Oops, All Sherries

This diverse category of fortified wines covers dry, briny whites to sticky dessert varieties – all from a tiny production triangle. Anney and Lauren dip into the science and history of sherry/Jerez/Xérès.

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Episode Transcript

Speaker 1 (00:08):
Hell no, And welcome to Savor production of iHeartRadio. I'm
Any Reese and I'm Lauren Vogelbaum, and today we have
an episode for you about sherry. Yes, as always with these,
drink responsibly. Yes, Yes, this is definitely, at least for
me Lauren, going to be fun times with pronunciation. Oh,
especially because some of the pronunciations are like not ancient

(00:32):
but older pronunciations. And I'm gonna drama best. Yeah. Yeah, well,
as we're gonna as we're gonna get into um. Sherry
is a type of wine that has existed for a
long time and in a region that has a lot
of like intersecting languages and dialects of languages going on

(00:54):
and over like a millennia, so so as language changes,
we get more in more confused thanks language. Yes, and
if that slightly panicked note and Lauren's voice didn't tell you,
this one was a bit more complicated than we were anticipating.

(01:14):
But it's a very it's very fun and it's very fascinating.
But certainly it was one where as we were talking
about before this, we had to kind of just stop
at a certain point because a lot of people have
a lot of thoughts and opinions. I've written a lot
about sherry search so cool, so cool, and right, and
also I had to stop. Yeah, I picked this one

(01:38):
because you know, we had just done that episode on
Turtle Soup and that involves sherry very frequently, and I
was like, Oh, that's the thing I don't know that
much about. And I did not know how much I
didn't know about it, because there's a lot more about
it than I knew. So delightful though it is, it is,
and I think it was the one I was tet

(02:00):
in our Garam episode. That makes sense. I think for
some reason, I kept stumbling across articles about sherry that
mentioned Garum, and I was just like, oh, the safer universal.
I will say for myself, I mostly know sherry as
a cooking wine. Please don't yell at me. I can
feel the ire of some people. Yeah, it was my

(02:23):
aunt's favorite drink. She drank sherry and an ingredient in
egg nog. I think I've gotten more familiar with it
in recent years, but it's still kind of something that
I use mostly for cooking. Are the occasional cocktail. Yeah,
I don't have a lot of familiarity with it. I like,
a couple of years before the pandemic, one of the

(02:43):
posh little bars near our old offices in Atlanta had
like it was starting to get into sherry's of different kinds,
like they had done like a year or so of
being into Vermouth, and then they started in on sherries,
and so I have a little bit of experience from that.
But now I'm like, oh, heck, I need to go

(03:04):
do a lot more delicious research. Agreed, Agreed, And I'll
have a note about that at the end. Oh yes,
But before we get to that, you can see any
of our wine episodes for more information. Also our wine plague,
the Great French wine PLAGUEYA called it, Yeah, wine blite.
Maybe that one plays into this as well as it

(03:27):
does with almost every wine episode absolutely wine episodes. Probably, Yeah, yes,
So see that for more information. But I believe that
brings us to our question. It does sherry? What is it? Well?
Sherry is a category of wines made with white grapes,

(03:48):
fortified with distilled spirits and then aged in varyingly complex
processes for years or even decades. Sherry's can range from
very dry to very sweet, and can pick up all
kinds of different flavors during that aging process, like um
woody creamy notes from the oak barrels, funk and brightness
from the specialized yeast, a richness and spice from oxidation.

(04:11):
So within this one category you have a heck and
range of wines from from puckery delicate whites to like
near syrupy dessert varieties. With these flavors from yeah, like
floral to fruity, to spice to nutty to funky to rich.
They are complex and traditional and still being explored. They're
like port wines with with even more range. They're they're

(04:35):
like looking at a historically black and white photo and
then looking in a version that has been like as
accurate as possible color edited, and just realizing how vibrant
the past really was. Yeah. Yeah, it's one of those
things they think. And we're going to talk about this

(04:56):
a little bit more. But for a lot of people
we have this, I will say me specifically, but I can't.
Lot of people have this kind of like sherry is
this one thing, but it's not. It is all of
these things. And I do love like the you know,
port wine with even more range, Like it's it's somebody
who comes on to the stage and just commands it
with all of the things that they're doing, like, oh, well,

