Jorge Pascual en los Jueves del Bar Vicente/ Jorge Pascual at the Bar Vicente Thursdays


texts

Amontillado de Fino y Amontillado de Manzanilla fue el interesante tema que Jorge Pascual, Director de la Bodega Delgado Zuleta y un gran entendido en los vinos del Marco del jerez,  presentó en Los Jueves del Bar Vicente el 19 de marzo pasado.  Esta presentación formaba parte de las II Jornadas “Conoce y disfruta de nuestros Vinos” organizadas por la Asociación Cultural Amigos de los Patios Portuenses, El Ateneo del Vino de El Puerto y el Bar Vicente y que este año han estado dedicadas al amontillado.

´Fino Amontillado and Manzanilla Amontillado´  was the very interesting topic which Jorge Pascual, the Director of the Delgado Zuleta Winery and an expert on Sherry Wines,  presented at the Bar Vicente Thursday event which was held this past 19th of March.    This presentation was part of the Second Annual “Get to Know Our Local Wines” series sponsored by the Cultural Association of the Friends of El Puerto Patios, the El Puerto Wine Aficionados Organization, and Bar Vicente, which this year they have dedicated to amontillado sherry wines.

Jorge

Jorge nos explicó las diferencias de los dos amontillados que catamos, el Monteagudo de la Bodega Delgado Zuleta de Sanlúcar y La Garrocha de Bodegas Grant  de El Puerto de Santa María.

Jorge explained the differences between the two amontillados which we tasted:   Monteagudo from the Delgado Zuleta  Winery in Sanlúcar and  La Garrocha  from the Grant Winery in El Puerto de Santa María.

Amontillados

Los amontillados son finos y manzanillas envejecidos, los únicos vinos que experimentan las dos crianzas, en primer lugar la biológica y después, la oxidativa.  Son elegantes y complejos.

Amontillados can be either finos or manzanillas that have been aged.  Both wines are the only sherry wines that undergo two types of aging; the first is known as biological aging and the second is known as oxidative aging.  Both wines are elegant and complex.

Notas Cata

La diferencia entre dos amontillados está en la diferente ubicación de las bodegas con un micro-clima distinto, con un tiempo de envejecimiento diferente tanto durante la crianza biológica como durante la oxidativa. También dependerá de distintos factores como las características de la solera de la que provienen o la influencia del capatáz o enólogo entre otros.

The difference between the two amontillados which we tasted is found in the differing locations of the bodegas in which they are aged.  Each bodega has a unique micro-climate, thus creating a different length of time for the biological stage of aging, as well as for the oxidative aging.  Other factors also influence in  different aspects of each wine, such as the solera wine upon which they are based, and the influence of each bodega´s oenologist´s decisions, among others.

Collage people

La charla fue muy educativa y los dos amontillados, cada uno con sus propias características, deliciosos.

The presentation was very educational and both of the amontillados were delicious, each with their own unique characteristics.

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Categories: About Sherry, Events / EventosTags: , , , , ,

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