Gonzalez Byass Tio Pepe Fino Sherry appearance_burnt-umber stews and roast veg

stews and roast veg

How to taste guide and wine notes

The result is Calazul

4x cheeses (150g-200g each)

and are only grown in this part of the world

Gonzalez Byass Tio Pepe Fino Sherry appearance_burnt-umber stews and roast vegGonzalez Byass sherries are produced from their bodega in Jerez, Spain, where unique, chalky vineyard soils retain moisture to help vines thrive during long, hot summers. Only the delicate free run and first press must is used for their Tio Pepe and after fermentation, it is fortified to 15% abv. It is then moved to the To Pepe Solera where it ages for a minimum of 4 years under its flor (natural yeast layer), the most important influence protecting