(05:18):
I wasn't expecting this. Yeah. Yeah, it's a variety show
in a in a single single product category. Um huh okay. So,
due to protective European laws, most wines that are called
sherry are made from grapes from mostly the Andalusia region
of like south southwest Spain, and are matured in what's

(05:40):
called the Sherry Triangle there, which is this tiny cluster
of three three towns and cities like fifteen miles apart
at most, you've got a u San Lucar de Baramida
and Elport del de Santa Maria. Yeah. So, similar to champagne,
products that are made elsewhere or without following the sort

(06:04):
of strict rules cannot be labeled sherry or chez or chertas,
which are labels that are used in Europe, though there
are a few other registrations of sherry varieties around like
south central Europe, and several countries around the world do
produce sherry like wines. However, today, for simplicity, in the

(06:27):
rest of this kind of intro section, which is very long,
I'm going to be sticking with the traditional Spanish varieties great,
because okay, there are a dizzying array of sherries, perhaps
especially if you are unfamiliar with the category. The three
basic subcategories of sherry are dry sherries, naturally sweet sherries,

(06:51):
and mixes of the two, which are sometimes called sweet
or liqueur sherries. All three of these start the way
that pretty much anyone starts. You press grapes to produce
juice called must, and then use friendly yeasts to ferment it.
The yeasts eats some of the sugars and poop alcohol

(07:11):
and flavor yeast. Boo yeah. Then, in the case of
these sherries, you add alcohol that has been distilled from
wine uh sometimes sometimes a brandy, sometimes a neutral spirit
alcohol to bring the alcohol content of this wine, of
this young wine up to whatever you want it to

(07:33):
be for the next step. And at this point things
can get pretty weird. For some dry sherries, you engage
in this process that's called biological aging. And the biology
here is the action of a new addition of yeast. Okay,
so so you you you pour your wine from the

(07:55):
fermentation vessel these days of stainless steel cask into an barrel,
but you only fill each oak barrel about eighty percent full.
You you rest the barrel on its side and add
or or allowed to develop a specialized strain of Sacharomyces
sera vizier that is co evolved with winemakers to a

(08:16):
survive and higher than usual alcohol contents and b to
form up in a really uncharacteristic like thick rubbery floating
raft that covers the surface of the wine inside the barrel.
The scientific term for this kind of this kind of
raft is biofilm, which I know sounds like a like

(08:38):
a prop in a Chronin Burke movie. Um, but it's
it's just a it's just a thing that some microbes
do in order to grow like a more efficient colony.
Um like the like the mildew in your shower is
a biofilm. It can't grow into the surface of the
tile or plastic because it's too it's too hard, it's unfriendly.
So instead the mildew forms a film on top of

(09:00):
tile or plastic. Other microbes do this really frequently in
like bodies of fresh water. If you're a hiker, you
might have seen something like that, but ostensibly a food show.
So okay. In sherry, this biofilm is called the floor,
meaning flour or bloom. You know, yeast bloom makes sense, yeah, yeah,
And it can be like one to three centimeters thick.

(09:22):
That's like up to an inch. Whoa, I know, that's
so cool, um okay. And what the floor does is
that it limits the amount of contact that the wine
has with air and in oxygen in air, thus preventing
oxidation during aging. And and thus the changes that the
wine goes through as it ages produce different flavors and

(09:45):
scents than other wines. Might very cool, so cool, Yeah,
I love it. Okay. So for some dry sherries, you
you do this. You'll let this work for like a year,
and then you enter into the next kind of weird
step of sharry making. Uh, the tiered aging system called

(10:06):
the creaderras seletra system. Um, we're gonna, we're gonna get
into it, okay. Um. So, so in this system, you've
got a you've got a stack of aging barrels, like
several rows high. Um. The bottom row is called the
the sletta, which translates literally to like sill as in
like window sill or door sill um, like a like

(10:28):
a threshold. Yeah okay, um, and then each successive row
above is a creadta um like like like first creadera,
second cred and so on, and that translates to um
like like hatchery or nursery. So okay. So so it
works like this um. The sletta on the bottom contains

(10:49):
the wine that's been there the longest, and every year
you draw aged wine from it um to to to
bottle and sell. When you do that, you fill that
barrel back up with wine from the creadera above it,
and then you fill it back up with wine from
the creadera above that. And once you've done this through

