The "Finos and Manzanillas," with the delicacy and refinement that is the result of the biological aging process, are the perfect accompaniment to seafood and shellfish. They pair exceptionally well with Japanese dishes like sushi and sashimi.
Given their low levels of acidity, these two wines go well with salads, dressings, cold soups seasoned with vinegar, like gazpacho and salmorejo.
The almost sweet nuances of Iberian ham, one of the gastronomic jewels of Spanish cuisine, are enhanced by the dry flavour of Fino and Manzanilla. The freshness of the wine awakens our palate after each bite.
For full enjoyment, we recommend serving these wines very cold, between 6º and 8º C.
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