Dry olorosos should be served at 12-14°C, and can be served as an apéritif with nuts, olives or figs, with game and red meats, or after a meal with rich cheeses. It can also be taken as a long drink with ice.
Sweetened olorosos, (produced by blending with Pedro Ximénez wine), should also be served at 12-14°C and are usually served after a meal as a dessert wine. They can also be served with certain dishes, such as foie gras.
Because oloroso sherries have already been through years of oxidative aging, they can be safely stored for years before opening. Once opened, oloroso will begin to slowly lose some of its aroma and flavour but can be kept, corked and refrigerated, for up to two months after opening. The older the oloroso, the longer it will stay perfect for comsumption, as much as 12 months.
- Oloroso Tradición VORS (aged more than 30 years), from Bodegas Tradición.
- Sanchez Romate "Don Jose" Oloroso
- Lustau "Emperatriz Eugenia"
When the casks used to age oloroso sherry are retired, they are often sent to Scotland, where they are used to age fine Scotch whisky such as The Macallan single malt whisky. The oloroso wine infused in the wood of the casks imparts some of the flavor and aroma of the wine to the whisky during the aging process. Oloroso casks are also used to age brandy for the same reasons.