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Forget Chocolate: Why Sherry is the Ultimate Valentine’s Day Unlock!

• The Wine Pair • Season 1 • Episode 203

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Valentine’s Day is coming, and if you are feeling stuck in the same old chocolate and roses rut, we have the perfect solution to win over your sweetie! Sherry as the ultimate dessert wine flex, especially if your goal is not striking out this V-Day. Inspired by a listener tip and Carmela’s unwavering love of ice cream, this episode dives headfirst into Sherry and vanilla ice cream as a surprisingly elite pairing. We know what you’re thinking . . . isn’t Sherry that syrupy stuff that your weird uncle drinks? Oh no, friends. It is a winner. In this episode, we explore this Spanish fortified wine from Jerez and tell you why the hype is real. We break down what Sherry actually is, how fortified wines are made, and why the Solera and Criadera System matters in keeping consistency from year to year. We also unpack the key differences between different types of Sherries like Medium, Cream, and Pedro Ximénez, and why different types of Sherries can give very different experiences. We also cover how the temperature can make or break the experience, because too cold or too warm can absolutely ruin the moment. Finally, we put theory into practice, tasting and rating two affordable Sherries with and without vanilla ice cream and giving you our honest take on which one actually delivers the Valentine’s Day win. Wines reviewed in this episode: Williams & Humbert Dry Sack Medium Sherry, Hartley & Gibson’s Cream Sherry.

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Show Notes

Episode #203: Forget Chocolate: Why Sherry is the Ultimate Valentine’s Day Unlock!  00:00

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KEY INSIGHTS & FREQUENTLY ASKED QUESTIONS

Q: What is Sherry and how is this fortified wine produced? A: Sherry is a unique fortified wine from the "Sherry Triangle" in southern Spain, primarily made from the Palomino grape. It is fortified by adding a distilled spirit, such as brandy, which increases its alcohol content and aids in preservation. Most styles utilize a complex fractional blending process known as the solera system to ensure consistent quality and flavor.

Q: Why is Pedro Ximénez (PX) Sherry considered the best pairing for vanilla ice cream? A: Pedro Ximénez is the darkest and sweetest style of Sherry, made from sun-dried grapes that concentrate natural sugars into a thick, syrupy liquid. Its intense flavors of raisins, figs, and molasses act as a decadent natural sauce when drizzled over vanilla ice cream, creating a sophisticated dessert pairing often recommended by wine enthusiasts.

Q: What was the Michel Chapoutier "mooning" protest in the Rhône Valley? A: In early 2026, members of France's Young Farmers Union protested at winemaker Michel Chapoutier’s headquarters by "mooning" the building. The farmers were angered by Chapoutier’s public support for the EU-Mercosur free-trade agreement, which they fear will undercut local agriculture with cheap imports while benefiting large-scale wine exporters like Chapoutier.

Q: What are the main differences between Fino, Oloroso, and Cream Sherries? A: Fino is a dry, pale Sherry aged under a protective yeast layer called "flor" to prevent oxidation. Oloroso Sherries are fortified to a higher alcohol level that kills the flor, allowing oxidative aging to produce nutty, dark, and full-bodied flavors. Cream Sherry is a blended sweet wine, typically using an Oloroso base sweetened with Pedro Ximénez or grape must.

Q: Is Sherry always served at room temperature? A: No, service temperature depends heavily on the style of Sherry. Lighter, dry styles like Fino and Manzanilla should be served well-chilled, straight from the fridge. Sweeter or more oxidative styles like Cream Sherry or Oloroso are best served slightly cool, ideally around 55°F (12°C), to allow their complex aromas to fully develop without becoming cloying.

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A hearty hello to the Pinot Gallery! And welcome to The Wine Pair Podcast. I’m Joe, your sommelier of reasonably priced wine, and this is my wife and my wine pairing partner in crime, Carmela. And we are The Wine Pair!

If you are new to our podcast, here is what you can expect. If you love wine and want to find great wines at affordable prices, and you want to expand your wine horizons, and you want to have some laughs and fun while doing it - then you are in the right place! Each week we explore a different wine varietal, style, brand, or region of the winemaking world, and learn about what makes them worth knowing about. And then we taste 2-3 of those wines that are reasonably priced to let you know if they are worth your hard earned money. If that feels like your vibe, then we are so happy you are in our tribe. And, we are proud to say that Decanter Magazine calls us fun, irreverent, chatty, and entertaining.

