meljones wrote:
Good that you want to and completely understandable that you don't. My chemo palate has turned this into poison so I suppose some people just taste that on a normal day.
Yeah, I didn't want to run down this dry sherry yesterday. But yes.
I think Tio Pepe has gone off a bit in recent years. It is ok with exactly the right foods, and with ice.
It is a bit too parched and too grainy for many palates, and I did not rave over it last time, due to the tuning of my ripe Beaune, ripe Chablis palate.
Open for more than two weeks and not kept in the fridge, and the wine goes downhill very rapidly. I believe Gonzales Biaz [spelling] need to update the style to a wine that has a bit more fruit and a more subtle nutty very light oak appeal. Perhaps that's not possible to produce ?
I have tasted dry'ish Andalusian wines, when in Competa which were nicer in my book......yeah with great Adalusian cooking - but I would have to see whether it is me changing over the years, and not the style of the wine.
Dead sorry about the onslaught on your taste buds Mel - Being positive tho -Things can only get better from here
A wolf in donkey's clothing