A Spanish sherry style. Oloroso – Made from Palomino Fino, this wine does not undergo Biological ageing under flor. Although given the endemic nature of flor in the Bodegas it undoubtedly is present in the wine at times. Following fermentation the wine is fortified to 17-18% killing the flor. Oxidative maturation will see the alcohol rise to 20-24% dependant on the period of maturation. Oloroso can be made dry, or a little sweet, by stopping fermentation with an early fortification. Even the dry Oloroso’s can appear sweet due to their richness and alcohol level.
The list of sherry styles below is not exhaustive. It is ordered from freshest and least alcoholic to most developed and alcoholic. The continuum of sub-styles under each is considerable. Variables being, average age, the strength of flor, and, level of oxidation (sometimes determined by the fill height of casks. These limits of each of these factors stretch as you shift from the freshest to most developed styles. A Fino won’t be seen past 6-7 years of age, an Olorosso my stretch to 90 years average age.
Freshest Fino – Manzanilla – Manzanilla Pasada – Amontillado – Palo Cortado – Oloroso – Pedro Ximénez Most Developed
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