Thank you for your contribution. Allow me to rant a little on the topic in a wider sense. And it's not limited to any kind of dosage or even sweetness in general. The world is full of people who regard themselves as (morally/cognitively/aesthetically/culturally etc) superior and who therefore wield the "just mandate" to force their "enlightenment" on others, often ruthlessly since the means justify the end: An "evolved" world in their image. Always treat such people with great suspicion, no matter how wholesome their stance is claimed to be, and check them immediately if they start talking about subjugating others. They represent a particularly lethal mixture of simple mindedness and narcissism that have gotten humanity into so much trouble. "When they start singing of love in the streets, I buy a gun and bar my door, because I know there's a storm of hypocrisy brewing." - Alan Watts.
I completely understand and know what You are talking about. I feel that many people would go through this phase in their youth (I fear I might as well), but unfortunately some will linger a bit longer… 😓
A comment on grower v grande marque Champagne, if I may. I drink more and more grower fizz nowadays (Brochet and Camuset are my current favourites) because they are half the price of a GM and at least as good quality. Someone has to pay for all that marketing of the top brands. Love sherry, btw, especially good quality Fino in the summer and dry Amontillado in the winter. Not keen on sweet PX - not enough balancing acidity for my taste. Good interview, once again, Agnese.
I understand what You mean, and I work with grower Champagnes exclusively, and it definitely used to be the case. Unfortunately, it is not the case anymore, now many grower champagnes (especially those TOP producers) are 3x more expensive than GM. There are still some options available, and I am happy for those. 🥂🍾 Thank You for Your comment, and insight. 🙏🏻
Excellent interview, what a great guest. Jerez y Champagne, what not to like? There is a lot of debate about dosage in the Rum world as well. I always enjoy champagne with food. A flauta with jamon iberico, sushi, and even a wood-fired margarita pizza are infinitely better with champagne. Beside food, both go great with a puro de havana. tambien.
Yes, I have heard about discussions about sugar in Rum as well, but I definitely don’t understand it so well. By the way, everything tastes better with Champagne! 😉
I just realized that this is one of 2 podcasts I actually listen to regularly. And I really tried to listen to different podcasts but nothing did it for me. (nearly nothing)
Great conversation. Good to see the man behind the book on my shelf. Not sure about Sherry's future though 😁, if I can't get into it, does it have a bright future?
I will make sure to remind him, if I have a chance. I would also like to have my copy. Currently I am holding on to a book my friend gave me to read. 😬
Great discussion and halfway through I bought the book! Can't wait to delve into it and plan my next (3d) trip to Champagne I'm on my last bottle and tomorrow I'm cooking dinner fro friends and of course we have to start with a good bubbly. On Champagne and food pairing, I once had a great dinner at a Michelin starred restaurant and the chef (this was on his instructions) surprised me by having the wine pairing end with the wine we started with. So on the dessert we had a kir royal, I was kind of gobsmacked because why don't more restaurants do this.
This is a great episode. Sherry is one of my favorite wines and is so underrated. Most of the barrels these days are being sold to distilleries in Scotland for the whiskies. Not a lot of people want the wines anymore.
Peter is right about the need for marketing. For the people who love the "bespoke" i.e., history and tradition of craft and attention to detail, Jerez is waiting for their discovery. It has always been popular with the English upper crust, or at least was in decades past. Over time people discover the more "fino" things in life, maybe they can use a gentle nudge.
When I was in Jerez, producers claimed that they would never sell their old barrels to spirit producers, because “old barrel” has a high value in Jerez. They even held staves of a broken barrels just to fix other barrels or remake new one from that old wood. Apparently they wash barrels with various types of Sherry and those get to be sold to distillers. But I am also aware that Sherry is a niche product and maybe some real barrels do get to be sold off. 🤷♀️
Awesome! Love Peter! Have both his book on Sherry and his tremendous Champagne "encyclopedia" with the fabulous maps. Thank you for another great interview :)
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Sherry should market aggressively to restaurants. Few people want to drink the beverage of grandmas and vicars. Lots more people want to drink the beverage of tapas and Spanish food culture. I drink a lot of sherry, and only got into it from drinking whisky aged in sherry. As bourbon barrels take over whisky aging, people are going to stop getting into it like I did.
