Enjoying sherry wine / pairings and recipes / Manzanilla

Nova Scotia Lobster on Harvest Time

Pair with: Manzanilla


Cooking time: 1 hour

This pairing is an unexpected union of two continents and two different climates on one table. Who would have thought the humid salty air of Sanlúcar de Barrameda would meet the cold water of Nova Scotia? Lobster as a main element of the dish, which is a good companion of Manzanilla even alone. All the other components of the plate, corresponds to the components of Manzanilla. Texture-wise, crunchiness of roasted almonds and smoothness of the sweet potato purée in the dish, matches with the crispiness created by the iodine touch and smoothness created by alcohol in the wine. Freshness of the wine finds its match with mint and other herbs in the green sauce. Flavor-wise, roasted almonds, maple syrup and soy sauce match with the aromas found in the wine. All in all, it is a complementary pairing that will satisfy your eyes, nose and stomach.



Nova Scotia Lobster on Harvest Time

First of all, start with the green sauce by putting all the ingredients in a small blender and mixing them until its texture becomes like crunchy peanut butter. Having that ready, put it aside.

On the other hand, bring a pot of water to boil and boil the sweet potatoes until they can easily be mashed. When they are ready, add some butter, salt, and pepper and mash them until it has a smooth texture. Put the corns in the boiling water, but only for a couple of minutes, to be able to cut them into round pieces, because actually, the fresh corns are so delicious that you can even eat them raw, they have a very good sweetness and freshness.

In the meantime, heat the oven to 400 °F. In a large bowl, mix the ingredients for the maple glaze of the carrots. With the help of a brush, cover all the carrots with the maple glaze mixture and put them on a baking sheet. Bake the carrots for 20 minutes and after turning them continue baking for another 10 minutes.

Finally, take out the lobster meat from the claws and as all the elements are ready, prepare the plates to serve them, in harmony.


Author , Nova Scotia Canada


Serving and consuming

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. 

  • 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.