As the sun sets, the historic cobbled streets of Spanish wine-producing city Jerez de la Frontera are brought to life by the convivial buzz of friends and family coming together. Laughter and conversation fill the air, as loved ones begin their evenings with a plate of tapas and a chilled glass of Tio Pepe. The dry, crisp fino is just one of the many styles of sherry which has long been at the heart of the Andalusian city’s culture – it is, after all, the only place in the world where sherry can be produced. The area’s deep love of sherry has even inspired Jerez’s tabancos, historic and little-known bars set up especially to celebrate the fortified wine – but more on those later.
For the people of Jerez, sherry has long gone hand-in-hand with food. With styles ranging from honeyed and amber to dry and almost savoury, its variety unlocks countless food and drink pairing opportunities – deeply sweet sherries match beautifully with both indulgent desserts and the creamy tang of blue cheese, while darker varieties can stand up to robust stews and spice. But there are few styles which highlight the potential more clearly than fino. The driest and palest of sherries, fino’s fresh, sharp bouquet makes it the king of food and drink pairings – it goes brilliantly with tapas, of course, from anchovies and tortilla to Ibérico ham, as well as salty, savoury nibbles like olives and nuts. But its freshness also pairs perfectly with seafood and sushi, and cuts through oily, fried foods like fish and chips, cleansing the palate between sips. And while enjoying it in the Spanish sunshine is certainly preferable, it’s just as special when you’re hiding from the cold at home.