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
NV Gonzalez-Byass Palomino Fino Jerez-Xérès-Sherry Tío Pepe (Muy Seco-Extra Dry), Spain, Jerez, Wine Review
Sherries are not for everyone. That is a shame. I love them. The "trick" to the lighter dry ones is to pair them with the right food. Salty foods seem to tame the oxidation and have a synergistic effect. This bottle is good on its own but pair with olive, salty cheese or even salty peanuts and it blossoms. It also benefits from a bit of air and a slight chill. Pale golden in color. The nose has a good amount of volatile acidity (nail polish) and slight oxidation. There is a pine quality along with a bit of stale almonds and a bit of a woody note. None of those sounds particularly
Sherries are some of the best value in the wine world but they are a specific tasted. I love them. This wine sells for under $20 and is excellent if treated right. Light golden in color. The nose has some volatile acidity (think paint thinner) but also a nice nuttiness to it. It is fortified although this style has less oxidation than many sherries. On the palate, this is dry as a bone. drinking on its own is not a fun experience. But, add some salty foods and the pairing is transformative. A nuttiness with a dry acidity that is refreshing. It is best with oilves, nuts and cracker
This is an interesting wine from Spain. Made from the Palomino Fino grape that is used for Sherry. This is not fortified nor oxidized though. It is inexpensive and provide an interesting change of pace. Light copper gold in color. The nose has almonds and chalk with slight lemon notes. Those qualities continue thru to the palate. A bit bitter on the finish. This works better with salty foods than on its own.
Sherries are to a particular taste. Very Old Rare Sherries may even be more so due to the cost. Personally, I love them. This bottle was consumed over three days. It was at its best on day 3 (wine was corked and stored on the counter). Gorgeous color of shimmering light brown/gold/orange. Clear and bright in the glass. On the nose, this is so complex. Caramel, tootsie rolls, some alcohol, camphor/iodine, and minerals. Complex. On day 2 and 3, the alcohol is less noticeable. It is oxidized but doesn't offend (me). On the palate, it feels like there will be a bit from either the a
NV Emilio Lustau Jerez-Xérès-Sherry Amontillado Los Arcos Seco - Dry Solera Familiar, Spain, Jerez, Wine Review
This is a relatively inexpensive bottle of sherry (I paid $10 on sale). Light golden in color. The nose is very nice; nuts, slight caramel, slight saline and of course "Sherried". On the palate, this is dry. Nutty with some caramel notes. A bit of bitterness. Some alcohol. Deep and texture. Contemplative. Long finish. Great value. It really does perform much better with salty foods.