Geroosterde aspergesalade

Pair with Manzanilla

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


3 to 5 
Roasted green jumbo asparagus
Sherry Vinaigrette (see recipe)
Pecorino Sabayon (see recipe)
Finely grated Pecorino
Parsley chiffonade (finely sliced)
cracked black pepper
Proscuitto chips


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.

Chef Kelly Liken , Restaurant Kelly Liken Vail, Colorado United States Bezoek de website
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serving and consuming

Pairing Manzanilla with food

Manzanilla combineert perfect met vis en schaaldieren, evenals met gezouten vis en gerijpte ham.

In verband met het lage zuurgehalte, is het net zoals bij de Fino, de perfecte combinatie met salades, koude soepen en dressings. 

Manzanilla fast facts

Altijd goed gekoeld serveren

Gebruik een wijnkoeler gevuld met ijsblokjes en water zodat de wijn een temperatuur behoudt van 6 a 8º C.

De wijn van de zee

Subliem met vis, schaaldieren en allerlei stijlen van visgerechten.

Glas keuze

In traditionele catavinos (=sherryglaasjes) of nog beter, in een witte wijnglas.

Analytic data

  • Alcoholgehalte 15 - 19% vol. (normaal 15% vol.)
  • suiker < 5 gr. / liter (normaal< 1 gr. / liter)
  • zuurgraad 3 - 5 gr. / liter
  • zuurgehalte <0,25 gr. / liter
  • Erg laag in Gylcerine inhoud < 2 gr. / liter
Chef Kelly Liken , Restaurant Kelly Liken Vail, Colorado United States Bezoek de website
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