biological and oxidative aging process for Amontillado sherry; the nuances of Fino, Manzanilla, Amontillado, and Oloroso sherries; the killer pairing of an Oloroso with olives and eighteen-month-old jamón; the “umami-type flavors that are more of that oxidation”; the widespread confusion of dryness and tannin; and wine trends of the 1800s.
