Enjoying sherry wine / pairings and recipes / Fino

Cádiz Style Gilt-Head Bream

Pair with: Fino


Cooking time: 1 hour

As a dry white wine made from Palomino grapes, Fino Sherry is very light and has hints of almond, fresh bread dough, and wild herbs. It pairs with both cured meats and fish, making it an ideal partner for this gilt-head bream and Serrano ham dish.


Cádiz Style Gilt-Head Bream

Scale, clean and rinse the fish and pat it dry with a cloth. Peel and chop the garlic and peel and slice the onions into rings. Dice the ham. In a large frying pan, place the onions and garlic in the oil, season with salt and pepper and cook gently for about 10 minutes, not letting them brown.

Spread the onions and garlic, with their oil, so that they form a bed in the bottom of an oven-proof dish. Season the fish with salt and pepper inside and out, and place on top of the onions. Add the ham dice and the fino sherry. Grind black pepper over the dish and cook in a medium oven for 20 to 25 minutes. Serve hot.


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Serving and consuming

Fino with food

It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.

Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).

Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).

  • Always serve chilled

    Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.

  • Perfect for Tapas

    It adapts perfectly to a diverse range of salty and intense flavours.

  • Style of Glass

    In traditional wide-rimmed catavinos, or in white wine glasses.