Poached Prawn in "líquido de escabeche"
Pair with Manzanilla
Concocted by Michelle Matthews and Ian Adams from 15 Romolo, the U.S.A. winners of Copa Jerez 2015, this dish features shaved dried tuna "mojama" infused into cold saffron tomato broth, and garnished with chive oil and chive sprouts. Enjoy it with a glass of Manzanilla Pasada for a championship pairing.
Michelle Matthews and Ian Adams
,
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serving and consuming
Pairing Manzanilla with food
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Manzanilla fast facts
Analytic data
- Alcoholic content 15 y 19% vol. (normally 15% vol.)
- Sugar < 5 gr. / litre (normally < 1 gr. / litre)
- Total Acidity (tartaric) 3 - 5 gr. / litre
- Volatile Acidity (acetic) <0,25 gr. / litre
- Very Low In Glycerine Content < 2 gr. / litre
Michelle Matthews and Ian Adams
,
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