Pavón Fino

What it pairs with

• Grilled prawns with coarse salt
  El Puerto's waterfront shellfish tradition pairs naturally with Fino.
• Fried cuttlefish (choco frito)
  Local Cádiz coastal fry-up suits a bright, dry Fino perfectly.
• White gazpacho (ajo blanco)
  Almond soup with the freshness of cold Fino is a traditional Andalusian combination.

How to serve Pavón Fino

Allow 5 minutes from open to pour.

1. Open and pour. Open and pour directly. No decanting required for this style.
2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
4. Pair with. Grilled prawns with coarse salt, Fried cuttlefish (choco frito), White gazpacho (ajo blanco). Match the wine's structure to the dish's fat and salt.

History

Caballero has been based in El Puerto de Santa María since 1830. The Pavón Fino takes its name from the peacock (pavo real / pavón) in a traditional heraldic reference. El Puerto's Atlantic microclimate makes its Fino production somewhat lighter than the inland Jerez style, a distinction that has characterised Caballero's wines since the 19th century.

1. 1830 — Bodegas Caballero founded in El Puerto de Santa María
2. 1890 — Pavón Fino label registered commercially

Facts

Producer

Bodegas Caballero

Grapes

Palomino Fino

Classification

DO Jerez-Xérès-Sherry

Oak

Biological ageing under flor in American oak butts; El Puerto de Santa María solera

ABV

15.0%

Price

€8-14 at retail

Drinking window

1-3 from bottling

First vintage

1830

Frequently asked about Pavón Fino

Tags