12 Años Amontillado Jerez-Xérès-Sherry Palomino Fino

This is all the cheese plate items minus the actual cheese, in a glass. Omigod what if cheese plates included Sherry? Would that be overkill? What if I started a wine bar and it was all just cheese and Sherry? I guess I’d desire a crust of bread at some point too, but when do I not want bread?

Never.

Ahem. This is salty marcona almonds and deeply caramelized to the point of being pleasingly bitter-NOT-sweet walnuts and mildly olive-esque brine-y and then there are some dried apricots in the mix plus a glass of lemon water (not that I’ve ever been served lemon water with a cheese plate but maybe it’s the equivalent of the plate accoutrements plus a glass of Gavi).
Seriously though? This Sherry is a great cheese plate.

Refined complexity. Lighter yet balanced. So versatile.

Could pair with so many things... chopped chicken livers, white bean soup, boudin noir...

Hell yeah. Such a wonderful, round mouthfeel with intoxicating aromas that pull you in from the very first whiff. I want to just sit and eat olives, cured meats and aged cheeses on a shaded patio in the late afternoon. Wonderfully complex layers and nuances on the mid and back end of the palate share a great nutty character as well as the longevity of oak exposure. I likened it to the flavors on the mid-palate of my favorite Bourbons, without the heat. Standing ovation.

Great amontillado. Still plenty of flor character, a wisp of caramel and nut tones.

One can taste the nuanced, piquant flor character along with toasted almonds and kernels of grain. Sublime.

Fungus, toasted almond, orange zest. Terrific freshness and poise.

Drinking from an estate 33 years older than when Thanksgiving was declared a Federal holiday.

Complex scent, nutty, caramel like scent somewhat like whiskey. Taste is very light

I don't know how you were diverted
You were perverted too
I don't know how you were inverted
No one alerted you