Gobernador Oloroso

Profile

What it pairs with

• Estofado de toro (bull's tail stew) The full body and oxidative depth of Oloroso pair with the intense flavour of braised beef.
• Aged hard cheese Dry, complex Oloroso pairs with the crystalline richness of aged sheep's or goat's cheese.More wines for cheese →
• Smoked almonds and Serrano ham Classic Andalusian tapas board elements that match the wine's walnut-and-smoke register.More wines for ham →

With cheese

Queso de cabra payoya Our pick Payoyo describes its cured goat cheese as dark straw and smooth, with an intense goat flavour. A dry Oloroso, aged entirely in contact with air, has the depth to match it, and sherry.wine calls Oloroso the perfect match for well cured cheeses.

How to serve Gobernador Oloroso

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. Estofado de toro (bull's tail stew), Aged hard cheese, Smoked almonds and Serrano ham. Match the wine's structure to the dish's fat and salt.

History

Gobernador ('governor') Oloroso is named after the historic administrative officers of the region during Jerez's golden export era. Vinicola Hidalgo established the Oloroso solera in the late 19th century as a fully oxidative wine from Sanlúcar's Atlantic-influenced cellars.

1. 1890Gobernador Oloroso solera established at Vinicola Hidalgo

Facts

Producer

Vinicola Hidalgo · visiting guide

Grapes

Palomino Fino

Classification

DO Manzanilla-Sanlúcar de Barrameda

Oak

American oak butts; fully oxidative solera in Sanlúcar; average 10-12 years

ABV

20.0%

Price

€14-22 at retail

Drinking window

0-8 from bottling

First vintage

1890

Frequently asked about Gobernador Oloroso

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