Fino is a dry, pale white wine produced within the D.O. Jerez / Xéres / Sherry
Some of the most renowned Finos include Tio Pepe (Gonzalez Byass), La Ina (Lustau) and Inocente (Valdespino)
It is made from the Palomino grape and biologically aged, entirely under a layer of flor. This cap of yeast prevents contact with the air, resulting in a yeasty, saline profile with notes of Mediterranean herbs and almonds. Maturation of at least 2 years in wooden barrels is prescribed by law, but the best examples are aged between four to seven years. At four or five years of age, the wine shows bright notes of flor, while older examples show more savoury complexity.
Like Manzanilla, the slightly more delicate and more saline variety of Fino, it is produced in a Solera system, having different scales of barrels or criaderas and gradually refreshing lower (older) barrels with a part of the higher (younger) barrels. A typical Fino Solera contains between three and seven criaderas.
Types of Fino sherry
The flor in Fino barrels will usually live for about 7 to 10 years. At that point there is not enough material left in the wine to survive (the sugar content of the wine will be below 5 grams per litre), and the flor gradually fades, slowly exposing the wine to oxygen. Depending on the stage of the flor, there are two classifications of Fino:
- Fino is the traditional dry sherry, typically bottled around 4 to 7 years.
- Fino Amontillado is the counterpart of a Manzanilla Pasada, in which the flor starts to fade. This style is rarely seen in the market nowadays – the difference between a Fino Amontillado and an actual Amontillado are made by the cellar master but they can be hard to spot once bottled. It’s usually darker and richer than a common Fino and it can reach up to 15-20 years of age.
Once the flor has broken down completely, the wine will be labeled as an Amontillado and continues to age oxydatively.
Fino is a perfect aperitif or accompaniment to a wide variety of foods. It is best served chilled – depending on the producer, a temperature of between 4°C and 9°C will be suggested. It goes particuluarly well with olives, almonds, (fried) fish, seafood and Jamon Serrano, as well as with light cheese.
Fino sherry reviews
- 3 En Rama – El Puerto de Santa María (Lustau)
- 3 En Rama 2015 – Fino El Puerto de Santa María (Lustau)
- 3 En Rama 2015 – Fino Jerez de la Frontera (Lustau)
- Almacenista Fino del Puerto (José de la Cuesta)
- Colosia Fino (Gutiérrez Colosía)
- Dos Palmas (Gonzalez Byass)
- Dry Sack Fino (Williams & Humbert)
- Fino (El Maestro Sierra)
- Fino (R.C. Ivison)
- Fino / very dry (Barbadillo)
- Fino 22|85 (Alexander Jules)
- Fino del Puerto ‘3 En Rama 2016’ (Lustau)
- Fino Eléctrico En Rama (Toro Albalá)
- Fino En Rama (Fernando de Castilla)
- Fino En Rama (Urium)
- Fino En Rama – Vintage 2006 (Williams & Humbert)
- Fino Gran Barquero (Pérez Barquero)
- Fino Heredad de Hidalgo (Hidalgo La Gitana)
- Fino Inocente (Valdespino)
- Fino Jerez ‘3 En Rama 2016’ (Lustau)
- Fino La Barajuela 2013 (Luis Pérez)
- Fino La Panesa (Hidalgo)
- Fino Pale Dry (Aguilar)
- Fino Quinta (Osborne)
- La Bota de Fino n°24 (Equipo Navazos)
- La Bota de Fino n°27 (Equipo Navazos)
- La Ina (Domecq)
- La Ina (Lustau)
- Mil Pesetas (Pedro Rodriguez)
- Pavón Puerto Fino (Luis Caballero)
- Tio Pepe (González Byass)
- Tio Pepe En Rama 2012
- Tio Pepe En Rama 2013
- Tio Pepe En Rama 2014
- Tio Pepe En Rama 2015
- Tio Pepe En Rama 2016
- Tres Palmas (Gonzalez Byass)
- Una Palma (Gonzalez Byass)