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Robin Garr


Forum Janitor




Fri Feb 17, 2006 2:44 pm


Louisville, KY

WTN /WineAdvisor: Fragrant Oloroso (Lustau "Don Nuño")

by Robin Garr » Fri Jun 15, 2007 11:16 am

Fragrant Oloroso

If ever there was a wine that tasted like its name sounds, it's Oloroso. Oloroso - literally "fragrant" - is round and full and, well, orotund, not unlike its sonorous name with its plethora of O's.

In distinct contrast with the lighter Fino and Manzanilla Sherries that we discussed in opening this month's online Wine Focus last week, Oloroso is rich, dark and deliciously nutty.

Like Fino, Oloroso is invariably made as a dry wine, its natural sugars fully converted to alcohol by fermentation. In contrast with Fino, Oloroso is <i>not</i> fermented under the natural yeast called "<I>flor</I>" that's the hallmark of most other Sherries. Rather, Oloroso is fortified with the addition of brandy before aging, a move that deters the development of <i>flor</i> because the yeast can't live in a high-alcohol environment. In the absence of <i>flor</i>, the wine oxidizes gently in the aging <i>solera</i>, becoming darker and more nutlike than Fino.

Under the pressures of the marketplace, though, the lion's share of Oloroso is blended with dark, syrupy Pedro Ximenez Sherry to turn it into a sweet, dark wine that's often labeled "Cream Sherry" for export to English-speaking countries, although it's sometimes sold as just-plain Oloroso.

If you're in the market for an <i>unsweet</i> Oloroso - and if you're exploring Sherry and want to discover this Spanish treat at its best, I strongly recommend that you do so - look for the English word "Dry" on the label, as in today's featured wine, the <b>Dry Oloroso "Don Nuño"</b> from <b>Emilio Lustau</b>. This is Oloroso as it ought to be: Coppery bronze in color, with luscious, true scents of freshly cracked mixed nuts and dried fruit, so nearly dry that its slight sweetness shows only as a pleasant touch of brown sugar in the finish.

Serve it lightly chilled, not cold, and sip it in small glasses out of respect for its fortified 20 percent alcohol. Like last week's featured Fino and Manzanilla, this is not your Grandmother's Sherry. If you're up for a wine-tasting off the beaten path, I hope you'll temporarily suspend your disbelief and join us in the WineLovers Discussion Group's Wine Focus on Sherry,

<table border="0" align="right" width="115"><tr><td><img src="" border="1" align="right"></td></tr></table>Emilio Lustau Solera Reserva Dry Oloroso "Don Nuño" ($20.99)

This is a dark but transparently clear, bronze-color wine with a coppery hue. Appetizing aromas are nutlike and true, cracked walnuts and pecans, with more subtle back notes of dried figs and dates. Nuts and lemony acidity on the palate, full-bodied and quite dry on first tasting, opening up to just a faint hint of dried-fruit, brown-sugar sweetness in the smooth, mellow finish. U.S. importer: Europvin USA, Oakland, Calif., Selected by Christopher Cannan. (June 14, 2007)

<B>FOOD MATCH:</b> This full, dry wine really works best on its own, as an aperitif or for after-dinner sipping in place of a brandy. For the sake of experimentation, I tried it with a Sichuan shredded-beef stir-fry for which I had used a tablespoon or two of Oloroso as an ingredient, and it did work. On the whole, though, I wouldn't normally use Oloroso it a food wine.

<B>VALUE:</B> In comparison with other fortified wines, this Oloroso remains a relative value in the $20 range. Note, however, that Lustau's wines tend to be overpriced in relation to other Sherries in the U.S. Comparison shopping is also prudent, as shows U.S. vendors ranging from $16.99 to $24.99 for this same wine.

<B>WHEN TO DRINK:</B> The encrypted bottling date, L5040, indicates that this wine was bottled on Feb. 9, 2005, the 40th day of the year. Like all Sherries except Fino and Manzanilla, Sherry keeps very well in the bottle and will last, albeit without any real evolution, for years or even decades.

<B>WEB LINK:</B> Emilio Lustau's content-rich and easy-to-navigate Website is published in English:

<B>Oloroso</B> = "<I>O-lo-ro-so</I>"
<B>Lustau</B> = "<I>Loost-ow</I>"

For a complete list of international distributors in many countries, see the Emilio Lustau Website,

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Sue Courtney


Wine guru




Wed Mar 22, 2006 7:33 pm


Auckland, NZ

Re: WTN /WineAdvisor: Fragrant Oloroso (Lustau "Don Nuño")

by Sue Courtney » Fri Jun 15, 2007 3:54 pm

Hi Robin,
I also reviewed this wine for this month's Wine Focus ... php?t=8724
although your bottle was about 3 months younger than mine, it's interesting to compare notes.

I found the following food matches worked with this wine -
Both green and black olives marinated in olive oil with garlic and chilli.
Blue cheese - the piquancy and saltiness of the cheese seems to work quite well - both the cheese and the Oloroso have strong flavours but neither overpowers the other.
Cold whole belly pork that had been cooked the day before in a wine citrus reduction with star anise - then sliced thinly for serving. The wine cut through the pork fat but didn't overpower the pork. I thought it worked quite well for a main course wine match.

I agree with you, this is value for what it delivers. A little goes a long way and unlike Fino or Manzanilla, which is best drunk just after bottling and totally consumed just after opening, the Oloroso did not appear to deteriorate when kept in the fridge after opening. I drank my last 375ml bottle over 4 days and the previous one lasted 6 months in the fridge.


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