In the heart of the Spanish culinary tradition, the art of pairing reaches peaks of excellence when two unique gastronomic delights are combined: the Cantabrian anchovy and the Manzanilla wine. This combination offers a culinary experience that celebrates the richness of the sea and the diversity of wines of the Iberian Peninsula.
The Manzanilla wine
Originally from the Jerez region of southern Spain, Manzanilla is a fortified wine with brackish notes and a characteristic almond taste. Obtained through the process of “organic cryanza” under the veil of yeast, this amber wine is known for its freshness and balanced acidity. Manzanilla is often considered the “up to the sea” thanks to its connection with the sea of Sanlúcar de Barrameda, which gives the wine a unique complexity.
The salinity of anchovies harmonises beautifully with the brackish characteristics of Manzanilla, creating a taste experience that evokes the Spanish sea breezes.
Cooking tips
Pasta al Pesto di Acciughe: prepare a pasta with Cantabrian anchovy pesto, enriched with fresh parsley, garlic and olive oil. Serve this dish with a glass of Manzanilla for a pairing of Mediterranean flavors that enhance each other.
Salad of Anchovies and Manzanilla: make a light salad with Cantabrian anchovies , cherry tomatoes, black olives and capers. Season with a lemon and olive oil vinaigrette. Accompany with a glass of Manzanilla for a fresh and delicious combination.
Marinated prawns with anchovies: marinate fresh prawns with Cantabrian anchovies, garlic, parsley and olive oil. Grill the shrimp and serve with a glass of Manzanilla for a main dish that celebrates the flavors of the sea.
Remember to keep the Manzanilla wine well chilled to fully appreciate its freshness and aroma.
Read also the article on the combination of Cantabrian Anchovies and Fino Wine