(11:14):
all the layers, the top layer of barrels is where
you add the new wine that you've just made. So
sherry's do not have a vintage, they're all blends. Again,
that's pretty cool, right, very very neat to think about
this system, And also I love all their terminology feels
very like hatchery, nursery, bio film. Yeah um okay. So

(11:44):
the driest sherry type called pheno carries on with the
floor that that that biological aging throughout production and it
winds up very pale, crisp like like mineral to floral.
There's a specific variety a pheno called Menzania that is
from this one seaside subregion. It's known to be a

(12:05):
little bit briny. Okay, But to create another type of
dry sherry called a montdillo, finished pheno is taken and
then aged more but without the floor this time, thus
subjecting the wine to oxidative aging as well, so it

(12:25):
winds up amber colored and very complex like nutty and
herbal and rich. And there's another type called alorosso, which
is aged without the floor at all. Only oxidative aging
is used and it winds up like mahogany in color
nutty and with like spice and woodsy notes. Alorosso is

(12:48):
also fermented from the second pressing of grapes, so you're
working with like a slightly different base material to begin with. Finally,
in the dry sherry category, you've got a polo cortado,
which is made like an oliosso, but with first pressing
grape must instead of second pressing. And this can either

(13:08):
be done on purpose because you want to do it,
or when for some reason the floor colony in a
pheno barrel fails, and so you then go like well,
I don't want to dump it out, so you switch
that barrel into an oxidative aging system instead. Makes sense,
it does. I love it. All These dry types are
made with a variety of grape called up palomino Okay,

(13:31):
all right. And then then there are those those naturally
sweet sherries, our second category of sherries, which are made
with grapes that are harvested late in the season and
or sun dried before the fermentation process in order to

(13:52):
preserve some of their sugars, like develop extra sugars on
the vine, preserve those sugars and develop flavors. Fermentation is
stopped before all the sugars are turned into alcohol, and
then the wines are fortified and aged without the floor,
without the biofilm. Um, these will be deep in color

(14:12):
and sweet with fruit and spice flavors. Varieties of this
are There's there's three main ones, A dulce, moscatel and
pedroro humanas or PX. Those last two are named for
the type of grape that they use, which are not pollomino. Okay,
cool cool. And then then um, you can blend dry

(14:39):
and naturally sweet types together to create the core or
sweet sherries, and these have characteristics of both of the above. Um,
they're like mid sweet. The varieties that are called cream sherries,
which are perhaps the most common in the English speaking world,
are liqueur sherries. Yes. Yes, while I use in the eggnog,

(15:03):
that is what is generally called for, especially given that
cream sherries have been quite popular in England and came
over to us that way. Yes, okay. This is a
lot of different types of wine, and so, as you
might imagine, they are served in different ways. The lighter
ones are meant to be served chilled, the sweeter ones

(15:24):
room temperature. Both are usually deserved straight, often enjoyed with
food like snacks at a minimum. They can also be
mixed into cocktails. As as you said at the top,
they apparently go really well with vermouth, and thus are
popular as like a substitute for gin or vodka or
whiskey in classic cocktails like like the Barnteini or the

(15:45):
Manhattan Oh cool, yeah right, Oh I want to try
it so much, me too. I also want a shirt
that says biological aging. Yeah, yeah, we can make it happen.
Uh well, what about the nutrition drink Responsibly, note that

(16:08):
while some types of sherry are of like fairly normal
wine alcohol content, like like fifteen percent alcohol content. Others
are a little bit stronger, like up to like twenty
two percent, so so watch out for that. Um. However,
on like the flip side of that coin, note that
this is about like half the alcohol content of most liquors,

(16:28):
so if you're mixing it into cocktails, it'll be like
lighter on booze, which can be great. Yes, absolutely, Uh,
we do have some numbers for you, Okay, we do. So.
There is an International Sherry Week that happens the second
week of November twenty twenty three will be its tenth anniversary.
It was created by this Australian expat living in Spain,

(16:52):
and it is a collection of international education and celebration
online and in person. As of twenty two it featured
hundreds of participating establishments in twenty four countries, including four
hundred and ten cherry tastings, one hundred and nine featured
cocktails and all kinds of events. The one that stood

(17:13):
out to me was Sherry Week Bingo in San Francisco. Yes,
I want to do it. They have reported increases of
up to five hundred percent in sherry sales during that week. Hm,
I bet they have. Yeah, yeah, right before the pandemic. Jerez,

(17:34):
which is the largest city in the Sherry Triangle, they
were hosting some five hundred thousand tourists a year, at
least partially due to Sherry Wow. They have their own
cherry festival on the first Saturday of September. It's part
of like a larger three week festival that happens there.
It originated as like a harvest celebration. Every year there

(17:57):
is a queen of the vintage and and a parade
to bring her like like through the town and to
one of the Baldega's one of one of them like
wine cellars, uh, with like a parade that sounds very
carnival Mardi Gras kind of stuff. Yeah, I love it.
H I hope she has a scepter or a crow.

