Barbadillo Manzanilla Extra Dry Sherry

Does anything recycle its own refuse quite as romantically as wine does? Crusted Port springs to mind, as does Muscadet Sur Lie, but Manzanilla Sherry takes the slightly salty biscuit.

As it ages in oak, its light and tangy character is protected from oxidation by the natural formation of a layer of yeast called flor, which seals the surface of the wine and feeds on its compounds and alcohol.

Oak ageing enables water to evaporate through the wood, maintaining the wine's alcoholic percentage, as well as its delicate body, tanginess and tapas-friendly salty tinge. Bloomin' 'eck, who'd have thought of that? That's what we call flor-ed genius!

Barbadillo is a centuries-old winery in Southern Spain, which began making Manzanilla in 1821. It also produces sherry, brandy and a broad selection of wines, from a wide range of grapes. It is one of the largest wineries in Jerez, owning 500 hectares of vineyard and 16 cellars in Sanlúcar de Barrameda.

The prevalent soil type in Jerez is Albariza, a calcium-rich white marl consisting of clay, chalk and sea fossils. Manzanilla Sanlúcar de Marrameda D.O. has a humid coastal microclimate which is particularly encouraging to the development of flor, a yeast that forms a thick coat over the top of the ageing wine, protecting it from air contact and bringing lightness, dryness and greater delicacy.

Palomino grapes are harvested both manually and mechanically, and aged in American oak, beneath a protective layer of flor yeast. The evaporation of water through the wood is perfectly proportional to the amount of alcohol that the layer of yeast needs to thicken, and the resulting wine is relatively low in alcohol, its lack of oxidation bringing a lightness and tangy freshness.

A light and very dry style of sherry, with pungent, maritime aromas. A delicate and smooth palate is enriched by a salty tang from being aged at the mouth of the Guadalquivir River. The wine would suit many salty foods, being an archetypal tapas wine.