Obe-VS: you are my last hope

L

Levi Dalton

Levi Dalton
Dear Victor,

All is forgiven about the 20 year jig, yes? I hope so.

I had a Xerez-Quina from Valdespino this evening. I was thinking that this was perhaps the equivalent of a "Sherry Chinato". The Japanese bartenders in Ginza who spoke no english were of little help to me in deciding the issue. Perhaps you know best?

Please write.

Thank you,
Levi
 
I did some Googling for you, but didn't turn up much more than that it's a "restorative tonic."

I did stumble across someone with the most amazing and beautiful collection of Spanish wine labels: click. There is a Valdespino label in there, though it's different from the ones being sold on eBay ES.
 
Google let me down as well.

That is an amazing collection of labels. Thank you for sharing the link. It would seem that quite a few producers have made a Xerez-Quina at one point or another.
 
Victor has an OBE?

Does this mean we have to call him "Sir Victor"? Like "Sir Ben" Kingsley?

Or is he one of those cool knights like Anthony Hopkins, who refuse to use the title in public?
 
Levi, You might try "Jerez-Quina." That got me a bit further -- most notably to a recipe for ponche on the Asturian-American Migration Forum -- though not all the way to a real description of ingredients and/or process of manufacture.
 
Well, basically there's not much else: "quina", made both in Jerez and Mlaga, is a wine-based sweet drink infused with quinine (thus similar to vermouth, to Dubonnet and such other alcoholic drinks) that was used as an apritif and even as a tonic given to children in older, less anti-alcoholic times. Valdespino still makes it, I think.
 
originally posted by Chris Coad:
Victor has an OBE?

Does this mean we have to call him "Sir Victor"? Like "Sir Ben" Kingsley?

Or is he one of those cool knights like Anthony Hopkins, who refuse to use the title in public?
Click to expand...
I think it is more like in Obe wan Kenobi.
 
It turns out the search feature works.

Levi,

I as just down in the University of California cellar and pulled out ~6 Xerez-Quina/Quinado wines that we are going to build a tasting around, which is pretty exciting as I don't think most of the wines exist anywhere anymore. The sherry in University cellar is from the 30's and 40's as far as I can tell.

Have you had any more experience with these wines in the intervening years?

We tasted one of them a few years ago from Osborne (
https://flic.kr/p/7DXPBz
) but I don't remember it well.

Any data points would be a great help.
 
This is why this board is so much fun. Where else would someone be asking about a obscure offshoot of sherry, tasted at a bar in Ginza, and explain it by reference to a product that most people don't know about to begin with? And where else would someone actually have an answer? Kudos all around!
 
I've got some of this.It is incredibly cheap but more fun than nice, in fact by most standards it's verging on the undrinkable, though I quite like it.
 
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