And today the name for our tribe comes from our good friends the East Idaho Foodies. If you have a name for the tribe, let us know by DM’ing us on Instagram or sending us a note at joe@thewinepairpodcast.com and if you are interested, we’ll see if you want to do a little interview and be on the podcast. We love meeting you, our listeners, so don’t be shy about sending us names because, frankly, I’m getting lonely. And even if you have sent us names in the past, like the East Idaho Foodies have, just keep sending them along!

Ok, Carmela, back to the topic of the day because today we are going to dig a little deeper into a wine that we have dabbled in before, and that is the great Spanish dessert wine called Sherry. And the inspiration for this episode came from listener Lindsay because, in response to the episode where we mentioned the strange red wine and ice cream dessert craze, Lindsay said that his favorite dessert is Sherry and vanilla ice cream which is, Carmela, right up your alley. Now, specifically he mentioned Pedro Ximénez Sherry, sometimes abbreviated as PX, as his Sherry of choice with vanilla ice cream. Pedro Ximénez Sherry is not Sherry made by a guy named Pedro Ximénez. It is a specific type of Sherry, the sweetest and darkest Sherry.

The reason I bring that up is that there are actually a bunch of really interesting facts and a lot of  history and several different styles and names of Sherry, which is what makes this dessert wine so fascinating and fun to learn about and explore. As our listeners know, on our podcast, we generally focus on dry wines, so this is giving us the chance to change things up a bit, and with Valentine’s Day coming up, you just may want to treat your sweetheart to a little dessert wine to spice things up a bit. And we are here to help.

One more quick fun fact as we start digging in deeper to Sherry is that Sherry belongs to a class of wines called “fortified wines” that includes other well-known examples like Port from Portugal, and we will be in Porto in a little more than a month, Marsala and Vermouth from Italy, and Commandaria from Cyprus. What defines a fortified wine is that a distilled spirit, like brandy, is added to the wine which gives it its distinct flavor and power. Wines were originally fortified to help preserve them so they could last over long voyages, but today it is a style that we enjoy as an after-dinner drink to help us digest. Or so they say.

So, that is a little taste spoon about Sherry to get you interested and excited about learning more, but before we go any further we need to head over to this breaking news!

Wine in the news this week: Protesters get cheeky with a French wine legend 05:20

https://www.wine-searcher.com/m/2026/01/more-bad-news-for-us-wine


Our wine in the news this week segment comes to us from France in an article from Oliver Styles, who we have referred to before, and it is the second part of the headline we are focusing on “The hits just keep on coming for US producers, while protesters get cheeky with a French wine legend.” And you can find links to this article in our show notes. 

The short story is this: a group of farmers in the Rhône Valley just showed one of the world's most famous winemakers exactly what they think of his opinions by dropping their pants.

For more context, because that feels like a lot, here is the scoop: Winemaker Michel Chapoutier is a big deal in the wine world. And our listeners may recognize his wine because it shows up in supermarkets. He makes wine under the label Belleruche which includes an affordable Côtes du Rhône rosé and red with a simple white label. But he’s also legendary for his high-end Hermitage wines that cost hundreds of dollars, and some refer to him as the "King of the Rhône."

A couple of weeks ago, he went on a local radio station and caused a bit of a stir in the local wine making community. He publicly supported something called the EU-Mercosur Trade Deal, which is a massive free-trade agreement with South America that French farmers are terrified will flood their market with cheap agricultural products, including wine and wine grapes.

Chapoutier was more than effusive in his support for the agreement, and this made the local farmers really mad. He told the struggling farmers that while grain and livestock farmers might suffer, the wine industry was organized enough to win, and the other farmers should stop complaining and get on board.
To the local farmers, many of whom are facing bankruptcy, this sounded like a billionaire telling them to "eat cake."

So, a group from the Young Farmers Union (Jeunes Agriculteurs), marched straight to his headquarters in Tain-l'Hermitage, lined up in front of his corporate sign, turned their backs, dropped their trousers, and mooned the building.
When asked why they chose this specific tactic, the union leader, Jean-Philippe Banc, gave a quote that sums it up perfectly: "He shat on us with his comments, so we are showing him what we think."

They clarified that this wasn't an attack on his wine, that they in fact respect him as a winemaker, but it was a personal message that he can't sit in his castle and sell out his neighbors just because he stands to make money on exports.

So, Carmela, a question for you: Is "mooning" a legitimate form of protest to you, or does it just make them look childish?

