What it pairs with
-
Slow-cooked oxtail
The full oxidative body of Urium Oloroso matches the rich intensity of braised tail. -
Aged hard cheese
Dry, complex Oloroso pairs naturally with aged sheep's or goat's cheese. -
Dark chocolate truffles
Coffee and walnut notes in the wine echo quality dark chocolate confections.
How to serve Oloroso Urium
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. Slow-cooked oxtail, Aged hard cheese, Dark chocolate truffles. Match the wine's structure to the dish's fat and salt.
History
Urium's Oloroso is a fully oxidative wine from the small artisan solera established when the bodega was founded. Like all Urium wines, production is limited and the wine is bottled without industrial filtration, reflecting the traditional approach of the independent bodega.
- 1992 — Oloroso Urium introduced in the artisan bodega's range
Facts
- Producer
- Bodegas Urium
- Grapes
- Palomino Fino
- Classification
- DO Jerez-Xérès-Sherry
- Oak
- American oak butts; fully oxidative solera at Bodegas Urium; average 10-12 years
- ABV
- 20.0%
- Price
- €18-28 at retail
- Drinking window
- 0-8 from bottling
- First vintage
- 1992
Frequently asked about Oloroso Urium
When should I drink Oloroso Urium?
Drink 0-8 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Oloroso Urium?
Slow-cooked oxtail is the canonical pairing. Other strong matches include Aged hard cheese and Dark chocolate truffles. The full oxidative body of Urium Oloroso matches the rich intensity of braised tail.
What grapes are in Oloroso Urium?
The blend is Palomino Fino. The wine is classified as DO Jerez-Xérès-Sherry.