Poached Prawn in "líquido de escabeche"

Pair with Manzanilla

Concocted by Michelle Matthews and Ian Adams from 15 Romolo, the U.S.A. winners of Copa Jerez 2015, this dish features shaved dried tuna "mojama" infused into cold saffron tomato broth, and garnished with chive oil and chive sprouts. Enjoy it with a glass of Manzanilla Pasada for a championship pairing.
Michelle Matthews and Ian Adams , Visit Website
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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

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
Michelle Matthews and Ian Adams , Visit Website
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