Enjoying sherry wine / pairings and recipes / Manzanilla

Roasted Asparagus Salad

Pair with: Manzanilla


Cooking time: 30 min

The naturally rich umami of the Manzanilla en Rama melds beautifully with the normally hard to pair green of the asparagus. The “brininess” of this coastal Sherry highlights the saltiness of the ham and pecorino, while the Manzanilla in the Sabayon, and the acidity of the sherry vinaigrette tie it all together. *2014 Copa Jerez US Competition Finalist



Roasted Asparagus Salad

1. Roast asparagus in oven until cooked tender.

2. Dress asparagus in the sherry vinaigrette.

3. Arrange on the plate, and top with a dollop of the sabayon.

4. Finish with parsley, cracked black pepper, pecorino, and a drizzle of vinaigrette around the plate.

Pecorino Sabayon

5 Egg Yolks

1/2 cup Finely grated Pecorino Romano

2/3 cup Manzanilla Sherry

1/2 cup Heavy Cream

Ice Bath

salt and freshly ground black pepper

In a stainless bowl, whisk together yolks, wine and cheese until foamy.

Place bowl over simmering water and continue whisking until the mixture is thick and mounding (about 10 minutes)

Set bowl over ice bath and continue whisking until chilled (abou 5 min)

Whip heavy cream into stiff peaks.

Carefully fold cream, salt and pepper into the egg mixture.

Refrigerate until ready to serve.

Sherry Vinaigrette (Yield= 1Qt)

1/4 cup minced shallot

1 Tablespoon Dijon mustard

1 cup Sherry vinegar

3 cups Extra Virgin Olive Oil

salt and freshly ground black pepper

Whisk all ingredients together. Check and adjust salt and pepper as needed.

Prosciutto Chips

Thinly sliced Prosciutto di Parma

Pre heat the oven to 400.

Lay out the slices on a sheet pan lined with a silpat.

Roast in the oven until crisp.


Author , Vail, Colorado United States of America


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.