(18:18):
I didn't. I didn't see one, but I didn't. I
didn't look up that many pictures, So listeners, so this
is my bad. Yeah, no, I had better be a
scepter or something involved or else. What does it even for? Right? Sherry?
Never what? One source I found claimed that the UK,

(18:42):
the Netherlands and Germany import the most sherry. Okay, all right,
um intro to these numbers for you. Um So Drinks
International magazine does these yearly reports on different types of
alcohol um where they view a hundred award winning bars

(19:02):
from thirty three countries around the world, and they found
that as of like early twenty twenty three, eighty four
percent of those bars were carrying one sherry, seventy two
percent had two types, and sixty six percent had three types.
And that's where they stopped. They didn't check if they weren't. Yeah, okay,

(19:25):
well it sounds like most places have some sherry options
at least one. Yeah. Yeah, most most like kind of
like like top tier, like like game changer like trend
setting bars. Yeah. Yeah, well, and sherry has been trendy
in one way. They're throughout history. It has, it has,

(19:46):
It's had its ups and downs. But we will get
into those as soon as we get back from a
quick break forward from our sponsors, and we're back. Thank
you sponsored, Yes, thank you, and yes, as we said
Sierra passed wine episodes. Also, as I think we've said

(20:09):
in literally every of those episodes, this is not the
grape episode, of which there will be multiple grape episodes
someday someday. Not today, No, definitely not. We've got enough
to talk about already. We do, we do, all right. So,
according to some sources, the first known mention of sherry
wine dates back to the first century CE, when a

(20:32):
Greek geographer claimed in one of his books that the
first wines vines, not wines. We're brought to the Hits.
I also saw chis. But I think this goes back
to the pronunciation changing over time. Yep, ye, the Hires
region by the Phoenicians in eleven hundred BC. Wow, And yeah,

(20:55):
Archaeological evidence recovered in that area, including wine presses, suggest
that people from what is now Lebanon brought their wine
making traditions and taste with them when they set up
towns in this area. Yeah. And um, I didn't look
into when and how the pronunciation and spelling of chet's

(21:17):
z e r s morphed two heads there and again right,
there are just like a lot of intersections of dialects
and languages going on here. And this is not this
is not the point in time that I've done this etymology.
Maybe I will future. Oh that would be fun. Yeah,
certainly confusing for us at this current moment. But yes, okay.

(21:42):
So the wine they made in this area was exported
and sold all throughout the Mediterranean, perhaps especially to Room
and I think this is one of the reasons Garum
showed up alongside okay, okay, sure sherry when Roman rule
was established in this area in at about one hundred
and thirty eight BC. That meant that trade opened depth,

(22:04):
including trade and sherry, and because of that it garnered
a reputation of a wine that was well liked and
a wine that traveled well. In the first century CE,
a writer described the proper process for making wine in
Hedas from soil and great types, best vineyard locations, best
planting times, best harvesting times, and best times for all

(22:28):
these other tasks. Quality of musk, Like I really they
were already looking into this at this time, yeah, oh yeah.
And then when Muslim people's, largely from North Africa, arrived
in this area and established power in seven hundred eleven CE,
ish DA's wine production continued on despite some rules around

(22:49):
alcohol consumption, but people are mostly able to get around
that by claiming that this wine could be used medicinally
and things like perfumes, that it was used in the
production of raisins, which I want to come back to
and visit. And of course people and particularly the well off,
still got away with drinking it. A map from a
Lembit hundred and fifty CE denotes what appears to be

(23:12):
a town in the region called Shetty's Yep, Yep Yep.
King Alfonso the tenth of Castire took pat Andres in
the twelve hundreds and the wine industry there changed again,
and there was this a lot of fighting and violence
around the shift in power, and in order to combat

(23:34):
that and grow economically, the ruling class handed out parcels
of land based on class and sometimes based on merit,
and vines, along with cereal, became these crops that were
required to be grown on these lands. And yes, this
meant that they became very vital to the local economy.

