Ultimate Beverage Challenge 91 points - Pale maize yellow color. Aroma is a clinic on Fino Sherry brilliance, dryness, doughiness, yeastiness plus other succulent scents such as green olive, brine, scallion. Taste profile highlights the bread dough and yeast aspects to the max, all the while having lemon zest, citrus elements that support the bakery flavors. Textbook example of Fino at its finest. Great Value (Jun 2014)
The world’s best-selling Fino
Always served cold from the fridge
Always kept and served just like a white wine
Drunk, once opened, within 4 or 5 days
Fantastic with food – especially savoury nibbles such as Jamon Iberico, chorizo, olives, nuts, Manchego cheese and bread and oil
Great with fish or prawns and shrimps
From Jerez in southern Spain
Drunk by the locals in Jerez with tapas as they’ve done for over a century
In 1835 in Jerez, Spain, Manuel Maria Gonzalez, an ambitious 23 year old, set up the first manifestation of the company that was ultimately to become Gonzalez Byass. Young Manuel was mentored in this by his uncle, Jose Angel de la Pena, (affectionately known as Pepe), already a renowned authority on sherry and its production. It was natural therefore that in 1837 Manuel should give the first, tiny bodega (cellar) over to his uncle so that the older man could potter away at his passion to create a delicate sherry to his own, personal taste. (At the time dry, Fino sherries were enjoyed only by a very few locals in Jerez).
Later, Manuel sent a couple of barrels of his uncle’s new, dry wine over to his London agent, one Robert Byass. The future company partner was sceptical: “We shall see what can be done with the very, very pale wine that you so highly recommend”.
But the beautifully dry taste of Jose Angel’s wine proved a great success and in 1849 Manuel named what is now the world’s best-selling Fino after its creator, (tio being Spanish for uncle) – TIO PEPE