Profile

Structure

Bodyfull
Tanninlow
Aciditymedium
Sweetnessdry
Oakoak aged

Drinking window

Best 5 to 20 years from bottling.

bottling5 yrs20 yrs22 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, Dry And Warming With Saline Note finish

Aroma: dried figs, walnuts, leather, coffee, sea salt

Palate: rancio, dark caramel, dried orange, mineral saline

Dry Sanlúcar Oloroso from Delgado Zuleta's oldest solera; the Atlantic coastal terroir adds a persistent saline note to the standard dried-fruit and rancio oxidative profile.

What it pairs with

  • Cocido madrileño (Madrid stew) Hearty chickpea and meat stew requires the full oxidative weight of a dry Oloroso.
  • Aged Castellano sheep's cheese Intense aged Castilian sheep's-milk cheese and dry Oloroso are a classic inland-Andalusian pairing.More wines for cheese →

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 Delgado Zuleta 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. Cocido madrileño (Madrid stew), Aged Castellano sheep's cheese. Match the wine's structure to the dish's fat and salt.

History

Delgado Zuleta produces a dry Oloroso alongside their better-known Manzanilla and Amontillado range. The Sanlúcar Oloroso is distinctive for retaining the coastal saline terroir even through full oxidative development, reflecting the unique maritime microclimate of Sanlúcar de Barrameda.

  1. 1744Oloroso solera established at Delgado Zuleta's Sanlúcar bodega

Facts

Producer
Delgado Zuleta · visiting guide
Grapes
Palomino Fino
Classification
DO Manzanilla-Sanlúcar de Barrameda
Oak
Oxidative ageing in American oak butts; Sanlúcar solera
ABV
20.0%
Price
€12-22 at retail
Drinking window
5-20 from bottling
First vintage
1744

Frequently asked about Delgado Zuleta Oloroso

What does Delgado Zuleta Oloroso taste like?

On the nose, dried figs, walnuts, leather, coffee, sea salt. On the palate, rancio, dark caramel, dried orange, mineral saline. Structurally full-bodied, low tannins, medium acidity with a long, dry and warming with saline note finish. Dry Sanlúcar Oloroso from Delgado Zuleta's oldest solera; the Atlantic coastal terroir adds a persistent saline note to the standard dried-fruit and rancio oxidative profile.

When should I drink Delgado Zuleta Oloroso?

Drink 5-20 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Delgado Zuleta Oloroso?

Cocido madrileño (Madrid stew) is the canonical pairing; Aged Castellano sheep's cheese is the other strong match. Hearty chickpea and meat stew requires the full oxidative weight of a dry Oloroso.

What grapes are in Delgado Zuleta Oloroso?

The blend is Palomino Fino. The wine is classified as DO Manzanilla-Sanlúcar de Barrameda.

Tags

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

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