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string(785) "Gonzalez Byass Alfonso Oloroso
Due to its time in contact with oxygen Alfonso shows a golden amber colour. On the nose round intense aromas with the nuttiness of the Palomino variety standing out, in this case hazelnuts and walnuts. As a result of the time spent in cask Alfonso shows subtle aromas of oak and spiced notes which remind of truffle or leather. On the palate flavourful and structured with a long and complex aftertaste and slight vanilla touches with a surprising sweet note on the finish.
SERVING AND PAIRING :Alfonso should be served slightly chilled between 10 and 12ºC in a small white wine glass. Perfect with rich meat stews, cured meats and beef/goose consommé. The dryness of this wine makes it perfect for gelatinous meats such as oxtail and pork cheeks"
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