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Think of making sherry as the opposite of making other types of wine, he told me.
Nor are some of them vintage-dated, because they are made under the solera system (also the basis of making sherry in Spain), in which fractions of barrel-aged young and old wines are blended to preserve consistency of style and quality.
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It was a surprising statement, considering that Mr. Gutiérrez has been making sherry wine all his life in El Puerto de Santa María, one of the three points on the Sherry Triangle.
González-Gordon worked most of his life for the family company González Byass, which specializes in making sherry.
This has increasingly become a problem with the use of "bespoke," or custom made sherry casks, that are used for maturing or finishing whisky.
The hardest part of making this swap is finding the right sherry to fit the gap.
Mr. Sherry had the photo session filmed in hopes of making a documentary.
It came to be known as the cobbler shaker (the sherry cobbler, made of sherry, sugar, ice and orange or lemon, was among the most popular cocktails of the era).
Apart from his work at González Byass González-Gordon also diverted some of his time towards the regulatory council of the sherry making industry, serving for 24 years.
Of course, making the case for sherry as a wine is not simple.
In the sherry region proper, the pedro ximénez grape is generally used to make sweet sherry, and in fact, before Montilla-Moriles was recognized as its own appellation in 1933, much of its wine was sent to Jerez to be made into sherry.
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