Introducing Your Guests to En Rama Sherries and an Evolving Region

Last fall, Caroline Clark traveled to the Spanish wine-growing region of Jerez. Clark, the director of beverage and hospitality for Denver’s Id Est. restaurant group, walked across the cool earthen floor of sherry bodegas. She sampled finos and palo cortados straight from the cask, poured by capataces (aka cellar masters) from a long-stemmed venencia. “It’s very consuming. You’re sensing so many things in the cellar....