Almejas Pequenas

Pair with Manzanilla

The tag line at Mateo is "Spanish Heart/Southern Soul". This dish, typically made with pine nuts, uses a southern ingredient like boiled peanuts in it's place. It works perfectly with Manzanilla Pasada from Sanlúcar. More specifically though, because of the extended time in solera and slight oxidation, this wine works because the boiled peanuts (which are boiled with ham) bring out the subtle nuttiness of the Sherry.

Ingredients

1/2 TBSP 
Garlic, sliced thin
1 TBSP 
Shallot, sliced thin
1 TSP 
Guajillo chilli, sliced
2 TBSP 
Boiled peanuts
1 TBSP 
Cured ham, diced small
12 
Little neck clams
4 oz 
Manzanilla
1 TBSP 
Extra Virgin Olive Oil
1/2 TSP 
Lemon Juice
1 TBSP 
Chopped Parsley

Directions

Sweet the garlic, shallot, ham and olive oil in a pan then add the boiled peanuts, clams, Sherry and guajillo.

Cover and cook until clams open.

Finish with extra virgin olive oil, lemon juice, parsley and salt as needed.

Michael Maller , Mateo Bar de Tapas North Carolina United States 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
Michael Maller , Mateo Bar de Tapas North Carolina United States Visit Website
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