What it pairs with
-
Fresh oysters
Sanlúcar brine and the oyster's iodine-salinity are complementary. -
Fried baby clams
Light crispy clams suit the wine's refreshing salinity.
How to serve Manzanilla
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
- Pair with. Fresh oysters, Fried baby clams. Match the wine's structure to the dish's fat and salt.
History
Obregón produces both a Fino (under the Jerez DO) and a Manzanilla (under the Sanlúcar DO), reflecting the dual Atlantic-town tradition of El Puerto bodegas that historically also produced Sanlúcar-classified wines. The Manzanilla is the lighter, more saline expression of the biological ageing tradition.
- 1890 — Manzanilla solera established at Bodegas Obregón
Facts
- Producer
- Bodegas Obregón
- Grapes
- Palomino Fino
- Classification
- DO Manzanilla-Sanlúcar de Barrameda
- Oak
- Biological ageing under flor in American oak butts
- ABV
- 15.0%
- Price
- €7-12 at retail
- Drinking window
- 1-3 from bottling
- First vintage
- 1890
Frequently asked about Manzanilla
When should I drink Manzanilla?
Drink 1-3 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Manzanilla?
Fresh oysters is the canonical pairing; Fried baby clams is the other strong match. Sanlúcar brine and the oyster's iodine-salinity are complementary.
What grapes are in Manzanilla?
The blend is Palomino Fino. The wine is classified as DO Manzanilla-Sanlúcar de Barrameda.