Fino ("refined" in Spanish) is the driest and palest of the traditional varieties of Sherry and Montilla-Moriles fortified wine. They are drunk comparatively young, and unlike the sweeter varieties should be drunk soon after the bottle is opened as exposure to air can cause them to lose their flavour within hours.
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Flor [link]
The defining component of Fino sherries is the strain of yeast known as flor that floats in a layer on top of sherry in the wine barrel. Until the mid-19th century most sherry winemakers did not understand what this yellowish foam that randomly appeared in some of their barrels was. They would mark these barrels as "sick" and relegate them to their lowest bottlings of wine. It turned out that this strain of Saccharomyces yeast throve in air, and the more "head room" there was in the barrel the more likely it was to develop. Over time winemakers noticed that these wines were lighter and fresher than their other sherries, with the flor acting as a protective blanket over the wine that shielded it from excessive oxidation.[1]
Varieties [link]
- Jerez Fino, made from grapes grown in the vineyards around Jerez and aged in the bodegas there, where the climate is hotter than those near the coast. The hotter summers cause Jerez Fino to develop a thinner layer of flor and thus a stronger flavour due to more exposure to the air.[citation needed]
- Puerto Fino, made around El Puerto de Santa María. The cooler climate near the sea results in a thicker layer of flor and a more acidic and delicate flavour than Jerez Fino.[citation needed]
- Manzanilla, made around Sanlúcar de Barrameda, where the climate is cooler than El Puerto de Santa María. Similar to the Puerto Fino, Manzanilla has a fresher and more delicate flavour than Jerez Fino.[citation needed]
Fino may also be produced in DO Montilla-Moriles. There the Fino along with the other sweet and fortified wines is made from the Pedro Ximénez grape as opposed to the Palomino grape used in Jerez.
Sweetened Fino is called Pale Cream Sherry .
On 12 April 2012, the rules applicable to the sweet and fortified Denominations of Origen Montilla-Moriles and Jerez-Xérès-Sherry were changed. [2] [3] [4]
The classification by sweetness is:
| Fortified Wine Type | Alcohol % ABV | Sugar content (grams per litre) |
|---|---|---|
| Fino | 15-17 | 0–5 |
| Manzanilla | 15-17 | 0–5 |
| Pale Cream | 15.5-22 | 45–115 |
Production [link]
In production of finos, winemakers normally will only use the free run juice-the juice that is produced by crushing the grapes under their own weight before they are sent to a wine press. The juice that comes after pressing is typically more coarse and produces heavier bodied wines. That juice is typically used to make oloroso sherry.[1]
When first barreled, sherries made using the fino method are only partially filled to allow the action of the flor yeast to give it the distinctive fresh taste of dry sherries. If the flor is allowed to die and the wine undergoes oxidative aging, the wine darkens and the flavour becomes stronger, resulting in an amontillado sherry.
In the final classification of a fino, it is judged on such qualities as cleanness, paleness, dryness, and aroma. According to the overseer's judgment, the initial stroke mark on the cask may then be embellished with one or more 'palm leaves'--curved marks that branch off the side of the initial mark. Wines receiving these marks are designated accordingly 'una palma,' 'dos palmas,' 'tres palmas,' with each additional palm leaf indicating a higher standard of quality.
Storing [link]
Fino is the most delicate form of sherry and should be drunk within a year of bottling, although some argue that fino should not be older than six months. Once opened it will immediately begin to deteriorate and should be drunk in one sitting for the best results. If necessary it can be stored, corked and refrigerated, for up to one week after opening.
Since sherry is not vintage dated, it can be hard to tell when the Fino was bottled. However, the bottling date is printed on the label, albeit in an encoded form. On the back label will be a small dot matrix number that starts with the letter L. After the L will be either a 4 or 5 digit number. For the 4 digit number, such as 7005, the first number is the year, and the last three numbers are a number between 1 and 365 that indicates the day of the year. So this bottle was bottled on 5 January 2007. The 5 digit code is similar, such as 00507, where the Julian date precedes the year. This was also 5 January 2007.
Serving [link]
As with other particularly dry sherries, it is best served chilled at 7-10°C before a meal, and in Spain is almost always drunk with tapas of some form, such as olives, almonds, or seafood.
External links [link]
References [link]
- ^ a b K. MacNeil The Wine Bible pg 443-444 Workman Publishing 2001 ISBN 1-56305-434-5
- ^ Warren Edwardes' Blog "Andalusia Law Bans 'Sweet Oloroso' etc." 4 May 2012
- ^ PLIEGO DE CONDICIONES DE LA DENOMINACIÓN DE ORIGEN «JEREZ-XÉRÈS-SHERRY»
- ^ Boletín Oficial de la Junta de Andalucía (BOJA) Página núm. 52 BOJA núm. 71 Sevilla, 12 de abril 2012 - The Andalusia Government Official Bulletin Number 71, Page 5
https://wn.com/Fino
Fino (river)
The Fino is a river in eastern central Italy. Its source is near Monte Camicia in the province of Teramo in the Abruzzo region of Italy. The river flows northeast and then curves east before flowing past Bisenti. It continues flowing eastward and crosses into the province of Pescara near Elice. The river flows southeast until it joins the Tavo river and the two rivers become the Saline river.
References
FINO
In computer science, FINO (Sometimes seen as "FISH", for First In, Still Here) is a humorous scheduling algorithm. It is an acronym for "First In Never Out" as opposed to traditional "first in first out" (FIFO) and "last in first out" (LIFO) algorithms.
FINO works by withholding all scheduled tasks permanently. No matter how many tasks are scheduled at any time, no task ever actually takes place. This makes FINO extremely simple to implement, but useless in practice. A stateful FINO queue can be used to implement a memory leak.
A mention of FINO appears in the Signetics 25120 write-only memory joke datasheet.
See also
References
Das
Das or DAS may refer to:
In information technology
Locations
In science and technology
Dasà
Dasà (Greek: Dasia) is a comune (municipality) in the Province of Vibo Valentia in the Italian region Calabria, located about 50 kilometres (31 mi) southwest of Catanzaro and about 15 kilometres (9 mi) southeast of Vibo Valentia. As of 31 December 2004, it had a population of 1,316 and an area of 6.19 square kilometres (2.39 sq mi).
Dasà borders the following municipalities: Acquaro, Arena, Dinami, Gerocarne.
Demographic evolution
References
External links
Dus
Dus (Hindi: दस, translation: Ten) is a 2005 Bollywood action spy thriller film based on the Indian Special Investigation Team (SIT) Officers. The film is directed by Anubhav Sinha and produced by Nitin Manmohan. It stars Sanjay Dutt, Sunil Shetty, Abhishek Bachchan, Shilpa Shetty, Zayed Khan and Esha Deol in lead roles. The film is a tribute to celebrated director Mukul S. Anand, who had died while filming the 1997 incomplete film of the same name, and which had also starred Sanjay Dutt in the lead role. The film was commercial and critical success at the Indian Box Office.
The film follows the head of the ATC, played by Dutt, and his team, as they embark on a mission to prevent a deadly terrorist attack orchestrated by an international terrorist and criminal, Jamwaal with only 7 days to do so. The incident was to take place on 10 May, thus explaining the name of the film.
Plot
In the opening scene, Siddhant Dheer (Sanjay Dutt), the head of the Anti-Terrorist Cell (a fictitious organisation), narrates how rampant terrorism has become in the world and goes on to tell the story of 7 of the hardest days in his life.
