La Gitana Oloroso Cream Alameda 50cl

Bodegas Hidalgo Cream Alameda, Spain, 50cl

Grapes: 95% Palomino & 5% Pedro Ximenez, 95g/L residual sugar, a blend of Oloroso & PX sherries

Aroma: dried fruit. Taste: full rich warm flavour, sweet and very smooth.

Critics' Tasting Notes:

"Amber gold colour. Honeyed and nuanced nose balanced by orange zest crunch and caramel toffee note"

Silver Medal, INTERNATIONAL WINE CHALLENGE, 2020

"Pure fig and raisin aromas that bring Christmas cake to mind. This sherry has a complex palate, concentrated figs and nutty characters on the finish. Decanter Magazine

"Flattering date, candied ginger, steeped golden raisin and prune eau-de-vie notes meld together here, carrying through the sweet-edged and slightly heady finish. A hint of walnut hull peeks in at the very end."

89/100 points, WINE SPECTATOR, February 2016

‘Alameda’ is the central plaza in Sevilla, it is here that young women are said to walk in the early evening in hope of attracting the attention of suitors. Oloroso Abocado Alameda is a mix of old Olorosos and sweeter wines made from Pedro Ximenez, which are aged for several years in soleras of American oak. It is off-dry.

La Gitana Established in 1792, the family owned and run business is now in its sixth generation and is widely regarded as the definitive Manzanilla house.

Extensive vineyard holdings ensure the best quality Palomino Fino is delivered from the bright albariza soils to the bodegas in Sanlúcar de Barrameda, where every step is taken during the long solera process to deliver excellence and consistency. Gradual biological ageing via the solera process under natural flor for Manzanilla and Amontillado produces dry, salty styles that are proving particularly popular in our ever evolving tapas-style culinary culture, where their ability to match such a diversity of ingredients is unrivalled and increasingly fashionable.

How To Serve: Excellent with nuts in particular, but suits all pre-dinner nibbles. Similarly superb on its own. Do not over chill in order to appreciate the more delicate flavours.