Visiting Sicily as part of the Duca di Salaparuta Group’s 200-year celebrations this month included a trip to their world-famous Florio cellars. This served as an apt reminder that Marsala is more than an ingredient in your tiramisu, more than a bottle of something strong in Granny’s drinking cabinet; this is a serious wine, with serious pairing potential. And, as such, perhaps it’s time to rediscover this under-appreciated gem.
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Published: 23 September, 2021
Jacopo Mazzeo looks at what regions such as the Douro and Jerez are doing to survive in a market increasingly hostile to fortified wines and explores whether these efforts are effective. Port, for instance, is heading in two diametrically opposed directions: simplification and (extra) premiumisation, with new categories that span from youth-friendly RTDs to Tawny 50yo and White 50yo. Sherry meanwhile, has just changed a number of its regulations and now embraces unfortified wine.
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Three chef and sommelier teams have been chosen to attend the UK final for Copa Jerez in London later this month.
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Published: 12 November, 2018
Chris Wilson looks at the age-old conundrum – how can fortified wine break away from its seasonal reputation?
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Published: 15 August, 2017
Majestic Wine has reported a 46% hike in annual Sherry sales driven by an increasing thirst for the tipple among Britain’s ‘hipsters’.
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