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PV Tasting Notes
I am not sure how many of our clients are ready to accept the virtues of Sherry, but this has tremendous aromatics and a wonderfully salty, nutty, herby, bitter citric taste, its crisp with superb acidity, lighter bodied focused style and with totally dry flavours which are both intense and at the same time delicate. I don't think this will improve in bottle so simply drink up over the next five or so years.
Rated as the finest Dry Fino available in the American Market as at July 9th 2008. Eric Asimov; New York Times.
Ideal aperitif that can be taken to the table and accompany almost any meal.
- Salad of Roquefort, Smoked Halibut with Toasted Garlic Croutons and Micro Muzino
- Salad of Spring vegetables with goats cheese crostini
- Goats cheese, roasted peppers with confit of plum tomatoes, shaved garlic and torn basil leaves
On top of this and because of the characteristics of the Fino compared to Sake, almost any Asian food pairing with sake gets also well with Fino.
Smoked herrings and Fino is another option.
Perez Barquero have achieved three of the top eight ratings including the top two ever awarded for Sherry wines, as such their products are in the top echelon of wines of this type.
Aging period: Between 8 and 10 years, in oak barrels under film of yeasts (biological ageing), following the “Solera and Criadera system”. No vintage.
Montilla wines resemble sherry wines, but they have their own character and separate denomination de Origin. They are products of Cordoba and grown in the great carpet of vineyards stitched with olive and almond trees, which stretches around the ancient city of Cordoba 250 miles north of Jerez and about 125 miles from Servile. This ancient Province has a long history of conquest by Phoenicians, Romans, Moors and the Spanish Kings, it is also described as the frying pan of Spain. The principle grape here is Pedro Ximenez, (PX as it is known in Jerez, where it makes only sweet wines) but in Montilla where it ripens early and are harvested early, with high sugar content which is fermented into alcohol, with the result of bone dry fino@s of around 16% and Oloroso or Amontillado at 19% to 21% without fortification.