Sea Anemone and Fennel Ravioli
Pair with Manzanilla
Part of the trio pairing menu from Copa Jerez 2015 Spanish participants Alberto Montes and José López-Montenegro, this Manzanilla pairing features ravioli stuffed with pickled carrots, sea anemone, and fennel, served as a starter course.
Alberto Montes and José López-Montenegro
,
Atrio
Spain
Visit Website
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
Alberto Montes and José López-Montenegro
,
Atrio
Spain
Visit Website
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