Medium Dry - Emilio Hidalgo

Emilio Hidalgo's Medium Dry is an amber semi-dry sherry made from the Palomino (93%), Pedro Ximénez (7%) grape varieties.

In the nose this sherry spoils with an elegant bouquet of plums, almonds, walnuts and honey as well as some caramel. The palate is flattered by this wine with an elegant, mild taste of almonds and hazelnuts, with a subtle residual sweetness. This is a complex and varied sherry with a fine spicy, long finish.

Vinification of the Hidalgo Medium Dry

The hand-picked grapes are destemmed, gently pressed and the resulting must fermented at controlled temperatures in stainless steel tanks. The young wine is then drawn off, sprinkled and aged in American oak barrels for the first time. The barrels are only filled to a certain extent (maximum 85%), so that the characteristic pile (a layer of yeast) can develop, sealing the wine airtight and giving it its sherry-specific aroma.

Once the wine has matured, it is transferred to the traditional Solera system, in which the same type of sherry is matured in barrels arranged one above the other. In the lower barrels (Solera) the oldest wines are stored, while in the upper rows (Criaderas) the youngest wines are stored. The sherry intended for sale is always taken from the lower barrels. However, only a small part (a maximum of one third) is removed and the part removed is then filled with sherry from the upper rows. The whole principle is continued up to the top barrels, where the young wine, the must, is added to the sherry. In the Solera the Amontillado loses its pile and the oxidative ripening process begins. During this phase it develops its aromatic fullness and strong colour.

Food recommendation for the Medium Dry Emilio Hidalgo

This semi-dry sherry can be enjoyed lightly chilled as an animating aperitif, but also as a sophisticated accompaniment to starters such as an artichoke omelette or mushrooms with chorizo versatile and enjoyable to combine.