Manzanilla

Manzanilla

What it is

Same grape and same flor as a fino, but only wine aged in Sanlúcar's bodegas at the mouth of the Guadalquivir may be called manzanilla: Atlantic humidity keeps the yeast veil thick through the summer, when it thins and lets air in further inland. The result is lighter and openly saline, which is why the sherry towns pour it with shellfish and with little else.

In the kitchen

Cook prawns or clams in it rather than in white wine — a splash the moment the shells open, then straight off the heat. Buy the smallest bottle you will finish; three days after opening it is a duller wine.

Goes with

Clam Common prawn Gordal olive Anchovy Boquerones Lemon

Same species

Aceto Balsamico Tradizionale DOP Amontillado Armagnac Banyuls Brandy de Jerez Champagne vinegar

Also used with

Caper berries

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