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PV Tasting Notes
This wine ratchets up the intensity of Oloroso Sherries, dry with flavours of walnuts, hazelnuts and raisins with just a touch of smoke. There is good richness here within the dry flavours in a softer slightly more forward style.
Either to accompany sweet desserts or at tea time as traditional consumptions but also suitable with tasty meats and strong cheeses and at any time. Examples being;
- Braised Five Spiced Belly of Pork, Creamy Mash, Duck pancakes & Hoi Sin Vegetables
- Breast of Guinea Fowl
- Baked sea bass with pancetta, roasted fennel, courgettes and peppers, saffron mash, champagne and chervil velouté
In my opinion Guinea fowl goes very well with Amontillado and Belly of pork with Oloroso. I am in doubt with sea bass.
Spiced Fish and sea fish from Asian cuisine gets on very well with Amontillado.
Game meat pairs with Oloroso. Oloroso also gets very well with very sweet desserts.
Perez Barquero have achieved three of the top eight ratings including the top two ever awarded for Sherry wines, as such their products are in the top echelon of wines of this type.
Ageing period: A minimum of 12 years in oak barrels following the “Solera and Criadera” system.
Montilla wines resemble sherry wines, but they have their own character and separate denomination de Origin. They are products of Cordoba and grown in the great carpet of vineyards stitched with olive and almond trees, which stretches around the ancient city of Cordoba 250 miles north of Jerez and about 125 miles from Servile. This ancient Province has a long history of conquest by Phoenicians, Romans, Moors and the Spanish Kings, it is also described as the frying pan of Spain. The principle grape here is Pedro Ximenez, (PX as it is known in Jerez, where it makes only sweet wines) but in Montilla where it ripens early and are harvested early, with high sugar content which is fermented into alcohol, with the result of bone dry fino@s of around 16% and Oloroso or Amontillado at 19% to 21% without fortification.