(23:56):
And it's right around here ish in the the timeline
where distilled liquor was developed, like like technologically developed, So
I'm not totally sure when it would have started being
added to these wines, but it started to exist around now,
So there you go, there you go. Yes, and even

(24:20):
before all of this, these wines were being exported to England,
where they were known after this town named shettys. In
the twelfth century, King Henry the First of England proposed
this exchange of goods English wool for sherry. Sherry became
so important a crop to Hares that a fourteen h

(24:41):
two royal decree forbade anyone from not only uprooting these vines,
any of these vines, but also from placing any beehives
in the area, because they were afraid the bees would
damage the vines. I don't know if it's true at all.
I don't I don't believe that's accurate. But I could
be wrong. I could be wrong as well. But yeah,

(25:02):
they were. They weren't taking any risks. Oh no, I see,
I see that. Yes. By fourteen eighty three, growing demand,
particularly from England, France and Belgium as well, prompted the
town council in Jurez to put into place the regulations
of the Guild of Raisin and Grape Harvesters of Hores
quite a name. These regulations laid out all of the

(25:24):
rules of how to make a sherry and the requirements
of the final products. So they were really trying to
maintain a certain level of product that was in high
demand from these places. Something else that really boosted the
demand was praised from some monarchs that people were like, oh,
the royalty is drinking it, I must try it. And

(25:47):
so the market for sherry grew even more, including in
what is now America. With exportation and colonization. That growth
only continued, partly helped along by stipulations requiring that up
to a third of cargo space on ships trading with
the Americas go to goods from the Caddis region, of
which this kind of whole sherry area was, which I

(26:10):
actually want to That might be like a headache that
I don't actually want, but I did want to look
into more of this kind of like shipping rules around
it has to have a third of this, but later date,
later date, maybe yeah, ok, yes. This increase in demand
transformed some small businesses making sherry into huge, huge industries,

(26:34):
and some wine investors even flocked into the area to
get in on it. And I think this is one
of the areas where I had to stop myself because
it was a lot of I think if I knew
more about sherry brands, I would have been like, oh,
but a lot of those kind of bigger name brands.
This is when they were kind of like setting up
camp center shop. Ships transporting sherry did have a pirate problem,

(26:59):
but is interestingly only boosted to band in markets like
England for a couple of reasons. It's really interesting once again,
various monarchs brought sherry into fashion, and Shakespeare allegedly drank
a few bottles a day alongside a friend, and several
of his plays do mention sherry in a very positive light.

(27:22):
So okay, yes, just yes, And even still, the industry
continued to grow, as did the number of foreign investors.
By some accounts, sherry's made up twenty percent of the
value of exports out of Spain by the eighteen forties. However,
this is also around the time that taste in Europe

(27:43):
started to change, moving away from pale, lighter wines to darker,
stronger ones, particularly in Britain, which again was this huge
market for sherry. So this caused some turmoil in the
industry and a push and pull between fine doing a
new market or evolving with the taste of the current market.

(28:05):
Because the established rules that we mentioned around how to
make a sherry, they became an issue in terms of
any adapting or experimenting that people might have wanted to
try to kind of meet the demands of this the
new tastes of the existing market. And this came to
a head in seventeen seventy five with a lawsuit, kind

(28:29):
of drawn out lawsuit that eventually led to the dissolution
of the Bittner's Guild and the doing away with all
the strict rules that they enforced. Okay, yes, yes, yes, yes,
But while all of this was happening, producers were honing
in on what is now one of the most important
characteristics of modern sherry, and that's the aging method, which

(28:51):
I did not put the name in the Spanish name
because I thought i'd becher it, but Laura mentioned it
at the time. Yes, and also when experimentation with different
grapes started happening on a larger scale, Like people had
been doing these things, but this is when they were like, oh, okay,
let's let's really try some stuff. And then I feel

(29:14):
like this whole episode is just and then so yeah,
oh yeah mm. In the late nineteenth early twentieth century,
Filock Sarah, which was this tiny insect that we talked
about in our Great French, Great French Wine Blight episode,
you could find it you know what I'm talking about. Yeah,
absolutely devastated European vines and roop stocks, and it decimated

