Part of the trio pairing menu from Copa Jerez 2015 U.K. participants Carlos Martínez and Gino Nardella, this Manzanilla Pasada pairing features crab and mango ravioli and squid ink rock.
"This amazing sherry has character and elegance. I used the Manzanilla Pasada's fantastic combination of its minerality, seaweed, lemon and lime for the lift and the toasted hazelnut, walnut and farmyard flavours for wrapping. A perfect combination."
Carlos Martínez and Gino Nardella
,
The Lyttelton
London
United Kingdom
Visit Website
serving and consuming
Pairing Manzanilla with food
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Manzanilla fast facts
Analytic data
- Alcoholic content 15 y 19% vol. (normally 15% vol.)
- Sugar < 5 gr. / litre (normally < 1 gr. / litre)
- Total Acidity (tartaric) 3 - 5 gr. / litre
- Volatile Acidity (acetic) <0,25 gr. / litre
- Very Low In Glycerine Content < 2 gr. / litre
Carlos Martínez and Gino Nardella
,
The Lyttelton
London
United Kingdom
Visit Website
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