The summer has not been kind to this blog. The only person to blame for that is yours truly. In the interest of getting things back on track, I thought I should post a series of articles that were recently published by the New York Times’ wine writer, Eric Asimov. Mr. Asimov explores the changing face of Sherry in depth in two blog posts and two articles. Anyone curious about Sherry, where it came from and where it’s headed, should take some time to read them:
Coincidentally, it sounds like we might be tasting some Sherries at the wine market this week, so I may post some tasting notes soon.