Palomino is one of the wine world's great chameleons — a grape that, in the right hands and the right soils, produces some of the most intellectually rewarding wines on the planet. Grown on the chalky albariza soils of the Sherry triangle, it yields wines of extraordinary restraint and depth: delicate, saline Finos with a flor-driven minerality; vibrant, ocean-kissed Manzanillas; and richly textured Amontillados with decades of complexity in every sip. Austere yet captivating, terroir-driven and endlessly food-friendly, Palomino wines remain one of the finest — and most underrated — discoveries for the serious wine lover.
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Ver todos los vinos Understanding the Palomino Grape
Palomino Fino is the backbone of the Sherry region, accounting for the vast majority of plantings across Jerez de la Frontera, Sanlúcar de Barrameda and El Puerto de Santa María. On its own, the grape is relatively neutral — low in acidity, modest in aromatics. But that neutrality is precisely its genius: it becomes a blank canvas for two of the most fascinating ageing processes in winemaking. Under a layer of living yeast called flor, it transforms into Fino or Manzanilla — pale, bone-dry, and alive with saline, almond and brioche notes. Left to oxidise, or allowed to outlive its flor, it becomes Amontillado — amber, layered, and hauntingly complex.
Fino, Manzanilla and Amontillado: A World of Difference
The range of styles that Palomino produces is remarkable. Manzanilla, produced exclusively in the coastal town of Sanlúcar, carries a distinctive sea-spray quality — a briny, almost iodine-laced mouthfeel that no inland wine can replicate. The Manzanilla en Rama Pleamar from Bodegas Cesar Florido is a standout example: bottled unfiltered and unfined, it delivers Palomino in its most raw, expressive state — the flor practically still breathing in the glass.
Amontillado, by contrast, begins life as a Fino before the protective yeast dies away and controlled oxidation takes over. The result is a wine with a split personality — the nuttiness and amber hue of an oxidative wine, yet with the saline backbone of its biological origins. The Amontillado Cruz del Mar, also from Bodegas Cesar Florido, exemplifies this duality beautifully, with toasted hazelnut, dried fruit and a long, warming finish that lingers long after the glass is empty.
Food Pairing and Serving
Palomino wines are among the most versatile at the table. Finos and Manzanillas are the natural partners for charcuterie, anchovies, hard aged cheeses and anything from the sea — grilled shellfish, salt cod, sea urchin. Amontillados step up to richer fare: roasted poultry, wild mushroom risotto, aged Manchego and slow-braised meats. Serve all styles well-chilled (7–10°C for Finos; 10–12°C for Amontillados) and, crucially, treat them like any fine white — fresh bottles and proper storage make all the difference.
Shop Palomino Wines at Mercado 46
Our selection spans from approachable everyday Finos at under €10 to age-worthy Amontillados reaching €36.50 — each chosen for its authenticity and character. Whether you are new to the world of Sherry or a seasoned devotee, Mercado 46 offers the curated range and the expertise to guide your next discovery.