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
Share this Recipe
Stay up to date on the lastest news from the Sherry region and events taking place near you.
Follow us
Recipes and Pairings
Sherry Cocktails
Meet the maker
Victoria Frutos Climent
Bodegas Real Tesoro &...
Reyes Gómez Rubio
Sánchez Romate ,...
Juan Manuel Hidalgo
Emilio Hidalgo ,...
Ignacio Lozano
Osborne , Enólogo
Jan Pettersen
Fernando de Castilla...
Manuel José Valcarcel Muñoz
Bodegas Fundador SLU...
Rocío Ruiz
Bodegas Urium ,...
Salvador Espinosa Rodríguez
Bodegas y Viñedos Díez-Mérito...
José Carlos Garrido Saborido
Bodegas Argüeso ,...
José Antonio Sánchez Pazo
Delgado Zuleta ,...
Sherry News
Copa Jerez Profesional Artículos y Reportajes
