This value-priced sherry emerges from the village of Sanlucar de Barrameda, said to produce higher acid sherries than those from the more famous Jerez. Robert Parker reviewed this lineup in TWA #159 and because these are essentially the same wines (drawn from the same Soleras), I will keep my comments brief. There are two basic style of sherry, Fino and Oloroso, and all of the others are offshoots of these. For example, the principal difference between the Dry and Medium Dry Amontillado (Amontillado is a lightly oxidized Fino style) is that latter has had 10% Pedro Ximinez added as a sweetening agent. The principal difference between the Dry Oloroso, the Medium Dry Oloroso, and the Cream (an Oloroso style) is that latter two have had 20% and 40% Pedro Ximinez added to the base Oloroso respectively. The drier styles are better served with savory courses or as aperitifs, the sweeter styles (Moscatel and Pedro Ximinez) at the end of meals with dessert. This is a well made sherry at a great price that merits serious consumer interest. [Robert Parker's original notes which Jay Miller refers to above:"The Cream Sherry Full Sweet is an Olorosso blended with Pedro Ximenez. Medium dark amber-colored, soft, and sweet, with broad, savory, creamy, nutty flavors, this beauty should be consumed at the end of a meal, or as the importer suggested, poured over vanilla ice cream. Score 90 Points"] Score: 89. â€”Jay Miller, February 28, 2007.
|Bodegas Pedro Romero was founded in 1860 by Vincente Romero Carranza in the small village of Sanlucar de Barrameda. The bodega has always been family owned and is now in its 6th generation. The bodega owns 10,000 oak casks for aging its sherries.
Sanlucar de Barrameda is located on the Atlantic coast at the mouth of the Guadalquirir River. The bodega’s geographical location within the village is one of the keys to its identity, because its location allows it to take maximum advantage of the humidity, the trade winds from the Atlantic, and all other aspects of the unique microclimate that are attributed to the village. The prevailing trade winds from the Atlantic provide the humidity, which is crucial to enable the ’velo de flor’ or the ’layer of yeast’ to flourish in the casks during the dry summer months. This ’velo de flor’ acts as an insulating blanket as it grows on the surface of the Fino and Manzanilla sherries to prevent them from oxidation. The humidity also enables all of the sherries to develop sufficient acidity for the proper texture and mouthfeel while they are aging in the Solera system.
All of the sherries are aged in the bodega using the traditional Solera system of 600 liter casks made from American white oak.