Alfonso Oloroso by González Byass

In the glass

Full-bodiedLow tanninMedium acidityDryLong And Warming With A Dry Walnut Fade finish

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.

How to serve Alfonso 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. Rabo de toro (oxtail stew), Dark chocolate truffles, Aged Torta del Casar cheese. Match the wine's structure to the dish's fat and salt.

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

Frequently asked about Alfonso Oloroso

What does Alfonso Oloroso taste like?

On the nose, walnuts, dried figs, dark wood, molasses. On the palate, coffee, dark raisins, smoke, bitter chocolate. Structurally full-bodied, low tannins, medium acidity with a long and warming with a dry walnut fade finish. Deep mahogany Oloroso aged purely under oxidative conditions. Coffee, walnuts and dried fruit with a dry, warm and lingering finish.

When should I drink Alfonso Oloroso?

Drink 0-5 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Alfonso Oloroso?

Rabo de toro (oxtail stew) is the canonical pairing. Other strong matches include Dark chocolate truffles and Aged Torta del Casar cheese. The oxidative richness and body stand up to braised meat intensity.

What grapes are in Alfonso Oloroso?

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

Alfonso Oloroso