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Sherry Don Fino Superior Fino

Sandeman
Sherry Don Fino Superior Fino: a Fino Sherry

Almond
Description

Sandeman Sherry Don Fino Superior Fino, a premium Fino Sherry, is a delicate and dry white wine. Produced from Palomino grape grown in Sandeman's own vineyards located in the best areas of the Jerez demarcated region, the wine matures in a Solera, under «flor» (a veil of yeast) for a minimum of five years.

Tasting

Pale straw yellow colour, with shades of green and gold. Bright and clear with an aromatic, very pungent aroma, the influence of maturing under «flor». Light, fresh and delicate on the palate with a crisp, dry finish.

Storage

Should be stored standing, avoid intense light and maintain a constant temperature of 10ºC-20ºC.

Serve

Sandeman Sherry Don Fino Superior Fino is ready to drink and does not require decanting. Serve chilled, between 6ºC-8ºC. Once open Sandeman Sherry Don Fino Superior Fino will remain fresh for up to 1 week.

Enjoy

A perfect accompaniment to seafood, oriental cuisine, or sushi, Sandeman Sherry Don Fino Superior Fino is a good match to salty appetisers, or perfect as an aperitif.

Technical Details
Jerez Region
Greenish gold Colour
15% Alcohol
Min & Max Temperature
4,5 g/L (tartaric acid) Acidity
n.a Sugar
3 pH
AVIN9801814298505 AVIN
Nutritional information
per ml per portion (ml)
  • Alcohol Alcohol
  • Energetic Value Energetic Value
  • Sugar Sugar
others
  • others
  • Vegetarian
  • Vegan
  • Gluten
  • Contains sulfites Alergenics
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  • Almond Bakers Yeast Walnut Apple
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Sandeman Fino Tonic

COCKTAILS


Ingredients
  • 45 mL of Sandeman Sherry Don Fino Superior Fino
  • Tonic water
View cocktail
Salmon rolls with avocado filling Sautéed mussels Gnocchi with lobster and walnut sauce Grilled prawns with chili butter, lime and fresh coriander Lobster and mango cocktail Lobster linguini Cream of lobster soup Red Thai curry with chicken, bok choi and jasmin rice
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PAIRING

Salmon rolls with avocado filling


Ingredients
  • 400 g of smoked salmon
  • 1 ripe avocado pear
  • Juice of 1 lemon
  • 200 g of Philadelphia cream cheese
  • 1 sheet of gelatine
  • Chopped chives (to taste)
  • Salt (to taste)
  • Pepper (to taste)
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A great taste for...

PAIRING

Sautéed mussels


Ingredients
  • 700 g of mussels (with shells)
  • 10 cherry tomatoes, halved
  • 2 potatoes, peeled and cut into chips
  • 16 cl of white wine
  • 1 tablespoon of butter
  • Fresh thyme (to taste)
  • Salt (to taste)
  • Cooking oil
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A great taste for...

PAIRING

Gnocchi with lobster and walnut sauce


Ingredients
  • 1 pack of gnocchi
  • 100 g of butter
  • 150 g of finely-chopped walnuts
  • Fresh lemon peel, thinly sliced
  • Juice of 1/2 lemon
  • Salt (to taste)
  • Pepper (to taste)
  • 2 tablespoons of grated Parmesan cheese
  • 1 tablespoon of chopped parsley
  • Meat of a small lobster, chopped
View recipe
A great taste for...

PAIRING

Grilled prawns with chili butter, lime and fresh coriander


Ingredients
  • 20 large tiger prawns, raw
  • Juice and grated peel of 1 lime
  • 1 fresh red chili pepper
  • 1 teaspoon of grated ginger
  • 1 bunch of fresh coriander, keep the leaves but only use the stalks
  • 90 g of butter
View recipe
A great taste for...

PAIRING

Lobster and mango cocktail


Ingredients
  • 1/4 cup of mayonnaise
  • 1/4 cup of unflavoured yoghurt
  • 1 tablespoon of Cognac
  • 1/2 tablespoon of ketchup
  • 1/2 tablespoon of lemon juice
  • 2 shelled lobsters, meat only
  • 2 mangoes, ripe but firm
  • 1/2 cup of chopped celery
  • 2 endives, extra leaves for garnishing
  • 1 1/2 tablespoons of chopped chives
  • Salt (to taste)
  • Pepper (to tasted)
View recipe
A great taste for...

PAIRING

Lobster linguini


Ingredients
  • 1 kg of cooked lobster, cooled
  • 1/2 cup of mint leaves
  • 1/2 cup of leaf basil
  • 1 cup of chopped parsley, plus more for garnishing
  • 2 garlic cloves
  • 4 tablespoons of drained capers
  • 4 ripe tomatoes or 1 tin of chopped tomatoes
  • 1 tablebspoon of freshly-ground black pepper
  • Chili pepper (to taste)
  • 1/2 cup of olive oil
View recipe
A great taste for...

PAIRING

Cream of lobster soup


Ingredients
  • 2 raw lobsters, reserve the heads
  • 5 tablespoons of olive oil
  • 5 tablespoons of salt-free butter
  • 2 leeks sliced in half lengthwise
  • 2 onions, chopped
  • 2 celery sticks, diced
  • 2 carrots, diced
  • 1 bay leaf
  • 6 sprigs of thyme
  • 4 bits of orange peel
  • 2 tabespoons of tomato paste
  • 1/2 cup of Cognac
  • 3 tablespoons of unleavened flour
  • 4 cups of thick cream
  • 1 teaspoon of black peppercorns
  • Salt (to taste)
  • Ground pepper (to taste)
  • Chopped chives for garnishing
View recipe
A great taste for...

PAIRING

Red Thai curry with chicken, bok choi and jasmin rice


Ingredients
  • 400 g of jasmin rice
  • 600 ml of water
  • 400 ml of coconut cream
  • 100 ml of vegetable oil
  • 250 ml of coconut milk
  • 6 kaffir leaves, crushed
  • 2 chili peppers, sliced in strips
  • 6 tablespoons of palm sugar
  • 300 g of skinned chicken breast, cut in cubes
  • 2 Japanese eggplants (can be ordinary ones), sliced and grilled
  • 2 bok choi cabbages, sliced in the diagonal
  • 4 tablespoons of nan pla (Thai fish sauce)
  • 4 tablespoons of lime juice
  • 2 tablespoons of fresh coriander leaves, sliced in strips
View recipe
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