First off, this is not wine, it is Brandy. That said, it is distilled from young, Palomino and Airén grapes. Then aged for ten to twelve years in American oak that had previously been used for oloroso sherry. It is 40% abv. Light golden in color. The nose has alcohol but also a nice nuttiness with a bit of dates. On the palate, this is warm but not hot. There are nice figs along with caramel. Warmth on the finish. For $30, this is a nice value in Brandy. Best sipped on its own.
This is a great bottle of wine. Of course, only if one likes Sherry in a dry, oxidative style. The average age of the wines making this up is 40 years old. Light copper in color. The nose is great though there is some volatile acidity. Nutty, with salinity and slight burnt orange peel. On the palate, this is complex and deep. Dry.
VOS stands for Very Old Sherry meaning that the wines in the solera average 20 to 25 years old. The solera was actually first started in the 1800's. This is a beautiful wine. Deep copper in color. The nose is great.
This is 100% Palomino Fino aged for an average of five years. it is made in an oxidative style. It is the color of iced tea. On the nose there is a nice butterscotch quality. It is lighter and easier going on the palate. Almost like a "starter" Oloroso, but certainly a few steps up from cooking sherry. This should be consumed in the next few years. It will go well with salty foods.
Lustau wines are easy to find and priced attractively. Don't let the pricing make you think this is low quality. They are good to great wines . This one is made in an oxidative style. Deep copper in color. The nose is slightly nutty with dried oranges. Very nice. On the palate, this is light to medium bodied. Very smooth. More orange peel than fruit with a bit of weak tea. Good finish. Slight warmth. This drinks easily and would work well with mixed nuts but also with dried meats or even a roasted veggie or meat soup.
The phrase Palo Cortado comes from a mark that was placed on Fino sherries that did not form (or early on lost) a Flor covering. It literally means a vertical line or palo, would then be crossed or cortado by a diagonal line. An example can be found on the label of this wine. It is deep brown color. The nose has lots of coffee and a confectionery chocolate candy ("tootsie roll") quality to it. There is a nutty quality a hint of citrus rind. On the palate, this has some complexity. Some tea and also coffee notes along with a nutty caramel quality. Slightly viscous. Some warmth on th
This was a controversial wine. Everyone tasting it agreed the nose was amazing, but the crowd was split on the palate. For me, this was fantastic. The average age of the vines used is 25 years although it carries no certification. It is refreshed regularly with some of top Soleras from both Fino and Amontillado of Valdespino. It is the color of iced tea. The nose is oxidized showing a nice nuttiness. There is also caramel, salt, and just a slight orange peel quality. Very complex. On the palate, this is dry as a bone. Nutty with caramel, slight vanilla, a bit of smoke and slight w
This is interesting as it is off dry or demi-sec or what they call Medium Dry. The wine was aged for three years before loosing the "Flor" due to not being refreshed. Light copper in color. There is some volatile acidity on the nose which brings up a lot of nice qualities but also some alcohol. The wine is nutty with milk chocolate notes and also a bit of "woody" apple cider. On the palate, this is smooth and the alcohol does not show. It is sweet though not overtly. The finish is bitter-sweet. This drinks well on its own but might be difficult to place with food. Probably best for
This is similar to a Fino, that is grown under a Flor, but a bit inland from Jerez. Slightly pink/gold in color, clear and bright. The nose is slightly nutty with a nice salinity. There is also a slight apple cider note. On the palate, this is very smooth. Slight red apples with a bit of warmth and bitterness. It does not have a lot of acidity. The finish is a bit bitter. The wine is slightly oxidized but not bad. It begs for salty food. Drink over the next year or two.
Cream Sherry is a specific style of Sherry that is sweet. Harvey's Bristol Cream is a blend of Fino, Amontillado and Oloroso, with some Pedro Ximénez. At one point, this was the largest selling Sherry. While it might have fallen out of favor in recent years, it still has a large set of devoted fans. Tawny in color. The nose has a nice caramel covered apple quality to it with just a bit of toffee. There is little oxidation showing on the nose. On the palate, this is nice. Sweet but less than expected. Caramel and nuttiness, with a slight salinity. No hint of heat or alcohol. This