I tip my hat Mr. Liem!! Another person that I can listen for hours. Thanks a lot Agnes for sharing!! Cheers
Indeed Peter Liem is so knowledgeable, it was my pleasure to talk with him. 🙏🏻
...indeed...!! 😎🍾🍷☮✴🎯
I love this interview soooooo much!! I have listened to it 3 times now. Finally bought the book
Wow, that is impressive. Thank You! 🍾
Love champagne and food. Fried chicken, popcorn, pasta, sausage and peppers…. Im a big sherry fan, but it took a little while to figure it all out, but once you dial it in, it’s amazing wine. Fabulous video.
I agree! Jerez is such a beautiful wine! 🥂 I wish more people would love it as much as I do! 😄
Agnese you're ❤ the best 🍷 wine youtuber in the whole wide world 🌐! Oh yes you are! Oh yes you are!
Great video. I enjoy the format and the deeper discussion of the wine making process. Well done!
These are also always very for me to make and prepare to as well!
like both of you said, there is a serious correlation between Sherry and Champaign. both are wine of technics, wines that are made in a cellar. both born out of necessity. one region with problems of unripe fruit and other with overripe fruit. both needed to add flavors and complexity from somewhere😅
I liked the way he laid down the law on dosage by simple logic. Kudos.
I kind of wish we managed to not let arbitrary mind constructs dictate what we spend our time on. If someone gets hung up on some fallacy they are free to do so, but we're not required to harp on it. If you've considered and rejected a notion, just close the door. Your brain belongs to you, not the peanut gallery.
And the debate on the French method of dosage is not only limited to Champagne. It exists in the wide world of rum, where no real unifying production laws exist although Jamaica may have the strictest. The French rum producer, Plantation, discloses the dosage in its rum to an extent, the Venezuelan Diplomatico does not. It is a sensitive area as rum is already plagued with the notion of being a "sweet" or "sugary" spirit on account of the cane from which it is derived. Not at all true. You are correct in that it takes the inquisitive consumer to explore, learn, and try before accepting the generalized and often inccorect stereotypes or erroneously derived opinions. It is not fair to plantation for many rum "purists" to skip it because of the technique. They make some very excellent and esteemed rums.
@@viscabarca4082 Thank you for your contribution. Allow me to rant a little on the topic in a wider sense.
And it's not limited to any kind of dosage or even sweetness in general. The world is full of people who regard themselves as (morally/cognitively/aesthetically/culturally etc) superior and who therefore wield the "just mandate" to force their "enlightenment" on others, often ruthlessly since the means justify the end: An "evolved" world in their image. Always treat such people with great suspicion, no matter how wholesome their stance is claimed to be, and check them immediately if they start talking about subjugating others. They represent a particularly lethal mixture of simple mindedness and narcissism that have gotten humanity into so much trouble.
"When they start singing of love in the streets, I buy a gun and bar my door, because I know there's a storm of hypocrisy brewing." - Alan Watts.
I completely understand and know what You are talking about. I feel that many people would go through this phase in their youth (I fear I might as well), but unfortunately some will linger a bit longer… 😓
A comment on grower v grande marque Champagne, if I may. I drink more and more grower fizz nowadays (Brochet and Camuset are my current favourites) because they are half the price of a GM and at least as good quality. Someone has to pay for all that marketing of the top brands.
Love sherry, btw, especially good quality Fino in the summer and dry Amontillado in the winter. Not keen on sweet PX - not enough balancing acidity for my taste.
Good interview, once again, Agnese.
