Oloroso

The last style is oloroso, which is an altogether richer sherry, with intense, walnut and raisin characteristics; these can be either sweet or dry and, as opposed to finos, which are made from grapes grown on chalky soils, they tend to come from grapes grown on heavier clay. ❋ Will Lyons (2011)

Those who have any doubt about sherry should go and buy a bottle of a good Palo Cortado, a sherry mid point between a fine oloroso and amontillado. ❋ Unknown (2009)

Pour a little grappa, oloroso sherry or Grand Marnier over the caramel as you turn it out. ❋ Unknown (2012)

There are three main styles: fino and manzanilla; amontillado ; and oloroso . ❋ Will Lyons (2011)

He also suggests sherry, perhaps a fino or an oloroso. ❋ Will Lyons (2010)

Heston Blumenthal has paired crab with amontillado and smoked mackerel with oloroso. ❋ Norman Miller (2010)

As a thumbnail guide, sherries are best understood in descending order, with fino at the top, being the lightest in color and body, and darker, weightier oloroso at the bottom. ❋ Will Lyons (2010)

Amontillado is a matured fino with nutty, caramel notes, while oloroso is generally sweeter and more complex, with hints of caramel and toffee, dried fruits and spice. ❋ Norman Miller (2010)

Jose Pizarro, chef at the restaurant Brindisa, in London's Borough Market, recommends cooking beef in oloroso, while for game or offal he suggests amontillado. ❋ Norman Miller (2010)

It is made in the Jerez region in southern Spain and comes in four main styles of increasing sweetness and heaviness: fino (also called manzanilla), palo cortado, amontillado, and oloroso. ❋ Unknown (2008)

But use a medium-sweet oloroso sherry and you won't need any sugar. ❋ Unknown (2008)

It comes with green onions, almond foam, duck consommé sauce and oloroso vinegar, which cuts the creamy richness of the liver. ❋ Unknown (2001)

Cream and light cheeses go very well with a crisp white Bordeaux or an Alsace dry riesling, while blue cheeses sit with a deep sherry such as an old oloroso or amontillado. ❋ WalesOnline (2011)

It's a sweet, fortified wine in the image of tawny port and oloroso sherry. ❋ Beppi Crosariol (2012)

Complex aromas of almonds, bananas, baked apples, oloroso sherry and wood. ❋ Unknown (2010)

Use a decent port, a good oloroso sherry and a white rum of your choice. ❋ Gary Regan (2010)

Dark amber, almost mahogany in colour, it has a syrupy, velvety texture and tastes like chocolate and caramel studded with raisins and doused in oloroso sherry. ❋ Beppi Crosariol (2010)

So far this week we've beef slices with oloroso sherry. ❋ Unknown (2010)

The "Sherry Pie" is made with sherry, (oloroso, natch) rum, maraschino liqueur, honey syrup, cream and cinnamon. ❋ Kara Newman (2010)