Alvear Alvear Montilla-Moriles Fino, Spain, Andalucía, Montilla-Moriles

Españathon : It's fine, but this is pretty much the most tame version of PX you could possibly imagine. Doesn't coat the side of the glass, isn't silent when you pour it. The viscosity is far too runny. The profile is right, but you may as well take a proper PX and dilute it with 25% water to get this.

Classic fino, great with oysters. Gorgeous green apple or watermelon rind going on under the nuttiness. One of the more fun pairings I’ve had with oysters.

Another tremendous bargain. Newer bottling, marked 15% abv. Case buy candidate.

Opened this 2 years ago and kept it open in the cellar since then. Tastes exactly the same as when just opened. Deep brown in the glass. A few layers on the nose - fig, caramel, dried plum, tobacco - but palate is way too sweat, even for a PX. Lacks any kind of acidity. Moderate finish. Ok, but not a repurchase for me.

Nutty, dry fig, brandy, savoury, flor. Quite fresh and approachable , not as intense as typical Palomino fino. Modern in style.

2017 vintage

Richer and heavier than typical fino as it's PX from inland Montilla. Pie crust, nut, creamed peaches on nose Same as nose but fruit is more citrus and pithy. Sensational value at $18

An older looking bottling, with a newsprint look saying "Alvear's Fino". But it tasted absolutely fine. Made from PX, and 16% abv, this is pretty weighty compared to a typical Fino Sherry.

Showing the classic boiled grain notes of Fino toasty. Medium body, a little heavy and tangy,slightly bitter finish. Inexpensive.

Nose of Christmas cake, which was pleasant. Cloying and unappetizing on the palate. Needs a huge amount of acidity to make it palatable. I poured it on some creme fraiche gelato which made my gelato delicious. And then I squeezed some lemon in the wine which balanced it somewhat

brought this to semolina restaurant. shared with pat. i continue to prune the cellar of bottles with past due drink by dates. i had overlooked this bottle since we don't drink dessert wine often and feedback from others was ambiguous. unfortunately, we were unhappy with the menu, the service and the attitude of the waitress so the atmosphere was not pleasant. also, marty was unhappy with some of the other wine i had brought. he was losing patience and wanted …

Lots of complexity with an interesting finish. A little to sweet.

Very dark brown, black hue. Rich, ripe and sweet, lacking the acidity to make it an attractive gastronomic dessert wine. I would use this as a condiment eg, to pour over vanilla ice cream for example.

It has sharp tones, clear, light dry, with very vinegar acidic notes. Varietal I suppose has merits.

Served variously over a couple of weeks being open with sharp and sweet blue cheeses, as well as over vanilla ice cream, the various elements of this—sweet, toffee, raisin, stewed prune, saline—managed to work well with all. Too sweet for me on its own, this does wonders with the different foods I threw at it.

Luscious and delicious. Dark brown in the glass, pronounced aromas and flavors, nose is nutty with caramel, palate is luscious, fruits are dried/cooked, caramelized dates, overripe stewed black figs, candied orange peel, marzipan, silky Mexican vanilla, chai tea spice, high acidity holding it all together, high alcohol. Love this Pedro.

Small tasting glass @ VINEUM during service, so a brief note. Maple syrup, dates and very sticky. Good...

Unique wine, almost like Jerez but so different. Strong nose of varnish, orange peel, and sandalwood. Acidity is very broad, savory palate of nuts, dried fruit, citrus. It’s the polar opposite of manzanilla, while still bright enough to not become an amontillado. Not a beginner’s sherry but quite enjoyable.

This is crazy sweet gooey, toffee and raisin nectar. Did I mention the sugar? Wonderful if you like the genre.

It doesn't really showcase what PX can be: sweet and cloying without showing much depth and interest. I guess you get what you pay for ...

Note: I use a scale on which 85 represents a very good wine. Surreally sweet, Hard to drink more than a small glass at a time. Within this context (an ultra "sticky"), the wine is very good, but you need to appreciate sweet sherry.

MNB: Fortified Wines : 100% PX Medium yellow color. Fresh apple, faded apple core, and slight spiced carrot flor. There's a leesy-yeasty quality (flor?). Oxidative but fresh - almost green apple juice character. Orange peel, bitter orange oil. Surprisingly aromatic. Dry, notes of sotolon (turmeric/flor), 15% alcohol, fresh light palate, elevated acid, bitter almond skin saline finish. Very light and crisp.

Light fino lucking a bit of depth - good flavour and well suited to chorizo , baked fries, chick peas and squid.

No formal notes. Very sweet.

This is a little better than a good rating but still lacks body and depth. There are better finos/manzanillas on the market than to buy this one again.

No formal notes.

Maple syrup, sultana, and rum raisin ice cream. A great wine to have around because it take so long to finish a bottle but it just gets better and more integrated as it sits in the fridge for weeks.

Honey, dates, spice; long smooth finish. This was a big hit with the dinner party. Great value.

Classic old car engine oil look: dark brown . Tastes and smells like Christmas pudding that's been put in the blender: figgy, pruney, caramel; a littel herbiness. Again not much acidity. Tasty but not to drink too much of. Great on vanilla ice-cream of course.

Not much different than last year. Good fino dry, but flavorful. Stayed fresh in the fridge for quite a while.

