Community Tasting Note

SAND Likes this wine:

Friday, May 29, 2015 - (Bottled 18.11.2014)
Nose: Chalk, yeast, baked bread, oily, touch of nuts. Touch of iodine and a slight salty tang, somewhere between light olive brine and a very distant sea breeze.
Taste & palate: Totally dry, medium to light body, appetising, medium acidity, slightly oily, medium to long aftertaste and again this light touch of olive brine. Initially (and when tasted alone, as an aperitif) appearing to be light bodied, although tasting and re-tasting, not to mention adding salty or dried foods, tend to expose that it a rather full-bodied and intense taste.
Yes, there are sharper, fuller, fresher and richer finos out there (in particular "en ramas") but standard Tio Pepe again confirms that it is, by miles, the world's best, globally and universally available low price wine. Serve Tio Pepe with cured ham or good olives, lean back and enjoy!
One week after opening (kept refrigerated in full, smaller bottle) the wine is still fresh but has taken on additional notes of almond, both on the nose and in the mouth.

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