In the glass
Aroma: walnuts, dried figs, dark wood, molasses
Palate: coffee, dark raisins, smoke, bitter chocolate
Deep mahogany Oloroso aged purely under oxidative conditions. Coffee, walnuts and dried fruit with a dry, warm and lingering finish.
What it pairs with
-
Rabo de toro (oxtail stew)
The oxidative richness and body stand up to braised meat intensity. -
Dark chocolate truffles
Coffee and bitter chocolate notes in the wine echo the confection. -
Aged Torta del Casar cheese
The creamy, pungent Spanish cheese is structured by the wine's dry tannic frame.
History
Named after King Alfonso X of Castile, whose 13th-century court helped establish trade routes that spread Jerez wine through Europe. The Alfonso Oloroso solera has been maintained at González Byass since the mid-20th century using fully oxidative ageing with no flor contact.
- 1952 — Alfonso Oloroso solera established under the current label
Facts
- Producer
- González Byass
- Grapes
- Palomino Fino
- Classification
- DO Jerez-Xérès-Sherry
- Oak
- American oak butts; fully oxidative solera with no flor contact; average 8 years
- ABV
- 18.0%
- Price
- €12-18 at retail
- Drinking window
- 0-5 from bottling
- First vintage
- 1952