What it pairs with
-
Jamón serrano
Classic Andalusian aperitif combination. -
Olives and salted almonds
The simplest and most traditional Fino accompaniment.
How to serve Miguel Martín Fino
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
- Pair with. Jamón serrano, Olives and salted almonds. Match the wine's structure to the dish's fat and salt.
History
Miguel Martín is a small Jerez producer founded in 1960, contributing to the almacenista network with Fino and Amontillado from soleras in the historic bodega quarter of Jerez de la Frontera. The bodega supplies bulk and bottled wine to the trade.
- 1960 — Miguel Martín bodega founded in Jerez de la Frontera
Facts
- Producer
- Miguel Martín
- Grapes
- Palomino Fino
- Classification
- DO Jerez-Xérès-Sherry
- Oak
- Biological ageing under flor in American oak butts; Jerez almacenista-scale solera
- ABV
- 15.0%
- Price
- €7-12 at retail
- Drinking window
- 1-3 from bottling
- First vintage
- 1960
Frequently asked about Miguel Martín Fino
When should I drink Miguel Martín Fino?
Drink 1-3 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Miguel Martín Fino?
Jamón serrano is the canonical pairing; Olives and salted almonds is the other strong match. Classic Andalusian aperitif combination.
What grapes are in Miguel Martín Fino?
The blend is Palomino Fino. The wine is classified as DO Jerez-Xérès-Sherry.