Fino sherry

Xérès fino

What it is

Fortify Palomino to about fifteen degrees and a film of yeast, the flor, grows across the surface of the butt and lives there, eating the last sugar and glycerol and sealing the wine from air. Push the spirit half a degree higher and the veil dies, which is the whole difference between a fino and an amontillado.

In the kitchen

Treat it as a live product, not a fortified one: refrigerate the open bottle and finish it in three days, after which the bread-dough and almond notes are simply gone. Pour it into a jamón or almond sauce at the end, never as the braising liquid.

Goes with

Serrano ham Almond Gordal olive Anchovy Manchego Shrimp

Same species

Aceto Balsamico Tradizionale DOP Amontillado Armagnac Banyuls Brandy de Jerez Champagne vinegar

Also used with

Mojama

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