This is a wonderful, lighter style of dry amontillado, a wine which begins its life as a fino (underneath a veil of flor) and then ages briefly oxidatively. You could call this lighter, brisker style of amontillado a "fino amontillado," given the especially tangy, fresh, fino character. Basically, this is Tio Pepe with some more aging in barrel. Fresh, salty, and stone fruit aromatics have just the barest hint of wood influence, and lead to a wonderfully tangy palate of citrus (tangy dried orange in particular) and almonds. A classic, and a terrific accompaniment to a variety of cured cheeses, charcuterie (Spanish choices such as chorizo and Ibérico ham are obvious picks) and other tapas. One very specific and typical pairing would involve dishes using mojama, the delicious, salt-cured tuna belly that is cherished in Andalusian cuisine.
Below is a listing of the wine review scores we frequently reference in our notes. While these sources remain an excellent source of information, we always recommend that you trust your own palate. Scores in these publications often represent the personal taste of an individual critic, which may not always coincide with your own. We have a huge team of excellent wine professionals that can match wines you've had in the past with new arrivals that meet your flavor profile.
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Tio Pepe (Gonzalez Byass) Fino Sherry $15.99
La Cigarrera Manzanilla Sanlucar de Barrameda (375ml) $11.99
Valdespino "Inocente" Single Vineyard Fino Jerez $24.99
Lustau Dry Amontillado "Los Arcos" Solera Reserva $14.99
Hartley & Gibson Cream $8.99
