Inocente Fino Dry Sherry Palomino Fino

For me, the standard bearer of fino. Quince, rising white dough (yes, I remember the smell when I used to bake in a restaurant), sea foam & on & on. Such concentration of flavor. Oh, and about 12 bucks (for a 375ml) bottle.

July 4th surprise headliner to a meal of cold cucumber soup (buttermilk, anchovies, etc) & Argentine wild shrimp sautéed in coconut oil, w ginger, coriander & scallion. Truly a pedigree fino that seems to shape shift & adapt to every flavor profile. What is a constant is it’s vigor & freshness, but not light: Yeasty, round, bouillon cubes. The Zelig of wine.....?

Classic Fino and it shows why. Bright, bone dry, solid acid and great intensity of aromas and flavors. Classic bruised apple, pear, bread dough, citrus peel twang.

I really like the use of French oak with this Sherry as it lends to a bit of fullness to the body. Delicious with Moroccan olives and funky Basque cheese. Nutty, bruised pear, minerals and apples. You can find this for less than $9 for. 750ml! Get this fino and enjoy!

Good classic fino nose, palate is a touch raw but very long, echoing tasted nuts, vanilla pod, quite raw.

This Fino requires no explanation.

Awesome single vineyard Fino. Round citrus notes with delicate brine and a long almond-y finish. Killer richness, weight, and texture from oak. A classic contrast to Manzanilla.

Incredible pairing with crawfish

Better fruit, lemon, nutty, walnut, minerals, very dry, the ideal apéritif.

Down to the sea in ships!
Nuts, Olives w brine, baking yeast, a saline delight. Always consistent.
On a 80° early evening, with ersatz Spanish food. Cod in orange and smoked paprika, leftover paella, asparagus…
A winner. Love it.