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His 2013 Tres Palmas, a fino from the inland Carrascal pago, is intense, concentrated, salty and complex, but remarkably fresh at 16 percent alcohol.—Eric Asimov, New York Times, 3 July 2023 The only constant offering at York Street was the complimentary fino sherry and Marcona almonds that welcomed dinner guests.—Dallas News, 25 May 2022 Agave, fino sherry, and Caribbean rum come together to create a wonderfully complex backbone to an otherwise refreshing and unarguably crushable summer sour.—Hudson Lindenberger, Forbes, 16 Aug. 2022 He is especially frustrated with officials from the government’s Ministry of Supply and Internal Trade visiting his shop to enforce price restrictions on fino.—Chao Deng, WSJ, 23 May 2022 While the vast majority of sherry is dry — think briny, tapas-friendly fino and amontillado — there’s plenty to discover on the sweet end of the spectrum.—Ellen Bhang, BostonGlobe.com, 11 Jan. 2022 Gazpacho is often made with sherry, so try a dry, nutty fino to accompany it.—Washington Post, 31 July 2020 Manzanilla or fino makes an ideal start, while heartier amontillado, palo cortado or oloroso sherries meld seamlessly with umami-rich dishes, such as soups (ramen), stews and anything with mushrooms.—Washington Post, 10 Jan. 2020 This wine is a superb value, dry with almond and mineral flavors, a little richer than a Jerez fino, but delicious nonetheless.—Eric Asimov, New York Times, 2 Apr. 2020
Word History
Etymology
Spanish, from fino fine, from fin end, from Latin finis
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