Spittoon: We Spit So You Can Swallow
Unlike many styles of wine, fino is best enjoyed as young as possible, and is always best kept in the fridge, not at the back of the drinks cupboard! Fino is particularly delicate and, once opened, is especially susceptible to the air. That’s why fino comes with a recommendation to drink soon after opening. And now, you’ll only ever drink Tio Pepe Fino as fresh as it can be thanks to Tio Pepe’s advice to open within a year of bottling.”
“Tio Pepe’s crisp, dry, savoury character is deliciously more-ish and works well with savoury nibbles, preparing your palate for the meal ahead. Opt for a glass of chilled, fresh fino with some savoury snacks such as salted almonds, sea salt crisps or tapas before dinner. You’ll find the freshness of Tio Pepe complements savoury, salty flavours.”
You may ask why no one has thought of adding a bottling date to the back of their sherry bottles before? Tio Pepe – the latest in the regular Sunday Wine Snapshots series highlighting photographs with a wine related theme, whether bottles, glasses, vineyards or the back scenes of wineries.
We Spit... So You Can Swallow
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I wonder if the bottling date (there has always been a bottling code of course, if you could work it out) will hurt sales? Now very easy to identify old stock on supermarket shelves and buy a newer bottle.
Richard
You are absolutely right. I work for Gonzalez Byass UK and this was my decision to include the date and that is the risk we took. We all pick the longest dated products on a supermarket shelf. The incentive for us therefore is to keep our UK stock levels low and turning over fast and encourage our customers to rotate their stock.
What we really want is for consumers to experience fresh Fino, when its at its best and we were prepared to take a risk in trying to achieve this.
Hope that helps.
Jeremy
I too think putting the date of bottling on the bottle is a v good idea for Fino and Manzanilla especially. On holiday in Spain this year looking for sherry in a supermarket I found some Manzanilla which had only been bottled 2 months earlier and bought it. But as Jeremy says the difficulty for suppliers is to get the balance right so we get fresh fino and they dont get much leftover stok.
Brian