A wine tasting of wines from Jerez the 6th Mach with Spanish courses

On Wednesday, March 6, 2019 we have a special tasting appointment with generous wines from Jerez and Montilla Moriles.

All students of Spanish courses are invited to participate in the tasting. We will learn Spanish and many things related to the world of wine.

On this occasion we will learn about aromas and varieties related to fortified wines from the south of Spain; Jerez and Montilla Moriles. Specifically, we are going to taste:

González Byass Viña AB Amontillado Seco is a wine made with Palomino Fino from its own vineyards.
As soon as the grapes arrive at the winery, they are gently pressed obtaining the must that will be used to make this wine. After fermentation, classification and fortification at 15.5% vol. alc the wine enters the solera of Tío Pepe, where he will spend more than 4 years in American oak boots following the traditional system of soleras, performing a biological aging under the layer of yeast known as "veil flor". After these four years, the flower begins to fade and the wine will enter the solera of Viña AB, where it will age in contact with the air and begin to rust. In total, Viña AB will spend an average of 8 years in boot.

González Byass Alfonso Oloroso Seco is a wine made with Palomino Fino from its own vineyards.
As soon as the grapes arrive at the winery, they are gently pressed obtaining the must that will be used to make this wine. After fermentation, classification and fortification at 18% vol. alc the wine enters the "solera", where it will remain an average of eight years in American oak boots following the traditional "solera" system. The wine ages in total contact with the air, which allows its complete oxidation.
González Byass Alfonso Oloroso Seco is a tasty, structured and persistent wine. A fragrant with an impressive range of aromas that range from typical toasted to truffle notes, vegetable notes, and American oak vanilla.

Pedro Ximénez Dos Pasas Grapes from payments located in the zones that favor the rapid maturation of the grape in the vines before their manual harvesting.

Made by oxidative aging in American oak boots by the criaderas and soleras system. Average age of 10 years.

Sweet wine with a very dark amber color. Aromas of raisins, honey, ripe fruit and sweet spices. The palate is full, complex and closes with a memory of fresh raisins wrapped in very integrated wood aromas.

All students of Spanish courses are invited to participate in the tasting.