Enjoying sherry wine / pairings and recipes / Manzanilla

Oyster - green olives - tinned sardine- Madame Jeanette & "present" oyster with gravy from jamon iberico

Pair with: Manzanilla


Cooking time: 30 min

Winning team of the VII edition of Copa Jerez, Podium onder de Dom of Holland share why they chose to marry Manzanilla pasada "La Goya" wine from Delgado Zuleta with their starter dish. "When you eat the dish, you first get the taste of the green olive, then the saltiness of the oyster and then the tinned sardine starts to take over and in the end, you have quite a long finish with the pepper note from the madame jeanette. All these flavours are uplifted by the “La Goya”, it really gives an extra boost to the dish. In this dish, we also tried to play with temperatures because Sherry can show a different character when you serve it at different temperatures. This is why we decided to serve another oyster slightly warm in its shell in a confit of Iberico pork fat. For the first dish it was important that the manzanilla was served slightly chilled at around 10 degrees celsius to show the fresh side, when the jury started eating the second preparation of the oyster the manzanilla was by this time a bit warmed up to approximately 12 degrees which resulted in it showing more of its creamy side which worked well with the warm oyster and especially the taste of the Iberico fat."

Author , Netherlands


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.