In the glass
Aroma: dried figs, walnuts, leather, tobacco, dark caramel
Palate: rancio, dried orange peel, coffee, dark chocolate
Oloroso named after the Sangre y Trabajadero pago (Blood and Toil): full-bodied, dry and concentrated with the characteristic rancio depth of old El Puerto oxidative soleras.
What it pairs with
-
Oxtail braised with sherry
Rabo de toro is traditionally cooked and served with the same Oloroso style. -
Venison or wild boar stew
Gamey braised meats require the depth of a full Oloroso. -
Aged Payoyo goat cheese from Cádiz
Local Cádiz cheese with earthy intensity pairs with the dry oxidative depth.
How to serve Oloroso Sangre y Trabajadero
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. Oxtail braised with sherry, Venison or wild boar stew, Aged Payoyo goat cheese from Cádiz. Match the wine's structure to the dish's fat and salt.
History
Sangre y Trabajadero is one of the named vineyards (pagos) in the Jerez wine-growing area, referenced in the name of this Gutiérrez Colosía Oloroso. The evocative name (Blood and Toil) captures the traditional stoicism of the Jerez viticulture in the hot Andalusian summer. The wine is produced exclusively from Palomino Fino grapes grown on the albariza soils of the pago.
- 1838 — Oloroso solera from Sangre y Trabajadero pago established at Gutiérrez Colosía
Facts
- Producer
- Bodegas Gutiérrez Colosía
- Grapes
- Palomino Fino
- Classification
- DO Jerez-Xérès-Sherry
- Oak
- Fully oxidative ageing in American oak butts; Sangre y Trabajadero pago; solera system
- ABV
- 20.0%
- Price
- €14-25 at retail
- Drinking window
- 5-25 from bottling
- First vintage
- 1838
Frequently asked about Oloroso Sangre y Trabajadero
What does Oloroso Sangre y Trabajadero taste like?
On the nose, dried figs, walnuts, leather, tobacco, dark caramel. On the palate, rancio, dried orange peel, coffee, dark chocolate. Structurally full-bodied, low tannins, medium acidity with a long, dry and warming finish. Oloroso named after the Sangre y Trabajadero pago (Blood and Toil): full-bodied, dry and concentrated with the characteristic rancio depth of old El Puerto oxidative soleras.
When should I drink Oloroso Sangre y Trabajadero?
Drink 5-25 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Oloroso Sangre y Trabajadero?
Oxtail braised with sherry is the canonical pairing. Other strong matches include Venison or wild boar stew and Aged Payoyo goat cheese from Cádiz. Rabo de toro is traditionally cooked and served with the same Oloroso style.
What grapes are in Oloroso Sangre y Trabajadero?
The blend is Palomino Fino. The wine is classified as DO Jerez-Xérès-Sherry.