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Oloroso ('scented' in Spanish) is a variety of sherry generally produced to be sweeter than fino and amontillado.
Unlike the fino and amontillado sherries, in oloroso sherries the flor yeast is suppressed by fortification at an earlier stage. This causes the finished wine to lack the fresh yeasty taste of the fino sherries and so oloroso sherries are only rarely drunk unsweetened. As the wine ages, it becomes darker and stronger and are often left for many decades.
Oloroso sherry is also the base for many of the sherries developed for the international market, such as Pale Cream or Bristol Cream, in which oloroso is sweetened and coloured to achieve a desired effect.
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