Wine writer Randy Fuller recently had the opportunity to taste our Santiago Palo Cortado Sherry. In his article on "Now and Zin Wine," he starts with: Wine is easy. Sherry is Difficult." He does a fantastic job of explaining and highlighting the complexities of Sherry, with a focus on our Palo Cortado. Below is an excerpt from his article.

"The wine looks great - the amber color of bourbon or a Newcastle Brown. That deep color makes for high expectations in other areas, and those expectations are met. There is a fair amount of alcohol on the nose, but wafting in and out - like the sound of a distant marching band on a windy day - are luscious fragrances of brown sugar, burnt caramel and dried raisins. Now, high expectations are set for the palate.

If this is your first experience with Palo Cortado, the aromas may lead you to expect a very sweet drink, which is not the case. The sherry is far less viscous than might be expected and quite dry, with none of the flavors having anything to do with the sweet aromas coming from the glass. It drinks more like a spirit than a wine, with a strong nutty flavor and just an idea of raisins and caramel behind it.

The big story, though, is the acidity. It zips across the tongue in racy fashion and really makes itself know in the throat, on the way down. I have always heard sherry referred to as a sipping wine, or a cooking wine. This one is a pairing wine. The notes of chestnut and hazelnut are great with pork or even some herb goat cheese on a wheat cracker. The acidity helps it mate with just about anything you could throw at it. I'd have it with a steak, no problem. A big, old-Vegas kind of steak."

- Randy Fuller