Mr Sherry

César Saldaña was born, raised and works in Jerez, the mecca of Sherry: 'Only in this region can you make these wines' - TEXT KARIN LEEUWENHOEK | IMAGE CÉSAR SALDAÑA.

Mr Sherry

Has Sherry always been part of your life? 

'Absolutely. I was born in Jerez de la Frontera (Andalusia, southern Spain) and my father also worked in the bodegas here. My first job was in finance in Madrid, but after only two years I came back to Jerez. Then I started at González Byass - known for the Tio Pepe sherry - and then I worked for Sandeman. After 15 years on the export side, I started working for the Consejo Regulador (the regulatory body of the sherry industry, ed.) in 2000. First as general manager and from 2020 as chairman.'

Won't all that Sherry get boring?

'Really never! If I have to choose one word to describe sherry, it's diversity. There is such a huge palette of colours, aromas, textures and flavours. There is a sherry for every occasion and for everyone's taste. From a fresh, salty Manzanilla, produced along the coast of Sanlúcar de Barrameda, to a dark, dry, nutty Oloroso or a sweet, syrupy PX. There is a style to suit any dish, as sherry is an extremely 'food-friendly' wine.'

And super-authentic

'Yes. Only in the Jerez region can you make sherry, due to the combination of our unique soil, climate and thousands of years of history. Every aspect of sherry is the result of tradition and experience, passed down from generation to generation. We don't imitate anyone; sherry wines are something unique.'

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Want to read more about Mr. Sherry? You can read about it in the latest WINELIFE magazine 82. You can order this one here!

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