But we are not here to talk about naked butt cheeks in France or Rhône Valley wines or disgruntled farmers. Nuh-uh. We are here to talk about the great dessert wine from Spain called Sherry, and we have two different types of Sherry that we are going to taste and review today and try with vanilla ice cream . . .

But first . . . we have to do our shameless plug.

Thank you for listening to us and for supporting our show, and remember, we buy all of our own wine so that we can give you real and honest reviews, and we do all of the writing and recording and editing to  bring you a show every week because we love you all, and all we ask you for in return is that you please follow or subscribe to our podcast and also please leave us a nice rating and review  to help us grow our listeners - and a huge thank you to all of you who have done so already! 

You can also follow us on Instagram at thewinepairpodcast, and on Bluesky. You can contact us on our website thewinepairpodcast.com, and you can sign up for our email newsletter there and you can also visit our “Shop Wine” section where you can find links to buy the wines that we rate as buys in each episode.  I will also note that on our website, if you are curious about a wine we have covered in the past, we do have a pretty good search functionality, so you can use that find wines you want to know more about. 

And we want to make content you care about and you like, so send us a note or DM us and give us some feedback or let us know if there are wines you want us to try or wine making areas of the world you are curious about - and we’ll take care of it! joe@thewinepairpodcast.com

  • It’s been a while, so we have a few shoutouts to do today
  • A shoutout to Ted who said that the commentary on cryomaceration was the high point and low point for the year, and if you want to hear more, you can head to our Episode on Etna Bianco
  • A lot of reaction to our Meiomi episode, and it had the highest first week downloads of any episode we have ever had, so something is going on . . .
  • Shoutout to Justin who warned us about how bad Meiomi was, and while we didn’t listen to him, we did figure out what he warned us about. He suggested $5 cough syrup and wood chips would be better, and we agree
  • Shoutout to Adrienne who enjoyed the Meiomi episode and told us that not only can she not convince her friends to stop buying it, that she knew a wealthy guy with a wine cellar and that was his favorite wine!
  • Trish AKA Patricia let us know she loved our Meiomi episode and agreed with our assessment, and she let us know doesn’t love most Napa wines because they are so manipulated, but she loves a good French Pinot from Burgundy. Agree with you, Trish!
  • Oregon Mobile Esthetics who reached out about an orange wine from Johan Vineyards - we actually did an interview with their winemaker Morgan Beck a while back. This wine is made from Pinot Gris so is actually something called a Romato
  • Tips2Liveby who let us know they had a Meiomi option as a choice at their local Poke place. $40!
  • Shoutout to Lindsay who has actually been to Clos Magador that Rene who we interviewed in our last episode is the winemaker for and his family owns, and he shared some awesome pictures!


And, as we do every week, we’ll tell you someone we think you should recommend The Wine Pair Podcast to - because the best way for us to grow listeners is when you tell your family and friends about us - and this week, we want you to recommend us to anyone who either loves dessert wines or anyone who is curious about dessert wines because they may just find something they have to try in Sherry, especially if they are trying to impress their Significant Other or SO

RESEARCH ARTICLES AND LINKS FOR THIS EPISODE



Topic: WTF is Sherry? 13:48

And on that note, Carmela, it is time to dig a little deeper to learn just what the eff Sherry is all about, shall we?!?

As we mentioned earlier, Sherry is a fortified wine, usually consumed after dinner, and it has been around for a real long time. Winemaking in the Jerez region of Portugal, where Sherry is from, started about 3,000 years ago. The Phoenicians introduced winemaking to the area after they founded the city of Gadir, which today is known as Cádiz. Around 900 years later, in 200 BC, the Romans took control of the area, but maintained winemaking.

In about 700 CE, the style of wine that we call fortified was really introduced by the Moors. The Moors brought distillation technology, meaning the technology that creates hard alcohol or distilled spirits, which eventually led to the production of brandy and, you guessed it, fortified wines. An interesting fun fact you can add to your brain box is that the town at the time was known as Sherish, the Arabic name from which both Jerez and Sherry come from. That is a fun fact.

Despite future Islamic prohibitions on alcohol, winemaking survived, partly for medicinal purposes and partly for raisin production, and it even withstood an order by Caliph Al-Hakam II in 966 to destroy the vineyards. Thank goodness!

After the Christians took over the area, winemaking was truly on, and by 1264 Sherry exports to Europe increased a lot. This wine was popular not just because it tasted good, but because it could handle long voyages. Christopher Columbus and Ferdinand Magellan carried Sherry on their expeditions for that very reason. 

