SHERRY，好温柔的名字。脱口而出的的时候，疑是在呼唤一个清纯的女孩。
当轻轻得凑到Oloroso的杯子边上时，浓厚的酒香一下子涌入鼻中，被压迫得不由自主深呼吸了一下。
透明的琥珀色液体引诱自己尝了一口，，，味如其香，小小一口足以慢慢地回荡在口中。
缓缓旋转着高脚杯，琥珀色淌下长长的Tear，久久得贴在杯面上。
告诉每一位品酒的人，一瞬间的酒香背后的多年的沉淀。

Oloroso is a variety of sherry produced by oxidative aging. It is normally darker than amontillado and
has a higher glycerine content, wich makes it smoother and less dry.Unlike the fino and amontillado
sherries, in oloroso sherries the flor yeasts suppressed by fortification at an earlier stage.
This causes the finished wine to lack the fresh yeasty taste of the fino sherries.
Without the layer of flor, the sherry is exposed to air through the slightly porous walls of the American or Canadian oak casks,
and undergoes oxidative aging. As the wine ages, it becomes darker and stronger and is often left for many decades.