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Fino, Alvear ‘Fino en Rama’ $6.00
Montilla-Moriles, 2002
Amontillado, Alvear ‘Carlos VII,’ $7.00
Montilla-Moriles, NV
Palo Cortado, Lustau, ‘Península’ $7.00
Xerez, NV
Oloroso, Alvear ‘Asuncion,’ $8.00
Montilla-Moriles, NV
Oloroso, Alvear ‘Solera Cream,’ $8.00
Montilla-Moriles, NV
Dulce, Alvear ‘Solera 1927,’ $10.00
Montilla-Moriles, NV
Dulce, Bodegas Toro Albalá,
‘Don PX’ Gran Reserva $10.00
Montilla-Moriles, 1971 |
Fino
is considered a classic aperitif wine. Light, pale golden
and dry, slight hints of almonds are typical.
Amontillado is a darker, and more aromatic, amontillado
can be dry or medium dry. It has a powerful nutty bouquet
with a mild, dry and somewhat bitter taste.
Palo Cortado is a Palo
Cortado brings together the finesse and delicacy of an
Amontillado on the bouquet with the richness on the palate
of an Oloroso. It’s amber-gold in color, dry with an
immensely rich flavor of light chocolate and coffee.
Oloroso
is a dark, full-bodied sherry. It has sumptuous nutty aromas
and often a slight residual sweetness. It can be either dry
or medium dry.
Alvear S.A. was
established by Don Diego de Alvear in 1729, and since that
time has remained under control of the Alvear family.
This is the oldest winery in the region and its ‘Fino en
Rama’ is today one of the three most popular fino wines in
Spain and the first single vintage fino ever made. |
