External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
N.V.
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2016 (based on 1 user opinion) |
| Community Tasting History |
| Community Tasting Notes (average 89.7 pts. and median of 90 pts. in 13 notes) - hiding notes with no text | | | Tasted by Madera16 on 8/14/2019: Wonderful fino. Very fresh nose of apple and floral aromas. Lifted acidity on the palate, balanced saltiness, good texture, good finish. (770 views) | | | Tasted by Al Doughty on 8/27/2015 & rated 91 points: Intense savory saline aromas, with extra notes of exotic wood. surprisingly silky on the palate for a fino, with umami-like flavors of ginger, soy and mushroom. (1663 views) | | | Tasted by Chaz Bham on 8/29/2014: Marc and MJ's - great food and nice wines (Bellingham, WA): Volatile nut skins and dried rinds on the nose. Fascinating and complex tones of nut, dried herb, and white fruits. Another nice change of pace to add interest to the lineup. Paired well with the appetizers and cheese - thanks Marc and MJ! (2473 views) | | | Tasted by ElGreco on 7/7/2013 & rated 91 points: Quite beautiful. Explosive aromatics suggesting pear, apples, and briny "floresque" saltiness. The aromatics also come through on the palette. Plenty of refreshing apple and sea essence. Finishes with a lengthy walnut component. Paired with serrano, almonds, and cheese -- not a mistake. (2215 views) | | | Tasted by James Kim on 5/13/2013 & rated 90 points: Drank this a long time ago. Remebered enjoying a fair amount. So will give it a 90. (866 views) | | | Tasted by @ethanfries on 3/25/2013: I have been hearing some buzz around about sherry, and unfortunately until recently only had supermarket cooking examples.
Got half bottle with tapas, and this literally blew my mind. How can such a clear and crisp liquid have such savory notes while bringing an unparalleled finesse.
Additionally it seemed to pair well with meat, foie gras, nuts and even dessert! (1725 views) | | | Tasted by Keith M on 1/19/2013: Some went into the preparation of a chickpea, potato, and tomato stew; the rest consumed alongside and while cooking. This is fantastic entry fino. Properly nutty and simple nose, the body shows a good deal of fruit (peaches, pears) in additional to the classic saline character. It doesn't develop much in glass and doesn't need to . . . the half bottle goes quickly and this fino punches above its price. Phenomenal value and very tasty. Killer food wine. (1623 views) | | | Tasted by TimOn12 on 12/3/2012: Typical fino flavor profile, good salinity and richness - was very good with Japanese food but not incredibly complex but can't beat the price. (1057 views) | | | Tasted by yofog on 10/22/2012 & rated 91 points: Peanuts, firm texture, sort of reminds me of la Ina (869 views) | | | Tasted by wrrntl on 2/21/2012: Excellent QPR fino that delivers all you expect and a little more. (1000 views) |
| Spain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.Andalucía Andalucía and its wines
DOs
Wikipedia
Map on weinlagen-info
Two suggestions for listing Sherries and Manzanilla wines from a frequent user in a time of change:
The vast majority of these wines are solera-produced and are therefore nonvintage; they should not be listed under a vintage date. A Saca (or bottling) can be listed with a date under Designation, since each bottling is liable to be somewhat different. Dates of accession to your cellar, if it seems important, can also be listed in Designation. <b> Only an Anada (Vintage) wine should bear a vintage date.</b>
Currently, Manzanilla wines (what used to be called Manzanilla Fino) need only be listed as coming from the wine region Manzanilla-Sanlucar de Barrameda. This assumes the 'Jerez' region, which need not be mentioned. For older wines, there may be some confusion about the origin and type. I would suggest following the label as much as possible. jhtJerez-Xérès-Sherry Wiki page on Sherry
Wiki page in Spanish on Jerez
Official website of the Consejo Regulador of Jerez-Xérès-Sherry, Manzanilla de Sanlúcar de Barrameda and Sherry Vinegar
Oloroso, sherries are ”born” when fino fails to form on sherry at the beginning of its life in the bodega or when a producer decides to fortify the wine enough such that the growth of flor is inhibited. |
|
