Solera 1842 Oloroso Dulce

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

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

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