Wine + Pairings

Fino "Inocente" (Sherry)

Type: Palomino, Light bodied, crisp, and complex

Made in: Andalucía, Valdespino (ferments oak)

Aging: 10 years under flor yeast

Flavor notes: Apples, grapefruit, lemon, mild bready quality (sourdough)

Pairings: Tapas, seafood, olives

Sauce/Ingredients: Mild, citrusy, and yeasty flavors—perfect as a fresh, crisp accompaniment to light dishes.

Manzanilla (Sherry)

Type: Palomino, Light bodied, higher salinity, more citrus fruit

Made in: Sanlucar de Barrameda (seaside influence)

Flavor notes: Oceanic saltiness, citrus, pair perfectly with seafood

Pairings: Seafood platters, oysters, shellfish

Sauce/Ingredients: Salty and citrus-forward, reminiscent of ocean breeze; pairs best with seafood sauces or simple lemony dressings.

Amontillado (Sherry)

Type: Palomino, Medium bodied, slightly nutty

Aging: 4 years under flor, then oxidized

Flavor notes: Baked pear, nutty, darker fruit, baked apple

Pairings: Bellota, Jamon flight, cheeses

Sauce/Ingredients: Nutty, baked fruit flavors; ideal with nutty or smoky sauces, and charcuterie.

Oloroso (Sherry)

Type: Palomino, Full-bodied, very nutty, dried fruits

Aging: About 15 years oxidized

Flavor notes: Raisins, figs, caramel, dried fruits, spice

Pairings: Richer, fattier dishes, roasted meats

Sauce/Ingredients: Dried fruit-based sauces, caramelized onions, spiced reductions.

Bodegas Tradicion Cream (Sherry)

Type: Palomino & Pedro Ximénez blend (70% oloroso + 30% PX)

Flavor notes: Candied hazelnuts, fig jam, mildly sweet, raisinated, cinnamon

Pairings: Dessert, cheeses, foie gras

Sauce/Ingredients: Candied and spiced sauces, fig compote, caramel sauces.

El Maestro Sierra Pedro Ximénez

Type: Pedro Ximénez, Very sweet, decadent

Flavor notes: Caramel, raisins, cinnamon, grape sugar residuals (>40%)

Pairings: Desserts, cocktails, rich sauces

Sauce/Ingredients: Rich caramel or raisin-based sauces, cinnamon syrups.

Yzaguirre Blanco (Vermouth)

Type: Macabeo, Light, mildly sweet, floral

Flavor notes: Ripe fruit, herbs, spices, velvety texture

Pairings: On the rocks, with orange slice & olive, seafood or tapas

Sauce/Ingredients: Herbaceous and spicy ingredients—fennel, herbs, spices—used in cocktails or served as aperitif.

Buil & Giné Priorat Natur (Vermouth)

Type: Macabeo, Pedro Ximénez, Grenache Blanc

Flavor notes: Light, floral, herbaceous, delicate

Aging: 2 years in oak

Pairings: Entry-level vermouth, tapas, seafood, charcuterie

Sauce/Ingredients: Fennel, rosemary, cumin, cinnamon, vanilla—used in sauces or as flavoring in drinks.

Martinez la Cuesta (Vermouth)

Type: Unknown, Medium light-bodied, citrusy, cherry, vanilla

Flavor notes: Aromatic herbs—vanilla, chamomile, gentian

Pairings: On the rocks, with citrus or olives, tapas

Sauce/Ingredients: Botanicals including herbs and spices, used to flavor sauces or cocktails.

Primitivo Quiles Vermouth Rojo

Type: Monastrell, Medium full-bodied, kola nut, dried herbs

Flavor notes: Orange note, bittersweet

Pairings: With menu dishes, tapas, cheeses

Sauce/Ingredients: Orange zest, kola, dried herbs—used in spiced sauces or glazes.

Axta Vermouth Rojo

Type: Green Spain, Darker, herbaceous, winter-spiced

Flavor notes: Dried fruits, bitterness, robust herbs

Pairings: Robust, bitter-flavored dishes, rich cheeses

Sauce/Ingredients: Dark fruits, herbs, spices—used in hearty sauces or reductions.

Vermouth

Type: Spanish Vermouth, not as bitter, used to start meals or throughout

Flavor notes: Aromatic, herbal, pleasant acidity

Pairings: On the rocks with orange slice & olive, tapas, seafood, cheeses

Sauce/Ingredients: Mix of herbs and spices (herbaceous, spicy, aromatic) used to flavor sauces, cocktails, or accompaniments.

Sherry

a complex wine made in the Andalucía region of Southern Spain; fortified with brandy and undergoes a continuous blending process called a “Solera,” which involves blending many wine barrels over time