Oloroso ("scented" in Spanish) is a variety of fortified wine (sherry) made in Jerez and Montilla-Moriles and produced by oxidative aging. It is normally darker than Amontillado. Oloroso is usually dark and nutty. Oloroso sherry is also the base for many of the sweet sherries developed for the international market, such as Bristol Cream, in which oloroso is sweetened and sometimes has the color removed by charcoal filtering to achieve the desired effect.
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| - Oloroso (es)
- Oloroso (it)
- Oloroso (fr)
- Oloroso (en)
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| - El oloroso es un vino generoso propio del Marco de Jerez y de Montilla-Moriles, en Andalucía (España). Obtenido a partir de la uva palomino, es un vino de color oro oscuro, realmente aromático y con mucho cuerpo, seco o ligeramente y con una graduación alcohólica de entre 18º y 20º, llegando los muy viejos (de entre 30 a 40 años) a los 25º. Hoy en día existen olorosos menos secos, incluso dulces. (es)
- L'oloroso est un vin fortifié des régions de Marco de Xérès et de Montilla-Moriles en Andalousie (Espagne). Obtenu à partir du cépage palomino (dans la DO xérès), c'est un vin de couleur or foncé, très aromatique et corsé, sec ou légèrement sucré et dont la teneur en alcool se situe entre 18° et 20°, les très vieux (entre 30 et 40 ans) atteignant les 25°. Il existe des olorosos moins secs, voire sucrés. (fr)
- L'oloroso è un vino liquoroso tipico di Jerez e di Montilla-Moriles, in Andalusia (Spagna). Si ottiene a partire da uve palomino, è un vino color oro scuro, aromático e con molto corpo, secco o leggermente dolcee con una graduazione alcolica tra i 18º e 20º, mentre i più vecchi (tra i 30 e 40 anni) arrivano ai 25º. (it)
- Oloroso ("scented" in Spanish) is a variety of fortified wine (sherry) made in Jerez and Montilla-Moriles and produced by oxidative aging. It is normally darker than Amontillado. Oloroso is usually dark and nutty. Oloroso sherry is also the base for many of the sweet sherries developed for the international market, such as Bristol Cream, in which oloroso is sweetened and sometimes has the color removed by charcoal filtering to achieve the desired effect. (en)
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| - El oloroso es un vino generoso propio del Marco de Jerez y de Montilla-Moriles, en Andalucía (España). Obtenido a partir de la uva palomino, es un vino de color oro oscuro, realmente aromático y con mucho cuerpo, seco o ligeramente y con una graduación alcohólica de entre 18º y 20º, llegando los muy viejos (de entre 30 a 40 años) a los 25º. Hoy en día existen olorosos menos secos, incluso dulces. (es)
- Oloroso ("scented" in Spanish) is a variety of fortified wine (sherry) made in Jerez and Montilla-Moriles and produced by oxidative aging. It is normally darker than Amontillado. Oloroso is usually dark and nutty. Unlike the fino and Amontillado sherries, in oloroso 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. Without the layer of flor, the sherry is exposed to air through the slightly porous walls of the American or Canadian oak casks and undergoes oxidative aging. As the wine ages, it becomes darker and stronger and is often left for many decades. Oloroso sherry is also the base for many of the sweet sherries developed for the international market, such as Bristol Cream, in which oloroso is sweetened and sometimes has the color removed by charcoal filtering to achieve the desired effect. (en)
- L'oloroso est un vin fortifié des régions de Marco de Xérès et de Montilla-Moriles en Andalousie (Espagne). Obtenu à partir du cépage palomino (dans la DO xérès), c'est un vin de couleur or foncé, très aromatique et corsé, sec ou légèrement sucré et dont la teneur en alcool se situe entre 18° et 20°, les très vieux (entre 30 et 40 ans) atteignant les 25°. Il existe des olorosos moins secs, voire sucrés. (fr)
- L'oloroso è un vino liquoroso tipico di Jerez e di Montilla-Moriles, in Andalusia (Spagna). Si ottiene a partire da uve palomino, è un vino color oro scuro, aromático e con molto corpo, secco o leggermente dolcee con una graduazione alcolica tra i 18º e 20º, mentre i più vecchi (tra i 30 e 40 anni) arrivano ai 25º. (it)
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