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Posts Tagged ‘Sherry’

holiday_wine_picks_2014

Our wine buyers’ top picks for the holidays! La Cigarrera Amontillado VOR, 2012 Domaine Comte Abbatucci “Cuvee Faustine” Rouge, 2005 CUNE “Contino” Rioja Reserva, and 1979 Kopke Colheita Port

The holiday season is upon us, and once again this year we’ve asked our wine buyers at both shops to recommend the wines they’re most excited about gifting this year. These are not every day wines, but rather special bottles that you will want to gift or sip with loved ones. If any of these wines strike your fancy let us know so we can set a bottle (or more) aside for you, as some of them are rare and available in very limited quantities.

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"Sangre y Trabajadero" Oloroso Sherry - Bodega Gutierrez Colosia

“Sangre y Trabajadero” Oloroso Sherry – Bodega Gutierrez Colosia

Every year, when January’s winds hit, and the temperatures settle down to numbers that are far too low for my liking, my thoughts wander to exotic places. I see sun-drenched vistas in my mind’s eye, I watch spaghetti Westerns to warm up, and I hibernate with something inspiring to sip: like a delightful Oloroso Sherry from the windy, sun-soaked southern coast of Spain. (more…)

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El Maestro Sierra Amontillado SherrySherry (“Xerez” in Spanish) is made in the region of the same name on the southern tip of Spain near Gibraltar. There, Palomino grapes are grown on chalky soils called albariza. The grapes are fermented into dry wines, then fortified and placed into large, 500L oak barrels. Some of these barrels develop a thick layer of yeast called flor (literally “flower”).

Flor is naturally occurring, unpredictable, and can’t be induced or controlled once it occurs! When it does form, the wine ages underneath without oxidizing, resulting in what is known as a fino Sherry. If the flor forms, but then dies off or doesn’t develop, the wine, if deemed rich and robust enough, is fortified a bit more and then allowed to slowly oxidize and become an amontillado. If a flor does not form at all, the wine will be fortified further and will be aged in wooden barrels to become a richer and darker oloroso Sherry. In the case of amontillado and oloroso styles of Sherry, exposure to oxygen turns the wine a coppery color, and encourages the development of toasty, nutty aromas. Yum. (more…)

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