Region: Jerez, Spain
Perfect with: Braised pork, foie gras, nuts
Why You'll Love It?
Palo cortado is a rare type of sherry that starts off as a fino, aged for many years under a layer of flor, but inexplicably loses its veil of flor and finishes its life ageing oxidatively. As a result the favours are much concentrated. Supposedly these types of sherries are created by accident, but their increasing appearance would suggest some human intervention may be at play. Nevertheless they are still the rarest form of sherry with less than 100 bottles sold a year.
The Cayetano del Pino family has been in the sherry industry since 1880s as an ‘Almacenista’ – an ageing warehouse, procuring and nurturing sherries in small lots until they are ready to bottled. This exquisite example that combines finesse with body and an intensely nutty, dry and incredibly long finish. Any haze or tartrate crystals it may throw are harmless, and an indication of the minimal handling it undergoes. Palo Cortado should be served at a slightly higher temperature than an Amontillado (around 14°C).
Relatively fresh-smelling nutty with fine timber aromatics, some rinded cheese, and rancio complexity – balsamic oranges very pretty over nuts. Relatively light, slightly creamy mid then fresh nippy finish. Fair complexity, very pure and lovely, immediately likeable with very nice lines.
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