One of the most memorable experiences I had in Jerez de la Frontera, Spain (and there were so many) was a visit with Mauricio Lorente, a third-generation sherry-maker. Jerez literally means “sherry” and is the birthplace of the uniquely-produced wine. So, to have been able to spend an afternoon touring the vineyard and meeting the man behind an impressive lineage of sherry production (as well as a delicious lunch we were served), was such a treat. At the end of our visit, I asked Mauricio if he would be a guest on our Real Food Traveler Podcast to share his knowledge, experiences and passion for sherry with our listeners. Graciously, he said “yes, of course!” 

Save this episode of the Real Food Traveler Podcast to Pinterest to listen to it anytime and learn more about sherry-making and Lorente y Barba. Graphic by RealFoodTraveler.com.

In this Real Food Traveler Podcast episode, with me back in the states and Mauricio in Jerez, we discuss his interesting path to co-owning his business Lorente y Barba, while maintaining his “day job” as a forensic doctor. (Don’t worry, he explains what that means.)

One of the ancient vines in the Lorente y Barba vineyards.

In addition to talking about the history of Jerez de la Frontera and sherry, Mauricio explains the unique qualities of the soil there that makes it conducive to growing the specific, few grapes they use.

Mauricio Lorente of Lorente y Barba demonstrating qualities of the special, white soil that is key to growing the particular grapes used in sherry-making.

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We also discuss the types of sherries and the steps involved in making them that are different than any other wine. The process is such that, unlike other wines, one doesn’t talk of “vintages” or a wine being “a good year” or not. 

A sherry tasting at Lorente y Barba plus lunch of Garbanzos con Chocos (garbanzo stew with sausages and cuttlefish). Each type of sherry is a very different color and has a distinct flavor. 

Hungry for more? Try this recipe for Patatas Alinadas from Jerez.

When in Jerez, look for Lorente y Barba on menus. Fino is the youngest of the types of sherries.

For those visiting Jerez de la Frontera, Mauricio gives suggestions for where to go to taste sherry and how to ask for guidance on which ones to try and also what foods go well with it.

Mauricio explains that one can drink sherry at restaurants, bars and at a special kind of bar, a Tabanco. Some, like Tabanco El Pasaje, also offer flamenco dance performances and food.

As of this posting, Lorente y Barba’s website is being modified and will hopefully include a way to order his sherries once they can be exported to the United States. As soon as we see that the website is live, we’ll share it here. But meanwhile, Mauricio was kind enough to say that readers and listeners can email him at maurijerez@gmail.com with questions and to make potential arrangements for a group visit to his vineyard like our group of travel writers had.

To learn more about Jerez de la Frontera, Spain, which was named the Gastronomic Capital of Spain for 2026, visit this website.

TIP: Use our Real Food Traveler Affiliate Link to make your reservation using your favorite booking tool.

-By Courtney Drake-McDonough, host of the Real Food Traveler Podcast

The Real Food Traveler Podcast is available on iTunes, Spotify, iHeart Radio, Amazon Music, YouTube and pretty much everywhere you like to stream your podcasts.

Hungry for more? Listen to this insider’s guide to Jerez de la Frontera.