My idol, Michael Broadbent, wrote a column on Madeira is the May issue of Decanter. There is really not much that I can add to it, so I'll excerpt briefly:
By the side of my desk permanently stood a
bottle of Madeira, a medium-dry yet rich Verdelho to offer to visitors,
clients, old friends, Uncle Tom Cobley and all who called announced or
unannounced mid-morning. Those who came in the afternoon were offered
Bual. Both were surprisingly reasonably priced 10-year-olds. Without
more ado I would proffer a glass suggesting that Verdelho was much
better, certainly more nourishing, than Christie's morning coffee, and
the richer Bual infinitely more interesting than tea.
Continue reading "Madeira, My Dear?" »
Why don't people drink more sherry? I just wrote a little intro article for Suite 101, and it got me to pondering this one. It used to be (not too long ago) that riesling drinkers were a bit of a secret society. No one really talked about it out loud, but there was a cohort of winemakers and sommeliers who would break open amazing bottles behind closed doors. I believe this is happening with sherry (or will, if you & I will it!). We are witnessing the leading edge of a sherry explosion in the next couple of years. Or at the very least, my quixotic quest to make it so...
Here are some clues that I might be on to something.
Continue reading "Why No Sherry? A Revolution in the Making" »
