DK Travel : Andalucía and Costa del Sol : Editor's choice

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Oloroso

The layer of flor yeast is thin, or absent, as a fino ages, allowing partial oxidation. Oloroso is a rich amber, with an aroma of hazelnuts.
On Bread

Many tapas don’t really come to life until applied to bread. Some are served already perched on a slice.
Osborne Bodega

Visitors cannot fail to notice the black cutouts of the noble bull adorning many Andalucían roadside hills. It is the symbol of this venerable sherry and brandy producer is a protected part of regional heritage.
Palo Cortado

This has an aroma reminiscent of an amontillado , while its colour is closer to oloroso .
Parque de la Sierra de Aracena y Picos de Aroche

This wild area provides plenty of inspiring views and fauna (see Sierra de Aracena y Picos de Aroche Park).
Pedro Domecq

One of the most legendary of the names associated with sherry, with a flawless discernment for this world-class tipple. The company was founded in 1730, and a tour of the famous Moorish-style cellar “de la Ina” is de rigueur when in Jerez (see Málaga and Cádiz Provinces).
Pedro Ximénez

This naturally sweet wine, when aged with care, is elegant and velvety.
Pickled

Mixed in with olives, you’ll often find miniature gherkins, and possibly pearl onions, bits of garlic and hot peppers.
Raigal

This recent addition, the region’s only sparkling wine, is refreshing on the palate.
Rape

Monkfish (rape ), also called anglerfish, is one of the top choices for quality maritime eating in Andalucía. Only the tail of this very unprepossessing looking fish is eaten, and it has a succulent quality similar to lobster tail or scallops. It is preferably served grilled, but can also be stewed in a rich sauce, most likely to be tomato-based.