Is Sherry Sexy again? Falling in and out of love with the rarest wine in the world
Sherry’s international recognition is not only due to its exceptional quality and taste but also its fascinating history, which can be traced back through the centuries. To know Sherry’s history better and to discover all of its varieties and nuances, the Cervantes Institute in Sydney presents a conversation with experts in this matter. Brief introductions to our experts are included below. Together we will try to understand why is Sherry in vogue again. The conversation will be moderated by Dr Luis Salvador-Carulla, psychiatrist and Professor of Disability and Mental Health at the Faculty of Health Sciences of the University of Sydney. He knows the area of Jerez and surroundings in depth after having worked for more than 20 years as Professor of Psychiatry at the University of Cadiz. Since 2013, Dr Carulla is the General Secretary of the Instituto Cervantes Academic Forum. With the kind support of The Spanish Acquisition: http://bit.ly/TheSpanishAcquisition Book your free ticket: https://www.eventbrite.com.au/e/is-sherry-sexy-again-falling-in-and-out-of-love-with-the-rarest-wine-in-the-world-a-dialogue-with-tickets-32810198186
Chelsea Anton-Penas is the founder of International Sherry Week - a global celebration of the unique wines of Jerez (Spain). Every year, in early November, thousands of events take place simultaneously in bars and restaurants around the world. Originally from Sydney, but with Spanish heritage, Ms Anton-Penas moved to Andalucía four years ago where she has developed and now manages the global digital strategy for the Sherry Wine Council, boasting a community of more than 30,000 followers. As a Certified Sherry Educator, she regularly conducts Sherry tastings both in person and online, including the world's first online master class between Australia and Jerez in 2014 of the biologically aged wines of Fino and Manzanilla.
John Newton, is a journalist and gastronomy writer. He knows Spanish culture and Spain’s culinary traditions in depth, as illustrated in his book, ‘The Food in Spain’ (Ed. Murdoch, 2008). He was the editor of ‘Wellbeing Organic and Wellbeing Food’ and collaborated with several prominent newspapers, such as the Sydney Morning Herald’s Good Food Shopping Guide. Mr Newton has written widely about Australian food, including ‘Wogfood: An Oral History with Recipes’ (Ebury Press, 1996), and more recently has published a book about aboriginal cuisine, ‘The Oldest Foods on Earth: A History of Australian Native foods with recipes’ (Ed. Newsouth, 2016).
There will be a Q&A session after the presentation.