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62 { THE SOMM JOURNAL } FEBRUARY/MARCH 2016 { cover story } Don Zoilo Oloroso Medium gold color, almost tawny. Slight baking-spice undertones in the nose, and a bit mushroomy. Dry, but not as sharp as the others. Slightly briny body with some dried-citrus notes. A little bit oily in texture. Pairs well with salty and sweet nuts, shortbread and other not-too-sweet desserts. Don Zoilo Manzanilla Pale gold/straw-like in color. Crisp in character. Pronounced minerality, slightly salty, bracing, with a touch of dried raisins and olive brine. Pairs well with oysters, cold cuts, mild prosciutto, ceviche with lime chips, paella. Don Zoilo Amontillado Dry Burnished, dark gold color. Strong hints of dried nuts, prune. Intense and pungent in the mid-palate. Long and assertive finish—bolder signature overall than manzanilla. Would make a great stand-alone aperitif. to Paola Medina, the company's Technical Director and Enologist. "The Sherry market has changed significantly because people who drink wine of high quality are now demanding Sherry of high quality," Medina says. "For example, they love manzanilla. This is [Sherry that] comes directly from the cask, but without any treatment. We make an excellent example." Founded in 1877 by two Englishmen, Sir Alexander Williams and his brother-in-law Arthur Humbert, Bodegas Williams & Humbert is one of the world's great Sherry producers; it also makes brandy and other spirits. The com - plex in Jerez de la Frontera is home to the largest wine cel- lar in Europe—nine million casks. It produces nine million bottles annually from 1,200 acres of vineyards. Williams & Humbert sells significant amounts of Sherry in 17 countries. Paola Medina is a member of the Medina family, the cur - rent owners of Williams & Humbert. Born in Seville in 1978, she has been working in the family business since 2010. She studied chemistry, enology and viticulture at universities in Granada, Cádiz and Madrid. Europe is still Sherry's biggest market, particularly Spain, the United Kingdom, the Netherlands and Germany. But the U.S. is the fifth-biggest Sherry consumer worldwide, and the premium Sherry movement has shored up sales here more than it has in other parts of the world. "There is a new type of specialized customer in the U.S.," Medina says. "In the restaurant industry in certain states— California for example—there is always a place for Sherry on the menu. This is new for us because just a few years ago things were different." Recent Sherry festivals in San Francisco and New York have been well attended and her company's products were greeted with enthusiasm, Medina says. American bartend - Willams & Humbert's limited Solera Especial releases cover a range of styles that appeal to a new generation of Sherry lovers, including Dry Sack Solera Especial 15 Year Old Oloroso. Paola Medina is Williams & Humbert's Technical Director and Enologist. PHOTO COURTESY OF BODEGAS WILLIAMS & HUMBERT Don Zoilo, one of three lines of Sherry produced by Williams & Humbert, does well in the American market. They have an average age of 12 years.