Vino de Montilla-Moriles is a signature dish of Spain; we have verified places to eat it in Córdoba. Córdoba province's own fortified-style wine, made from Pedro Ximénez on chalky albariza soil and aged through a solera: bone-dry fino at one end, black syrupy PX at the other. Start with where to eat Vino de Montilla-Moriles in Córdoba.
Vino de Montilla-Moriles · Córdoba
Córdoba province's own fortified-style wine, made from Pedro Ximénez on chalky albariza soil and aged through a solera: bone-dry fino at one end, black syrupy PX at the other.
Montilla-Moriles is its own denomination of origin, based in the towns south of Córdoba, and it is not sherry. Jerez lies roughly 200km away and works mainly with Palomino; Montilla-Moriles works with Pedro Ximénez, which ripens so high in sugar here that most of its wines reach their strength without fortification at all. The same grape produces the driest fino and the sweetest PX depending on whether it goes under flor or is sun-dried first. Córdoba's tabernas serve it by the copa straight from the barrel, and the Cata del Vino brings ten bodegas onto the Avenida del Alcázar every April.
Where to eat in Córdoba:
- Bodega Guzmán
- Vinoteca Ordóñez
- Sociedad de Plateros San Francisco
- Taberna La Fuenseca
Where to eat Vino de Montilla-Moriles in Córdoba: the editor picks