One of the mysteries of the English language finally explained.
A dry or medium-dry Spanish sherry.
- ‘Pedro Ximenez, oloroso, palo cortado or amontillado should be taken out of the fridge about 30 minutes before you're planning to drink them, but manzanilla and fino should be enjoyed ice-cold.’
- ‘Pale, dry fino and amontillado style wines are made from free-run juice, while heavier styles similar to oloroso are made from the subsequent pressings.’
- ‘Sherries make a soothing and relaxing nightcap, especially the dark oloroso ones, so full of flavour they taste sweet, though many contain almost no sugar at all.’
- ‘Fewer scales are needed to produce a consistent amontillado or oloroso sherry than a fino or manzanilla sherry because these fuller, richer wines vary less from year to year.’
- ‘The latter is matured in American bourbon casks, but then finished - transferred - into sweet oloroso sherry casks for up to a year.’
- ‘The chef of Eva Restaurant pairs a dry oloroso with mushrooms in this rich dish.’
Spanish, literally ‘fragrant’.
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