Manzanilla (wine)

Manzanilla is a variety of fino sherry made around the port of Sanlúcar de Barrameda, in the province of Cádiz, Andalusia (Spain). In Spanish, chamomile tea is called "manzanilla", and thus this wine gets the name because the wine's flavour is said to be reminiscent of such tea.

The sherry is manufactured using the same methods as a fino and results in a very pale, dry wine. In addition, the sherry is often described as having a salty flavour, believed to develop from the fact that it is manufactured on the sea estuary of the Guadalquivir river. Sanlúcar de Barrameda's cool temperatures and high humidity contribute to a higher yield of flor yeast than in Jerez or El Puerto de Santa María. The thicker cap of flor better protects the wine from contact with the air, resulting in a fresher, more delicate flavour than other varieties of fino. It is typically aged for five years in a solera, but some types may be aged longer.

On 12 April 2012, the rules applicable to the sweet and fortified Denominations of Origen Montilla-Moriles and Jerez-Xérès-Sherry were changed.

The classification by sweetness is:

Manzanilla is best served chilled at 7-10°C (45-50˚ F), with olives, almonds, or other tapas such as Jamón serrano or seafood.

It is also popular in the cocktail Rebujito.

Like fino, manzanilla is a delicate form of sherry and should be drunk within a year of bottling. Once opened it will immediately begin to deteriorate and should be drunk in one sitting for the best results. If necessary it can be stored, corked and refrigerated, for up to one week after opening.

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Wikipedia