A classic dish found in and around bars all over Spain, it has been on the menu at Taberna de Haro since I opened in 1998.  Matrimonio has always been one of my favorite plates with a glass or three of bristling and bright Manzanilla.

Ingredients

12 to 16 
boquerones/white anchovies
6 to 8 
cured anchovies
Handful 
anchovy-stuffed green olives
Garnish 
drizzle of good extra virgin olive oil and minced parsley

Directions

Assemble on a plate, alternating the boquerones and cured anchovies, and pile the olives to the side.  Garnish with a drizzle of good extra virgin olive oil and minced parsley.  Serve and enjoy!

Deborah Hansen , Taberna de Haro Brookline 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
Deborah Hansen , Taberna de Haro Brookline Visit Website
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