Profile

Structure

Bodyfull
Tanninlow
Aciditymedium
Sweetnessmedium sweet
Oaklarge or old casks

Drinking window

Best 0 to 10 years from bottling.

bottling0 yrs10 yrs12 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 acidityMedium SweetLong, Warming And Creamy Sweet finish

Aroma: raisins, dark caramel, vanilla, dried orange peel

Palate: coffee toffee, hazelnut praline, dried apricot, spiced warmth

Lustau's East India Solera evokes the historical 'Manila Galleon' practice of shipping sherry in barrels across the tropics to India, which accelerated ageing. Rich, sweet and complex with raisins, toffee and vanilla.

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 sweetened sherry, a dry wine blended with sweet wine and aged in oak, plays its sweetness against the cheese's intensity and salt.

How to serve East India Solera Cream

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. Rum raisin ice cream, Bread and butter pudding, Aged Cheddar. Match the wine's structure to the dish's fat and salt.

History

The East India Solera revives the 17th and 18th century practice of sending sherry in barrels on long sea voyages to the Indies, where the rocking motion, humidity changes and tropical heat accelerated ageing. Lustau replicates this by subjecting old Oloroso blended with PX to gently elevated temperatures, deepening colour and sweetness.

  1. 1990Lustau East India Solera Cream introduced in the premium range

Facts

Producer
Emilio Lustau · visiting guide
Grapes
Palomino Fino, Pedro Ximénez
Classification
DO Jerez-Xérès-Sherry
Oak
American oak butts; blend of old Oloroso and Pedro Ximénez; aged and then submitted to a sea voyage ageing simulation in elevated temperatures
ABV
20.0%
Price
€18-30 at retail
Drinking window
0-10 from bottling
First vintage
1990

Frequently asked about East India Solera Cream

What does East India Solera Cream taste like?

On the nose, raisins, dark caramel, vanilla, dried orange peel. On the palate, coffee toffee, hazelnut praline, dried apricot, spiced warmth. Structurally full-bodied, low tannins, medium acidity with a long, warming and creamy sweet finish. Lustau's East India Solera evokes the historical 'Manila Galleon' practice of shipping sherry in barrels across the tropics to India, which accelerated ageing. Rich, sweet and complex with raisins, toffee and vanilla.

When should I drink East India Solera Cream?

Drink 0-10 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with East India Solera Cream?

Rum raisin ice cream is the canonical pairing. Other strong matches include Bread and butter pudding and Aged Cheddar. The wine's raisin and vanilla warmth amplifies the similar notes in the dessert.

What grapes are in East India Solera Cream?

The blend is Palomino Fino, Pedro Ximénez. The wine is classified as DO Jerez-Xérès-Sherry.

Tags

fortified sherry full body low tannin medium acid medium sweet medium term mood elegant mood festive occasion special occasion winter old world pairs with aged cheese pairs with chocolate pairs with digestif pairs with fruit desserts palomino fino pedro xim nez price trade up

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