Top pairings | The best pairings for fino and manzanilla sherry

Top pairings

The best pairings for fino and manzanilla sherry

Manzanilla, as you probably know, is a fino sherry made in the port of Sanlucar de Barrameda rather than in the cities of Jerez or Puerto de Santa Maria which gives it its characteristic salty tang.

Like fino it needs to be served chilled and drunk fresh so always buy from a shop or online retailer that has a good turnover of bottles

From a food point of view the two are very similar though I would tend to go more for manzanila with seafood and fino with meat and cheese. What both have in common is that they can handle strong flavours like garlic and chilli and tricky to pair ingredients such as asparagus and artichokes.

Both are obviously very good with Spanish cuisine (especially tapas) but lend themselves well to other dishes such as smoked salmon, fish and chips and sushi. Treat the suggestions below as just that - suggestions - and don’t be afraid to swop them around:

Food matches for manzanilla

All kinds of seafood including:

grilled and fried squid

octopus and octopus salad

mussels, especially with chorizo



raw fish such as sashimi or tartares

fried fish (and chips)

fried soft-shell crab

fish soups

feta cheese (such as this dish of beetroot borani from Morito)

pickled fish such as mackerel en escabeche

grilled fish, especially oily fish like sardines

garlicky prawns or shrimp

smoked salmon

smoked mussels

smoked dried beef

Food pairings for fino

nuts, especially almonds

olives and olive pastes like tapenade


grilled or preserved artichokes

hard sheeps’ cheeses such as Manchego



grilled asparagus or leeks with romesco sauce

white asparagus

pimientos de padron

clams cooked with sherry

cider-battered onions (from my good friends Dan and Elly of The Basement supper club


tandoori salmon and teriyaki salmon

smoked eel

white gazpacho

sushi, sashimi, tempura and any kind of Japanese food where you would drink sake

Food matches for 'en rama' styles

These are unpasteurised versions of either fino or manzanilla which have a limited shelf-life but a more intense flavour and texture

richer, hot or sauced fish dishes

grilled tuna

black rice with cuttlefish arroz negro

deep-fried sweetbreads

hake with allioli (garlic mayonnaise)

Japanese food generally


101 great ways to enjoy sherryMore food and sherry matches:


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Top photograph © delarue -

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Comments: 1 (Add)

Laura on May 22 2013 at 18:01

For fino sherry, my family enjoys matching the nutty flavors of the sherry with coq au vin. @1WineAcolyte

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