Oloroso

Oloroso is a type of Sherry, a fortified wine produced in the Jerez-Xérès-Sherry and Manzanilla Sanlúcar de Barrameda appellations of origin in Andalusia, Spain. The term "Oloroso" is derived from the Spanish word "oloroso", meaning "scented", and it is one of the traditional styles of Sherry wine.

Production

Oloroso is made from the Palomino grape variety, which is grown in the white albariza soil of the Jerez region. The grapes are harvested in early September, and then pressed and fermented in stainless steel vats. After fermentation, the wine is fortified with grape spirit to increase its alcohol content.

Unlike other types of Sherry, such as Fino and Amontillado, Oloroso is aged oxidatively for a longer period of time, typically between 12 and 30 years. This oxidative aging process takes place in oak barrels under a cap of flor yeast, which protects the wine from excessive oxidation. The result is a darker, richer and more full-bodied wine.

Characteristics

Oloroso is characterized by its dark mahogany color and its strong, complex aroma. It has a full-bodied, dry and very complex palate, with flavors of toasted nuts, dark chocolate, dried fruits, and spices. Despite its rich flavor profile, Oloroso is typically dry, although sweetened versions, often referred to as "Cream Sherry", are also produced.

Pairing

Oloroso pairs well with red meats, game, mature cheeses, and dark chocolate. It is also often used in cooking, particularly in traditional Spanish dishes such as Rabo de toro and Carrillada.

See Also

• Sherry
• Fino
• Amontillado
• Pedro Ximénez
• Manzanilla (wine)