Sherry is a spanish fortified wine made with white grapes, primarily the Palomino grape, grown near the town of Jerez de la Frontera in Andalusia. Due to the fermentation and fortification processes involved in making sherry, most are initially dry and the sweetness is later added.
When ordering Electrico in Córdoba one need only say "Shock Me!" (Dame un calambrazo). Pastry and brine notes from the flor yeast add complexity to the retained varietal personality. Naturally balanced and pure, this Fino is unmatched in its food pairing versatility .
A rare and interesting wine, palo cortado starts out life as a fino, aging under a layer of protective flor, before going on to age without the flor like an oloroso. Apostoles continues this secondary ageing up to a total of 30 years, including some time in ex-Pedro Ximénez casks, to produce a rich and concentrated sherry.
A Palomino Fino sherry.
Elegant, light, dry, with distinctive "flor" aroma.
Its period of ageing may be approximately 3 years. All the grapes are from vineyards owned by Gonzalez Byass in the Jerez Superior area.
Consume preferably within a year.
Serve cold. Optimum temperature 4/10 degrees C.
Serve in a half full sherry glass to appreciate its delicate aroma.
Specially recommended for drinks with a good ham, cheese, and also excellent with nuts or biscuits.
Pedro Ximenez Gonzales Byass Nectar is a dark golden sherry which a fully bodied flavour and long satisfying finish. It is rich in the flavours of fresh, well-ripened fruit and has a hint of woody character which makes it all the more memorable. An ageing period of around eight years delivers a sumptuous flavour and its best served in a tulip glass to allow the aroma and flavour to merge together beautifully, ensuring a taste you won’t forget.
Pedro Ximenez Noe is produced from partially sun and air dried grapes which then go through a process of pressing, fermentation and fortification, delivering a flavour which is as intense as its fresh and as fruity as it is tangy. A blend of vintages aged for at least 30 years come together to create this exceptional flavour and it has a stickiness about it which makes it even more enjoyable.
Uncompromisingly dry, refreshing and distinctive, Tio Pepe is the perfect partner for savoury nibbles, olives, fried fish, Spanish ham and of course tapas. Tio Pepe is best enjoyed within a year of bottling.
Specially selected casks were used to create this distinctive Fino, and the wine has a distinct lemony freshness, with a delicate apple character, and toasty notes of almonds and bread. Splendid quality and a must try for fans of the fine dry Sherries of Jerez.
Solera 1847 presents a dark and intense mahogany colour as a result of the Pedro Ximinez.
Aromas of raisins, vanilla and wood.
On the palate, Solera 1847 is velvety with sweet notes of figs, raisins and touches of caramel and wood with a slight nuttiness on the finish.
Serve as an aperitif and with desserts.
Best served in a glass with ice.
Nose: a slightly capped nose, quite dusty and nutty, lacking some of the vividness of the Manzanilla. Notes of caramelized almonds and cedar wood. Vanilla latte. Linseed oil and soft hints of leather. Slight hints of dried mushrooms. Overall rather soft.
Mouth: very smooth again, with a subdued salinity and acidity. Fresh and a light , but very accessible. Medium dry with plenty of caramel flavours and nutty notes, as well as a background fruitiness.
Gonzales Byass Matusalem Oloroso has been aged for over three decades and sweetened with additional Pedro Ximenez, delivering a deep and intense flavour you won’t be able to help yourself from drinking. Toffee, walnut and dried fruit come through in the nose and the flavour follows the same route, with oaky dryness adding additional depth to the overall experience. A truly high quality Oloroso, enjoy this before or after dinner as you see fit.