Structure

Bodyfull
Tanninlow
Aciditymedium
Sweetnessmedium sweet
Oakoak aged

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 in the header is our own.

In the glass

Full-bodiedLow tanninMedium acidityMedium SweetMedium-Long With Sweet-Spice Warmth finish

Aroma: raisins, caramel, dried figs, cinnamon

Palate: mocha, sweet spice, toasted wood, dried orange

Sweet Oloroso from a solera founded in 1847, blended with Pedro Ximénez for sweetness. Raisins, caramel, coffee and warm spice.

What it pairs with

  • Chocolate brownie
    The caramel-coffee sweetness complements dark chocolate baking.
  • Dried fruit tart
    The raisin and fig character echoes the pastry filling.
  • Aged Comté or Gruyère
    Sweet Oloroso's dried-fruit warmth works well alongside aged Alpine cheese.

How to serve Solera 1847 Oloroso Dulce

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. Chocolate brownie, Dried fruit tart, Aged Comté or Gruyère. Match the wine's structure to the dish's fat and salt.

History

The Solera 1847 takes its name from the year the founding solera was created, coinciding with a period of great expansion in the González Byass export business. The wine is an Oloroso sweetened with old Pedro Ximénez, resulting in the rich, sweet-yet-not-cloying profile characteristic of classic medium-sweet Jerez.

  1. 1847: Solera 1847 Oloroso Dulce founding solera created at González Byass

Facts

Producer
González Byass · visiting guide
Grapes
Palomino Fino, Pedro Ximénez
Classification
DO Jerez-Xérès-Sherry
Oak
American oak butts; oxidative solera dating to 1847; sweetened with Pedro Ximénez
ABV
18.0%
Price
€14-22 at retail
Drinking window
0-10 from bottling
First vintage
1847

Frequently asked about Solera 1847 Oloroso Dulce

What does Solera 1847 Oloroso Dulce taste like?

On the nose, raisins, caramel, dried figs, cinnamon. On the palate, mocha, sweet spice, toasted wood, dried orange. Structurally full-bodied, low tannins, medium acidity with a medium-long with sweet-spice warmth finish. Sweet Oloroso from a solera founded in 1847, blended with Pedro Ximénez for sweetness. Raisins, caramel, coffee and warm spice.

When should I drink Solera 1847 Oloroso Dulce?

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 Solera 1847 Oloroso Dulce?

Chocolate brownie is the canonical pairing. Other strong matches include Dried fruit tart and Aged Comté or Gruyère. The caramel-coffee sweetness complements dark chocolate baking.

What grapes are in Solera 1847 Oloroso Dulce?

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 bold mood festive occasion dinner party occasion winter old world pairs with aged cheese pairs with chocolate pairs with fruit desserts palomino fino pedro xim nez price everyday

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