WTN: Sher-er-ee, Sherry Baby!

[Jenise]

2004 R. López de Heredia Rioja Blanco Reserva Viña Tondonia White Blend
Don't just like it, LOVE it. Excellent by itself but stratospheric when paired right to take advantage of the deliberate oxidation as was the case with the veal scallopini in sherry and artichoke sauce (a recipe from Andalusia) I made on Friday night. In it's prime right now with deep, resonating layers.

When this wine is on, it's spectacular. The trouble is it often isn't 'on' - there is a great deal of bottle variation.

But is it intentionally oxidized? I'm not sure, and don't think so myself, but I'd love to hear what others think. To me, the best bottles of this wine (and any Lopez de Heredia white) provide no or just a hint of oxidation. A hint can add to rather than subtract from the wine's quality. But a really oxidized bottle is a flawed bottle to me. Maybe the food pairing would help, as you mentioned, Jenise.

[Jenise]

Oh, this was a good bottle. The 'hint' was all I was talking about. Even the youngest, coolest vintage bottles we had in Haro (ordered in restuarants) in 2017 had it, it's just even more pronounced in this one that's now 18 years out. As we all know, it's just their style. I like it on the white--not so much on the red.