Jay Labrador wrote:Palo Cortado is a Fino that loses the layer of Flor and therefore starts aging oxidatively like an Amontillado.
I've never been able to figure out the difference between a Palo Cortado and an Oloroso. They're both oxidative, aren't they? Is the difference that Oloroso never has a flor layer in the first place?
Bob Parsons Alberta wrote:Sounds delicious Jay.
I hope I speak for many here, Happy Holidays!
Jenise wrote:What a great choice. I had my first Palo Cortado a year or so ago, a 30 year old; flavorwise, it was one of the most multi-faceted wines I've ever had. I couldn't write fast enough to note all the things I was tasting.
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