Barbadillo Manzanilla Dry Sherry Wine, 75 cl

Product Information

In the case of manzanilla, this dynamic vintage is performed under the so-called “velo de flor”, a layer of yeast (microorganisms) that forms on the surface of the wine inside the wineskin, protecting it from the action of air; hence the pale tone that characterizes fino and manzanilla wines. Moreover, the biological agents of the yeast level, which feed on alcohol, glycerin and acetic acid, interact with the wine, giving it its unique personality. The peculiar climate of Sanlúcar de Barrameda helps the yeast level that is developed in the cellars to feature a very special composition. It is distinguished by its aroma and flavor of green apple, almonds, and salinity, making it an excellent pairing with fish, seafood, and Iberian ham. Manzanilla Amontillada is similar to a Manzanilla pasada but in some cases aged as long as 12 years, taking on more of the qualities of an Amontillado. Typically, sherry is aged for a minimum of two years in a solera system. Therefore, the above age statements are quite rare yet particularly sought after by connoisseurs. What Next? It is aged in the magnificent ageing cellars, overlooking the Guadalquivir River in Sanlucar de Barrameida's 'Barrio Alto', one of the three sherry towns making up the 'Sherry Triangle'.

What to eat with sherry, from fino to PX (plus recipes) What to eat with sherry, from fino to PX (plus recipes)

Once fermented, the wine will contain a high level of residual sugars, which imparts a distinctively sweet character. It is then aged like an Oloroso, resulting in notes of dried fruit such as raisins, prunes, and figs. In other languagues things are different. Every Spaniard will know Jerez as a city, but outside of Spain the city is less famous. To foreigners the linguistic link between Sherry and Jerez de la Frontera is far less obvious. When wine lovers use the name sherry, they think of a big family of wines, which can be produced in different cities including Jerez, El Puerto and Sanlúcar. This also means that in English, nobody would be offended when saying Manzanilla is one of many styles of sherry. In the same way that a Fino del Puerto is still a sherry wine, even when it’s not made in Jerez. These are wines from the Palomino variety, obtained by gentle pressure and subjected to complete fermentation. Unlike port, whisky, and other alcoholic spirits like cognac, sherry is rarely labelled with an age statement. Given the use of solera systems where the wine is transferred through a series of barrels, you can’t easily calculate the age of the resulting product.Finally, Manzanilla is a variant of fino sherry that’s particularly light. It’s named after a chamomile infusion as its flavours are said to resemble the herb. It distinguishes itself by being made closer to the coast near the port of Sanlúcar de Barrameda. Denominación de Origen Protegida "Manzanilla-Sanlúcar de Barrameda" ". www.mapa.gob.es . Retrieved 12 January 2020. However, sherry’s regulatory body does recognise two categories based on an average age of wine passing through a Solera:

Manzanilla Sherry Pasada Pastrana NV Hidalgo - Majestic Wine Manzanilla Sherry Pasada Pastrana NV Hidalgo - Majestic Wine

This old (pasada) Manzanilla comes from the heralded Hidalgo family, where it is blended by 'capitaz' Antonio Sanchez. Becoming a capitaz requires a lifetime of dedication. Antonio must be familiar with the taste of every cask in the Bodega. This sherry has intense notes of apple skin, almonds, and orange peel with a salty twang. A prolonged finish marks this out as real quality. This Manzanilla should be served chilled as a stunning apéritif. It is the emblem of Barbadillo, the largest winery in Sanlúcar, and first to introduce a bottled manzanilla in the market. Fine, fresh and full of character, it is the most accurate model of this seductive wine. Sherry is a wonderfully diverse fortified wine with a spectrum of different varieties that offer distinctive experiences. Typically, the various types of sherry are broken down into the following categories: Sherry is best known as a dry fortified wine. Indeed, port tends to get the limelight where sweet fortified wines are concerned. You can also learn about it with our guides to port wine. Manzanilla Pasada is a Manzanilla aged longer than usual (approximately seven years), so that its veil of flor begins to fade, though not long enough to become an Amontillado.Some of the most renowned Manzanillas include La Gitana (Hidalgo), La Guita (Hijos de Rainera Perez Marin) and Solear (Barbadillo) Occasionally, manzanillas are subjected to unusually long ageing periods, in which the flower slightly weakens, causing a small level of oxidation and greater complexity; thus creating the “Manzanilla Pasada”. These are wines with more structure, but with all the sharp and intense characteristics that biological vintage provides. With such an important marine influence, it should come as no surprise that seafood, and in particular shellfish, are a perfect match for this style of sherry. Nothing captures the taste of the sea so purely as raw oysters, and manzanilla has the bracing seaspray character to match. This is also the perfect partner for those deep-fried seafood treats the Spanish do so well, such as Andalucian speciality tortillitas de camarones. These crispy, thin, salty shrimp fritters are spot on with the cold, tangy, saline cut of manzanilla. Aroma is an inconsequential factor in selecting sherry wines, but a factor nonetheless. The aroma of a bottle of sherry varies on its composition and brewing process. Some of the most common sherry wine aromas are caramel, walnut, iodine, and old navy rum. Purpose

Manzanilla Sherry, Delightful Flavours Of A Spanish Fortified Manzanilla Sherry, Delightful Flavours Of A Spanish Fortified

A leading brand of manzanilla, La Guita has undergone a considerable leap as regards quality since Eestévez Group has acquired ownership of the winery. The credit certainly goes to Eduardo Ojeda, the technical director of the Jerez group, which has recovered La Guita and has also established the product as one of the best in value for money.In the past few months there have been a lot of passionate reactions to certain claims about Manzanilla. For instance, when an article appeared that said Manzanilla is the best-selling sherry, a lot of people from Sanlúcar were on the fence. The journalist was mixing up things and should have known that Manzanilla is not a Jerez! Likewise some producers were offended when Cesar Saldaña released his book with the title El Libro de los Vinos de Jerez and included Manzanilla in the sub-title. He too was making a mistake by including Manzanilla as one of the many styles of Vinos de Jerez. If you understand Spanish, Ana Gomez sums up the arguments on her blog. Boletín Oficial de la Junta de Andalucía (BOJA) Página núm. 52 BOJA núm. 71 Sevilla, 12 de abril 2012. The Andalusia Government Official Bulletin no. 71, p. 5 Most notable are the differences with the finos produced in Moriles-Montilla. Here the grape is different, the maturation process is longer, naturally reaching the needed 15 degrees, not to mention the land and weather. This manzanilla “en rama” -bottled without filtering or stabilization- is one of the jewels of Barbadillo, specifically extracted from wineskin once a year, coinciding with the seasons; each of them has organoleptic differences, although the wine is always fine, delicate, fragile and extremely seductive.