(29:40):
these vineyards. Hares. Vineyards making sherry were able to bounce
back fairly quickly and even were prosperous in the early
decades of the twentieth century. However, another problem arose around
the question of what exactly is a sherry that's very
know fair I I encountered that problem myself, Yes, as

(30:06):
did I, because, especially because sherry was so popular amongst
the British, everywhere that they had colonies there was sherry
and this led to some imitation, so a lot of
like insert area here sherry. So to combat this, some

(30:26):
producers sought out a denomination of origin or a DP,
which we have talked about several times on the show,
but essentially as a set of rules and stipulations that
determine what makes a product a product, like what steps
and processes and qualities have to be achieved legally before
a product like sherry can carry the name Sharry. Yeah right.

(30:47):
The first Spanish wine law, published in nineteen thirty three,
mentioned wines from heres, so they were they knew in
this area, like this was a big deal. This wine
is made as a lot of money. We need to
do something about this. Also, Sherry has appeared in numerous

(31:07):
pieces of literature and visual arts, like just in a
bunch of art Sherry has mentioned it is there. So
I think that was a part of their real desire
to kind of to hone in on what Sherry is. Yeah,
because it did have this triputation and it was everywhere,
but now it had been so murky about what that

(31:29):
actually meant when you said it. Yeah, yes, And as
popular as it was, somewhere along the line, Sherry kind
of fell out of fashion in a lot of circles,
like by the nineteen nineties or thereabouts in the United
States at least, it became considered like an old lady drink. Yeah.

(31:50):
And and in the next couple decades, like between two
thousand and two and twenty fifteen, global exports just about
in half. Wow. Yeah wow. Yeah. I mean certainly that
was the impression that I had, Yeah, yeah, that it
was this like sweet old lady drink like and that's

(32:13):
what it was. Yes, that is starting to turn around though,
because it is Sherry is experiencing a search and popularity.
In fact, right before the pandemic. I went to this
class on sherry at Atlanta Food and Wine, big event
here in Atlanta, and Somalia's there at this event we're

(32:34):
telling where they were talking about like how much it's
growing and all these categories that are growing within it,
and they said that it's especially younger folks who are
expressing this interest in sherry, which is different from previous
customers and these reputations that a lot of us had
associated with sherry. Oh yeah, yeah, it's seen a lot

(32:56):
of growth during the pandemic too. Between August twenty twenty.
In August of twenty twenty one, sales were up over
twenty percent globally, and they were even higher than that.
That's you know, an average, so it clearly they were
higher in certain markets, like in Australia sales were up
forty one percent. Wow. Yeah, And to end on a

(33:17):
down note. As with many products, climate change is a
concern to sharry production, not only in how it may
affect the growth of the grapes that are used to
make these wines, but also in the floor like it
might affect the way that that biofilm grows during that
aging process. So yeah, yeah, well I hope there is

(33:48):
a good future for Sharry. There is there is research
in place figuring out how to um you know, economically,
environmentally sustainably create um or perhaps recreate as these micro
um microclimates are lost, like like help preserve them with technology.
So yeah, it's in the words. It's just good to hear. Well,

(34:12):
maybe we'll revisit this with half year news in the future.
Would it be cool? Oh gosh, h and this is
certainly one where I would love for listeners. Oh yes, yes,
because we just covered a lot of territory, and I
feel like there's a lot of territory that we did
not cover. So if there's like a story or a

(34:33):
type or yeah, like if if you have any sherry
specific memories, oh my goodness, I want to hear them.
M oh okay. One one final note. Actually, um, I
have to admit I started I started googling, like, like
which liquor stores around town, Carrie sherry UM a little

(34:54):
bit while we were talking here um and and I
wanted to mention I did not mention during my like
x floration of all the different types of sherry. If
you see on a label the words dry or pale
dry or medium. Um, those are all words that indicate
that it's one of those blended a liqueur sherry's. Okay,

(35:18):
So if you're if you're just going through seeing the
label dry on a sherry does not mean that it's
a dry sherry. It means that it's a person It
means that it's a dry version of a laqueur sherry,
which can be very dry. But oh yeah, this is
why I have to have like a whole little note

(35:39):
thing in my phone when I'm shopping for wines at
the store. I don't know what. Yeah, it doesn't mean
when I think it means. If if you're if you're
able to, like, if you're just going out in the
wild and looking for what a shop has. I always
recommend um, if if you're if you're like me and
you have this like kind of base knowledge but nothing more,
nothing deeper than that, just just just google goal. Just

