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The tasting of tens of Fino and Manzanilla in one day is really not a job that you just shake out of your sleeve. The relatively high alcohol and the often quite expressive aromas of the flor yeast force the taster to pay the utmost attention, if he does not want to overlook the subtleties or the weaknesses possibly hidden behind the prominent aromas.

However, even those who want to take a closer look at these wines privately will in all likelihood not fall for them at the first sip. Alcohol is certainly less of a problem here, as many white wines now regularly reach degrees between 13.5 and 14.5 percent, so it's not far to the 15 or 15.5 of a Manzanilla or Fino. What needs getting used to are rather the partly strong flor yeast aromas, which, besides the classical notes of fresh yeast, also contain iodine and partly strict dry herb tones. The pronounced saltiness of many of these pale sherry versions is also anything but commonplace.

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