P&V Radio: Abigail Gullo & Tio Diego Amontillado
In Episode 04 of Pig&Vine Radio, I chat with one of New Orleans' own cocktail mavens and sherry aficionados, Abigail Gullo. Abigail runs the cocktail program at Chef Nina Compton's restaurant Compère Lapin where she currently has four sherry-based elixirs.
Sherry is one of the most difficult wine categories. They come in many different styles, most of which have some degree of oxidation, an acquired taste for some. Unfortunately, most of us remember that first taste of sherry long ago, a cheap cloying version pilfered from our grandmother's expired stash. But we're all grown up now and so are the finest versions of this special, time-crafted wine. Listen for a brief introduction to the majesty of sherry, and to my conversation with Abigail about drinking, mixing and pairing sherry. We also talk New Orleans treasures, mirlitons and playing bar in a male-dominated industry.
We are drinking the Tio Diego Amontillado from Bodegas Valdespina.