Hidalgo Manzanilla La Gitana - Majestic Wine

Hidalgo Manzanilla La Gitana NV Sherry

Price £8.99

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Average rating

4-andhalf out of 5
(11)
  • This product was awarded a Gold from IWC

Grape

Palomino Fino

Origin
Manzanilla is the driest of the dry sherries and is matured in the soleras of Sanlúcar de Barrameda. Flor, a layer of yeast in the barrel that protects the wine against oxidisation, thrives in this maritime climate and lends the wine its tangy character.
Taste
Incredibly fresh, with a salty, tangy character reminiscent of a sea breeze. A complex, nutty palate and crisp, palate-cleansing finish.
Enjoy
Treat like a white wine and serve chilled in a normal wine glass, if you don't have a copita handy. A must-have with tapas.

Body

White Wine with of a Body of 1

Diet

  • Suitable for vegetarians

    Suitable for vegetarians

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Average rating

4-andhalf out of 5
(11)

Staff Reviews

  • Yum, Yum, Yum! The perfect aperitif

    "Sherry need not be religated to your Grandmother's side-board, but is the best way to start the evening! One must remember that dry sherry does not last, it is best enjoyed within a week or so of opening. A salty aroma that makes me dream of tapas, hazlenuts and hints of citrus also waft from the glass. Mouth puckeringly dry, with a nutty and slightly salty flavour that just screams 'More'...Very intense and concentrated, a very long lenght...now pass the olives!"

Press Reviews

  • "Manzanilla is the lightest of the sherry styles, and often has a salty note to it, possibly because it is aged in the coastal town of Sanlucar de Barrameda. This example from the first-class Hidalgo winery is yeasty, youthful and crisp. It is fortified, but such is its freshness and delicacy you don’t notice the alcohol. My fridge is never without a bottle of dry sherry. I drink it as an aperitif, add it to soups and partner it with dishes such as this, where the acidity of the lemon juice and tomatoes needs something equally tangy. It may seem an unusual partner, but sherry works because of the saltiness, the acidity and the added alcohol from fortification, which picks up on the vodka in the sauce."

  • "Take a new bottle of bone-dry manzanilla sherry and use it as the base for peppery infusions for brilliant Bloody Marys. Fresh red chilli peppers, or smoked ones, or even whole black peppercorns can be popped into the bottle and left for two weeks before straining and chilling to add a socking thump to your Marys."

  • "Bone-dry and with the scent of a fresh sea breeze this is essential summer drinking. Serve chilled with salted almonds and slices of ham and drink the whole bottle within a week for the freshest of flavours."

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