Orange marmalade, toasted almonds and chestnuts, crème brulee, baked pineapple and mango. The palate has more citrus and crème brulee notes than the nose. Sweet with a medium body and good acidity. Pair it with cheesecake and everything gets drier.
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Método solera. Marrón dorado con toques naranjas, capa media. En nariz es muy seco, como un fino jerezano. En boca predomina el dulce pero que es acompañado primero con ácido y luego con amargo, tonos que perduran compitiendo, largamente, aun imperando el dulce. Ideal para acompañar queso, foie.
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Tasted at La Vara in Brooklyn. Nose has some oxidation like a dry sherry with hints of dried figs. Palate is full of lemon peel acidity but balanced by the alcohol and not-overpowering sweetness. Medium body (for a dessert wine) with a medium long finish with golden raisins and figs, it paired well if not excellently with a torta de Santiago almond cake. Maybe not the most complex dessert wine ever but still enjoyable, especially as it opened up in the glass.
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Dinner at Alinea (Alinea, Chicago): A medium-dark yellow-gold color with some orange glints. This had a nose of honey, bitter almonds and orange peel. On the palate, this was a rich but balanced mix of sweet and bitter flavors, coating the mouth and finishing long and smooth. Paired with a variety of fruits in a rum-based sauce, this was a perfect finish to a delicious meal.
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2/3/2024 - pdadams66 Likes this wine: 89 Points
Copper color, yellow rim.
Creamy, rancio, baked pineapple, pastry cream, butterscotch.
Sweet, smooth, caramel, marzipan, oxidation, touch of balsamic, great tropical fruits.
Intriguing sweet wine - a mixture of Sauterne, tawny port, and Verdelho Madeira. Good now.
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8/21/2022 - AlphaMikeFoxtrot Likes this wine: 90 Points
NV Sweet Malvasia Aromatica aged in Solera
Orange marmalade, toasted almonds and chestnuts, crème brulee, baked pineapple and mango. The palate has more citrus and crème brulee notes than the nose. Sweet with a medium body and good acidity. Pair it with cheesecake and everything gets drier.
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4/20/2018 - martinlopez Likes this wine: 89 Points
Método solera.
Marrón dorado con toques naranjas, capa media.
En nariz es muy seco, como un fino jerezano.
En boca predomina el dulce pero que es acompañado primero con ácido y luego con amargo, tonos que perduran compitiendo, largamente, aun imperando el dulce.
Ideal para acompañar queso, foie.
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10/22/2016 - mattym19 Likes this wine: 89 Points
Tasted at La Vara in Brooklyn. Nose has some oxidation like a dry sherry with hints of dried figs. Palate is full of lemon peel acidity but balanced by the alcohol and not-overpowering sweetness. Medium body (for a dessert wine) with a medium long finish with golden raisins and figs, it paired well if not excellently with a torta de Santiago almond cake. Maybe not the most complex dessert wine ever but still enjoyable, especially as it opened up in the glass.
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5/28/2015 - NineteenEightyTwo Likes this wine: 91 Points
Dinner at Alinea (Alinea, Chicago): A medium-dark yellow-gold color with some orange glints. This had a nose of honey, bitter almonds and orange peel. On the palate, this was a rich but balanced mix of sweet and bitter flavors, coating the mouth and finishing long and smooth. Paired with a variety of fruits in a rum-based sauce, this was a perfect finish to a delicious meal.
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