Aromas 🍷 The Medium Dry Sherry from Emilio Hidalgo delights with its stylish maturation in the traditional Solera system and impresses with its amber-colored elegance.
🍽️ Perfect as an aperitif, this off-dry sherry pairs wonderfully with an artichoke omelet or hearty mushrooms with chorizo.
🌿 Made from high-quality grape varieties Palomino and Pedro Ximénez, it embodies the distinctive craftsmanship of the Emilio Hidalgo winery.
Medium Dry Sherry - Emilio Hidalgo
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More information about Medium Dry Sherry - Emilio Hidalgo
The Medium Dry from Emilio Hidalgo is an amber-colored semi-dry Sherry made from the grape varieties Palomino (93%) and Pedro Ximénez (7%).
On the nose, this Sherry indulges with an elegant bouquet of plums, almonds, walnuts, and honey, as well as a hint of caramel. On the palate, this wine caresses with an elegant, mild flavor of almonds and hazelnuts, with a subtle residual sweetness. This is a complex and multifaceted Sherry with a finely spicy, long finish.
Vinification of Hidalgo Medium Dry
The hand-harvested grapes are destemmed, gently pressed, and the resulting must is fermented in temperature-controlled stainless steel tanks. Afterwards, the young wine is racked, fortified, and placed in American oak barrels for its first maturation. The barrels are only filled to a certain level (a maximum of 85%), allowing the characteristic flor (a layer of yeast) to develop, which seals the wine from the air and imparts the sherry-specific aroma.
After maturation, the wine is transferred to the traditional solera system, in which Sherries of the same type are aged in barrels stacked on top of each other. The oldest wines are stored in the lower barrels (solera), while the youngest wines are in the upper rows (criaderas). The Sherry intended for sale is always drawn from the lower barrels. However, only a small portion (a maximum of one third) is removed, and the removed portion is then replaced with Sherry from the upper rows. This process continues all the way up to the top barrels, where young wine, the mosto, is added to the Sherry. In the solera, the Amontillado loses its flor and the oxidative maturation process begins. During this phase, it develops its aromatic richness and deep color.
Food recommendation for the Medium Dry Emilio Hidalgo
This semi-dry Sherry is best enjoyed lightly chilled as a stimulating aperitif, but it also pairs in a versatile and pleasurable way as a refined companion to starters such as an artichoke omelet or mushrooms with chorizo.
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