Structure

Bodyfull
Tanninlow
Aciditymedium
Sweetnessdry
Oakoak aged

Drinking window

Best 5 to 25 years from bottling.
bottling5 yrs25 yrs27 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 in the header is our own.

In the glass

Full-bodiedLow tanninMedium acidityDryLong, Dry And Warming finish

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.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
  4. 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.

  1. 1838: Oloroso solera from Sangre y Trabajadero pago established at Gutiérrez Colosía

Facts

Producer
Bodegas Gutiérrez Colosía · visiting guide
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

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.

Tags

cellar worthy dry fortified sherry full body low tannin medium acid mood bold mood rustic occasion dinner party occasion winter old world pairs with aged cheese pairs with game pairs with red meat palomino fino price everyday single vineyard

Taste it where it is made: tours and tastings in Jerez & Sherry

See all 295 bookable experiences in Jerez & Sherry

← Back to wines in Jerez & Sherry