This Manzanilla sherry a dry, fortified wine from the coastal town of Sanlúcar de Barrameda in Andalusia. It has subtle flavours of apple and nuts and a distinctive saline tang on the finish.
Serve it chilled and it’s really refreshing and incredibly moreish! It pairs brilliantly with seafood and salty, lemony snacks.
So, I’m putting together a Spanish-inspired grazing board - they look great and are perfect for an aperitif or more casual dining.
I’ve got salted marcona almonds, pan con tomate – which is toasted bread with tomato, olive oil, garlic and salt – , lovely large olives, wrapped in a fresh anchovy, some garlicky prawns with lots of lemon, parsley and cracked black pepper, slices of Manchego cheese and some blanched asparagus with a smoked paprika aioli. Delicious!
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