-
Website
http://catavino.net -
Original page
http://www.catavino.net/spain/perfect-summer-combination-manzanilla-and-gazpacho/ -
Subscribe
All Comments -
Community
-
-
Top Commenters
-
Popular Threads
All Comments
Justin: Actually, I bought it from our wine shop that is a dead ringer for a dive bar with wood paneling and a "yeah, did you want something lady" attitude ;-) We tend not to go there because of the less than stellar service, but their selection is typically the best we can find in our little town. It's called Celler de Cava. They not only carried this Manzanilla, but the La Bota de Amontillado "Navazos" for 14.99 and the La Bota de Pedro Ximénez de Jerez "1/12" for 29.99.
Justin: Actually, I bought it from our wine shop that is a dead ringer for a dive bar with wood paneling and a "yeah, did you want something lady" attitude ;-) We tend not to go there because of the less than stellar service, but their selection is typically the best we can find in our little town. It's called Celler de Cava. They not only carried this Manzanilla, but the La Bota de Amontillado "Navazos" for 14.99 and the La Bota de Pedro Ximénez de Jerez "1/12" for 29.99.
When I saw goat cheese gazpacho with Manzanilla sherry, I had a feeling they would just all overpower or conflict with each other because of all the strong flavors and acidity so it's no surprise you ended with that result, regardless of the fact you didn't puree the bread enough. My first thought for a Manzanilla alternative is a white Port actually. When I toured some of the Port houses in Gaia last summer, I came across a basic white Port from Vasconcelos Oporto & C. that my friends and I fell in love with; it's not as dry and strong in flavor as the Manzanilla but very light and smooth with hints of tropical fruit and honeysuckle. Maybe a Portuguese version of gazpacho (gaspacho) with some soft, fresh goat or sheep's milk cheese from here would be good the second time around!
Andrea
When I saw goat cheese gazpacho with Manzanilla sherry, I had a feeling they would just all overpower or conflict with each other because of all the strong flavors and acidity so it's no surprise you ended with that result, regardless of the fact you didn't puree the bread enough. My first thought for a Manzanilla alternative is a white Port actually. When I toured some of the Port houses in Gaia last summer, I came across a basic white Port from Vasconcelos Oporto & C. that my friends and I fell in love with; it's not as dry and strong in flavor as the Manzanilla but very light and smooth with hints of tropical fruit and honeysuckle. Maybe a Portuguese version of gazpacho (gaspacho) with some soft, fresh goat or sheep's milk cheese from here would be good the second time around!
Andrea
Thanks for the suggestions! But just to clarify, Manzanilla is typically a wonderful pairing with gazpacho, and is a typical combination in Andalusia. So it wasn't so much of the marriage between the two that failed, it was the fact that the Manzanilla just wasn't fresh enough. However, your white port idea sounds equally delicious and worthy of us checking it out. Thanks!
Thanks for the suggestions! But just to clarify, Manzanilla is typically a wonderful pairing with gazpacho, and is a typical combination in Andalusia. So it wasn't so much of the marriage between the two that failed, it was the fact that the Manzanilla just wasn't fresh enough. However, your white port idea sounds equally delicious and worthy of us checking it out. Thanks!