This fabulous style of sherry is not as widely known as, say, fino or oloroso, and generally produced in smallish volumes, but it is nearly always very, very good.
As Jancis noted in her introduction to her recent palo cortado wine of the week, the production method for this style of sherry is still the subject of debate, even though the explanation given by the Jerez regulatory body, or consejo regulador, clearly explains how this delicious cross-breed style of wine, often described as having the complexity of amontillado and the structure and smoothness of oloroso, comes about:
'On...
Glorious Palo Cortado
