Enjoying sherry wine / pairings and recipes / Manzanilla
Cooking time: 30 min
Mix everything together in a bowl, leaving the eggs till last so that they don't break up too much. Leave to allow flavours to infuse. It can be made the previous day and kept in the fridge but should always be eaten at room temperature.
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.
Perfect with fish, seafood and all styles of food from the sea.
In traditional wide rimmed catavinos or in a white wine glass.
