May 12, 2005

Having a bottle of Domecq Manzanilla at the dinner table brought out a curious synergy. It had the usual salty, nutty nose with red apple and crisp citrus aromas. The mouth was classic Manzanilla: the light, tangy, and juicy notes of grapefruit, orange, lemon, almond meat and red apple. Good length.

But the interesting part was how it didn’t, as is so often presupposed, enjoy salty foods as much as it did oily foods. Almonds, olives and the like went limp. But with calamari, with oily sardines, oivay como va!