In the glass
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.
How to serve Delgado Zuleta Oloroso
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. 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.
- 1744 — Oloroso solera established at Delgado Zuleta's Sanlúcar bodega
Facts
- Producer
- Delgado Zuleta
- 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.