Jerez

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

What an interesting and great wine.  This is a sweet dessert wine made from Pedro Ximinez grapes.  This was made from grapes harvested in 1946.  It was casks and bottled in 2011.  There have been varying batch releases since then (though none on the market as of now).  It is dark brown in color.  A pretty color but not one normally associated with great wines.  The nose has a tootsie roll quality with a touch of chocolate liqueur.  Viscous.  On the palate, the tootsie roll notes follow thru but also a bit of warming alcohol which works nicely.   It is sweet, not cloying with a bit of acidit

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 a dessert wine/sherry.  Made from the Pedro Ximénez grape.  Brown in color.  The nose smells like a tootsie-roll which is nice.  Chocolate, confectionery sugar.  This pours like motor oil; thick and viscous.  On the palate, the tootsie-roll quality continues thru.  Slightly sweet.  Good acidity.  No need for food, this is a dessert on its own.  It is a tough food match.  This wine is made from a Solera method with theoretically some portion of the wine dating to 1927.  It is unclear how much and this tastes young.  That said, for $25, this is a stellar dessert wine that is fun and d

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

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.