The flavor of dried fruit in wine of Andalousie
Discover the of Andalousie wines revealing the of dried fruit flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Andalousie flavors
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
Cult aperitifs and desserts.
The word of the wine: Viscosity
Consistency of wine reminiscent of the tactile sensation of sugar syrup with varying degrees of fluidity, due to the alcohol and natural sugar in the grapes present in sweet wines. In excess, this sensation can make the wine pasty and heavy. To the eye, viscosity is referred to as tears.
Other flavors in the same category
What are the typical grape varieties with flavor de dried fruit of Andalousie?
- MerlotIn 6% of wines with flavor de dried fruit
- Cabernet-sauvignonIn 5% of wines with flavor de dried fruit
- TempranilloIn 2% of wines with flavor de dried fruit
- Pinot noirIn 2% of wines with flavor de dried fruit
- Petit verdotIn 2% of wines with flavor de dried fruit