It pours with a light golden color with no gas or sediment. The aromas of f dried fruits and nuts are quite pungent and remind me of aged port or passito style wines I have had before.
The body is light and from beginning to end it is dry, as I expected it to be. The flavor is of the paper like skin of a freshly cracked nut. The finish is moderate in length with some acid to clean up.
I picked this bottle up at the Boston Wine Exchange and I think it was $14.
I’m not sure what I should do with this wine beyond the occasionally cooking because it doesn’t really suit my palette. Any suggestions?
You should experiment blending this sherry into wine reduction sauces, perhaps with Marsala and Brandy.
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