The word ‘oloroso’ means something like ‘pungent’ in Spanish. Like a fino, it’s made from palomino grapes but usually from later pressings which produce a heavier wine. These are then fortified to 17% ABV so that a protective flor (layer of yeast) cannot form, aged in contact with oxygen and blended in a solera system before bottling. Olorosos have strong flavours like Brazil nuts, old wood, molasses, and raisins. An oloroso is naturally dry but they are often blended with PX (Pedro Ximénez) to create a sweet wine. Dry and medium dry examples are wonderful with blue and hard cheeses while sweeter ones taste good with ppuddings and make great cocktail ingredients.