One of our favourite sherries to drink with all kinds of seafood, lightly salted almonds (Marcona if possible) and briny green olives, this aged Manzanilla Pasada was matured for at least 15 years before being drawn out of its solera stack by Equipo Navazos. By the time this was done, the fragile flor layer was already breaking apart, resulting in some light oxidation that was also apparent in the final bottled wine.
This paired well with some claypot rice topped with Hainanese style roast chicken, a touch of dark soy, and a splash of Shao Xing wine. Cloudy and amber in colour, the wine is now quite intense, saline, smokey and oxidative with charred citrus flavours and a superbly long finish. If you love proper Japanese sushi, this Manzanilla Pasada will be lovely with horse mackerel (aji) topped with a dab of scallions and ginger, sardines (iwashi) brushed with aged soy and ginger, pacific saury (sanma), and japanese squid (suruma ika) with a touch of seaweed paste. Of course, if you prefer to serve this with more Spanish-centric dishes, we would highly recommend it with slivers of Jamon Iberico Bellota, croquettas filled with morel mushrooms and thinly sliced pulpo (octopus) dressed simply in EVOO, a sprinkle of paprika and sea salt flakes.
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