Barbadillo Manzanilla Dry Sherry Wine, 75 cl

Product Information

Once fermented, the wine will contain a high level of residual sugars, which imparts a distinctively sweet character. It is then aged like an Oloroso, resulting in notes of dried fruit such as raisins, prunes, and figs.

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The production process of Manzanilla de Sanlúcar is regulated by the Denomination of Origin Manzanilla-Sanlúcar de Barrameda, which means that only wines produced within this geographical area and meeting quality standards can be called “Manzanilla de Sanlúcar”. It is exclusively produced within the triangle formed by Sanlúcar de Barrameda, El Puerto de Santa María, and Jerez de la Frontera, in the Andalusia region of Spain. It is clear that sanluqueños are quite passionate about their home town. Having lived in Spain for a couple of years, I find this very typical for Spanish people in general. In Northern Europe we don’t relate to this much but that’s not the point here. The point is that it is factually correct: Manzanilla is not a sherry wine. On the other hand I also think they should not burn people at the stake for explaining things differently. In the end that’s what it is: a different explanation of the same wine. Occasionally, manzanillas are subjected to unusually long ageing periods, in which the flower slightly weakens, causing a small level of oxidation and greater complexity; thus creating the “Manzanilla Pasada”. These are wines with more structure, but with all the sharp and intense characteristics that biological vintage provides. Sherry is best known as a dry fortified wine. Indeed, port tends to get the limelight where sweet fortified wines are concerned. You can also learn about it with our guides to port wine.In the past few months there have been a lot of passionate reactions to certain claims about Manzanilla. For instance, when an article appeared that said Manzanilla is the best-selling sherry, a lot of people from Sanlúcar were on the fence. The journalist was mixing up things and should have known that Manzanilla is not a Jerez! Likewise some producers were offended when Cesar Saldaña released his book with the title El Libro de los Vinos de Jerez and included Manzanilla in the sub-title. He too was making a mistake by including Manzanilla as one of the many styles of Vinos de Jerez. If you understand Spanish, Ana Gomez sums up the arguments on her blog. The vast majority of sherry consists or is derived from dry varieties that are made with the white Palomino grape. Depending on the ageing process, dry sherry is typically divided among the three following styles: Manzanilla is best served chilled at 7–10°C (45–50°F). In Spain it is often served with olives, almonds, or other tapas such as Jamón serrano or seafood. Low-quality creams will usually resort to grape must or juice to sweeten the sherry. However, it is traditionally blended with either Pedro Ximénez (PX) or Moscatel sherry.

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Learning about these different processes will help you better understand not just how sherry tastes but also why it tastes a certain way.Denominación de Origen Protegida "Manzanilla-Sanlúcar de Barrameda" ". www.mapa.gob.es . Retrieved 12 January 2020. Antonio Barbadillo is the author of this luxurious manzanilla, a selection of old sediments, chosen one by one. One 150 magnums have been bottled in a single take in 2013. Scarce, eccentric … And really expensive! On 12 April 2012, the rules applicable to the sweet and fortified Denominations of Origen Montilla-Moriles and Jerez-Xérès- Sherry were changed. [5] [6] In other languagues things are different. Every Spaniard will know Jerez as a city, but outside of Spain the city is less famous. To foreigners the linguistic link between Sherry and Jerez de la Frontera is far less obvious. When wine lovers use the name sherry, they think of a big family of wines, which can be produced in different cities including Jerez, El Puerto and Sanlúcar. This also means that in English, nobody would be offended when saying Manzanilla is one of many styles of sherry. In the same way that a Fino del Puerto is still a sherry wine, even when it’s not made in Jerez. Manzanilla Pasada is a Manzanilla aged longer than usual (approximately seven years), so that its veil of flor begins to fade, though not long enough to become an Amontillado.