Fino ('fine' in Spanish) is the dryest and palest of the traditional varieties of sherry. They are drunk comparatively young, and are unlike the sweeter varieties should be drunk soon after the bottle is opened as exposure to air can cause them to lose their flavour within hours.

When first barrelled, sherries made using the fino method are only partially filled to allow the action of the flor yeast to give it the distinctive fresh taste of dry sherries. If allowed to age, the wine darkens and the flavour becomes stronger, resulting in an amontillado sherry.

As with particularly dry sherries, it is best drunk before a meal, and in Spain is always drunk with tapas of some form, such as olives or almonds, or even seafood.

Highly-rated examples of this form of sherry include 'Tio Pepe' from Gonzales Byass, 'La Ina' by Pedro Domecq, or 'Pando' from Williams & Humbert.