I understand what You mean, and I work with grower Champagnes exclusively, and it definitely used to be the case. Unfortunately, it is not the case anymore, now many grower champagnes (especially those TOP producers) are 3x more expensive than GM. There are still some options available, and I am happy for those. 🥂🍾 Thank You for Your comment, and insight. 🙏🏻
Excellent interview, what a great guest. Jerez y Champagne, what not to like? There is a lot of debate about dosage in the Rum world as well. I always enjoy champagne with food. A flauta with jamon iberico, sushi, and even a wood-fired margarita pizza are infinitely better with champagne. Beside food, both go great with a puro de havana. tambien.
Yes, I have heard about discussions about sugar in Rum as well, but I definitely don’t understand it so well. By the way, everything tastes better with Champagne! 😉
Another great interview, Agnes. Keep them coming!
Thank You! Happy You enjoyed it as much as I did. 🙏🏻
I just realized that this is one of 2 podcasts I actually listen to regularly. And I really tried to listen to different podcasts but nothing did it for me. (nearly nothing)
That is so nice to hear. Thank You. 🙏🏻
. 🔔.
Great conversation. Good to see the man behind the book on my shelf.
Not sure about Sherry's future though 😁, if I can't get into it, does it have a bright future?
Peter! If you see this please republish the Sherry book! I'm sure I'm not the only one who'd like a copy at a reasonable price.
I will make sure to remind him, if I have a chance. I would also like to have my copy. Currently I am holding on to a book my friend gave me to read. 😬
Yes please!
Great discussion and halfway through I bought the book! Can't wait to delve into it and plan my next (3d) trip to Champagne I'm on my last bottle and tomorrow I'm cooking dinner fro friends and of course we have to start with a good bubbly.
On Champagne and food pairing, I once had a great dinner at a Michelin starred restaurant and the chef (this was on his instructions) surprised me by having the wine pairing end with the wine we started with. So on the dessert we had a kir royal, I was kind of gobsmacked because why don't more restaurants do this.
Great! Thank You. I am not sure, where I live Kir Royal can be rarely found. But in all honesty I love Champagne just the way it is. 🙏🏻
@@NoSediment Kir Royal is a cocktail, with champagne with a creme de cassis, or pêche, or mûre, or whatever.
@robdielemans9189 :)))) don’t worry, I know.
What is the name of the sherry book ?
It is named “Sherry, Manzanilla & Montilla” 💪
Save water, drink sherry!
😂😂 Exactly! 😅
Great ❤ Wine 🍷 Podcast You're the Greatest Agnese! 🎉
Thank You, You are so sweet! 🥰
What were the names of the champagne in the epic section? Sorry I tried to catch it but failed.
This is a great episode. Sherry is one of my favorite wines and is so underrated. Most of the barrels these days are being sold to distilleries in Scotland for the whiskies. Not a lot of people want the wines anymore.
Peter is right about the need for marketing. For the people who love the "bespoke" i.e., history and tradition of craft and attention to detail, Jerez is waiting for their discovery. It has always been popular with the English upper crust, or at least was in decades past. Over time people discover the more "fino" things in life, maybe they can use a gentle nudge.
When I was in Jerez, producers claimed that they would never sell their old barrels to spirit producers, because “old barrel” has a high value in Jerez. They even held staves of a broken barrels just to fix other barrels or remake new one from that old wood. Apparently they wash barrels with various types of Sherry and those get to be sold to distillers. But I am also aware that Sherry is a niche product and maybe some real barrels do get to be sold off. 🤷♀️
Awesome! Love Peter! Have both his book on Sherry and his tremendous Champagne "encyclopedia" with the fabulous maps. Thank you for another great interview :)
Thank You for tuning in and watching. 🙏🏻
Another great interview with a great guest!
Peter Liem is epic, in all honesty, the knowledge that he holds is GREAT, and talking with him was such a pleasure. 🙏🏻
2024. 🎂.
Fascinating interview! Thank you!
Thank You for tuning in’ 🙏🏻
Fried voice....