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. -
Aged Mahón cheese
Sharp Balearic island cheese pairs classically with dry Oloroso.
History
Bailén Oloroso takes its name from the Battle of Bailén (1808), a celebrated Spanish victory that made the name synonymous with 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.
- 1808 — Bailén brand name adopted by Osborne in honour of the Battle of Bailén
- 1772 — Osborne bodega founded in El Puerto de Santa María
Facts
- Producer
- Osborne
- 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