The chalky albariza soil of the area leads to the production of three varieties of grapes, Palomino (used to make all dry sherry), and Pedro Ximenez and Moscatel (used for blending in some Amontillados and
Olorosos, and for the sweet dessert styles).
This sherry, which is aged longer than Granny's favourite, Harveys Bristol Cream, is made from a blend of delicate Finos, aged Amontillados and fragrant
Olorosos, then sweetened with Pedro Ximenez.
These wines are
olorosos. The best are stunningly complex with a rich walnut-like flavour, but there are also many less fine wines that are then blended to be sold as the cheaper sherries that I find so unappetising.
Barrels that do not attract this valuable flor are fortified quickly and become
Olorosos, which are matured in casks and become dark and unctuously rich, raisiny wines.
Olorosos are darker, softer and more rounded and are among the longest-lived wines in the world, many being released after 15 years plus.
OFTEN overlooked for more fashionable spirits, sherry comes in many flavours, from the bone-dry Fino style to the sickly-sweet
Olorosos. We taste a range of offerings with their differing textures and foot possibilities.
There's the bone-dry finos and salty manzanillas - always served chilled - to the nutty amontillados and rich
olorosos.
On the other side of the sherry spectrum aged
olorosos can posses a stunning complexity and unique drinking experience that demands respect.
The best wines are almost always naturally dry ( even the rich old
olorosos. The great exception is Pedro Ximenez.
Olorosos, Sherry's great dessert wines, also start life dry.
She offers her guests this schematic: "Fino and manzanilla are your Champagne or aperitif; amontillado fits where you would use a white wine,
oloroso pairs like a red wine, and then Pedro Ximenez and moscatel finish dinner in the dessert category."