José Ferrer
Morató has been appointed by the Consejo to ensure that the wines of Jerez are
present in the wine lists and cellars of the top Spanish restaurants. He will particularly
target Michelin starred restaurants and those with a Repsol sun as well as
those which pay special attention to their wine list, have good cellars or
organise food and wine events.
This is an
entirely new job to the Sherry trade and José points out that he is neither an
oenologist nor a sommelier, just a communicator and passionate Sherry lover. He
is a journalist to trade, who writes frequently for the newspaper El Mundo.
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| Jose Ferrer (foto:elmundovino) |
Sherry has
raised its profile dramatically in recent times with festivals all over the
world, but still does not appear enough on restaurant wine lists, where
consumers can come into contact with it. “They are not easy wines to
understand, neither red nor normal white, they work in a different way, but
match perfectly the gastronomy of Spain. Sherry doesn’t just accompany food, it
interacts with it, offering different sensations. It is not merely an aperitif
or dessert wine. You can start the dish with one wine finish with another and
the experience will be different, and it also has the advantage of keeping
longer once opened.
José is no
purist, however, and just wants people to drink Sherry, be it at a gourmet meal
or as a “rebujito” (Fino with 7 Up) or Cream with ice and a slice of orange.
Among his missions is to work personally with chefs, head waiters and
sommeliers as well as anyone involved with wine lists with the aim of improving
their knowledge and releasing the potential of Sherry. He will help with wine
lists and improve communication between the restaurant and the bodega.
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