It is an excellent summer aperitif (remember the time?) but it works just as fine at any time of the year:
We just finished a bottle of Tio Pepe Fino En Rama from Gonzalez Byass. This is a powerful fino with intense flavours. The aromas are those of a typical fino, only so much more. Almond, green, fresh apples, some citrus. Lightly oxidized and a dry finish with a bit of saltiness. Extremely delicious.
Fino is a dry sherry aged in barrels under a protective layer of yeast, called flor, a phenomenon that occurs naturally. The yeast protects the wine from too much contact with the air. A Fino en Rama comes from specially selected barrels and is bottled in April, just when the flor is at its thickest. The wine has not been filtered or clarified. The result is a fino with unusually intensive aromas.
This is the fifth consecutive year that Gonzalez Byass produces a Fino en Rama. The firm believes the wine should be consumed as fresh as possible and recommends that you drink it within 3 months after bottling. The En Rama we just finished was bottled on April 21 so we managed that exactly. But it you get hold of a bottle there is no danger. It will last for another few months without problems. When opened, store in the refrigerator and you can keep it for a couple weeks.
Tio Pepe Fino En Rama is produced in limited quantities. If you can’t find it you are sure to find the normal Tio Pepe Fino. A good alternative. Or any other fino; most are excellent value for money. And remember, fino is not only for the summer months.
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