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Related to olorosos: Sweet sherry


 (ō′lə-rō′sō, -zō)
n. pl. o·lo·ro·sos
A full-bodied, medium-sweet sherry.

[Italian, fragrant, from Late Latin *olōrōsus, variant of odōrōsus, from Latin odor, odōr-, odor.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.


(Brewing) a full-bodied golden-coloured sweet sherry
[from Spanish: fragrant]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
References in periodicals archive ?
The chalky albariza soil of the area leads to the production of three varieties of grapes, Palomino (used to make all dry sherry), and Pedro Ximenez and Moscatel (used for blending in some Amontillados and Olorosos, and for the sweet dessert styles).
This sherry, which is aged longer than Granny's favourite, Harveys Bristol Cream, is made from a blend of delicate Finos, aged Amontillados and fragrant Olorosos, then sweetened with Pedro Ximenez.
These wines are olorosos. The best are stunningly complex with a rich walnut-like flavour, but there are also many less fine wines that are then blended to be sold as the cheaper sherries that I find so unappetising.
Barrels that do not attract this valuable flor are fortified quickly and become Olorosos, which are matured in casks and become dark and unctuously rich, raisiny wines.
Olorosos are darker, softer and more rounded and are among the longest-lived wines in the world, many being released after 15 years plus.
OFTEN overlooked for more fashionable spirits, sherry comes in many flavours, from the bone-dry Fino style to the sickly-sweet Olorosos. We taste a range of offerings with their differing textures and foot possibilities.
There's the bone-dry finos and salty manzanillas - always served chilled - to the nutty amontillados and rich olorosos.
On the other side of the sherry spectrum aged olorosos can posses a stunning complexity and unique drinking experience that demands respect.
The best wines are almost always naturally dry ( even the rich old olorosos. The great exception is Pedro Ximenez.
She offers her guests this schematic: "Fino and manzanilla are your Champagne or aperitif; amontillado fits where you would use a white wine, oloroso pairs like a red wine, and then Pedro Ximenez and moscatel finish dinner in the dessert category."