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The freshness of a manzanilla".
A good five-year-old sercial, like one from Leacock's, combines the almost salty quality of a manzanilla sherry with the complexity of an amontillado.
Barbadillo is making small quantities (8,000 bottles a year) of a manzanilla pasada en rama, an aged manzanilla filtered just enough to keep the yeast from the bottle.
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There's its tapas mode, for example, represented by tiny dishes of spicy chorizo or grilled encornets (small squid) and a superb array of sherrys, including a manzanilla that Johnston imports from Spain.
104 Bermondsey Street, London SE1 Probably my favourite seat in the capital is at the window of tapas bar José with a glass of something saline and frosty – a manzanilla from Sanlucar de Barrameda, maybe – and a plate of purple, glistening, expertly cut Ibérico de bellota in front of me.
They're sweet red chile peppers, resembling a cherry tomato, and usually are found stuffed into a manzanilla olive to complement the saltiness of the olives.
It's a manzanilla, which means it comes from the town of Sanlúcar de Barrameda rather than Jerez itself, and it is delicately suggestive of the sea, with a faint saltiness and an abiding freshness.
A manzanilla or fino sherry is the way to start.
I could serve a Manzanilla as an aperitif, but I'd rather drink an aged Amontillado instead.
The Pérez Barquero was elegant and complex, while the Alvear was almost as delicate as a manzanilla.
My first ordered drink was a La Guita Sherry, a Manzanilla.
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