El Maestro Sierra, Fino Sherry
Staff Pick

Half-Bottle of El Maestro Sierra, Fino Sherry

Item # 27971 375mL

This light fino from historic El Maestro Sierra aged in Solera four years. It demonstrates wild yeast and pastry dough aromas. Ocean brine breezes through adding textured salty zip. This bright fino is best with garlic--lots of garlic, seafood, salty nuts, and gamey dried charcuterie.

$20.96/ Single Bottle
$251.52 $226.37/ Case of 12
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Staff Pick Notes

After the must has been fortified up to 15% alcohol, a layer of yeast develops covering the surface of the wine preventing oxidation. Via a very controlled system called Solera, the wine ages for about four years, slowly being mixed with older and more aged wine. This wine is dry with a delicious, delicate salinity. It has nutty notes on the nose and on the palate it is savoury with a silky mouthfeel. When Antonio Borrego died in 1976, his wife, Donna Pilar Pla Pechovierto took over the company. Since then, it has been run entirely by women. After her recent death, her daughter took over. A great "fino" with character, personality, and elegance!




Central to the Spanish winemaking philosophy is the belief that wine should be released only when it is ready to be consumed, and not a moment before. Spanish wine law focuses squarely on this issue: the terms Crianza, Reserva and Gran Reserva are highly regulated indicators of the amount of time a wine has aged prior to its release. In Rioja, Navarra, and the Ribera del Duero (which have the most stringent requirements) red Crianzas must be aged a minimum of two years; Reservas, at least three...

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Sherry actually gets its name from our anglo-inability to pronounce the word “Jerez,” the town at the southern end of Spain in which the wine is produced. Like Champagne, Sherry can only be called Sherry if it comes from this specific region. That said, there are other “Sherry-styled” wines worthy of note produced outside of the Sherry D.O. (known as vinos generosos). Montilla, lying to the north-east of Jerez, produces some of the finest Pedro Ximénez in the world.


Fino Sherries are the driest and most delicate of the lot. Here, the flor is at its thickest and most protective. This style of Sherry is light and refreshing - it spends an average of only three to five years in the solera. It should absolutely be consumed while young, within at most a year after its release. Fino Sherry works fantastically as an aperitif, as it pairs particularly well with almonds, olives, oysters, or any other light (and preferably salty) pre-dinner fare. It should be served...

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Accounting for over 90% of the vine plantings in Jerez, this relatively neutral grape provides the ideal “blank canvas” for the creation of fabulously complex Sherries (much like the Ugni Blanc grape does in Cognac).

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