Alvear Fino Sherry

Alvear Fino Sherry is best enjoyed chilled and served neat in a small wine glass or copita, perfect for sipping on warm summer evenings or as an appetizing aperitif; it also shines in dry, spirit-forward cocktails and pairs beautifully with salty snacks, seafood, and Spanish tapas like olives, almonds, and jamón ibérico.

Nose: Fresh and bright with aromas of green apple, lemon peel, and raw almonds. Subtle hints of sea spray and chamomile add complexity.

Palate: Bone-dry and light-bodied with crisp acidity. Flavors of green olive, sourdough bread, and dried hay dominate. Notes of salted cashews and a touch of iodine provide depth.

Finish: Long and clean with lingering saline minerality. A slight bitterness reminiscent of grapefruit pith emerges, balanced by a nutty sweetness that fades slowly.

Alvear Fino Sherry is crafted from Pedro Ximénez grapes grown in the unique albariza soil of Montilla, then aged biologically under a protective veil of yeast called "flor," which imparts distinctive nutty and savory flavors while preserving the wine's freshness and preventing oxidation.

• Despite being labeled as "sherry," Alvear Fino is technically not a sherry at all. It's made in Montilla, not Jerez, and uses Pedro Ximénez grapes instead of Palomino Fino, making it a unique "sherry-style" wine with its own distinct character.
• Alvear has been family-owned for nearly 300 years, making it one of the oldest wineries in Spain. The current generation running the bodega are direct descendants of the founder, Diego de Alvear y Escalera, who established it in 1729.
• Unlike most wines that deteriorate quickly after opening, Alvear Fino can actually improve in flavor for up to a week when stored properly in the refrigerator. This is due to the wine's unique aging process under a layer of yeast called "flor," which continues to influence the wine's taste even after bottling.