Women in Wine: Paola Medina Sheldon

Born in Sevilla and educated in Granada and Cadiz,[b] Paola Medina Sheldon [/b]is Andalucian to the core. After earning degrees in chemistry from the University of Granada and Enology from the University of Cadiz she went on to achieve Masters degrees in Viticulture, Enology, and Legislation from the Polytechnic University in Madrid. A second-generation member of the Medina family, which owns [url=http://www.bodegas-williams-humbert.com/?lan=en][b]Bodegas Williams & Humbert[/b][/url], Medina Sheldon worked at several wineries throughout Spain before joining the family business in 2001, taking over as Wine Maker and Technical Director in 2010.

Williams & Humbert was founded by two British brothers-in-law, Alexander Williams and Arthur Humbert in 1877, and it has been owned by the Medina family since the 1960s. Although the members of the first generation of Medinas that ran Williams & Humbert was all male, the next generation includes not only Medina Sheldon as winemaker but her cousin Cristina Medina Polavieja, as head of marketing. Located just outside of Jerez de la Frontera, the capital of Sherry, Williams & Humbert, own over 12,000 acres of vineyards and boast that theirs is the largest winery in Europe.

And it’s no surprise that the company has an impressive selection of Sherry, including the best known Dry Sack. Between the intricacies of the winemaking process and the size of her family’s operation, Medina Sheldon certainly has her hands full. Here, she shares her favorite Sherry and food pairings and why she became a winemaker. [pagebreak] [b]Why did you decide to become a winemaker?[/b]

Fortunately when I was studying in college I became interested in the world of wine, thanks to activities organized by the Cultural Center of my university. I became enthralled with wine and decided to focus my career in the world of wine. I’m fortunate that my father’s family has been dedicated to wine for more than 40 years and I’ve been working there since 2010.

[b]What is the main difference between Sherry and other wines?[/b]

Thanks to the peculiarity of the solera aging process and [i]criadera [/i](wine barrel nursery), the wines are big in character with both unique personality and a lot of history. The keys are the aging time and our land. We could not make Sherry without [i]albariza [/i](chalky soil that is ideal for growing the Palomino grape) because it is unique and the mineral flavor from the earth is displayed in our wines. 

[b]Name some perfect Sherry and food pairings and tell us how the flavors work together.[/b]

Williams and Humbert Collection Oloroso with mushroom risotto because of the creamy notes and the mix of a subtle wine, elegant and perfect acidity that smoothens the lactic notes. Try it with this [b][url=https://thelatinkitchen.com/recipe/slow-cooker-mushroom-paella]mushroom paella[/url][/b].

Williams and Humbert Collection Fino with sushi. The acidity, freshness, and body of the wine balances the briny notes of the fish.Try it with this [b][url=https://thelatinkitchen.com/recipe/jose-garces-crab-ceviche-ceviche-de-cangrejo]ceviche[/url][/b].

Williams and Humbert Collection Amontillado with shrimp carpaccio. This is Fino Sherry that has been aged for 12 years, so the bright notes are accented by flavors of toasted almonds and hazelnuts. These flavors offset the fresh flavors of simply prepared uncooked shrimp drizzled with lemon juice and olive oil.