Jarana Manzanilla

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What it pairs with

• Marinated boquerones The wine's marine salinity and sharp acidity complement marinated anchovies.
• Clams marinara Atlantic salinity and racy acidity match fresh clams cooked with white wine and garlic.More wines for shellfish and oysters →
• Jamón serrano Classic dry Manzanilla and cured ham pairing.More wines for ham →

With cheese

Queso de cabra payoya Our pick Quesería El Gazul calls its goat cheese creamy and balanced, with fresh herbal notes and clean milky tones. A Manzanilla, bone dry and aged under flor in Sanlúcar de Barrameda, meets that freshness with its own. Serve it very chilled.

How to serve Jarana Manzanilla

Allow 5 minutes from open to pour.

1. Open and pour. Open and pour directly. No decanting required for this style.
2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
4. Pair with. Marinated boquerones, Clams marinara, Jamón serrano. Match the wine's structure to the dish's fat and salt.

History

Bodegas García Jarana was founded in 1930 in Sanlúcar de Barrameda, where the proximity to the Guadalquivir estuary and the Atlantic Ocean produces the unique Atlantic-influenced conditions for biological ageing of Manzanilla. The Jarana Manzanilla is the house's flagship bottling from traditional flor-aged soleras.

1. 1950Jarana Manzanilla established in Bodegas García Jarana's commercial range

Facts

Producer

Bodegas García Jarana · visiting guide

Grapes

Palomino Fino

Classification

DO Manzanilla-Sanlúcar de Barrameda

Oak

American oak butts; biological ageing under flor in Sanlúcar; average 3-4 years

ABV

15.0%

Price

€10-16 at retail

Drinking window

0-2 from bottling

First vintage

1950

Frequently asked about Jarana Manzanilla

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