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Alvear Asuncion Oloroso Pedro Ximénez NV (375ml)
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Olorosos are white wines aged for so long in solera oak casks that they turn mahogany in color, but the real transformation occurs in the aromas and the palate. The NV Oloroso Asunción is a perfect example. Made from 100% Pedro Ximénez from Montilla-Moriles, it offers nutty aromas of sautéed almonds and saffron, along with undergrowth and caramel notes. Dry, lean and overwhelmingly chalky on the palate, it finishes long and persistent. This is a very impressive wine—a perfect contrast of dryness and richness with a refreshing core. (Joaquín Hidalgo, Vinous, September 2024)
Olorosos are white wines aged for so long in solera oak casks that they turn mahogany in color, but the real transformation occurs in the aromas and the palate. The NV Oloroso Asunción is a perfect example. Made from 100% Pedro Ximénez from Montilla-Moriles, it offers nutty aromas of sautéed almonds and saffron, along with undergrowth and caramel notes. Dry, lean and overwhelmingly chalky on the palate, it finishes long and persistent. This is a very impressive wine—a perfect contrast of dryness and richness with a refreshing core. (Joaquín Hidalgo, Vinous, September 2024)
9.5
Ellen Clifford
Well now this is different. An oloroso from PX but it is merely off-dry. If I wanted Sherry to replace a piece of rye bread, lightly toasted and spread with apricot jam and sprinkled with walnuts, it would be this. Sadly oloroso in the morning probably isn’t a good idea but why not have breakfast for dinner? Actually I think this would pair very well with French toast with an ample pair of amber maple syrup. Good for dessert tambien.
Well now this is different. An oloroso from PX but it is merely off-dry. If I wanted Sherry to replace a piece of rye bread, lightly toasted and spread with apricot jam and sprinkled with walnuts, it would be this. Sadly oloroso in the morning probably isn’t a good idea but why not have breakfast for dinner? Actually I think this would pair very well with French toast with an ample pair of amber maple syrup. Good for dessert tambien.
9.0
Gregory Fulchiero
Will let this open - lacks some of the complexity I’ve noticed in other Olorossos. Low and behold 2 hrs later it’s singing with toffee, browned butter, muttered mushrooms and pecans.
Will let this open - lacks some of the complexity I’ve noticed in other Olorossos. Low and behold 2 hrs later it’s singing with toffee, browned butter, muttered mushrooms and pecans.
8.8
Jordan Wardlaw
Fresh aromatic components going on here. Walnut, hazelnut, dried apricot, caramel. The chalk aroma is decidedly quirky and delightfully incongruous.
Fresh aromatic components going on here. Walnut, hazelnut, dried apricot, caramel. The chalk aroma is decidedly quirky and delightfully incongruous.
9.1
Matt
Raisins, nuts, toast, and some orange zest. Off dry with a great finish.
Raisins, nuts, toast, and some orange zest. Off dry with a great finish.
9.4
Ian Hamel
2023/2. Good, rich, classic oloroso - quite satisfying considering its moderate age
2023/2. Good, rich, classic oloroso - quite satisfying considering its moderate age
9.1
Gladys Xiques
Dry, raisin, nutty and caramel. Paired with Ottolenghi’s warm chocolate fig sponge cake. Perfect combination to balance the chocolate and dig with nut and caramel.
Dry, raisin, nutty and caramel. Paired with Ottolenghi’s warm chocolate fig sponge cake. Perfect combination to balance the chocolate and dig with nut and caramel.
9.1
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