Oloroso combines perfectly with meat based stews, especialy with gelatinous meats such as oxtail or beef cheeks.



Oxtail Stew

Mix the salt and flour together and lightly cover the meat in the flour mix.  In a large casserole dish, on medium to low heat, add the olive oil.  Once it is very hot add the meat to the oil and cook until golden brown all over.  Remove from heat and put aside. 

In the same oil that was used to brown the meat, add the chopped onions and garlic, cook until onion is transparent then add the carrots and peppers. 

Cook for 10 minutes stirring occasionally. Add bay leaves and thyme, allow the vegetables to stand for another 10 minutes.  Add diced tomatoes and salt and cook for a further 15 minutes. 

Add the Oloroso and meat to the vegetables and cook on a medium heat with the pot uncovered for 10 minutes, ensuring that the meat is completely covered with liquid.  Then cover the pot and turn down to a low heat allowing it to stew for 4 hours. 

Once the meat is tender remove from heat and serve with roast potatoes and fresh bread to dip into the sauce. 

作者 , Jerez de la Frontera Spain




オロロソの理想的な提供温度は12ºから14º Cです。



  • 低めの温度で、白ワイングラスで

    12° から 14° C の間で、白ワイングラスでお楽しみ下さい。

  • 滑らかで、余韻の長い


  • グラスで楽しむのに理想的