finos

Finos are a pale, dry style of sherry produced in the Jerez-Xérès-Sherry region of Andalusia, Spain. They are made primarily from the Palomino grape and aged under a layer of yeast called flor, which shields the wine from oxidation and gives a distinctive, delicate character. Finos are typically fortified to about 15% alcohol by volume and aged in oak casks using the criaderas y soleras matured system.

The defining feature of a fino is its biological aging under flor. The flor forms a living, breathable veil on the wine, contributing aromas of fresh yeast, bread crust, and green almonds, while preserving a bright, crisp acidity. The resulting wine is light-bodied, very dry, and often described as brisk or zippy on the palate. Finos are usually pale straw to golden in color and are typically consumed young.

Geographically, finos fall under the Denominación de Origen Jerez-Xérès-Sherry y Manzanilla-Sanlúcar de Barrameda. They differ from other sherries such as amontillado and oloroso in that they retain flor throughout aging and remain lighter and more delicate. Manzanilla is a subtype of fino produced in Sanlúcar de Barrameda, influenced by coastal humidity; amontillado and oloroso involve oxidative aging after or without flor, leading to richer, nuttier profiles.

Serving and pairing: finos are best served well chilled in a small glass. They pair well with tapas, olives, almonds, fried fish, and jamón ibérico, and are also used in certain cocktails or as a palate-cleansing aperitif.