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Oloroso is one of the two major categories of sherry. The other, fino, is produced under a blanket of the yeast flor, but the wine in the casks in which flor does not develop becomes oloroso (the word means literally ‘fragrant’ in Spanish, although aficionados would claim that of the two, fino is the more perfumed wine, at least in its youth). As oloroso matures, it darkens, and before being sold most of it is sweetened (using the treacly wine made from the Pedro Ximenez grape), but over the past two decades an increasing amount of original, bone-dry oloroso has become commercially available outside Spain.

Subjects: Cookery, Food, and Drink.

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