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1 Star - 59 Opinions
Calle Rodrigo de Jerez s/n, Jerez De La Frontera, Costa de la Luz, 11408, Spain
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59 Opinions
My Riojones al Jerez
Moorish arches Jerez
Old bike at Gonzales Byass Bodega, Spain
Gardens, Gonzalez Byass Bodega, Spain
Hello,
we'll stay in Sevilla from 16 untill 24th of June. On the 19th we're going to Jerez to see the Analusian Horse show. We've allready purchased our tickets but I'm not sure if these tickets are only for the show or if they also allow us to visit the stables etc.
Can anyone tell us the fare for a taxi from Jerez station to the Real Escuela?
We'd also like to go and see the Gonzales Byass bodega (to see the mice). Can we do both in one day (how long does the bodega-tour takes?)and can we go from the Real Escuela to the bodega on foot?
And again, what would be the fare for a taxi from bodega Gonzales Byass to the Jerez station?
Thanks a lot
If you get to the riding establishment before the show starts you can watch the horses practicin in the open air ring and tour the outside stable areas. For Gonzales Byass look at http://www.bodegastiopepe.com/
The Tio Pepe bodega is situated on the south side of the 'castle' and is quite a long way to walk so a taxi would be best unless you want a stretch. Maybe about one hour. Not sure. jerez is a bit confusing so you need a map but essentially after leaving the riding place you head for the centre of town and the shopping street called Calle Larga. Shops stay open until about 2 pm. Head straight up the pedestrianised shopping street and then continue over to find the large square Plaza Arenal then over this and you will find the 'castle' or Alcazar then Tio Pepe is on the other side.
There are other bodegas to visit nearer the riding school or between the riding school and the train station but not sure about afternoon visits as much of Spain closes for lunch from 2pm.
The Tourist Office is can be found near the junction of Calle Larga and Alameda Cristina, at the side of the church (just out of the picture to the right, unfortunately). Like most tourist offices, the staff are very friendly and helpful, speak good English and have plenty of information to give, including a good map of Jerez. This year I got a free poster of the Feria, which is now on my study door !
Telephone No: - (0034) 936 324 747
In the Cadiz province no one pronounces the any S in any word. So for example Despues becomes Depue and Estoy becomes Etoy or even toy. This is very useful when you are trying to understand what people are saying.
The other thing you should watch out for is the way they 'eat' certain words and past participle endings. For example. Estado become estao or etao, or the word pescado (which means fish) becomes pecao (remembering they don't pronounce the S either).
They eat lots of things really, for example the whole endings of words!!!
All the things mentioned above also happen when they try and speak English as well as pronouncing all vowel sounds separately so coat (kowt) becomes ko-at or importantly for Jerez, cream sherry is pronounced KRr-E-AM. Not everyone of course, but those who only learnt English at school and have no real direct exposure to it. Be prepared for some people who work in other areas than hotels and car hire places not to speak English. In Jerez you will be OK in the bodegas and such like but maybe not in the local bars that are not aimed at tourists.
I arrived 5 minutes before my reservation (9 pm) to find a dark restaurant - sure enough 2 minutes later someone arrived, invited me inside, offered me a aperitif and then headed to the kitchen. I'm not sure which is worse, dining alone in a room filled with people or being the only person in the dining room - other people did start filtering in around 9:30. Started with lightly crusted jumbo scallops with shad roe(?) - the scallops very fresh and meaty, the roe offering this bass note. My favorite dish: poached eggs wrapped around langostines served on top of crisp, shoe string potatoes (8.00E) - the rich egg yoke, the salty crispness of the potatoes, the firm flesh of the langostines - this dish sang for me. For my main, de-boned ox tail in a Pedro Jimenez sauce with velvety smooth potatoes (12.00E) - the meat so tender. Dessert was some ice cream affair but the highlight was the Pedro Jeminiez they poured for me - it was practically black, and when held to the light only pin pricks of deep ruby red light penetrated the glass. And the dense intense bouquet expanded to huge proportions in my nose. Add couple finos, 1/2 a bottle of wine, water, bread, olives, etc - the total came to 46.92E.
Situated within the Alcazar (Moorish fortress or palace) at the top of the tower of the Palacio de Villavicencio is a Camera Obscura. You can just see the periscope on the roof of the picture and the images are shown in the projection room immediately beneath. It is well worth a visit. There is a balcony outside at this level with excellent views over Jerez and the surrounding countryside.
The entrance fee to the Alcazar includes admission to the Camera Obscura. The price, (in 2003) was 3.30 euros.
The original Alcazar was build in the 12th century. Jerez, however, was re-conquered by the Christians in 1264, so many changes have taken place. The small parade ground shown here dates from the re-conquest.
The part of the sherry making process which most Bodegas show to visitors is known as the Solera. Sherry is the ultimate blend and this process is the blending and maturation of the wines in wooden oak casks. A matured cask of sherry will consist of a wine from several years, the new wine from each year is added into the maturation, or Solera, system.
Most bodegas will also show visitors a specially adapted cask into which you can see the wine and on the surface will be a rather strange looking white growth known as Flor, a kind of yeast. This covers the wine, keeping it nice and pale, and a wine left with a thick coat of Flor will usually eventually become a pale dry “Fino” sherry. If a darker style of sherry is required the Flor can be killed by the addition of alcohol, thus an “Amontillado” sherry, (tawny red-brown in colour) or an “Oloroso” sherry (dark rich brown) will be produced.
My favourite is the rather unusual dry Oloroso style – all sherries are originally dry wines. The sweetening and other treatments are done later according to the eventual market for the wine. In the UK an Oloroso sherry will almost always be a sweet, dark wine, and then, just to confuse things, there are the sweet cream Fino sherries as well, both these styles of sherry are quite different from the original.
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