Who's this guy?

V

VS

Victor de la Serna
Anyone know a wine importer named Guilhaume Gerard, co-owner of a company, Selection Massale, in California? I read an interview in which he described La Bota sherries as "industrial plonk" and have been having an unpleasant discussion on Twitter with him. He seems very flippant but utterly ignorant on sherry. Can that be true?
 
well he posts here every once in a while. but i assume you know that.

i read the interview too, and you never know whats taken out of context. but, yeah, i found that statement kind of odd for someone who is a professional, supporting unique and diverse wines. but it's just his opinion.
 
I'm sure there's a Spanish equivalent to the expression, "opinions are like assholes, everybody has one"?
 
I know him, as do many others here.

The La Bota position is preposterous. I'm surprised an old hand like you is so easily trolled, Victor.

GG holds many strong views, but you'll be glad to learn that I perceive them to have changed rapidly over time.

More than that, the gent can say for himself if he likes.
 
I really wasn't aware that he posted here. I haven't been around as much as I should. Oh well. Back to my PX nightcap...
 
Well, is they ANY jerez base wine that is not yeasted, centrifugated, clarified by enzymes...

The result can be an artisanal masterpiece but the base wines seem to be always more or less industrial stuff.
 
originally posted by Brézème:
Well, is they ANY jerez base wine that is not yeasted, centrifugated, clarified by enzymes...

The result can be an artisanal masterpiece but the base wines seem to be always more or less industrial stuff.
Click to expand...

I thought one of the distinguishing features of the la bota Sherries was that they were taken away from the bodegas before the enzyme clarification and filtration had taken place?
 
originally posted by Jay Miller:
originally posted by Brézème:
Well, is they ANY jerez base wine that is not yeasted, centrifugated, clarified by enzymes...

The result can be an artisanal masterpiece but the base wines seem to be always more or less industrial stuff.
Click to expand...

I thought one of the distinguishing features of the la bota Sherries was that they were taken away from the bodegas before the enzyme clarification and filtration had taken place?
Click to expand...

So Barquín told me once.

I don't know the details and am no expert, but in my limited understanding I thought there was significant variation in the flor culture between barrels, a cellar terroir if you will.
 
This is a little tiresome after all these years, but here it goes again: at Valdespino they don't yeast, centrifugate or clarify with enzymes their wines. Valdespino, its Sanlúcar branch La Guita and Montilla's Pérez Barquero are the main sources of Equipo Navazos wines.
 
originally posted by VS:
This is a little tiresome after all these years, but here it goes again: at Valdespino they don't yeast, centrifugate or clarify with enzymes their wines. Valdespino, its Sanlúcar branch La Guita and Montilla's Pérez Barquero are the main sources of Equipo Navazos wines.
Click to expand...
Some of us are glad to know that--even after all these years my ignorance remains.
 
It does get hard to explain that quite a few people in Spain don't use 200% new oak or Acme brand selected yeasts... but trust me, the numbers are improving!
 
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