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TripAdvisor Reviews El Coloso Jerez De La Frontera
Travel Blogs from Jerez De La Frontera
... leg and arm missing... I guess I kind of assumed that Jerez doesn't have much history or beauty to it. Wrong. Jerez has a magnificent historical core, with several beautiful plazas, towering cathedrals, and--yes--a large Moorish castle! The problem? Uh... after just a couple photos, my camera dies on me. It still takes video, but the photos come out all messed up. Think quick. I don't want this to ruin my trip or even my day--rather I'm ...
... got warm and toasty in the Spanish sun. On the way back around5:00 me Rachel and Tom stopped and got little sandwiches for dinner then gelato. We said out goodbyes and were back on the ship half an hour before ship time. This port 3 people got drunk tanked and 17 people got dock time. Not bad kiddies. It was really fun seeing Rachel and just so natural to be with someone you’ve known for such a long time. Rae if you’re reading this then thanks ...
but happy, and head to the Alcazar. We look at it, decide there are not enough
hours to give it credit, so we head back to the hotel for a freshen up before
heading out once again for a meal.
Whoops. Didn’t expect to rest that much, and as Anne was not
feeling the best, we heading out of the hotel, across the square and ate at a
little Italian restaurant, which was quite nice for a change, without the usual
plethora of meats.
It's been a couple months since we last blogged and we have a lot to catch up on. Our last two months were spent in Spain - Jerez de la Frontera, Sevilla, Granada, Cordoba, Barcelona and Madrid. As I type it is 4am in Kuala Lumpur, and I am going to take advantage of jetlag to bring the blog up to date.
Jerez is located near the Mediterranean coast of Andalucian Spain and is known for three major aspects of the Spanish ...
... Palomino (95% of vineyards/sherry), Pedro Ximenez and Moscatel (the latter 2 are specifically used for sweet sherries). There seems to be an art to blending sherries as they age in order to produce a consistent quality as well as a number of different varieties.
Only a maximum of 70 litres per 100 kilos of grapes is extracted and the remainder, which has a higher alcohol content, is then used to fortify some of the sherries to increase their ...