Manzanilla (wine)

Error creating thumbnail:

DO_Manzanilla_location

Manzanilla is a variety of fino sherry made around the port of Sanlúcar de Barrameda, in the province of Cádiz, Andalusia, Spain. It is a dry white wine, similar to fino sherry, but with a distinctive flavor due to the unique microclimate of the region where it is produced.

Production

Manzanilla is produced using the same methods as other types of sherry, with the primary grape variety being Palomino. The wine undergoes biological aging under a layer of flor, a type of yeast that forms on the surface of the wine and protects it from oxidation. This process gives Manzanilla its characteristic light, dry, and slightly salty flavor.

Types of Manzanilla

There are several types of Manzanilla, including:

• Manzanilla Fina: The most common type, aged for about five years.
• Manzanilla Pasada: Aged longer than Manzanilla Fina, resulting in a richer and more complex flavor.
• Manzanilla Amontillada: A Manzanilla that has undergone additional aging and has characteristics of both Manzanilla and Amontillado.

Serving

Manzanilla is typically served chilled and is often enjoyed as an aperitif. It pairs well with a variety of foods, including seafood, tapas, and Spanish dishes.

History

The production of Manzanilla dates back to at least the 16th century, and it has been a popular wine in Spain for centuries. The unique conditions in Sanlúcar de Barrameda contribute to the distinctive qualities of Manzanilla, setting it apart from other types of sherry.

Regulation

Manzanilla is protected under the Denominación de Origen (DO) system, specifically the DO Manzanilla-Sanlúcar de Barrameda. This designation ensures that only wines produced in the designated area and following specific production methods can be labeled as Manzanilla.

See also

• Sherry
• Fino (wine)
• Amontillado
• Sanlúcar de Barrameda
• Palomino (grape)