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mark indigo -> RE: link to flamenco/food articles (Aug. 4 2017 7:36:35)
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quote:
Beware of the recent fad for manzanilla y fino en rama: horible!
I read something about these vinos "en rama" in a book about the wines of Jerez. It sounded like an antidote to industrial mass production, a bit like "real ale".
"Recently several shippers have marketed their finos en rama, literally in the raw: drawn from the cask and bottled with minimal treatment - just how minimal depending on the shipper. The wine is drawn off from beneath the flor slowly to create least possible disturbance in spring or autumn, the two periods in which flor grows most abundantly. The spring bottling is usually the most expressive of the fino character but the autumn bottling has more body. None is put through a very fine filter; indeed the whole point is to make them as natural as possible and to avoid stripping out flavour and colour. No longer protected by flor, it oxidizes quickly and needs to be drunk without delay. Some are not filtered at all, while others have a light filtration. One or two are fined with egg whites but none is cold stabilized. As a result they have the natural fino colour: instead of hay, that of ripe corn. As they all tend to oxidize, their shelf life is limited and they should be drunk as soon as possible to be shown at their best."
I thought to treat myself to trying a half bottle of Gonzalez Byass Tío Pepe "En Rama" and found it slightly darker and with more body than the regular Tío Pepe, and with a fuller flavour. Whether it is worth the money (about twice the price) is a matter of opinion, taste and wallet. I won't be drinking it very often, but if price was no object I would choose it over the regular version.
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