In the glass
Aroma: hazelnut, dried fig, leather, light sea salt, coffee
Palate: walnut, caramel, rancio, dried orange, savoury mineral
Palo Cortado from El Puerto's riverside bodega; the Amontillado aromatics with Oloroso palate weight, lighter and more Atlantic in character than inland Jerez equivalents.
What it pairs with
-
Roast suckling pig
The wine's full body with aromatic finesse bridges the richness of roasted pork. -
Aged Idiazabal smoked cheese
Smoky Basque cheese meets the wine's oxidative depth and hazelnut aromatics.
How to serve Palo Cortado
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. Roast suckling pig, Aged Idiazabal smoked cheese. Match the wine's structure to the dish's fat and salt.
History
Gutiérrez Colosía's Palo Cortado arises from casks in the riverside bodega where the flor yeast spontaneously dies, diverting the wine's development from biological to oxidative ageing. The El Puerto location means these Palo Cortados have a characteristic lighter Atlantic character compared to those from the warmer interior of Jerez.
- 1838 — Riverside El Puerto bodega established; Palo Cortado casks first identified
Facts
- Producer
- Bodegas Gutiérrez Colosía
- Grapes
- Palomino Fino
- Classification
- DO Jerez-Xérès-Sherry
- Oak
- Spontaneous flor die-back followed by oxidative ageing; American oak butts
- ABV
- 20.0%
- Price
- €18-32 at retail
- Drinking window
- 5-25 from bottling
- First vintage
- 1838
Frequently asked about Palo Cortado
What does Palo Cortado taste like?
On the nose, hazelnut, dried fig, leather, light sea salt, coffee. On the palate, walnut, caramel, rancio, dried orange, savoury mineral. Structurally full-bodied, low tannins, medium acidity with a long with the characteristic Palo Cortado tension finish. Palo Cortado from El Puerto's riverside bodega; the Amontillado aromatics with Oloroso palate weight, lighter and more Atlantic in character than inland Jerez equivalents.
When should I drink Palo Cortado?
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 Palo Cortado?
Roast suckling pig is the canonical pairing; Aged Idiazabal smoked cheese is the other strong match. The wine's full body with aromatic finesse bridges the richness of roasted pork.
What grapes are in Palo Cortado?
The blend is Palomino Fino. The wine is classified as DO Jerez-Xérès-Sherry.