|   
News
Sherrymaster by Tío Pepe

Publicada el 8 September, 2017

González Byass has again organised the fifth edition of Sherrymaster by Tío Pepe, which will take place on September 6 and 7 at the González Byass wineries in Jerez. Led by Antonio Flores (@Hacedordevinos), winemaker and master blender at González Byass, the participants will travel through the fascinating universe of these wines: an overwhelming, unique, complex and attractive world.

The vineyards themselves will witness the kick-off of Sherrymaster, which will be devoted to showing the relevance that land, wind and sun play in the evolution of these wines. Vineyard La Canariera, governed by its motto “González Byass, the winery that loves its vines”, reflects how vital the vine – its essence, its origin– is for sherry. Notions about farm work, such as grafting or pruning, will pave the way to a visit to Viña Estévez, in the heart of Estate Carrascal, where a Pedro Ximénez plantation –one of the few ones in the whole greater sherry production area– displays its remarkable greenery. At this spot visitors will attend the “asoleo” of the grape, a technique used to reach the grape’s optimum sweetness. Then, attendees will travel through the last two centuries at the Historical Archives of the González Byass Foundation, an institution that preserves the historical, artistic and documentary heritage of this Family of Wine.

Next step will be offered by restaurant Mugaritz (**) with “A bite of Flor“. Andoni Luis Aduriz, Guillermo Cruz and Dani Lasa will present a story, forged by research, effort and passion, which brings the “flower of wine” –those yeasts that make the magic of sherry possible and that can now be tasted as well– to the table. Antonio Flores will accompany this experience with a selection of exclusive, little-known vintages and some Palos Cortados by González Byass. “A tour of Jerez” by Javier Muñoz, chef of restaurant La Carboná, will top off the Sherrymaster high-cuisine programme.

The second day will start with “Vinograma, the story of González Byass, recounted and drunk”, a theatrical tasting event that will travel through more than 180 years of history of this Jerez winery. Back in the wineries, Sherrymaster will come to an end with “Chalk and albero, an event in which Antonio Flores will analyse –armed with his venencia pouring implement– the singularity of each barrel and the importance of classifying wines at the very winery.

With Sherrymaster by Tío Pepe, González Byass has managed to divulge, once again, the historical relevance and the magic of these unique wines, as well as their versatility, adaptable to every world cuisine.