Image Credit: Shutterstock Barmalini

‘Palomino’ short as a reference to Palomino Fino, in my opinion a very interesting variety that is highly adaptable to the winemakers’ choices. You can either choose to make a very neutral, dry still wine, or you can create a still white wine aged on its lees and in oak (South Africa for example). Or make sherry from it, it can come in several different styles of sherry, and it can either be bone dry as a fino sherry or blended with PX to be very lusciously sweet. What is your favourite style? 

It's Origin

Believed to have originated in the Andalucia region where it is said to be named after King Alfonso X’s knight Fernan Ibanez Palomino, a knight of some importance during the Reconquista, time conquest between the European and Moorish army.

Climate and Soils

Palomino is well suited to dry, sunny weather and capable of producing large yields. It thrives in chalky white Albariza soils (sand) and loves the hot mediterranean climate. In Jerez it is the principal variety for 97% of all vineyard plantings. You can find this variety in more countries than Spain.

• Spain – Jerez, Canary Islands and Galicia – (99%)
• South-Africa – (0.43%)
• Portugal – Alentejano & Madeira – (0.34%)
• California, USA – (0.16%)
• Australia – (0.12%)
• Mexico –(0.02%)
• Others; Chile

Image Credit: Lustau

Vine Manual: How does Palomino Fino Grow

The Palomino grape has, for many centuries, been the most traditional variety and is the most abundant grown in Jerez today.  Its fruit is round and medium in size with fine, green-yellow skin that turns a golden colour when ripe. 

• Mid budding
• Mid-Late ripening
• Drought resistant
• Heat tolerant
• High yielding and reliable
• Susceptible to downy mildew
• Medium sized bunches, thin-skinned berries
• Prone to early oxidation

It’s all in the Name Baby.

Listán (France), Palomino, Perrum (Alentejano, Portugal), Fransdruif or White French (South Africa), Listrão (Madeira).

Tickle Your Taste Buds

Palomino's Taste Profile

Pale green lemon colour, low acidity, low alcohol, light body, light intensity aromas. It is quite a neutral variety on itself, a can make quite dull wines (but doesn’t necessarily be the case), but that works wellfor Sherry. 

Mainly used for fortified wines, but also for unfortified wine production. This variety blends well with Pedro Ximénez and Muscat of Alexandria. Fermentation usually in stainless steel tanks, maturation either in stainless steel or oak barrels. 

Aromas and Flavours

Lemon, Lime, almonds, saltiness, green-yellow apple, hazelnuts

Did you Know?

• That Christopher Columbus and Shakespeare where true groupies for Listán (Palomino) back in the day?
• That Palomino Fino was widely planted in South Africa and mainly used for distilling or basic blended wines. 

History Fact

• According to the Sherry Academy they state that the origin of Sherry Wines dates back no fewer than 3,000 years when the Phoenicians founded Gades (Cádiz) in the year 1000 BC and introduced vine cultivation to the region. 

Have you ever tried a wine based on Palomino that didn’t came from the Jerez region?

Resources

WSET Diploma Study Syllables

Jancis Robinson, “Palomino Fino” – Accessed on March 7, 2024

Wine Searcher, “Palomino Wine” - Accessed on March 7, 2024

Sherry Notes, “Palomino and other Sherry Grapes”, October 13, 2014 - Accessed on March 7, 2024

Sherry Academy Basic Course (followed 2023) 

Lustau, “Albariza Queen of Soils in the Sherry Region”, August 28, 2023 - Accessed on March 7, 2024