Hot on the heels of my whirlwind visit to sherry bodegas in Jerez I planned a trip to the home of manzanilla, Sanlúcar de Barrameda. I was curious to learn more about the differences between manzanilla and fino first hand, furthering my own sherry education so I could also better inform guests on my Introduction to Sherry tours.
Manzanilla is basically made in the same way as a fino, using the same grape (palomino fino) and the same methods, resulting in a very pale, dry wine. What makes the main difference in flavour is the very particular micro-climate in Sanlúcar, located on the sea estuary of the Guadalquivir river. Consistently cooler temperatures and higher humidity than in Jerez or El Puerto de Santa María (the other two main towns that make up the Sherry Triangle) contribute to a thicker cover of flor, the natural yeast that protects both fino and manzanilla wines from contact with the air while it ages in oak barrels. The result is a lighter, more delicate, slightly salty flavour. Delicious!
During my two days in Sanlúcar I was invited to visit three very different family-run bodegas and, as in Jerez, I felt honoured and was very grateful for the time given to me by these very passionate people. Here they are in the order I visited them (click on images to enlarge).