But, you know who really fell in love with Sherry? The British! In1587, Sir Francis Drake raided the town of Cádiz and seized 2,900 barrels of Sherry and brought it back to England. And the British went nuts. Sherry became very popular, and at the time the wine was known as "sack.” As a result, many British and Irish merchants established bodegas in Jerez, and that is why, to this day, many Sherry brands carry names that sound an awful lot like British and Irish names, and not Spanish. 

The 20th century was an interesting one for Sherry. In 1933, the Jerez-Xérès-Sherry Denominación de Origen (DO) was established, becoming the first officially recognized wine region in Spain. And in the 1970s and early 1980s there was a huge boom market for inexpensive Sherry in British supermarkets. However, when Spain entered the EU in the mid-1980s, the export subsidies that made the wine inexpensive went away, and the market cooled.

Today, Sherry production has switched from mass production to a focus on quality, and so more serious wine drinkers and sommeliers are paying attention to it again. And, like many agricultural products, climate change is causing some problems, and warmer temperatures are risking the survival of flor (the yeast layer essential for Fino and Manzanilla styles of Sherry), and so there is a lot of research into making sure it doesn’t disappear.

Sherry is produced in what is called the “Sherry Triangle” in southern Spain which covers the towns of Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María. And today, there are really only three grapes that are used to make the wine.

  • Palomino (or Palomino Fino) is the dominant grape, and it accounts for about 90–95% of all Sherry production, and makes a dry Sherry. It is known for being a relatively neutral grape which allows the flavors of yeast and wood in the barrels to really come through.
  • Pedro Ximénez (PX)  is used to create intensely sweet dessert wines. These grapes undergo a process called asoleo - which is sun-drying or raising - after harvest which really concentrates the sugars and flavors and creating a thick liquid. 
  • Moscatel (Muscat of Alexandria): the smallest production of the three and unlike neutral Palomino, Moscatel is highly aromatic.Like PX, it is often sun-dried to concentrate its sugars for sweet wines


Out of these three grapes, there are three basic types of Sherry - Dry Wines (Generosos), Naturally Sweet Wines (Dulces Naturales), and Blended Sweet Wines (Generosos de Licor) - and there are several different styles which I will try and quickly describe, but you can find lots more information in our show notes and articles to learn more because there is more to talk about than we can cover today.

So, get ready to fill your brain boxes with this rapid fire information that, I think is important for you to know some basics about so you can make your choice about what kind of Sherry you want to try. Just know that you will most likely find blended Sherries, which are very sweet, when you look for them. 

Dry wines, made from Palomino grapes, also known as Generosos, are fermented until all the sugar is gone, which is why they are dry, and the differences between the different versions has to do with aging.

  • Those which undergo biological aging under a covering of yeast called Flor are Fino and Manzanilla, and these are pale, crisp, and bone-dry. They age under a layer of yeast called flor that protects them from oxygen.
  • Those which undergo hybrid aging, which basically start out like Fino, but get oxidized when the Flor yeast layer is removed, giving more of that grandpa’s basement smell. 
    • Amontillado, Palo Cortado, and Oloroso are three of these types of Sherry, and the difference is really how long the yeast layer called Flor sticks around. Oloroso is the one where the Flor is just not allowed to form.

The naturally sweet wines known as Dulces Naturales are those that are made with the sweet grapes, and are called by those names. 

  • Pedro Ximénez (PX): Made from sun-dried PX grapes. It is dark, thick, and syrupy
  • Moscatel: Made from Moscatel grapes, often sun-dried, and is considered more floral than the more fig and molasses taste in PX. 


The blended sweet wines known as Generosos de Licor are dry wines, so made with the Palomino grapes, and blended with a sweet Sherry or the grape must from the Sweet Sherry So, think of them like a dry wine with sugar added.

  • Pale Cream: Looks like a Fino but is sweet
  • Medium Sherry: Usually an Amontillado base, and this can vary from off-dry to sweet.
  • Cream Sherry: Usually an Oloroso base blended with Pedro Ximénez. It is dark, velvety, and rich, and is the sweetest of the blended sweet wines.


That is really just scratching the surface, so, please, explore. But, in today’s episode, we are going to be drinking and rating and reviewing and mixing with Vanilla ice cream, a Medium Sherry and a Cream Sherry, so two blended sweet Sherries. So, on that note, I think it’s time to learn a little more about the wines we are drinking today, what do you say Carmela?!?


