While there used to be a guideline that sherry should be consumed as soon as possible after bottling, there is now a renewed interest in old bottles from the 1950s or 1960s. Some sherry connoisseurs will tell you that the right way to consume sherry is as soon as possible after bottling - but it’s not unanimous amongst experts. So which is the right way? In this episode we’ll discuss with serious collectors and answer the questions: how do wines from Jerez evolve in a cellar, and how are En Rama wines with minimal filtering fuelling this evolution?

MEET THE PANELISTS:

- Host: LUCAS PAYÀ (Lustau brand educator)
- CÉSAR SALDAÑA (Sherry Regulatory Council director)
- FERRAN CENTELLES (Drinks manager at El Bulli Fundation)
- RUBEN LUYTEN (Sherry& Whiskey blogger)
- TIM TRIPTREE (MW & Christie's Auction House Int. director wine & spirits )