Profile

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 above is our own.

In the glass

Full-bodiedLow tanninMedium acidityDryLong With The Characteristic Palo Cortado Tension finish

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

With cheese

Queso de Grazalema Our pick Payoyo describes its cured sheep cheese as straw yellow and intense, with a texture that melts on the palate. A dry Palo Cortado, begun under flor and finished oxidatively, has the depth for it, and sherry.wine names nuts and cured cheeses for Palo Cortado.

How to serve Palo Cortado

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. 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.

  1. 1838Riverside El Puerto bodega established; Palo Cortado casks first identified

Facts

Producer
Bodegas Gutiérrez Colosía · visiting guide
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

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.

Tags

cellar worthy dry fortified sherry full body hidden gem low tannin medium acid mood elegant mood savoury occasion dinner party occasion special old world pairs with aged cheese pairs with game pairs with pork palomino fino price trade up

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