Alvear Solera Cream (500ML)
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Robert
Parker -
James
Suckling -
Wine
Spectator -
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Robert Parker's Wine Advocate
Much sweeter is the NV Solera Cream, which offers a dense amber color, creamy caramelized fruits, honeysuckle and roasted nuts, is fleshy and succulent with considerable residual sugar hitting the palate. This cuvée was created for the British and it used to be a hugely successful product there. Drink now through 2021.
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James Suckling
A pure pedro ximenez, aged to an average of 25 years, this has a deep, golden color and notes of toffee and mushroom, as well as a grilled biscuit-like edge. Super focused, sapid and salty mineral finish, amid smooth, layered texture. Drink now.
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Wine Spectator
Toasty and sweet on the nose, however it’s not very complex. Feels juicy and refined, with raisin, fig and date flavors. Long on the finish and chocolaty tasting, with raisin and a lightness of being. Sweet within the style, but not unctuous or candied.
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Wine Enthusiast
Toasty and sweet on the nose, however it's not very complex. Feels juicy and refined, with raisin, fig and date flavors. Long on the finish and chocolaty tasting, with raisin and a lightness of being. Sweet within the style, but not unctuous or candied.
Sherry is a fortified wine that comes in many styles from dry to sweet. True Sherry can only be made in Andalucía, Spain where the soil and unique seasonal changes give a particular character to its wines. The process of production—not really the grape—determine the type, though certain types are reserved for certain grapes. Palomino is responsible for most dry styles; Pedro Ximénez and Muscat of Alexandria are used for blending or for sweet styles.
Known for bold reds, crisp whites, easy-drinking rosés, distinctive sparkling, and fortified wines, Spain has embraced international varieties and wine styles while continuing to place primary emphasis on its own native grapes. Though the country’s climate is diverse, it is generally hot and dry. In the center of the country lies a vast, arid plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought.
Rioja is Spain’s best-known region, where earthy, age-worthy Spanish reds are made from Tempranillo and Garnacha (Grenache). Rioja also produces rich, nutty whites from the local Viura grape.
Ribera del Duero is gaining ground for Spanish wines with its single varietal Tempranillo wines, recognized for their concentration of fruit and opulence. Priorat, a sub-region of Catalonia, specializes in bold, full-bodied Spanish red wine blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a Spanish sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest Spanish wine region of Galicia, refreshing Spanish white Albariño and Verdejo dominate.
Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez.