, Manzanillas and Amontillados.

Fino, manzanilla, no doubt. I’d say failing that, una cerveza.

beyond what I had previously been exposed to. My favorite little bottles (Alvear fino ‘En Rama’, Bodegas Dios Bacos manzanilla) are produced by companies which were not featured in the article, which is from 1995 (12...

If you’re willing to hop in the car, I highly recommend you head south to Ensenada and go to Manzanilla Restaurant. I think it’s the best restaurant I’ve tried in the SD-Northern Baja area. The husband and wife,...

Does anyone know of any Spanish grocers here in the GTA (Greater Toronto Area)? Specifically, I’m looking for sobrasada, chorizo/chistora, horchata (horxata), manzanilla olives, cuajada, some of which I can’t get...

Since restaurants open and close farily frequently in Baja Norte, does anyone know of any places “not to miss” for food, drink, activities? We know of Valle de Guadalupe for wine, Laja and Manzanilla. There will be...

I “discovered” sherry a few years ago, and always try to keep some close at hand (mostly fino and manzanilla) Me think that drinking sherry in a burgundy glass is a little bit “snobish”, I use a simple INAO...

Buy Penelope Casas book on Spain. I followed it and found amazing places in both Madrid and Sevilla (my favorite city). Have fun. and don’t forget the manzanilla.

in cooking—first course was clams sauteed in Manzanilla sherry, 2nd was monkfish sauteed in Fino sherry with lots of garlic, golden raisins and pine nuts, and 3rd was grilled tuna in an Oloroso sherry sauce. Of these three,...

of sherries also. Nothing like a chilled glass of manzanilla with some white anchovies or salted almonds on a hot summer afternoon. http://www.sherry.org/

I think Hidalgo La Gitana Manzanilla goes better with shellfish, especially oysters.

Whatever you do, do not miss Manzanilla restaurant in Ensenada, where I had the best meal I’ve ever had in the San Diego-Northern Baja area. The food at La Fonda Beach Hotel is fine, nothing spectacular, but if you can get...

. While they are not always consistent, they are the real thing and good for drinking as well as cooking. Other brands are La Gitana, Lustau, and Barbadillo — but these are more expensive. Types of sherry: fino is the...

I use El Rocio Manzanilla and Tio Pepe Fino because they’re inexpensive, available in half bottles and good for drinking on their own (when first opened; less so after a few days, though they’re fine for cooking even...

I like to use a dry sherry like a fino or manzanilla in some dishes – great in mushroom soup, also in pan sauce for a roast chicken. I think a lot of it though depends on the recipe – whether it calls for sweet or dry...