Structure

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.

What it pairs with

  • Natillas (Spanish egg custard)
    The vanilla and caramel sweetness of the wine mirror the eggy sweetness of natillas.
  • Moist walnut cake
    The wine's caramel-nut profile and sweetness complement walnut baking.
  • Foie gras terrine
    Sweet Oloroso's richness and dried-fruit depth provide classic pairing contrast to fatty foie.

How to serve Solera 1842 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. Natillas (Spanish egg custard), Moist walnut cake, Foie gras terrine. Match the wine's structure to the dish's fat and salt.

History

One of the oldest continuously maintained soleras in the Jerez region, dating to 1842. Valdespino uses the founding year in the wine's name to honour the historic continuity of the solera-criadera system. The wine is an Oloroso sweetened with old Pedro Ximénez to the medium-sweet style.

  1. 1842: Solera 1842 Oloroso Dulce founding solera created at Valdespino

Facts

Producer
Bodegas Real Tesoro y Valdespino · visiting guide
Grapes
Palomino Fino, Pedro Ximénez
Classification
DO Jerez-Xérès-Sherry
Oak
American oak butts; oxidative solera founded 1842; sweetened with Pedro Ximénez
ABV
18.0%
Price
€18-28 at retail
Drinking window
0-10 from bottling
First vintage
1842

Frequently asked about Solera 1842 Oloroso Dulce

When should I drink Solera 1842 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 1842 Oloroso Dulce?

Natillas (Spanish egg custard) is the canonical pairing. Other strong matches include Moist walnut cake and Foie gras terrine. The vanilla and caramel sweetness of the wine mirror the eggy sweetness of natillas.

What grapes are in Solera 1842 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 elegant mood festive occasion special occasion winter old vines old world pairs with chocolate pairs with foie gras pairs with fruit desserts palomino fino pedro xim nez price trade up

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