What it pairs with
-
Pork belly with Moorish spices
The full oxidative depth of Oloroso pairs with the rich Andalusian pork tradition. -
Aged Manchego
Classic Spanish aged cheese pairing with dry Oloroso. -
Smoked almonds
Roasted walnut notes in the Oloroso amplify the character of smoked almonds.
How to serve Oxford Dry Oloroso
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. Pork belly with Moorish spices, Aged Manchego, Smoked almonds. Match the wine's structure to the dish's fat and salt.
History
Oxford Dry Oloroso is named after the historic British university town, reflecting the long tradition of the British sherry trade. Bodegas Dios Baco developed this fully dry Oloroso for export to the UK market, where dry styles were preferred by the educated consumer rather than the standard sweet cream.
- 1900 — Oxford Dry Oloroso established in the Dios Baco range for UK export
Facts
- Producer
- Bodegas Dios Baco
- Grapes
- Palomino Fino
- Classification
- DO Jerez-Xérès-Sherry
- Oak
- American oak butts; fully oxidative solera; average 8-10 years
- ABV
- 18.0%
- Price
- €14-22 at retail
- Drinking window
- 0-8 from bottling
- First vintage
- 1900
Frequently asked about Oxford Dry Oloroso
When should I drink Oxford Dry Oloroso?
Drink 0-8 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Oxford Dry Oloroso?
Pork belly with Moorish spices is the canonical pairing. Other strong matches include Aged Manchego and Smoked almonds. The full oxidative depth of Oloroso pairs with the rich Andalusian pork tradition.
What grapes are in Oxford Dry Oloroso?
The blend is Palomino Fino. The wine is classified as DO Jerez-Xérès-Sherry.