Lustau Manzanilla de Sanlucar En Rama 2021

Did you know it is International Sherry Week ( 7th to 13th November 2022 ) and if you follow my instagram you will know I have a bit of a thing for Sherry and fortified wine in general? Actually, it’s a full-blown love affair on my part as it is an astounding wine and a lot of experts agree with me. Penny for penny Sherry is some of the best value, well-made wine on the market. But a word of warning, drinking sherry is not like drinking an easy-going fresh and fruity Pinot Grigio. Sherry is multifaceted and complex. It can be bone dry to almost sickly sweet, nutty, almost salty, and with layers and layers of flavour.

Lustau Manzanilla de Sanlucar En Rama 2021

Lustau Manzanilla de Sanlucar En Rama 2021

Today’s choice is produced by one of the most venerated names in sherry Lustau, who have been making wine for more than a century. They are one of the only producers to make sherry in the three cities that mark the holy trinity of sherry styles: Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda. Manzanilla is produced in the last of these towns in bodegas, or wineries, on the mouth of the Guadalquivir river. Manzanilla is produced entirely from the palomino grape and this wine is bottled ‘ En Rama ’ which means it is straight from the barrel with no filtering or fining.

Lustau Manzanilla de Sanlucar is lemon yellow in the glass, with a briny aroma like the sea after a storm and highlights of aniseed and garden herbs. The wine is bone dry but refreshing, nutty as you expect with a pleasing level of bitterness. Serve chilled exactly like white wine, I keep mine in the door of the fridge, throw some Gordal olives in a bowl, grab some Manchego cheese and enjoy this little bit of Spain in a glass.

Grape variety                                 Palomino

Country of origin                           Spain

Region                                             Sanlúcar de Barrameda

Vintage                                            2021

Alcohol                                            15 %


The wine is aged for five years in American oak barrels under the yeasty layer of flor a peculiarity of sherry making.

Published by Christian Gott - An Island Chef

I am a food and drink writer, chef, one-time publican and restaurant manager, and qualified ASET trainer with over thirty years of experience in hospitality. I now live and work in the Channel Islands with my beautiful family. I’ve worked on six islands and in probably just about every type of business you can imagine, from beachside burger joints to world-famous pizza restaurants and in more than a few really good food pubs, historic country inns, and a former RAC Blue Riband UK Hotel of the Year. I have helped to create a small informal dinning group, been a group executive chef for eighteen diverse bars and eateries, demonstrated at food festivals, and contributed to the Real Food Festival Cookery Book, national and local publications, and podcasts. I am a proud member of the Guild of Food Writers and the British Guild of Beer Writers.

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