González Byass organised a trip for food bloggers to learn about the unique Retinto beef, its various cuts and how well it matches with Sherry. The event took place at a large farm called El Jardinillo in the La Janda area near Jerez where the visitors could admire the Retinto cattle in their natural habitat accompanied by the farmer, the vet, the president of the association of Retinto farmers and the manager of El Alcázar meat products. Various Retinto themed dishes were presented and matched with GB wines by oenologist Antonio Flores. For example steak tartare with Viña AB, meatballs and hamburgers with Oloroso Alfonso and roast loin of beef with Palo Cortado Leonor.
Barbadillo has announced the spring release of the Manzanilla Solear en rama bottled during Semana Santa after a cold dry winter. It will be available for the feria season with a few weeks in bottle. According to oenologist Montse Molina it is full with complex aromatics with marked notes of flor and salinity and on the palate it is silky smooth developing flor bitterness and has great length. As usual there will be 2,500 half bottles available.