Jerez: Bodegas Fundador Guided Tour with Tasting Session
Tour Bodegas Fundador, the oldest bodega in Jerez, with a guide. Trace sherry wine and brandy production from the vineyard, then enjoy your selected tasting.
Profile
Structure
Drinking window
Best 0 to 10 years from bottling.
bottling0 yrs10 yrs12 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
What it pairs with
- Cured Iberian meats The wine's complex nutty oxidative character and medium body complement dry-cured Iberian products.More wines for charcuterie and cured meats →
- Chicken liver pâté Dried-fruit and caramel notes bridge the gamey richness of liver pâté.More wines for charcuterie and cured meats →
- Manchego añejo Aged sheep's cheese is a natural peer for old-solera Amontillado.More wines for aged hard cheese →
With cheese
Queso de cabra payoya
Our pick Payoyo describes its semicured goat cheese as very creamy, nutty, slightly acid and savoury. A dry Amontillado, aged first under flor and then in contact with air, has the depth to meet it, and sherry.wine names semi-cured cheeses for Amontillado.
Queso de Grazalema
Our pick Payoyo describes its semicured goat and sheep blend as very melting and slightly acid, with a hint of hazelnut. A dry Amontillado, aged under flor and then in contact with air, meets it with oxidative depth, and sherry.wine names semi-cured cheeses for Amontillado.
How to serve Amontillado de la Riva
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
- Pair with. Cured Iberian meats, Chicken liver pâté, Manchego añejo. Match the wine's structure to the dish's fat and salt.
History
Bodegas de la Riva was founded in 1776 as an almacenista house, aging wines in private cellars for eventual sale to larger bodegas. The Amontillado solera has been maintained through the 19th and 20th centuries and now contributes to Lustau's Almacenista programme, which bottles single-source wines from named almacenistas without blending.
- 1776Bodegas de la Riva founded as an almacenista house in Jerez
- 1985De la Riva Amontillado included in Lustau's inaugural Almacenista programme
Facts
- Producer
- Bodegas de la Riva · visiting guide
- Grapes
- Palomino Fino
- Classification
- DO Jerez-Xérès-Sherry
- Oak
- American oak butts; dual biological and oxidative solera from the 18th-century De la Riva cellar; average 12-15 years
- ABV
- 19.0%
- Price
- €22-38 at retail
- Drinking window
- 0-10 from bottling
- First vintage
- 1800
Frequently asked about Amontillado de la Riva
When should I drink Amontillado de la Riva?
Drink 0-10 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Amontillado de la Riva?
Cured Iberian meats is the canonical pairing. Other strong matches include Chicken liver pâté and Manchego añejo. The wine's complex nutty oxidative character and medium body complement dry-cured Iberian products.
What grapes are in Amontillado de la Riva?
The blend is Palomino Fino. The wine is classified as DO Jerez-Xérès-Sherry.
Tags
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