robert ames
robert ames
in today's new york times, an interesting (but not that informative) article on palo cortado. . .
however, you've really got to wonder about overall veracity when it contains "corkers" like this (in the last sentence).
"Above all, it’s the air that blows through the bodega that gives the wines their flavor, he said. In contrast to other wines that don’t come in contact with oxygen, sherry is in constant contact with air. You can take the cap of the barrel and taste it. That’s one reason sherry bottles do not come corked."
oy.
Loading…
travel.nytimes.com
however, you've really got to wonder about overall veracity when it contains "corkers" like this (in the last sentence).
"Above all, it’s the air that blows through the bodega that gives the wines their flavor, he said. In contrast to other wines that don’t come in contact with oxygen, sherry is in constant contact with air. You can take the cap of the barrel and taste it. That’s one reason sherry bottles do not come corked."
oy.