Alfonso has been one of my favorite dry olorosos for well over a decade. Everytime we visit El Puerto de Santa Maria in the heart of sherry country this is the dry oloroso found everywhere. It goes so well with clams, sliced jamon or even just a tapa of manchego. This can be served room temperature, but I really like it with a slight chill. While cooking clams with olive oil and garlic, add a splash of this.