PRESS COMMENTS
BODEGAS HIDALGO-LA GITANA
Sanlucar de Barrameda
La Gitana Manzanilla
This is a pale coloured, bone-dry sherry, light bodied, with a fine balance of flavours. This wine picksup its notable salty tang from the onshore sea breezes in Sanlucar de Barrameda. Delicious with seafood or white meats.
Paul Quinn, North West Evening Mail
December 2011
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Bodegas Hidalgo, Pedro Ximénez Triana
Made from sun-dried pedro Ximénez (PX) grapes, it is full of sweet, raisiny fruit, prunes and deep molasses. So rich it’s like liquid Christmas pudding and poured over good vanilla ice-cream, it’s an absolute delight.
Neil Cammies, Western Mail
December 2011
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La Gitana Manzanilla
Manzanilla is a light-style sherry and this, from a top bodega, is packed with flavour. A bright, floral aroma with hints of apples baked with muscovado sugar. Palate is nutty with salty, dried plums. Drink as an aperitif with salted nuts.
Food & Travel
December 2011
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Bodegas Manzanilla Pasada Pastrana
From the same winemaker and slightly more complex, Bodegas Hidalgo, Manzanilla Pasada Pastrana shares a similar raciness, but extended ageing creates a more savoury, nuttier edge. Pair this foodies’ delight with olives, manchego, jamon, meatballs and even salmon tartar or sushi.
Sam Wylie- Harris
December 2011
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La Gitana Manzanilla
Potent on the nose but pleasantly subtle, it’s easy to see why “the gypsy” is a hot favourite in any Spanish bar. For a dry and refreshing sherry that stands up to all the classic tapas, such as jamon montadito (bread topped with ham), which is so easy to recreate at home.
Sam Wylie- Harris
December 2011
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La Gitana Manzanilla
There’s nothing like a crisp, bone dry sherry for perking one up and sharpening the appetite for yet another feast. Alexander Fleming said that while “penicillin can cure the sick, sherry can bring the dead back to life.
Heather Dougherty, Surrey Advertiser
November 2011
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Hidalgo, Pedro Ximénez Triana
This mind-blowing PX is a sherry, but neither the cream variety nor the dry, salty, nutty wine of Jerez. These grapes are dried in the sun to concentrate the sugars, then left in a barrel for years. What come out is magic. Its hazelnuts, raisins and intense sweetness will partner your pud beautifully.
Chris Hanssen, Grape to Glass
November 2011
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Bodegas Hidalgo, Pedro Ximénez Viejo “Napoleon”
This intense, thick elixir should be taken in small quantities (you won’t finish a bottle in one sitting, but don’t worry, it keeps for months) and will overwhelm the Demerara top. However, powerful flavours of raisins, soft brown sugar and toffee are a treat with the other tow brûlées.
Rose Prince, Daily Telegraph
November 2011
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Bodegas Hidalgo, Oloroso Faraón
Every taster commented on the round and full mouthfeel on this Oloroso with one describing it as creamy. DR found “dried figs, raisins, toffee and coffee, as well as orange peel, and a salty note on the nose. The palate was full and balanced, between a citrus and caramel character”.
Clint Cawood, Imbibe
November 2011
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Bodegas Hidalgo, Jerez Cortado Wellington VOS 20 Year Old
AB said it best when he described this as “dry and nutty, with café cone leche notes – complex and savoury”, with LP identifying “nuts and green apple flavours, and a well-balanced palate."
Clint Cawood, Imbibe
November 2011
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Bodegas Hidalgo, Amontillado Napoleon
This amontillado combined various elements seamlessly, and was particularly refreshing – all for a decent price. “Caramel, toasty bread and dates on the nose, with a salty, citrus character on the palate,” said DR. RB summed it up as “an elegant, easy style, yet still quite sophisticated".
Clint Cawood, Imbibe
November 2011
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La Gitana Manzanilla
Bright floral nose of baked apples. Creamy palate with salty fruit and nut notes.
Sarah Jane Evans & John Radford, Decanter
October 2011
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La Gitana Manzanilla
Imagine tapas without sherry? Me neither. It's a beaut match. Manzanilla is the lightest in the bone-dry fino style from the seaside town of Sanlucar de Barrameda. An always-tantalising sherry that's desert-sand dry yet delicately fragrant with camomile and sea-salty briny notes - a distinct character of this drink. It has a slightly nutty note on the palate with flor (the yeast that forms on the top of this sherry) complexity and subtlety but is super fresh. Great with tapas, especially eggs with black olives and creamy curd cheese, salty roasted almonds, jamon and seafood.
TheAge.com.au
September 2011
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La Gitana, Manzanilla
Breezy, tangy and crisp, this chilled, pale drink is about as far away from the traditional image of sherry as it’s possible to get.
Olly Smith, Mail On Sunday
14 August 2011
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La Gitana, Manzanilla
Light in colour and body but arrestingly fresh, briny and pungent and a modest 15% alcohol. Serve straight from the fridge in decent-sized glasses to savour the wild seaside aromas. A great match for salty nuts, fishy tapas, olives and gazpacho.
thisisdevon.co.uk
6 August 2011
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Pedro Ximinez
This rich, treacley nectar is a dessert
in itself and works very well simply poured over vanilla ice cream. If you imagine liquidising a Christmas pudding, adding coffee, more spices and lots more fruit (and a decent dose of alcohol), then you’re starting to get
close to the flavours in your glass. A truly exceptional wine.
Pete Stewart, Sunday Herald
June 2011
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Manzanilla La Gitana
I love this Manzanilla sherry so much, we drank it at our wedding! For me, Manzanilla can be drunk anywhere and everywhere. It is remarkably versatile, particularly with salami, jamon or cold prawns. Try to keep the bottle as cold as possible with a cold sleeve.
Amelia Pinsent, Waitrose Weekend
May 2011
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Manzanilla La Gitana
The salty, bready tang of chilled Manzanilla has a wonderful affinity with a wide range of finger food (particularly with the "Chelsea" bun loaf recipe) and it is the perfect apéritif for outdoor entertaining. La Gitana has a light citrus tang with a rich, nutty core. Manzanilla is the drink of choice during La Feria, Seville's biggest street party, so get in the mood and dig out the castanets.
Amelia Pinsent, Waitrose Weekend
April 2011
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Napoleon VORS Amontillado
Oaky, waxy style with honey and salt on the nose. Saline, polished leather, vanilla and caramelised flavours on the palate. Firm and mouthwatering style with a very long cafe latte finish. (18.8)
Sarah Jane Evans MW, Decanter
January 2011
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Manzanilla La Gitana
"I don't get why more people don't drink this," added Marchesan belligerently. "it's a lot better than many of the wines served in gastropubs. We've been waiting for white wines with these kind of characteristics to appear for years, but they've been here all the time!" Soft, subtle and with a gentle saltiness, our panel figured this sherry woudl be perfect with sushi or sashimi.
Chris Losh, Imbibe
January 2011
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Pasada Pastrana
A regal yet great-value dry sherry that is perfect for the same soup. Its distinguished flavours are exactly what this classy starter calls for
Matthew Jukes, Daily Mail
January 2011
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