(36:00):
google it and come up with a review for the stuff,
and that'll probably tell you what you need to know. Yeah.
I'm not embarrassed about it. I'm just like, yeah, I'm
going to stand here for seven minutes and read no
a bunch about these different wines. Yeah, what's up? M
you know, as always, if you're not avoiding people like
Lauren and I, sometimes you can ask a person who

(36:22):
oh geez, that's ridiculous, but you can also I do
it too. I just usually google like okay, yeah, okay,
here get yes, yes, But also if you have recommendations listeners,
goodness please, that would be great. Yeah. I think that's
what we have to say about Sherry for now. It is,
it is. We We do have some listener mail that

(36:46):
people have previously sent in, though, and we are going
to get into that as soon as we get back
from one more quick break for a word from our sponsors.
And we're back. Thank you, yes, thank you, and we're
back with so that going on. But it feels kind

(37:15):
of gentle to me. Yeah, gentle Sherry nice. Yeah. Yeah,
oh I'm excited about this. I get to tell a joke.
Oh okay, all right, all right, yes, all right, Chad
wrote the coal Saw episode reminded me of a joke
I saw recently. You're familiar with Murphy's law. It means
that anything that can go wrong will go wrong, But

(37:36):
have you heard of Cole's law? It's thinly slice gabbage.
I actually have heard this choke before, but I still
appreciated getting it. Oh every time, every time. Oh absolutely
just brightens my day. Oh my gosh. I did try

(37:56):
to work that into her pun title options, but it
was too complicated. Oh yeah for a title. Yeah yeah,
I see you, I see you. It's okay, it's all right,
thank you. We still worked a pun in there. So
it's just as long as that is. That's what's happened,
and that I'm good with that. But yeah, yeah, yeah, Uh, Catherine,

(38:20):
we think wrote and they didn't. They didn't leave a signature,
uh in the email, but that was the name in
the in the header email header. Yeah, yeah, yeah, anyway, yes, uh,
they wrote. Salvadoran curtido is wonderful and incredibly easy to
make for folks who would like to enjoy cold cole

(38:41):
slaw but aren't fans of mayonnaise. Um. It is perfect
with any number of things. The combination of vinegar and
Mexican and regano is wonderful. Of course. The best thing
to have curtido with our papusas a little stuffed corn
or rice tortillas usually filled with beans, cheese, pork, lodroco,
a unique green or a mix Papoosa's would be a

(39:01):
great standalone episode. Where I live in Silver Spring, Maryland,
there are probably at least ten Salvadoran food trucks and
ten Ethiopian places, So I am never wanting for papoosas
Cortido or in Jetta. The small business owners from these
two countries who arrived here as asylum seekers from brutal
civil wars a few decades ago, have done so much

(39:23):
to enrich the community in this area, just like previous
generations of Jewish immigrants from Europe and black people fleeing
the Jim Crows South did. As an immigration attorney, I
love seeing the strength of our new communities on each
street corner, in food businesses, which create so much connection
and warmth and deliciousness. Hey, that's so cool that that

(39:49):
is extremely rad and important work that you're doing. That's amazing.
Be ufta. I want to eat all of that that
you just talked about right now. Yes, very jealous of
your food options, all the things that you mentioned. I
want And also, yes, papooses I think are that's on

(40:13):
our list. That's a big one that we want to do.
Oh yeah, oh yeah goodness and yeah yeah yeah, see
right yeah, as we say kind of all the time
on here like Atlanta is a really uh inner, a
multicultural community, and we are so lucky to have so

(40:33):
many different kinds of food from all of these wonderful
different people. It's so good, so good it is. And
I have all the cravings, all the cravings all the time,
but yes, okay, cravings are not. Thanks too, of these

(40:55):
listeners for writing in. If you would like to write
to us, you can Our email is hello at savorpod
dot com. We are also on social media. You can
find us on Twitter, Facebook, and Instagram at saverpod, and
we do hope to hear from you. Savor is production
of iHeartRadio. For more podcasts from my Heart Radio, you
can visit the iHeartRadio app, Apple Podcasts, or wherever you

(41:15):
listen to your favorite shows. Thanks as always to our
superproducers Dylan Fagan and Andrew Howard. Thanks to you for listening,
and we hope that lots more good things are coming
your way.