Structure

Bodylight
Tanninlow
Acidityhigh
Sweetnessdry
Oakoak aged

Drinking window

Best 0 to 3 years from bottling.
bottling0 yrs3 yrs8 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Light-bodiedLow tanninHigh acidityDryClean And Briny With Persistent Flor Character finish

Aroma: fresh almonds, green apple, sea breeze, bread yeast

Palate: crisp citrus, chamomile, saline minerals, light almond

Pale straw Fino aged under a thick flor yeast blanket in Jerez. Bone dry with saline freshness, green apple, toasted almond and a bright citrus lift.

What it pairs with

  • Jamón ibérico de bellota
    The wine's saline almond notes mirror the sweet nuttiness of cured Iberian ham.
  • Fried anchovies (boquerones fritos)
    High acidity cuts through the oil; the flor yeast enhances the sea-mineral match.
  • Gazpacho andaluz
    The bright acidity and herbal notes track the cold tomato-and-pepper soup.
  • Sushi and sashimi
    Saline minerality and low ABV make this a versatile raw-fish partner.

How to serve Tío Pepe 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. Jamón ibérico de bellota, Fried anchovies (boquerones fritos), Gazpacho andaluz. Match the wine's structure to the dish's fat and salt.

History

Named after Manuel María González Ángel's uncle José Ángel González (Tío Pepe), who introduced the concept of a dry Fino to the market. Aged through a solera-criadera system established in the 1840s, with flor yeast maintained year-round in González Byass's historic Cathedral bodega.

  1. 1844: First Tío Pepe Fino bottling documented under the house of González Byass
  2. 1935: Famous illuminated Tío Pepe sign erected on Madrid's Puerta del Sol
  3. 2012: González Byass reacquired full ownership of the company, securing the brand's continuity

Facts

Producer
González Byass · visiting guide
Grapes
Palomino Fino
Classification
DO Jerez-Xérès-Sherry
Oak
American oak butts in a solera-criadera system of 5 scales; average age 4-5 years under flor
ABV
15.0%
Price
€10-18 at retail
Drinking window
0-3 from bottling
First vintage
1844

Frequently asked about Tío Pepe Fino

What does Tío Pepe Fino taste like?

On the nose, fresh almonds, green apple, sea breeze, bread yeast. On the palate, crisp citrus, chamomile, saline minerals, light almond. Structurally light-bodied, low tannins, high acidity with a clean and briny with persistent flor character finish. Pale straw Fino aged under a thick flor yeast blanket in Jerez. Bone dry with saline freshness, green apple, toasted almond and a bright citrus lift.

When should I drink Tío Pepe Fino?

Drink 0-3 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Tío Pepe Fino?

Jamón ibérico de bellota is the canonical pairing. Other strong matches include Fried anchovies (boquerones fritos) and Gazpacho andaluz. The wine's saline almond notes mirror the sweet nuttiness of cured Iberian ham.

What grapes are in Tío Pepe Fino?

The blend is Palomino Fino. The wine is classified as DO Jerez-Xérès-Sherry.

Tags

drink young dry fortified sherry high acid iconic light body low tannin mood refreshing occasion aperitivo occasion weeknight old world pairs with aperitif pairs with charcuterie pairs with oily fish pairs with shellfish palomino fino price everyday

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