I may really love Israeli wines, but I am equally passionate about wines from around the world. This past week I was really excited about enjoying some Sherry Fino with sushi! However, what happened next was what I remembered from the last time I tasted this wine – it tasted highly oxidized and really not enjoyable. Sure there were hints of almonds, caramel, and brioche – but the wine was dominated by the ever so obvious veil of oxidation. Actually, forget veil – why not say it for what it was – over oxidized and hard to enjoy.

Now, I know what you are all thinking – RIGHT NOW! That is what Sherry is – no? Is Sherry not oxidized? Well yes and no. You see there are many sherries out there, and so before we go on, why not take a trip into our way back machine and talk about the life and times of Sherry in circa 1510 or so.

Sherry History adapted to my style

You see way back in the 1500’s, England had entered into an all out war with France and their beloved Bordeaux wines were off-limits. So, Spain seized the opportunity by reducing the tariffs and export taxes on all Spanish wines that were coming into Sanlúcar. In 1517, English merchants were given preferential merchant status-including the right to bear arms in the region.