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Gran Barquero Fino

19% Vol
Gran Barquero Fino

A Montilla-Moriles Fino that has been made entirely from Pedro Ximenez and aged under a layer of Flor (yeast) in barrel for 8-10 years. Great as an aperitif or with light foods such as seafood and tapas. 

See product details
Gran Barquero Fino
Gran Barquero Fino
€27.50
Ex Tax: €22.36
Gran Barquero Fino

Gran Barquero Fino

€27.50
Ex Tax: €22.36
We ship worldwide to many destinations including the EU, USA, UK, the Far East & Australia. See delivery information See delivery information.
Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose Aromas of salted almonds, green apples, olives in brine, bison grass and summer hay.
Palate Dry and light to medium bodied. Refreshing acidity and flavours of yeasty bread, salty olives, almonds and olive oil.
Finish Salty and savoury. Not quite as delicate as a Palomino Fino, this has more weight in the mouth and great complexity.
Colour Pale, lemon yellow.
Fact Sheet
Grape Variety Pedro Ximenez
Alcohol % 19%
Awards and/or Press Quotes
Awards and/or Press Quotes 92 Points- Robert Parker 90 Points- Penin Guide Gold Medal - 87 Alimexpo Gold Medal - Blayais-Bourgeais 1988 France Silver Medal - Vinexpo 91
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.

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