Sherry Wines We Chose for This Episode 22:54

As usual, the wines we have chosen for this episode are under $25, and both of them should be relatively easy to find. I bought both of these at a local grocery store with a famously small but broad wine selection called Pete’s Supermarket. Kind of a legend in Seattle for wine know-it-alls. But, my strong feeling is that you will not have a very hard time finding these wines if you look around. And, of course, as always, please head to your local wine merchant, like we did, and see if they can source this wine for you. 

The first wine we are going to drink is the Williams & Humbert Dry Sack Medium Sherry, and yes, it comes in a sack. The fact that it is in a sack is really more of a marketing thing, but the name Dry Sack does come from the name “sack” that we mentioned earlier was used by the British to refer to wines from Jerez. They call the wine Dry Sack, but it is technically a medium sherry, so the winery says the wine is “not too sweet, not too dry.” We’ll see.

It does have 28 grams of sugar, barely more than Meiomi, by the way, so it is technically somewhere between off-dry and medium sweet. It is also 19.5% alcohol, so high in alcohol for a wine, but not for a Sherry. 

The winery says they make the wine from first-press, free-run juice, so that means juice that comes from the weight of the grapes rather than mechanical pressing, and from their best vineyards. Free-run juice is considered the highest quality juice. Then the wine is fermented until it hits a high alcohol level. The grapes used are Palomino, which is the dry wine, and then Pedro Ximénez. The base wine is Oloroso, and so that is the version that starts like Fino, but the flor or yeast layer isn’t allowed to form, so this should be a nutty, raisiny wine. 

They also say they use the Solera and Criadera System, something that was new to me, but that means they stack the barrels of the wine on top of each other in rows, and wine from the bottom row, the Solera, is bottled, and then wines from the higher rows, which is younger, is used to top-up the lower barrels. This helps keep a consistency in taste. They also say the wines age for an average of six years in American oak. Because the wine is a blend of different wines, there is no vintage given. 

The next wine we are going to drink is the Hartley & Gibson's Cream Sherry. This one was a little harder to find information on, so I basically tortured Google and Gemini to find the right information, and it still had trouble, so take some of this with a grain of salt. If any of you have more information, please let us know and we will update the show notes! 

I know a few things because they are on the bottle: it is 18% alcohol and it is made of a mix of Sherries, which we would expect. We also know that, because it is Cream Sherry, it is a blend of the Palomino grape and, according to the Google machine, Pedro Ximénez.

Like the first wine, I believe the base is Oloroso, so again, the Flor layer is not allowed to form so the wine oxidizes, and I believe it is also made in the Solera and Criadera system where wines from top barrels are blended into the bottom barrels which are then bottled. I don’t have the specific residual sugar, but because it is a Cream Sherry, it is going to be very sweet, I am expecting 115 to 140 grams per liter, so even a bit higher than a Coca Cola or Pepsi. That’s a lot of sugar.

On a side note, both of these wines should be served cool, a little above fridge temperature at about 55 degrees fahrenheit or 12 degrees celsius. Too cold and you will not get all the nuances, but serving warm will make it taste like syrup

But, I think that is enough information - let’s get to drinking! We’ll take a quick break and be right back. And, if you have these wines or similar wines, drink along with us to get some participation points, which you can trade-in for free stickers. You just need to send me an email with your mailing address, and I will get those “I drink with The Wine Pair Podcast” stickers over to you!


LINKS TO SOURCES FOR THESE SPECIFIC WINES



Williams & Humbert Dry Sack Medium Sherry, Hartley & Gibson's Cream Sherry Wine Tasting, Pairing, and Review 29:34

Wine: Williams & Humbert Dry Sack Medium Sherry
Region: Spain, Jerez
Year: N/A
Price: $18.40
Retailer: Pete’s Supermarket
Alcohol: 19.5%
Grapes: Palomino and Pedro Ximénez
Professional Rating: Vivino 3.4

What we tasted and smelled in this Williams & Humbert Dry Sack Medium Sherry: 

  • Color: Amber, golden, beautiful caramel color
  • On the nose: Complex, molasses, fig, leather, hot, church wine, nutty, bananas foster, caramel, vanilla bean, old wood, creme brulee
  • In the mouth: A little hot, not as sweet as expected, egg, candied peanuts, dry roasted peanuts, caramel corn, creme brulee with burnt sugar, dulce de leche, tiramisu, a bit of cocoa, woody, outdoorsy


How did  this Williams & Humbert Dry Sack Medium Sherry pair with Vanilla ice cream: Fantastic with ice cream. Would be great with desert, cheese, nuts
 
As a reminder on our rating scale, we rate on a scale of 1-10, with no half points, where 7 and above means that we would buy it, and 4 and below means that we are likely to pour it down the sink, and a 5 or 6 means we are likely to drink it and finish it, but we are probably not going to buy it. 

