Parido Sherry Type

• type : Other Wines
• Origin : Andalusia, Spain
• Producer : Nevado family
• Capacity : 750ml (full bottle)
• Product name: Fruit wine

Taste

A clear, shiny, straw-like golden color.

When poured into a glass, the strong aroma can be felt even from a distance. Hints of ripe apples and plums, chamomile, jasmine tea, and fresh herbs. Furthermore, due to aging, you can delicately detect a rich variety of aromas such as straw, cypress, hazelnuts, and fermenting bread dough.

It is dry in the mouth, with a hint of acidity and a slight bitterness from the yeast. The aroma also gives off the ripe apples, apple skin, straw-like spices, and yeasty aromas like nuts and bread dough. The aftertaste is long and delicate, with the flavor lingering.

Although it has a rich flavor and the aromas blend well together, it also has a delicate texture that will have you unconsciously murmuring "delicious" without even realizing it.

It is a testament to the Nevado family's tradition and skill that they are able to produce such a delicate and expressive wine without fortifying it.

Grape varieties (click on the variety name to go to the explanation page for each variety)

Alice, Palomino, Pedro Ximenez

Tapas such as olives, fried seafood, prosciutto, hard cheese, grilled marinated vegetables, tortillas

Foods that go well with Parido Sherry

Gomez Nevado (Nevado family) - Bodegas Gabriel Gomez Nevado

Organic history: Since 1988

The winery is located in Cordoba, Andalusia, in the south of Spain, where olives and livestock farming are thriving. The climate is typical Mediterranean, with little rainfall and dry conditions. They have been making wine since 1754, and in 1988 they were the first in Andalusia to receive organic certification. Nevado's Dorado Seco is a very dry sherry-type wine. This wine contains no added alcohol and is very rare in Japan, so we recommend enjoying it on the rocks or with carbonated water in the summer.
We also produce organic extra virgin olive oil, which is full of flavor and is harvested from olives that are 50 to 100 years old on average. It is extracted slowly and carefully using a low-speed centrifuge method, so it is less likely to oxidize. Please try it in a variety of dishes.