White Wine

While the original title of the illustration is “Let’s get lost”, in singular, “Voy a perderme” could describe the expression on someone’s face when tasting this wine. It is a wine to let go, to get lost in. Made with Pedro Ximenez grapes and some Moscatel from Chipiona which adds complexity to the nose. It is fresh and joyful on the palate, it captures you. Pairs with blue cheese, Mexican chili and desserts. Taken cold in a dessert glass, add some dark chocolate chips and an orange twist.

“Look at me when I speak to you”— quite the fiery statement. Made from pago Mina fino, its natural sweetness comes from a Moscatel coupage from the Jerez area. Straw colour, sharp on the nose with certain aromatic touches, on the palate it is sweet and salty at the same time, with a very pleasant finish. Pairs with pâtés, foie gras, smoked foods and fruit salad. Taken very cold in a white wine glass or on the rocks, with a touch of sparkling water if desired, and an orange slice.

Sanlúcar is defined by land, port, sea, salt and Wind; the Guadalquivir River…; vineyards, wineries, and above all… Manzanilla. Sanlúcar is synonymous with wine, with intense aromas flooding the city between August and September every year. The Mazanilla Viva La Pepa is a faithful embodiment of such pure excellence.

A mahogany colour wine with iodine tinged edges laced with strong nutty aromas of dried fruits, hazelnuts, almonds evoking memories of varnish, old furniture, caramel and vanilla. Very dry on the palate, flavoured with almonds and walnuts, with a great structure and roundness, and some light saline notes with a long lasting and slightly bitter aftertaste. Perfect on its own yet also a great complement to nuts, cheeses, soups, casseroles or juicy meats (ox-tail, ox-cheek…) Serve between 13 and 14ºC.

A bright amber coloured wine. A sharp nutty aroma with hints of herbs, tobacco and lightly toasted oak. A very dry and smooth taste with a balanced acidity and a long hazelnut aftertaste. A very special wine produced from a biological aging process under the yeast membrane, followed by a oxidative aging process. Perfect with soups and consommés, white meats, oily fish (tuna), mush-rooms and semi-cured cheeses. It perfectly brings different vegetables together, like asparagus and artichokes. Serve between 13 and 14ºC.

A straw-like bright yellow wine with transparent green and metallic highlights. A delicate yet strong aroma, with notes of yeast and fresh bread and recollections of almonds, originating from its long maturation and the traditional “Criaderas y Soleras” process. A soft bitter, almond-flavoured, nutty dry taste. Perfect as an aperitif or with cheese, ham and seafood. Serve chilled, between 7 and 9ºC.

Within its hues of shiny old gold, this Oloroso has a deep, evocative fragrance. Its old solera gives it a full body and a dry palate with oak and nut flavours.

Luminous amber colours. The aromas are pungent, almondy and persistent. On the palate it is slightly sweet, refined and with hints of dry flavours from the ageing. In short, the characteristics of an exceptional amontillado.

If this Fino’s pale straw colour is an anticipation of its delicate fragrance, its brightness is a prelude to the wine’s intensity. Fino Romate is a classic with a dry palate and pleasant acidity – the perfect aperitif.