While more popular than ever, Sherry is still very much a mystical thing. This fortified wine ranges from a relatively light, perfect-as-an-aperitif “fino" to a viscous, sweet Pedro Ximenez -- with a whole of food friendliness in between. In this 2-hour tasting and seminar, you will taste six styles while exploring their history and production. You will leave understanding why Sherry -- a long-neglected wine -- is now suddenly cool.
Pamela Busch is a 25-year veteran of the wine industry. In 1994, she founded Hayes & Vine Wine Bar, a trend-setting venue in the Bay Area and opened CAV Wine Bar & Kitchen in 2005, receiving a three star review from San Francisco Chronicle restaurant critic, Michael Bauer, who said Busch created a list that is “anything but boring.” One of the first to take wine education to a new level, she founded The Grapes of Path wine school in 1998 and continues teaching at 18 Reasons, Ruby Wine, Vineyard Gate Wine Sellers and for private clients. She was the San Francisco Examiner wine columnist from 2005-2014. Her writings can also be found on her blog, The Vinguard.