Manzanilla Sherry
A sherry made in the same way as fino, but only in the coastal town of Sanlucar de Barrameda. The sea air keeps the flor thicker for more of the year, which makes the wine lighter and more saline.
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Quick Facts
Usage
Used where fino would work but a drier, saltier result is wanted. Excellent chilled on its own, and a good match for anything salted or fried.
Manzanilla is fino by another name and a different postcode. Same production, same ageing under flor, but it can only be called manzanilla if it is aged in Sanlucar de Barrameda on the coast.
The location does the work. Sanlucar is cooler and more humid than inland Jerez, so the flor stays thick through more of the year and the wine spends longer protected from the air. It comes out paler, lighter and noticeably more saline than a fino from Jerez.
It shares fino’s fragility as well as its method. Once open it is a matter of days, refrigerated, before the freshness goes.
Top Tips
- Treat it exactly like fino. Refrigerate it and finish it within a few days.
- Serve it properly cold. Warm manzanilla loses the salinity that is the whole point.
Common Questions
What is the difference between manzanilla and fino?
The place. Both are aged under flor in the same way, but manzanilla is aged in Sanlucar de Barrameda, where the coastal air keeps the flor thicker. It tends to be lighter and saltier.
Does manzanilla go off?
Yes, as quickly as fino. Refrigerate it and finish it within a few days of opening.
How should I serve it?
Properly cold, in a normal wine glass rather than a thimble. The salinity is the point and warmth flattens it.
Guide by Jerry Can Spirits