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Bodegas Barbadillo, Oloroso Sherry, NV

Fortified Wine from Jerez / Sherry, Spain
$16.99
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Dry oloroso is one of the great bargains in the wine world, and this is the everyday version from the reference house of Sanlucar de Barrameda: 100% Palomino Fino aged oxidatively in solera for an average of five years, bone dry despite all that nutty, mahogany-colored richness. Five years is young for an oloroso, and that's the point — it keeps things bright and drinkable rather than sending you into brooding, concentrated territory. Barbadillo has been at this since 1821, still family-owned into the seventh generation, farming 500 hectares of its own vines and ageing its sherries in historic bodegas cooled by sea breezes off the Atlantic. Worth noting for anyone who has been burned before: oloroso is naturally dry, and the sweetened one is a separate bottling under a different name. Remarkable quality for the price, and a fine place to start if oxidative sherry is new to you.

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More about Bodegas Barbadillo

Barbadillo traces its roots to 1821, when Benigno Barbadillo, who had made his fortune in Mexico, bought his first bodega in Sanlúcar de Barrameda with his cousin. Six years later the house released Pastora, said to be the world's first bottled manzanilla. Two centuries on, celebrated in 2021, it remains a Sanlúcar institution, and Solear is the classic: briny, bone-dry, endlessly refreshing manzanilla to drink cold with anything salty.

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Wine Details

  • Grape Variety

    Palomino

  • Vintage

    NV

  • Size

    750ml

  • Style

    Rich

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Jamon iberico and aged Manchego, salted marcona almonds, oxtail croquetas, mushrooms sauteed in garlic and olive oil, roast chicken with thyme, or a bowl of consomme on a cold night. Also very good with hard, salty cheeses at the end of a meal.

Tasting Profile

Amber to mahogany in color and completely dry. Aromas of walnut, toasted hazelnut, orange peel and a little furniture polish. Medium-bodied, with a saline, savory core rather than fruit sweetness, and enough bite of acidity to keep it lively. The finish is dry, nutty and lingering, with a faint bitterness like walnut skin.

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