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5 Worst Rated Alcoholic Beverages in the Province of Cádiz

Last update: Fri Jan 31 2025
5 Worst Rated  Alcoholic Beverages in the Province of Cádiz
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01

Wine Variety

PROVINCE OF CÁDIZ, Spain
3.0
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Palomino Fino is a Spanish grape variety that is mostly used in the production of sherry. Known as a high-yielding grape that produces mainly bland white wines that are low in acidity and sugar, the must from Palomino can oxidize quickly, which makes it ideal for the production of sherry—fortified and oxidized wines that hail from Jerez.


The grape is used in the production of various sherry styles, and it accounts for approximately 90% of sherry production. The first must is mostly used in the production of dry white wines such as Fino and Manzanilla, while the second pressing is usually made into darker and richer Oloroso. 
02

Fortified Wine

PROVINCE OF CÁDIZ, Spain
3.7
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Made from Palomino grapes in Jerez or Puerto de Santa María, Fino is the driest and the most delicate sherry variety. This fortified wine is aged naturally, under a layer of flor—a film of yeast that appears on the surface while the wine is matured in a barrel.


Fino is refreshing and light, with typical notes of almonds and yeast. It is best served chilled, and although it can be enjoyed as an aperitif, Fino also pairs well with tapas such as olives, Ibérico ham, or croquetas, as well as seafood, vegetable dishes, or cold soups.

03

Fortified Wine

SANLÚCAR DE BARRAMEDA, Spain
3.8
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Manzanilla is a dry sherry variety made from Palomino grapes in Sanlúcar de Barrameda. This light and refreshing wine is aged naturally, under a thick layer of yeast (flor). It is straw-colored with aromas of almonds, yeast, and chamomile.


Since Sanlúcar de Barrameda is a coastal town, during aging, Manzanilla also attains a characteristic salty note, unlike its close relative Fino. It should always be served chilled, and it pairs exceptionally well with seafood, salads, and cold soups.

04

Fortified Wine

JEREZ DE LA FRONTERA, Spain
3.8
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Oloroso is a variety of fortified sherry wines that is made from Palomino grapes. Unlike other dry sherry styles, oloroso is exposed to oxidation throughout the maturation in barrels and does not include the element of biological aging under the layer of yeast (flor).


This results in a dark-colored wine that may range from amber to almost dark brown, depending on the age. As its name suggests, oloroso translates as scented, this sherry variety is incredibly fragrant, typically displaying complex aromas of nuts that are complemented by balsamic, leather, and truffle nuances. 
05

Fortified Wine

PROVINCE OF CÁDIZ, Spain
3.9
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Amontillado is a rich and complex dry sherry variety. It is made from Palomino grapes, but unlike Fino and Manzanilla, this fortified wine is first aged biologically—under a layer of flor—and when the flor disappears, the wine is exposed to oxidation.


Depending on the level of maturation, Amontillado can have a slightly different character, but it is typically topaz or amber in color, while its aromatic profile usually includes complex nutty and herbal notes, with hints of oak. The wine should be served slightly chilled, and though it can be slowly sipped on its own, it also pairs well with hard cheeses, jamón Iberico, and vegetables such as mushrooms, artichokes, and asparagus. 

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.