Grevenbrocker Cheese in two textures 'Nico style'

Pair with Manzanilla

Grevenbrocker Cheese in two textures, sparkling grapes with candied rhubarb, tiny dark bread 'Nico style' by the Copa Jerez Belgian Team 2015. “Rural Culture” is what we call transforming basic ingredients like milk into cheese for example. With this dish we offer you the experience of a Belgian cheese that is considered “best Blue of the world”. We often use natural and unfiltered wines in our restaurant we also developed a way to match wine and food with a ‘twist’. The Manzanilla almost smells like cow stables and raw cheese and as a dash of lemon in the hot butter over your fish takes the greasiness away, the natural acidity of this Sherry breaks down the cheese fat in your stomach and will improve the digestion.
Nico Corbesier & Andy de Brouwer , Les Eleveurs Belgium Visit Website
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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

Always serve very chilled

Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.

The wine of the sea

Perfect with fish, seafood and all styles of food from the sea.

Style of Glass

In traditional wide rimmed catavinos or in a white wine glass.

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
Nico Corbesier & Andy de Brouwer , Les Eleveurs Belgium Visit Website
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