savoury bite with FINO


An­dalu­sian fino wines, whether for­ti­fied from Jerez or un­for­ti­fied, like Alvear’s ver­sion from nearby Mon­tilla, are su­perb ac­com­pa­ni­ments to in­tensely flavour­ful ta­pas, canapés and sushi. Bone-dry with high acid­ity, they have an al­most briny qual­ity that quick­ens your ap­petite as all good aper­i­tifs should; mean­while, food softens the aus­ter­ity of the wines and brings them to life. Serve fino wines well chilled, as you would any white wine, and don’t try to cel­lar them. They need to be en­joyed as young as pos­si­ble.

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