Cadiz: Private Tour with Wine Tasting
Explore Cadiz and Jerez de la Frontera on a tailored private tour. Visit a Jerez winery for an included wine tasting.
Profile
Structure
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 above is our own.
In the glass
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.More wines for pork →
- Aged Mahón cheese Sharp Balearic island cheese pairs classically with dry Oloroso.More wines for cheese →
With cheese
How to serve Bailén Oloroso Seco
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. 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.
- 1808Bailén brand name adopted by Osborne in honour of the Battle of Bailén
- 1772Osborne 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
Taste it where it is made: tastings near Osborne
Jerez: Bodegas Fundador Guided Tour with Tasting Session
Tour Bodegas Fundador, the oldest bodega in Jerez, with a guide. Trace sherry wine and brandy production from the vineyard, then enjoy your selected tasting.
Guided visit of Bodegas Barón with an "en rama" tasting and tapas
Discover one of the oldest wineries in the Marco de Jerez. Stroll through its historic corridors and enjoy a Manzanilla sherry tasting paired with delicious accompaniments.
Wine tastings and winery visits in Jerez and Cádiz (26) · Wine tours and day trips in Jerez and Cádiz (6)