The SOMM Journal

August/September 2014

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Page 34 of 119

A conversation with Christopher Canale-Parola AREA MANAGER USA/CANADA, GONZÁLES BYASS Fred: Christopher, when I hear Gonzáles Byass I automatically think of Sherry. But there's much more, isn't there? Christopher: Our roots are in Sherry, since 1935. But now there is a group of six wineries covering six key regions of Spain. There are six very different winemaking styles as well. So there is Beronia, Gonzáles Byass, Casa Primicia, Finca Constancia, Finca Moncloa, Vilarnau. What is the focus current state? Beronia. We are making superb wines in the Rioja Alta. It was founded in 1973 by a food and wine society. Really? It is more common than you think! It's very typical up in the Basque region. Where does the name Beronia come from? It is the original name of the region of Rioja. There was a Celtic tribe called the Berones. The name is an homage to the regions and also this tribe was the first to produce wine there. Every time I visit Spain I fall in love with Sherry. I come home, fill the refrigerator with fino and go crazy for six months. Then the bottles slowly move to the back of the groceries. Fino is perhaps the greatest of all aperitifs. Christopher: We would really like the wine aficionado to enjoy Sherry on a more regular basis. Sherry is for us a serious table wine to be paired with food. Sherry has some of most dynamic, potent powerful flavors in the world of wine. We believe that everyone from the novice to the connoisseur can appreciate these wines with all types of cuisine. How do you get to the wine list? We are going to emphasize half bottles for restaurants. You always find Sherry on the last page of the wine list under digestifs. We need to get the front of the wine list. I agree. A four top should be able to savor a half bottle. What a wonderful idea! Thanks Christopher, I'll tell my wife to clear out the fridge one more time! { }  35 { exploring the cellar with fred dame, ms } Left to right: Fred Dame, MS/VP of Prestige Accounts, American Wine & Spirits; Christopher Canale- Parola/Regional Sales Manager, Gonzáles Byass for Western US/Canada; and Jim McGuire, Director of Sales, Vin Divino A blend of Tempranillo, Mazuelo and Graciano from vines over 50 years old. Smooth and bal- anced, toasted aromas develop into balsamic, tobacco, leather and sweet fleshy fruit. Aged four months in French Allier oak, this wine shows light apple and citrus notes leading to firmer robust flavors on the palate. Aged in the solera system for over four years, this fino shows a pale, straw-colored wine boasting delicate almond notes and a dry, light palate. Q: Q: Q: Q: Q: Q: Q:

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