Williams & Humbert Dry Sack Medium Sherry Wine Rating: 

  • Wine alone Joe: 8/10; with ice cream 9/10
  • Wine alone Carmela: 8/10;  with ice cream 9/10


Wine: Hartley & Gibson's Cream Sherry
Region: Spain, Jerez
Year: NA
Price: $18.49
Retailer: Pete’s Supermarket
Alcohol: 18%
Grapes: A blend of Palomino Fino (~80%) and Pedro Ximénez (~20%)
Professional Rating: WE 90 Vivino

What we tasted and smelled in this Hartley & Gibson's Cream Sherry: 

  • Color: Brown, almost burnt, like maple syrup
  • On the nose: Syrup, brown sugar, ginger molasses cookie, baking spice, cinnamon, cardamom, chai, wood, honey, butterscotch, hot buttered rum
  • In the mouth: Sweet, honey, maple syrup, caramel apple, burnt wood aftertaste, creamy in the mouth, smooth, burnt brown butter 


How did  this Hartley & Gibson's Cream Sherry pair with Vanilla ice cream: So good with ice cream. A great Valentine’s treat.
 
Hartley & Gibson's Cream Sherry Wine Rating: 

  • Wine alone Joe: 7/10; with ice cream  8/10
  • Wine alone Carmela: 7/10;  with ice cream 9/10



Which one of these are you finishing tonight?

  • Carmela: Williams & Humbert Dry Sack Medium Sherry
  • Joe: Williams & Humbert Dry Sack Medium Sherry



Taste profiles expected from Medium Sherry and Cream Sherry  45:35

  • General 
    • Medium Sherry: nutty and savory characteristics, often featuring notes of hazelnuts, herbs, toasted orange, pastries, and tobacco, sometimes described as "rich," with notes of "toasted oranges," "brown nut-bread," and baking spices
    • Cream Sherry: "velvety" dense, and "rich" flavors of walnuts, leather, and wood, caramel, dried figs, dates, raisins, chocolate, coffee, and "Christmas spices" leather, chocolate
  • Williams & Humbert Dry Sack Medium Sherry
    • Winery: Wine with a bright amber color and intense aroma reminiscent of toasted nuts, especially walnuts. On the palate, it is full-bodied, harmonious, low in acidity, and slightly sweet.
    • Sherry Notes: Nose: sweet almonds and lots of toffee. Caramelized peanuts and honey. Dates. There’s a hint of damp cellars but is sweet. Mouth: medium sweet indeed, but not too sticky when chilled. The tanginess of Amontillado still comes through, resulting in a slightly bittersweet palate. Sweet baked apples. Some dried apricot and raisins, with soft hints of walnuts. Soft traces of tannins as well.
  • Hartley & Gibson's Cream Sherry
    • Winery: Dark gold to velvety brown in color, our heavy-bodied Cream Sherry features a scentful bouquet and is luscious, smooth, and richly sweet in flavor. Serve at room temperature or over ice.
    • WE: Amber in color, this wine has an aromatic nose of fig, black cherry skin, nutmeg, clove and roasted red apple. The sweet Sherry combines an underlayer of seriousness with an outer layer of frivolity. The wine reminds you why you should be open to enjoying sweet Sherries more often.


What is the verdict on Sherry? 47:29
Love it. Why don’t we have it more often? We should be doing it more often. 


Wines coming up in future episodes in case you want to drink along with us 48:29


Outro and how to find The Wine Pair Podcast 49:07

Ok, so, Carmela, it’s time for us to go, but before we do, we want to thank you very much for listening to us - and if you haven’t done so yet, now would be the perfect time to follow or subscribe to our podcast and also a fantastic time to leave us a nice rating and review on our website or Apple podcasts or wherever you get your podcasts - and it is an awesome and free way to support us and help us grow listeners.

We would also love to hear from you about a wine you would like us to taste and review. You can leave a message for us on our website thewinepairpodcast.com and you can join our email newsletter there - and if you missed our latest newsletter, email me and I will send it to you. You can do that by reaching out at joe@thewinepairpodcast.com. And tell us some things you want to hear us do, or not hear us do!

Alright, with that, we are going to sign off, so thanks again, and we will see you next time. And, as we say, life is short, so stop drinking shitty wine.

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