Final answer:
Oloroso sherry undergoes oxidative aging, deliberately exposed to air which leads to a process that gives it a nutty flavor, darker color, and richer texture, unlike spoilage in other wines, which results in an unpleasant vinegary taste.
Step-by-step explanation:
The type of sherry that undergoes oxidative aging is known as Oloroso. Unlike other types of sherries that may be aged under a layer of yeast called flor to prevent oxidation, Oloroso sherries are deliberately exposed to air. This exposure leads to a process called oxidative aging, which results in a distinctive nutty flavor, a darker color, and a richer texture. During the oxidative aging process, the interaction between the sherry and oxygen transforms the beverage in a way that would otherwise be considered spoilage in other wines, producing acetic acid and giving an unpleasant vinegary taste.