I haven’t had this for a while. A classic from Equipo Navazos.
Love the colour – quite a dark brown like old hay. The nose too is all hay bales and granary bread – an incredibly biological nose.
It also has a great, bready, savoury flavour – nice balanced acidity and salinity. Not quite as intense and structured as some but flavourful and elegant.
Very interesting pairing too. It was served in the superb Punto MX with a mexican dish of roast tuetano (bone marrow) eaten in tortillas with a salsa and onions, chilli and lime- a fatty, meaty, bready, spicey and citric combination. Great thing about sherry is that it can stand up to anything like this, and the savoury nature of the wine really worked.