Palomino is a renowned white grape variety, predominantly associated with the famous sherry wines from Spain’s Andalusia region, particularly Jerez. Aromatically, Palomino tends to be subtle, with delicate notes of apple, almonds, and fresh bread dough, often accompanied by a faint saline minerality. On the palate, wines made from Palomino are typically light-bodied, dry, and crisp, displaying refined acidity and a gentle, nutty complexity that deepens with aging, especially under flor in Fino and Manzanilla styles.
The primary winegrowing regions for Palomino are southern Spain, notably Jerez, Sanlúcar de Barrameda, and Montilla-Moriles. Small plantings can also be found in South Africa, Australia, and California, although these are rare.
Palomino is most famously used in the production of various Sherry styles, including Fino, Manzanilla, Amontillado, and Oloroso, each offering unique characteristics from bone-dry, tangy profiles to richer, oxidative expressions. Table wines made from Palomino are less common, typically light and neutral.
As for food pairing, Palomino-based sherries pair exceptionally well with a range of tapas, shellfish, cured meats, olives, Manchego cheese, and dishes featuring almonds or roasted flavors, making them versatile partners for Mediterranean-inspired cuisine.
