Gran Barquero Amontillado
75cl
/
19% Vol
This sherry is made exclusively with 100% Pedro Ximenez grapes which are vinified and initially aged under flor (yeast) for around 10 years before being aged oxidatively for further 15 years. Aromatic and intense with complex aromas and flavours of roasted almonds, green apple, and a saline finish. Perfect food wine especially paired with gazpacho soup, fried fish, blue cheese, or salted almonds.
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Gran Barquero Amontillado
€38.50
Ex Tax: €31.30
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Intense aromas of roasted almonds, green apple, lemon zest, spices and toffee
Palate
Elegant with good acidity, powerful on the palate with notes of roasted nuts and spices, hints of wood. Long, savoury finish.
Fact Sheet
Fluid
75cl
Grape Variety
Pedro Ximenez
Alcohol %
19%
Country
Spain
Region/AOC
Andalucia
Closure
Cork
Cellaring/Ageing Potential
Drink now
Producer
Perez Barquero
Awards and/or Press Quotes
Awards and/or Press Quotes
92 Points- Penin Guide
Honorable Mention - Alimexpo 87
Bronze Medal - Vinexpo 91
Silver Bacchus - Bacchus 2000
Gold- Zarcillo 2005
Best generous - wine guide gourmets Award 2006
Bronze-chanllenge international du vin 2006
Table of honor gourmet wine guide 2006 and 2007
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
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