Structure

Bodyfull
Tanninlow
Aciditymedium
Sweetnessdry
Oakoak aged

Drinking window

Best 5 to 25 years from bottling.
bottling5 yrs25 yrs27 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 acidityDryLong, Dry And Warming finish

Aroma: dried figs, walnuts, coffee, leather, tobacco

Palate: dark caramel, rancio, dried orange peel, savoury mineral

Osborne's classic dry Oloroso; full body from long oxidative solera ageing, dark dried-fruit and rancio complexity characteristic of El Puerto's Atlantic-moderated Oloroso style.

What it pairs with

  • Puchero andaluz (Andalusian stew)
    Hearty chickpea and meat stew has the weight to stand up to full Oloroso.
  • Iberian pork ribs
    Rich, fatty ribs need the wine's oxidative depth and dry finish to balance.
  • Aged Mahón cheese
    Sharp Balearic island cheese pairs classically with dry Oloroso.

How to serve Bailén Oloroso Seco

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. Puchero andaluz (Andalusian stew), Iberian pork ribs, Aged Mahón cheese. Match the wine's structure to the dish's fat and salt.

History

Bailén Oloroso takes its name from the Battle of Bailén (1808), a celebrated Spanish victory that made the name known for Andalusian pride. Osborne named this Oloroso after the battle during the Napoleonic era. The wine has been produced as a flagship Oloroso from the El Puerto bodega for over two centuries.

  1. 1808: Bailén brand name adopted by Osborne in honour of the Battle of Bailén
  2. 1772: Osborne bodega founded in El Puerto de Santa María

Facts

Producer
Osborne · visiting guide
Grapes
Palomino Fino
Classification
DO Jerez-Xérès-Sherry
Oak
Oxidative ageing in American oak butts; solera system
ABV
20.0%
Price
€12-20 at retail
Drinking window
5-25 from bottling
First vintage
1772

Frequently asked about Bailén Oloroso Seco

What does Bailén Oloroso Seco taste like?

On the nose, dried figs, walnuts, coffee, leather, tobacco. On the palate, dark caramel, rancio, dried orange peel, savoury mineral. Structurally full-bodied, low tannins, medium acidity with a long, dry and warming finish. Osborne's classic dry Oloroso; full body from long oxidative solera ageing, dark dried-fruit and rancio complexity characteristic of El Puerto's Atlantic-moderated Oloroso style.

When should I drink Bailén Oloroso Seco?

Drink 5-25 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Bailén Oloroso Seco?

Puchero andaluz (Andalusian stew) is the canonical pairing. Other strong matches include Iberian pork ribs and Aged Mahón cheese. Hearty chickpea and meat stew has the weight to stand up to full Oloroso.

What grapes are in Bailén Oloroso Seco?

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

Tags

cellar worthy dry fortified sherry full body iconic low tannin medium acid mood bold mood rustic occasion dinner party occasion winter old world pairs with aged cheese pairs with pork pairs with red meat palomino fino price everyday

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