Tio Pepe Palomino Fino

It is made from Palomino Fino grown on the chalky albariza soils around Jerez, then aged for about four years in oak casks under flor, the layer of natural yeast that grows across the surface of the wine. The casks are arranged in a solera and criadera system, where younger wine is blended through the rows over time. The result is pale straw, bone dry and brisk, with fresh almond, green apple, citrus peel and a faint sea-breeze note.

Serve it properly cold, around 6 to 8°C. Fino is a young, fresh wine, so it is made to be opened rather than cellared. Iberian ham, salted almonds and anchovies are the classic partners, and it is just as good beside grilled seafood or sushi.