Manzanilla / Types
The process by which Manzanilla needs to age poses a number of challenges for oenologists and winery owners because each cask is really a little ecosystem in itself; a place where yeast and wine interact in silence to create a flavour profile for the future wine.
Many winelovers longed for a version of Manzanilla that was closer to tasting it directly from the cask. Thise has given rise to a new category:
Manzanilla en rama
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Manzanilla and Tapas
Andalucía, that is to say, southern Spain, has forged its gastronomic identity around small plates of food that have conquered palates around the world. We’re referring to tapas, of course.
And Manzanilla, in any of its styles, has traditionally been and continues to be the perfect wine to pair with tapas.
The fact is, tapeo (having tapas) is more than simply a custom. There is a real gastronomic reason behind it: Manzanilla is a flavour enhancer and cleanses the palate between bites, allowing you to go from one tapa to another and still enjoy the full intensity of flavours.