All PX, and unfortified, this is super fresh and with the mellow walnutty and oily (not that this is heavy, quite the opposite) character of PX finos, maybe some green apple and smoke, too. Good stuff.

(JMday@BerowraWatersInnwBunny) Ink, dark spices, toffee, burnt caramel, juicy tar, dark soy, oyster sauce, fino flores, smoked prunes, hint menthol. Taste is similarly liquid toffee, chocolate, thick and unctious, savoury yet sweet and lightfooted. Residual grandma herbal joint oil, creamy rich butterscotch, burnt biscuit, honey treacle. Beautiful and powerful balance to the incredibly dark and bitter chocolate cake, with all the right elements just to lift and soften - a strong and fantastic finish to an incredible gastronomic journey at the …

Liquid prunes and fig.

1st time at Praelum Wine Bistro - A Monday Night Dinner (Praelum) : Tasted blind. Appearance is clear, medium intensity, tawny colour. Thick viscous long legs. Nose is clean, pronounced intensity, with alcoholic fumes, and aromas of raisins, prunes, dried figs, sweet melted chocolate, caramel oxidative slant. On the palate, luscious and intensely sweet, medium acidity, high alcohol, full body. Pronounced flavor intensity, with rich concentrated flavours of raisins, prunes, dried figs, sweet melted chocolate, and caramel. Long finish. Slightly …

I can't improve on ManInBlack's tasting note from last September. A thoroughly enjoyable PX, luscious and lingering.

The wine looks caramel colored. The legs are slow. There is no sediment in the bottle. It smells like raisin, walnut and butterscotch. It tastes like raisin and butterscotch. The body is full. The wine has oily texture. The wine finishes medium. The wine has low acidity.

Open thirty minutes and the nose is offering something that hints a fresh can of latex paint that is made with sorghum syrup. Just weird enough to be totally engaging. 45 mins in it's getting thinner, the mouth feel thinning a bit, the finish lengthening and there is some type of citrus, maybe Meyer lemon, yes, that's it. And add chocolate syrup. An hour after opening, add blackberry juice and mango, and black tea. Hour and a half, add pomegranate.

Deep brown in glass with golden edges, rich and concentrated without being cloying sweet, fruits of fig, cacao, orange, chai tea spice, black licorice, cardamon, rum raisin and Mexican vanilla. Delicious.

zeer lekker. Bruinige kleur, dikke tranen (16° alc). Zoet, intens, zowel qua geur als smaak. Paste zeer goed bij de gekarameliseerde appels in de tarte tatin. Ook later op de avond opnieuw geproefd en door iedereen top bevonden. Kleine glaasjes serveren, want te genieten drup per drup!

The wine looks Straw colored. The body is Medium/Full. The wine finishes Medium.

Quite nice. Good raisinated richness. More syrupy raisiny fruit than nutty. I didnt detect much nutiness.

The wine is clear and bright, with a medium brown colour and dense sticky legs. The nose is clean and fully developed, with medium+ intensity aromas of raisins, dry figs, caramel, chocolate and coffee. It's lusciously sweet in the mouth, with medium- acidity, medium alcohol (for a fortified), full body and pronounced intensity flavours of raisins, dry figs, caramel and coffee. Long finish. It's a very good quality wine, dense and creamy, an explosion of flavour in the mouth that …

Bevuto nel corso di un mese. Piuttosto dolce per i miei gusti

I do not drink a lot of sherry, and so this TN needs to be understood within that context. As implied by bechi, this needs to be served well-chilled, and kept cold as you finish the bottle. Complemented a a tapas with white anchovies, almonds, Spanish chorizo, and Spanish cheese and olives. Excellent As others noted, nutty, nice and dry. Crisp and tasty. Serve cold -- worth repeating this.

Christmas BYO (HSH) : As usual, to me, it is just all about prunes in a wine like this. An impressive wine but really not my style!

Fruity nose with stewed fruit, dried apple and raisins with a touch of coffee, some nuts and prominent malt. Sweet and full on the sticky palate with loads of dried fruits, dried citrus, malty compliments and very long raisiny finish. Unctuous stuff. Lovely.

Very dark syrupy brown with ridiculous 400 g/l of residual sugar obvious in its viscous appearance. Very powerful nose with intense aromas of sweet raisins, dried figs, dried dates, some oxidative nuttiness, a little molasses, hints of vanilla and cocoa and a whiff of alcohol. In the mouth the wine is very sweet. I mean really, really sweet. And that is an understatement. The cloying sweetness is so thick, sticky and mouth-puckering it feels almost fiery on the tongue. The …

Raisins, dates, dried fruits. Very smooth, very sweet. Great with sweet dessert.

Very strong scent of fresh made wine for the first few seconds until the wine gets to breathe. Taste is very light at first with a very nutty flavor that stays on the palate. Feel it needs something extra to accompany it such as chocolate

Nutty, crisp, delicious.

Brilliant aromas of ripe fig, candied orange peel, burnt caramel, and exotic spice. I was impressed by the intense sweet raisin and date notes that were balanced out by the candied orange peel acidity. Absolutely sublime, drinking almost perfectly right now but still has a few years before it's peak.

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Alvear Alvear Montilla-Moriles Fino, Spain, Andalucía, Montilla-Moriles

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