Alvear Fino Montilla-Morilles

(Montilla-Morilles region, Andalucia, Spain)

Crisp and clean as a sea breeze, this is a very dry sherry aperitif (think of Tio Pepe for example). But you can’t call it sherry because it’s made 160 kilometres from Jerez, in the white limestone hills of the Montilla-Morilles region. Although its Pedro Ximenez grapes ripened in very hot and dry conditions, this fino is best served well chilled. It’s classically paired with olives and Serrano ham—but why not some crisped prosciutto and asparagus snacks? And some thinly sliced Manchego? About $14/bottle.