27.06.2015 - 13.07.2015 39 °C
Today we had the opportunity to learn how to make sherry. We had a drive of one and a half hours to a town called Jerez. The tour was to the Williams and Humber site, esta4 July blished in 1877. In 1974 they built this new building made up of 14000 pre-fabricated concrete pads to cover an area of 75 000 square metres. The reason they use this method is to create a micro-climate and keep the sherry at a temperature of between 12 and 24 degrees. The building stores 50 000 barrels of sherry brandy, rum and vinegar. The floor is covered in sand to help absorb moisture. Window in the building allow the breezes from the Atlantic to cool the air inside. The loamy soil in the area contributes to sherry productions as, once it rains, a crust is formed and water is trapped in the ground for the grapes to get moisture over the hot dry months. There are four levels of barrels, the highest being the newest and the bottom being the more mature – Solera. The grapes used to make sherry are palomino, pedroximenez and muscat. Our guide explained the process of fermentation. Following this we were treated to tasting three sherries – a dry, semi-sweet and very sweet.
Then our long awaited Andalusian horse show was on. We had our own special show with a brown and a white horse performing for us. Simply beautiful.
Back in Seville we did some shopping and returned to our café for a similar lunch once again. At 6pm we left the hotel in a horse drawn carriage and travelled to a park where the world trade show was held many years ago. From there it was off to the Flamingo dinner and show. The meal was Tapas and quite filling. The dancing was amazing. I don’t particularly like the singing component. The guitars are great as well. There were 3 women and two men doing the dancing – very talented.
After a scotch and a cup of tea we were off to bed.