Bodegas Yuste Aurora Manzanilla Sherry (500ML) Front Label
Bodegas Yuste Aurora Manzanilla Sherry (500ML) Front LabelBodegas Yuste Aurora Manzanilla Sherry (500ML) Front Bottle Shot

Bodegas Yuste Aurora Manzanilla Sherry (500ML)

      500ML / 0% ABV
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        500ML / 0% ABV

        Winemaker Notes

        Iconic Manzanilla named for the widow Aurora Ambrosse Lacave, pioneering female sherry executive of the early 20th century. Yuste has skillfully integrated the 19th-C. solera with his own to produce a complex, rounded and saline Manzanilla between 8 and 10 years of age, bottled with minimal treatment to preserve an interplay of seaside freshness and full mid-palate.

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        Bodegas Yuste

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        Bodegas Yuste, Spain
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        Since 1991, Francisco Yuste has pursued the objective of producing Manzanilla up to its highest historic standards. Upon rescue and restoration of venerable, endangered soleras and bodegas in Sanlúcar’s emblematic Barrio Alto and Barrio Bajo districts, classic Manzanillas and Sherries are being produced.

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        Known more formally as Jerez de la Frontera, Jerez is a city in Andalucía in southwest Spain and the center of the Jerez region and sherry production. Sherry is a mere English corruption of the term Jerez, while in French, Jerez is written, Xérès. Manzanilla is the freshest style of sherry, naturally derived from the seaside town of Sanlúcar de Barrameda.

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        Sherry comes from only one place in the entire world, Andalucía, Spain where the soil and unique seasonal changes give a particular and unsurpassable character to its wines. The process of production—not really the grape—determine the type, though certain types are reserved for certain grapes. Sherry's main grapes include Palomino, Pedro Ximénez and Muscat of Alexandria.

        Tasting Notes for Sherry

        Sherry is a fortified wine that comes in many styles from dry to sweet. Fino, from Jerez, and the similar style called Manzanilla, from the humid and cool, coastal town of Sanlúcar de Barrameda, are the lightest and driest styles, and are meant for early consumption. Their creation is dependent on the action of flor, which are benevolent film-forming yeasts that make a floating veil on the surface of the wine, which aid in protecting it from oxidation. Amontillado happens when a Fino’s layer of flor fades and the wine starts to oxidize. Quite simply it is an aged Fino that has a darker color and richer palate. When flor yeast dies unexpectedly, the result is Palo Cortado. A Palo Cortado Sherry can behave like Amontillado on the palate but often show a greater balance of richness and delicacy. Oloroso never develops flor but is oxidized for anywhere from five to twenty five years, becoming aromatic and strong like a fine bourbon. A sweetened Oloroso is a Cream sherry; a Pale Cream is one that has had the color removed. Pedro Ximénez and Muscat, representing a tiny proportion of production can make some amazing single varietal sweet sherries but the vast number of styles are primarily based on the Palomino grape.

        Perfect Food Pairings for Sherry

        For Fino and Manzanilla, think Spanish tapas: baked anchovies, patatas bravas, olives, cold cuts and manchego. For Amontillado and Palo Cortado, dishes like roasted turkey, grilled tuna, artichokes and asparagus will go well; dark chocolate could pair with these too. Rich poultry and foie gras will work with dry Oloroso. Cream Sherry and sweet Pedro Ximénez should be enjoyed with dessert or cheese.

        Sommelier Secrets for Sherry

        Most Sherry produced is dry and meant to pair alongside traditional Spanish food. The British and American markets have traditionally focused on the sweet ones.

        RAE400573_0 Item# 161450

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