The world's best-selling fino sherry. Dry, saline, almond-touched; aged under flor in the historic Gonzalez Byass solera in Jerez. An extraordinary value at under ten euros.
Tip: Serve in a chilled narrow copita at 7-9 degrees Celsius alongside salted almonds or jamón ibérico.
Among the most widely distributed Manzanillas internationally. Crisp, bone-dry, ocean-salty with chamomile and green apple; aged under flor in Sanlucar de Barrameda's Atlantic humidity. Strong value.
Tip: A classic entry-point Manzanilla for introducing guests to the style; pour very cold and finish the bottle within a few days of opening.
Full, rich, dry oloroso from Emilio Lustau's solera. Walnut, dried fig, dark chocolate and leather aromas; medium-bodied with a long nutty finish. Outstanding value in the dry fortified category.
Tip: Pair with manchego, Iberian charcuterie, or dark chocolate; serves well slightly cool at 14-16 degrees Celsius.
The flagship Manzanilla of Bodegas Barbadillo, Sanlucar de Barrameda's largest producer. Pale gold, saline, with delicate floral notes and a clean dry finish. Consistent year-round expression of the Manzanilla style.
Tip: Ask for the Solear en Rama spring edition when available; the unfiltered version shows the style at its most expressive.
A classic semi-seco medium oloroso blend of Palomino and Pedro Ximenez, aged in the Williams and Humbert solera system. Rich, round, with dried fruit sweetness balanced by walnut bitterness and a long amber finish.
Tip: Serve slightly chilled as an aperitivo or with blue cheese and walnuts.
Osborne's entry-level fino from El Puerto de Santa Maria, light and dry with almond, citrus zest and a saline mineral finish. Aged under flor in the Osborne solera, one of the oldest in the Triangle.
Tip: A reliable fino at a bargain price; order it in any bar in El Puerto and it will be freshly poured from an open bottle that day.
A slightly aged manzanilla pasada (between standard manzanilla and amontillado in character) from the Argueso solera in Sanlucar. More oxidative and nutty than a young manzanilla while retaining flor freshness. Distinctive toasted bread, dried chamomile and sea salt profile.
Tip: San Leon Reserva is the step up from La Gitana for those who want more depth without losing Sanlucar salinity.