finos


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fi·no

 (fē′nō)
n. pl. fi·nos
A pale, very dry sherry.

[Spanish (jerez) fino, dry (sherry), from fino, fine, from Latin fīnis, end, supreme degree.]
References in classic literature ?
My brother writes as follows about the origin of the first part of "Zarathustra":--"In the winter of 1882-83, I was living on the charming little Gulf of Rapallo, not far from Genoa, and between Chiavari and Cape Porto Fino. My health was not very good; the winter was cold and exceptionally rainy; and the small inn in which I lived was so close to the water that at night my sleep would be disturbed if the sea were high.
In the afternoon, as often as my health permitted, I walked round the whole bay from Santa Margherita to beyond Porto Fino. This spot was all the more interesting to me, inasmuch as it was so dearly loved by the Emperor Frederick III.
Civita Vecchia, Leghorn, Porto Fino, Genoa, Cornice, Off Nice
Paul is now head chef at Finos, the newlyopened Spanish tapas restaurant on the new Neptune Development's Waterfront scheme on the Promenade in Southport.
Now the Finos run the business alone after buying out Jose and Irene, who returned to Manchester.
The first are finos. They're aged in barrels under a layer of a creamy, sometimes fluffy-looking yeast culture called flor.
Roy Williams on the trombone in Finos Cafe Bar Reflections of a bass player in Finos
Those wines growing the thickest flor become finos and manzanillas.
First of all, sherry does not stay fresh for ever, in fact the most lovely, elegant dry "finos" are best consumed within a few days after cracking the bottle - not more.