Dry fortified

Bone-dry fortified wines, often oxidative or flor-aged, with nutty saline depth.

• Charcuterie and cured meats

  Classic

  Fino or Amontillado with jamón is a canonical Spanish pairing — salinity meeting salinity.

• Olives, nuts and aperitivo snacks

  Classic

  Saline, nutty character in the wine is a direct echo of almonds and olives — the reason Fino is the aperitivo wine par excellence.

• Fried fish and calamari

  Solid

  Chilled Fino with fried fish is an Andalusian staple, its salinity seasoning the batter.

• Oysters

  Adventurous

  Manzanilla's salinity is a regional classic in Andalucía — closer to the sea than most pairings dare.

Pairing suggestions are editorial, drawn from established convention rather than measurement.